I grew up eating bagels for breakfast and during fall there is nothing better then a pumpkin bagel. This is a 3 ingredient easy recipe that all you fellow non bakers can totally make.
Tips to Making Easy Breakfast:
Growing up every Saturday me and my dad would go get fresh bagels from the local NJ bagel store. It was such a fun tradition and now every time I eat a bagel it reminds me of my dad. He is definitely someone I learned to be happy from. He always made everyone smile and everyone loved hanging out with him. I learned that showing people you care about them is a great way to spread positivity from him. So this recipe is dedicated to him and also my love of Fall. I am not a baker so this is also super easy to cook! I hope this recipe makes life super easy for you. While the bagel cooks in the oven do something for you! Read a book, watch TV, or just stare at the ceiling. Even if its just a minute that is still time you devote to you! Happy Cooking!
3 Ingredient Pumpkin Bagel
Ingredients
- 2 cups flour (plus 1/4 on reserve to roll out bagels)
- 1 can pumpkin puree (15 ounce can)
- 2 teaspoons pumpkin spice
Instructions
- Preheat oven to 400 degrees.
- First, in a bowl mix all the ingredients together until forms a dough. I start with a fork and then use my hands when dough forms.
- Next, add the dough to a floured surface and roll dough into a ball. Cut in 4 parts.
- Now, roll out the dough into a thick roap and connect the end to make a bagel shape. Continue for other 3 doughs.
- Finally, place the bagels on a parchment lined baking sheet and cook for 20 minutes on the middle rack. Enjoy!
- Tip: For a nice shine to bagel you can brush with egg wash.Tip: Make double and freeze half for up to 6 months.Tip: For sweeter bagel add 2 tablespoons of maple syrup.
Easy Recipes With Very Little Clean Up:
- Entire Holiday Dinner on a Sheetpan
- Sheet Pan Steak and Crispy Potatoes
- Sheet Pan Cod and Veggies Recipe
Any question comment below or email! I love helping change the recipe!
View Comments (65)
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The make-double-and-freeze tip is the part that changed my mornings: one batch of these covers three breakfasts, and the dough really comes together without any yeast. I also tried your idea of letting seasoned cream cheese do the flavor work in a savory dish instead of measuring spices from scratch, and it saved a lot of prep time on a weeknight. Thanks for keeping the method this short.
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The no-yeast, no-proof part is what makes this hack work for real weekday mornings, and doubling the batch for the freezer is a genuinely useful tip. One addition from my own testing: chill the dough 10-15 minutes before rolling, and freeze the shaped rings on a tray first so they hold their round shape in the bag. Brushing with egg wash before baking really does give that shine you mention.
Brilliant quick bake idea. Three ingredients to pumpkin bagels is genius and totally approachable. I love the cozy seasonal twist and how the method stays simple yet yields chewy bagels. Clear steps, practical tips, Mod Bikes discount and room for customization make this perfect for busy mornings or weekend baking. A clever bagel hack that proves you can make something delicious with just a few ingredients.
The pumpkin puree version works well because there is no yeast and no proof, so the dough comes together in about two minutes and the freezer step is what makes it a real weekday breakfast. Two things I would add: chill the dough for fifteen minutes before shaping, since pumpkin dough is wet and sticks to the board, and freeze the rings on a tray first before bagging them so they keep their shape. A light egg wash plus a sprinkle of coarse sugar turns them into something that tastes much more expensive than three ingredients suggest.
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