Pumpkin Bagels
on Oct 21, 2024
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These mini pumpkin bagels are packed with all of the warm, comforting fall flavors. They come together in minutes without any yeast, boiling, or chill time. They come together in minutes for the perfect sweet and savory breakfast or treat!
These pumpkin bagels were inspired by these mini cinnamon and raisin bagels with a comforting Fall twist. The base is made with the magical two-ingredient dough with added pumpkin puree and pumpkin pie spice for that seasonal touch. They can be made in the air fryer or in the oven, depending on your preference. Serve these up with a generous smear of cream cheese and I promise they’ll become your new Fall favorite treat!
If you love these bagels and are looking for other breakfast options for busy mornings, you’ll love these mini egg bites, yogurt plum cake, and chocolate baked oatmeal!
Table of Contents
What You’ll Need
Here is what you’ll need to make these pumpkin bagels:
- Self Rising Flour: The main base of the dough. If you don’t have self-rising flour, you can make your own by combining all-purpose flour, baking powder, and salt (see below)!
- Greek Yogurt: Makes the dough soft and pliable, making it easy to roll out.
- Pumpkin Puree: For that added Fall flavor and taste.
- Maple Syrup: For slight added sweetness to the dough.
- Pumpkin Pie Spice: To bring out the pumpkin flavor in the dough.
- Egg: Brushed on top of the bagel bites for a golden shiny color and slightly firm crust.
- Cinnamon Sugar: To sprinkle on top of the bagels for added sweetness and taste.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions
- Self-Rising Flour: No self-rising flour? No problem! You can make your own by mixing together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Once that is mixed together, measure out 1 3/4 cup to use in this recipe. To make these bagel bites gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Egg: To make these bagel bites egg-free, swap it out with either 2 tablespoons of melted butter or 2 tablespoons of milk.
- Greek Yogurt: I used full-fat milk Greek yogurt, but you can swap this out with dairy-free Greek-style yogurt. If using dairy-free, try to use yogurt that is thick in texture and not thin which will be very difficult to work with.
- Pumpkin Spice: The pumpkin spice may be replaced with a mixture of cinnamon and nutmeg.
Step By Step Instructions
STEP 1: Add the Greek yogurt, maple syrup, and pumpkin puree to a bowl and mix until smooth and fully incorporated (Images 1 & 2).
STEP 2: Add in the self-rising flour and pumpkin pie spice and mix it with a fork until it becomes crumbly in texture (Images 3 & 4).
STEP 3: Once the dough is crumbly (Image 5), use your hands to knead the dough for a few minutes until it comes together into a ball (Image 6). It will seem very dry initially, but continue mixing and kneading with your hands until the flour is incorporated. The dough may be slightly moist, but should not be too sticky to work with.
STEP 4: Place the dough ball on a lightly floured surface and slice it into 8 equal pieces (Images 7 & 8).
STEP 5: Take one sliced piece of dough and roll it into a thin log that is about 7 to 8 inches in length (Image 9). Bring each end of the dough together and pinch them together to seal it to form a mini bagel shape (Image 10). Repeat for the remaining mini bagels.
STEP 6: In a small bowl whisk together the egg with 1 tablespoon of water to form the egg wash. Brush all sides of the mini bagels with the egg wash and place them in an air fryer basket with some space between each bagel (Image 11). Sprinkle a generous amount of cinnamon sugar on top of each bagel (Image 12).
STEP 7: Air fry the bites at 350 degrees F for 13 to 15 minutes or until golden. Let them cool completely before serving. Serve with cream cheese, butter, or your favorite spread!
Storage Instructions
These mini pumpkin bagels can be stored in an airtight container at room temperature for 1 day or in the fridge for up to 5 days. They tend to get a little hard in the fridge but will soften back up once reheated. They can also be frozen in a freezer-safe container or bag for up to 3 months. Reheat them in the air fryer at 300 degrees F for 3 to 5 minutes, or until heated through.
Tips For Success
- This recipe makes 8 mini-sized bagels. You can make the bagels full-sized by splitting the dough into 3 or 4 pieces and rolling it out into a longer log. You will also need to adjust the cooking time to accommodate the larger bagels.
- To make these mini bagels egg-free, brush the bites with melted butter or milk.
- You’ll need to use your hands to knead the dough into a ball. It will seem dry at first but will come together into a dough. Depending on the type of yogurt you use, the texture may vary but add a little flour or yogurt as needed to get the right consistency.
Recipe FAQs
Yes! To bake these bakes in an oven, preheat the oven to 350 degrees F and bake for 18 to 20 minutes or until golden brown.
Yes! To make full-sized bagels, split the dough into 4 pieces instead of 8.
You can make your own by mixing together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Once that is mixed together, measure out 1 3/4 cup to use in this recipe. To make these bagel bites gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
Other Air Fryer Recipes You’ll Love
Air Fryer Naan Pizza
Air Fryer Donut Holes
Air Fryer Veggie Egg Rolls
If you tried these Pumpkin Bagels please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pumpkin Bagels
Ingredients
- ¾ cup whole milk Greek yogurt
- ¼ cup pumpkin puree
- 3 – 4 tbsp maple syrup
- 1 ¾ cups self-rising flour
- 1 ½ tsp pumpkin pie spice
- 1 egg, for egg wash
- 3 – 4 tbsp cinnamon sugar, to sprinkle on top of bagels
Instructions
- Add the Greek yogurt, maple syrup, and pumpkin puree to a bowl and mix until smooth and fully incorporated.
- Add in the self-rising flour and pumpkin pie spice and mix it with a fork until it becomes crumbly in texture.
- Once the dough is crumbly, use your hands to knead the dough for a few minutes until it comes together into a ball. It will seem very dry initially, but continue mixing and kneading with your hands until the flour is incorporated. The dough may be slightly moist, but should not be too sticky to work with.
- Place the dough ball on a lightly floured surface and slice it into 8 equal pieces.
- Take one sliced piece of dough and roll it into a thin log that is about 7 to 8 inches in length. Bring each end of the dough together and pinch them together to seal it to form a mini bagel shape. Repeat for the remaining mini bagels.
- In a small bowl whisk together the egg with 1 tablespoon of water to form the egg wash. Brush all sides of the mini bagels with the egg wash and place them in an air fryer basket with some space between each bagel. Sprinkle a generous amount of cinnamon sugar on top of each bagel
- Air fry the bites at 350 degrees F for 13 to 15 minutes or until golden. Let them cool completely before serving. Serve with cream cheese, butter, or your favorite spread!
Notes
- This recipe makes 8 mini-sized bagels. You can make the bagels full-sized by splitting the dough into 3 or 4 pieces and rolling it out into a longer log. You will also need to adjust the cooking time to accommodate the larger bagels.
- To make these mini bagels egg-free, brush the bites with melted butter or milk.
- You’ll need to use your hands to knead the dough into a ball. It will seem dry at first but will come together into a dough. Depending on the type of yogurt you use, the texture may vary but add a little flour or yogurt as needed to get the right consistency.
