Pumpkin Brioche Bagels with Sesame Seeds Recipe
These Pumpkin Bagels combine a rich and fluffy brioche-style dough infused with pumpkin puree and layered with soft butter for a delectably tender texture. Twisted and sprinkled with black and white sesame seeds, they bake to a beautiful golden color, offering a versatile bagel that works as both a sweet or savory snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 3 and 1/4 cups (400 g) all-purpose flour
- 5 tbsp (75 ml) warm milk
- 2 and 1/4 tsp (7 g) instant yeast
- 1 tbsp (15 g) sugar
- 1 egg (room temperature)
- 3/4 cups + 1 tbsp (180 g) pumpkin puree (canned or homemade)
- 1 tsp (5 g) salt
- 2 tbsp (30 g) olive oil
Butter Layering
- 4 tbsp (50 g) unsalted butter (softened, spreadable)
Toppings
- 2 tbsp (15 g) black and white sesame seeds (optional)
- Extra milk for brushing before baking
Instructions
- Make the dough: In a large bowl, mix together the flour, instant yeast, sugar, and salt until combined. Add the pumpkin puree, warm milk, egg, and olive oil. Knead the mixture by hand or with a stand mixer fitted with a hook attachment until the dough is soft, elastic, and slightly tacky but not sticky.
- Let rise: Shape the dough into a round ball and place it in a clean bowl lightly coated with oil. Cover with plastic wrap and leave it in a warm place to rise for 60 to 90 minutes or until doubled in size.
- Layer with butter: Punch down the risen dough to release air bubbles and transfer it to an oiled surface. Roll it out into a 16" x 12" (40 x 30 cm) rectangle. Spread half of the softened butter over two-thirds of the dough. Fold the dough into thirds starting from the side without butter, like a letter. Rotate the dough 90 degrees and roll it out again to the same size. Repeat the butter spreading and folding with the remaining butter to create layers.
- Form bagels: Divide the dough into 8 equal pieces. Twist each piece twice, then bring the ends together to form a circular bagel shape, pinching the ends to seal. Place shaped bagels onto a parchment-lined baking sheet. Cover with a clean kitchen towel and let rest for 20 to 40 minutes, or until puffed.
- Preheat oven: Set your oven to 350°F (180°C) to prepare for baking.
- Bake: Lightly brush the bagels with extra milk and sprinkle with black and white sesame seeds or toppings of your choice. Bake in the preheated oven for 15 to 20 minutes until the bagels are golden brown and cooked through. Serve warm and enjoy.
Notes
- The pumpkin puree can be homemade or canned; homemade will provide deeper flavor.
- Ensure butter is softened but not melted for proper layering in the dough.
- Milk used for brushing helps create a beautiful golden crust.
- Allowing the dough to rise fully is key to achieving the soft, fluffy texture.
- These bagels can be customized with sweet or savory toppings depending on your preference.
