Pumpkin Protein Bagels

Name: Pumpkin Protein Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 bagels
Ingredients: 2 cups all-purpose flour; 1 cup pumpkin puree; 1 cup Greek yogurt; 1/4 cup protein powder; 2 tablespoons honey; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; Sesame seeds for topping

Highlighted under: Fresh & Healthy Plates

I absolutely love making these Pumpkin Protein Bagels on a crisp autumn morning. The combination of protein-packed ingredients and the warm, comforting spices of pumpkin creates a breakfast that's both satisfying and delicious. Every bite is a reminder of cozy fall flavors while also being mindful of my dietary needs. Whether toasted with cream cheese or enjoyed plain, they never fail to bring a smile to my face. It's a delightful way to start the day, and I can't wait to share this recipe with you!

Created by

Ethan

Last updated on 2026-01-27T14:22:28.238Z

When I first made these Pumpkin Protein Bagels, I wanted a nutritious yet indulgent breakfast option. After several trials, I discovered that the secret to their fluffy texture lies in the combination of Greek yogurt and pumpkin puree. The yogurt adds moisture and protein, giving a perfect rise to the dough.

Each bagel is spiced with cinnamon and nutmeg, creating a warm, inviting aroma that fills my kitchen. I love topping them with a sprinkle of seeds for a crunch. Enjoying these bagels is not just about the taste; it's about embracing the autumn vibe with every delicious bite.

Why You'll Love These Bagels
Rich pumpkin flavor that captures the essence of fall
Packed with protein for a satisfying start to your day
Perfectly spiced and incredibly versatile for toppings

Perfectly Pumpkin

The star of these bagels is undoubtedly the pumpkin puree, which imparts a rich flavor and a beautiful orange hue. Not only does it enhance the taste, but it also contributes moisture to the dough. This is crucial in preventing the bagels from turning out dry. If you're looking to experiment, consider using butternut squash puree for a slightly different flavor profile. Just be mindful that it may alter the moisture content a bit; adjust the flour accordingly.

Incorporating pumpkin spices like cinnamon and nutmeg creates that quintessential fall taste. These warm spices work harmoniously, elevating the bagels from basic to something special. When measuring spices, I recommend using fresh ground spices for an intense flavor. Adding them directly to the dry ingredients ensures they are evenly distributed throughout the dough, ensuring each bite is bursting with that cozy autumnal essence.

A Dough with Texture

Achieving the perfect dough consistency is key to successful bagel-making. After combining the wet and dry ingredients, the dough should be slightly tacky but not overly sticky. If it clings to your hands, dust your surface with a light coating of flour as you knead. This technique helps develop gluten, giving the bagels their delightful chewiness—the hallmark of a good bagel. Aim for about 5–7 minutes of kneading, or until the dough feels elastic.

Shaping the bagels is more than just creating the classic ring; it influences their texture. When forming the hole in the center, ensure it’s at least an inch wide, as it tends to close up during baking. If you prefer a thinner bagel, aim for a smaller hole, but keep in mind that this can affect the final texture somewhat. A trick is to gently twist the dough to help maintain its shape before baking.

Ingredients

For the Bagels

2 cups all-purpose flour
1 cup pumpkin puree
1 cup Greek yogurt
1/4 cup protein powder
2 tablespoons honey
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Sesame seeds for topping

Mix all dry ingredients before adding the wet ones for best results.

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.

Combine dry ingredients

In a large bowl, mix together the flour, protein powder, baking powder, cinnamon, nutmeg, and salt.

Mix wet ingredients

In another bowl, combine the pumpkin puree, Greek yogurt, and honey until smooth.

Form the dough

Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If the dough is too sticky, add a little more flour.

Shape bagels

Divide the dough into 12 equal pieces and shape each piece into a bagel. Make sure to create a hole in the center.

Bake

Place the bagels on the prepared baking sheet, sprinkle sesame seeds on top, and bake for 20-25 minutes, or until golden brown.

Let the bagels cool before slicing. Enjoy toasted with your favorite toppings!

Pro Tips

For an extra touch, try adding a sprinkle of pumpkin seeds on top before baking.

Storage and Make-Ahead Tips

These Pumpkin Protein Bagels are an excellent choice for batch cooking. Once baked, allow them to cool completely on a wire rack to prevent moisture from building up. Store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months. Just be sure to wrap each bagel in plastic wrap and place them in a freezer-safe bag to maintain freshness.

When you're ready to enjoy a bagel from the freezer, I recommend toasting them directly from frozen. This not only warms them through but also revitalizes their texture, keeping them chewy on the inside and slightly crisp on the outside. If you prefer, you can also microwave them briefly until just thawed, then pop them in the toaster for that perfect finish.

Serving Suggestions

The versatility of these bagels is one of their greatest attributes. Enjoy them plain for a wholesome breakfast, or spread a thick layer of cream cheese on top for a decadent treat. You can also use them as the base for a breakfast sandwich; try adding smoked salmon, avocado, or even a fried egg for an indulgent option. The unique flavors of pumpkin really complement a variety of toppings.

For a festive touch, try topping your bagels with a sprinkle of cinnamon sugar before baking. This creates a delightful sweet crust that pairs wonderfully with a hot cup of coffee or cider. Additionally, consider drizzling a bit of maple syrup on top post-bake; it enhances the natural sweetness of the pumpkin and creates a beautiful golden glaze that’s hard to resist.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may slightly alter the texture. You may need to add a bit more liquid.

→ How long do these bagels last?

They can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

→ Can I freeze these bagels?

Absolutely! You can freeze them for up to 2 months. Just toast them directly from the freezer when you want to enjoy one.

→ What toppings work well with these bagels?

They are delicious topped with cream cheese, almond butter, or even avocado for a savory twist!