Vegan Pumpkin Bagels (Edit recipe)

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Part of my trader joes copycat series, these Vegan Pumpkin Bagels are a delicious dupe for a great breakfast item. Vegan Pumpkin Bagels are an easy fall breakfast recipe sure to please!

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PREP TIME

3 hours

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 8

Ingredients

1 cup Hot Water
1 Tbsp Brown Sugar
1.25 tsp Active Dry Yeast
4 cup Bread Flour
1 cup Pumpkin Purée
2 Tbsp Brown Sugar
0.5 Tbsp Pumpkin Pie Spice

For boiling the bagels

1 tsp Baking Soda
2 Tbsp Brown Sugar
4 cup Hot Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add your warm water to a stand mixer bowl and stir in the 1 tbsp brown sugar and yeast.
Let that bloom for 5 minutes.
Add in the rest of the ingredients and knead into dough for 5 minutes.
Transfer dough to greased bowl and cover with plastic wrap.
Let rise in warm place for 2 hours.
Sprinkle your counter with 1/2 cup flour.
Dump your risen dough onto the flour and knead it in for 3 more minutes.
Take 1/8 of the dough, roll into a ball, poke a hole in the ball, and repeat until all dough is shaped into bagels.
Place shaped bagels on greased pan and cover with plastic wrap. Let rise for 1 hour.
Preheat oven to 425F.
Prep bagels for the oven by adding the water, brown sugar, and baking soda to a pot and bringing to a boil.
Boil each side of each bagel for 45 seconds.
Drain, place on parchment lined baking sheet, and bake bagels for 15 minutes.
Let cool completely before enjoying!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	529
Fat:	8 g
Carbohydrates:	99 g
Protein:	16 g
Cholesterol:	20 g
Sodium:	163 mg
Fiber:	5 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.