Print

Apple Cider Glazed Pumpkin Bagels Recipe with Easy Cinnamon Honey Butter

apple cider glazed pumpkin bagels - featured image
Print Recipe

Soft, tender pumpkin bagels glazed with a reduced apple cider syrup and topped with a creamy cinnamon honey butter, perfect for cozy fall mornings.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 420g)
  • 1 cup pumpkin puree (240g), canned or fresh
  • 1 cup warm water (240ml), about 105°F (40°C)
  • 2 ¼ tsp active dry yeast (1 packet)
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • 2 tbsp olive oil or melted butter
  • For the Apple Cider Glaze:
  • 1 cup apple cider (240ml), preferably fresh-pressed or unfiltered
  • 2 tbsp brown sugar
  • 1 tsp apple cider vinegar
  • ¼ tsp ground cinnamon
  • For the Cinnamon Honey Butter:
  • ½ cup unsalted butter (115g), softened
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Activate the yeast by combining warm water (about 105°F/40°C) and sugar in a small bowl. Stir to dissolve sugar, sprinkle yeast over water, and let sit 5-7 minutes until foamy.
  2. In a large mixing bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. Add pumpkin puree and olive oil or melted butter to the foamy yeast mixture and stir gently to combine.
  4. Pour wet ingredients into dry mix and stir with a wooden spoon or dough hook on low speed until a shaggy dough forms.
  5. Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic (or knead 6 minutes with stand mixer). Dough should be slightly tacky but not sticky.
  6. Lightly oil a large bowl, place dough inside, turning to coat all sides. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  7. Punch down dough and divide into 8 equal pieces (~3.5 oz / 100g each). Roll each into a ball, poke a hole through center with thumb, and stretch to form 2-3 inch rings.
  8. Place shaped bagels on parchment-lined baking sheet, cover loosely, and let rest 20-30 minutes for second rise.
  9. Prepare apple cider glaze by pouring cider into a small saucepan over medium heat. Add brown sugar, apple cider vinegar, and cinnamon. Simmer 15-20 minutes until reduced by half and syrupy. Remove from heat and cool slightly.
  10. Preheat oven to 425°F (220°C). Optionally boil bagels 30 seconds per side in simmering water for chewier crust, or skip for softer texture.
  11. Brush cider glaze generously over bagels before baking.
  12. Bake bagels 18-22 minutes until golden brown and shiny, brushing again with glaze halfway through baking.
  13. While bagels bake, beat softened butter, honey, cinnamon, and salt together until smooth and creamy to make cinnamon honey butter.
  14. Transfer bagels to cooling rack. Spread with cinnamon honey butter while warm or store butter in fridge and spread as desired.

Notes

Use warm water around 105°F to activate yeast without killing it. Boiling bagels before baking is optional; skipping it yields a softer texture. Brush apple cider glaze twice for a sticky, shiny finish. Let pumpkin puree come to room temperature before use. Cinnamon in honey butter is essential for flavor. For gluten-free, use a blend with xanthan gum. Vegan options include coconut oil and maple syrup instead of butter and honey.

Nutrition

Keywords: pumpkin bagels, apple cider glaze, cinnamon honey butter, fall breakfast, pumpkin recipe, homemade bagels, autumn baking

Find it online: https://bitematrix.com/apple-cider-glazed-pumpkin-bagels-recipe-with-easy-cinnamon-honey-butter/