These pumpkin cinnamon crunch bagels are a perfect treat for the fall. They are a remix to my cinnamon toast crunch bagel, which I have provided a recipe for on my instagram before I started my blog. These pumpkin cinnamon crunch bagels are a great fall twist to a wonderful recipe.
If you are like me, you love carbs. I love them in every shape, form and type. I don’t know how anyone restricts their carbs because I truly would be dead! Everything is wonderful in moderation. One of my favorite things in the world is a good bagel. My favorite bagel place is in my hometown, and it is called Fancy Bagel. They have a variety bagels, including sweet cinnamon.
Directly across from Fancy Bagel is Panera. While I try my best to support local businesses, I cannot resist some of their soups. And of course, their bread. Panera makes a delicious cinnamon toast crunch bagel! It is A LOT to handle for breakfast, and it may make your teeth feel like they will fall out, but it is so good.
Unfortunately, like just about anything, Panera’s bagel contains diary in it. What a shocker. So, I set out to make a copy cat version of it in the Spring when I went vegan. It worked out SO WELL! Tastiest bagel ever, and you could not taste the difference at all.
Since that one went so well, I wanted to make a fall version of it, so here it is! I hope you enjoy it just as much as I do. Keep in mind, these babies are rich, so I suggest splitting them with a friend if you do not want to be on a sugar high (or don’t, and bounce off the walls like I did!)
For more breakfast recipes, check out my blog posts here, and scroll down for fancy toast!
Pumpkin Cinnamon Crunch Bagels
Course: BreakfastCuisine: AmericanDifficulty: Medium3
servings20
minutes40
minutes320
kcal2
hoursThese pumpkin cinnamon crunch bagels are a perfect treat for the fall. Easy to share or eat alone, your fall craving will be satisfied.
Ingredients
- Pumpkin Spice Bagel
2 1/4 cups of flour, plus more for dusting
3 tablespoons of pumpkin puree
1 teaspoon of active dry yeast
1 teaspoon of salt
1 teaspoon of olive oil (or canola)
2 tablespoons of cinnamon
2 tablespoons of pumpkin spice
1/2 tablespoon of allspice
5 3/4 cups of water
Splash of maple syrup.
- Pumpkin Cinnamon Crunch Topping
1/2 cup of brown sugar
4 tablespoons of sugar in the raw
1/2 tablespoon of pumpkin spice
1 tablespoon of cinnamon
1/2 tablespoon of allspice
4 tablespoons of vegan butter, melted.
Directions
- Pumpkin Spice Bagel
- Whisk together flour, instant yeast, spices and salt in a bowl.*
- Add in olive oil, pumpkin puree and 3/4 cup of warm water and mix.
- Sprinkle counter top with flour and knead mixture until a soft dough forms. If your dough is too sticky, add in a little bit more flour. If it is too dry, add in a splash of water.
- Form a ball with the dough, place it into a clean bowl and cover it with a towel. Place it in a warm area, such as under the microwave with the light on.
- Let the dough sit for 2 hours. It should double in size, but if it does not, do not sweat it – just make less bagels. When the bagels have approx 10 minutes left to rise, make your topping (see below).
- Preheat the oven to 400 degrees F, and place additional water in a medium sized sauce pan over high heat.
- While the water is warming up, cut the dough into 3-4 pieces and roll into balls (unless it did not rise well then you may only get 2-3 pieces). Flatten each with your hand and make a hole in the center with your finger. The bagels will fluff up, but they will keep this general shape. Therefore, if you want a large hole in the middle, shape your bagel that way.
- Once the water is boiling, add in a splash of maple syrup then immerse your bagels fully into the boiling water. Let them sit for 2 minutes then pull them out. Using a slotted spoon works the best and make sure to shake off any additional water.
- Place the boiled bagels onto a well greased baking sheet, approx 3 inches apartment.
- Generously spoon the sugar and spice mixture on top of the bagels. It will run down the sides, do not worry. You should be able to cover them well with it.
- Bake for 25-30 minutes, until they are golden. Your house should smell like pumpkin spice now as well. Let cool for ten minutes. Enjoy!
- Pumpkin Cinnamon Crunch Topping
- Melt your vegan butter in the microwave.
- Combine all ingredients in a medium sized bowl and whisk. It will be gritty.
- See step 10 above.
Tips!
- If you are using fresh yeast, and therefore, need to activate it, add the year to 3/4 cup of warm water then add according to step 2 after it has been activated.
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