Pumpkin Seed Bagels
Elevate your next breakfast or brunch with these irresistibly chewy Pumpkin Seed Bagels, a homemade delight bursting with flavor and texture. This recipe combines the satisfying chewiness of traditional bagels with a crunchy, nutty topping of pumpkin seeds for a wholesome twist. Made with simple pantry staples like bread flour, active dry yeast, and a touch of sugar, these bagels boast a golden, crisp crust thanks to a quick boil and an egg wash finish. Perfect for slicing, toasting, and slathering with your favorite cream cheese or spreads, they pair beautifully with both savory and sweet toppings. Ready in under two hours, these artisan-style bagels are a rewarding baking project and a show-stopping addition to your table. With keywords like "homemade bagels," "pumpkin seed recipes," and "easy bagel recipe," this is your ultimate guide to achieving bakery-quality bagels at home!
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Recipe Information
Ingredients
- 1 cup water
- 2.25 teaspoons active dry yeast
- 1.5 tablespoons sugar
- 4 cups bread flour
- 1.5 teaspoons salt
- 0.5 cup pumpkin seeds
- 1 tablespoon vegetable oil
- 1 large egg white
- 1 tablespoon water (for egg wash)
Instructions
In a small bowl, combine the water, active dry yeast, and sugar. Stir lightly and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, mix together the bread flour and salt. Make a well in the center and add the yeast mixture and vegetable oil.
Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball.
Use your thumb to create a hole in the center of each ball, gently stretch to form a ring shaped like a traditional bagel.
Place the shaped dough onto a parchment-lined baking sheet and cover with a damp towel. Let them rest for about 10 minutes.
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil and reduce to a simmer. Gently drop 1-2 bagels at a time into the water. Boil for 1 minute, turning halfway through.
Remove the bagels with a slotted spoon and place them back on the baking sheet.
In a small bowl, whisk together the egg white and tablespoon of water to create an egg wash.
Brush the tops of the bagels with the egg wash and sprinkle generously with pumpkin seeds.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let cool on a wire rack before serving. Enjoy your homemade pumpkin seed bagels!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 412.9 g | 150% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 21.5 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
