i looooove a good bagel and The Best Vegan Pumpkin Bagels are such a fun twist on a classic, boasting a subtle pumpkin flavor that pairs perfectly with your favorite spreads and toppings.
with the yummy aroma of pumpkin and the warm, chewy texture of these homemade bagels, you’ll be ready to embrace the fall season to the fullest.
these vegan pumpkin bagels are not only delicious but also a testament to the versatility of making homemade bagels! whether you enjoy them for breakfast or as a snack, they’re bound to become a seasonal favorite in your kitchen.
making these bagels is a breeze: you’ll be so surprised at just how straightforward it is to create your own batch of vegan pumpkin bagels. whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and stress-free!!
minimal ingredients: with only a handful of key ingredients, including rapid-rise yeast, almond milk, dairy-free yogurt, pumpkin purée, all-purpose flour, Lakanto sugar substitute, and a touch of pumpkin spice, you won’t need to search for obscure or hard-to-find items. these ingredients are readily available in most grocery stores.
quick activation: the yeast activation step is a cinch. mixing warm almond milk with Lakanto sugar substitute and yeast, you’ll see it become frothy within minutes, indicating that it’s ready to work its magic in the dough.
simple dough preparation: combining the activated yeast with dairy-free yogurt and pumpkin purée, followed by gradual flour incorporation, results in a smooth, elastic dough. kneading it until it’s just right is such a satisfying process that doesn’t require any advanced skills.
easy shaping: forming the bagels from the dough is uncomplicated. you just divide it into equal portions, roll them into balls, and shape them into classic bagel forms. there’s no need for special equipment or complicated techniques.
quick boil and bake: the brief one-minute boil in hot water is the final step before baking. this step enhances the bagels’ texture and crust. then, they go into a preheated oven for about 20 minutes, allowing you time to prepare your favorite toppings or spreads.
enjoy the results: within a relatively short time, you’ll have freshly baked vegan pumpkin bagels ready to be enjoyed. whether you’re savoring them warm from the oven or storing them for later, the process is straightforward and the results are so delicious!
enjoying your vegan pumpkin bagels: one of the great things about these vegan pumpkin bagels is their versatility. while they do have a subtle pumpkin flavor, they’re not very sweet at all, which means you can enjoy them in both sweet and savory ways.
if you have a sweet tooth, spread some vegan cream cheese mixed with a touch of maple syrup on your bagel, or add a dollop of pumpkin butter for an extra autumnal twist. sprinkle a bit of cinnamon sugar on top for that perfect finishing touch.
on the savory side, these bagels make an excellent base for savory spreads like hummus, avocado, or dairy-free cheese. you can omit the cinnamon sugar topping at the end to keep them savory! top them with sliced tomatoes, cucumber, and a sprinkle of salt and pepper for a refreshing snack. you can even turn them into a delicious vegan breakfast sandwich by adding some tofu scramble and veggies.
whether you lean sweet or savory, these vegan pumpkin bagels are a great addition to your fall menu. experiment with different toppings and find your favorite way to enjoy these versatile treats!
storing your bagels: to maintain the freshness of your vegan pumpkin bagels, follow these storage tips:
room temperature: if you plan to consume the bagels within a day or two, you can store them at room temperature in an airtight container. make sure they have cooled completely before sealing them.
freeze: for longer storage, these bagels freeze well. place them in a zip-top bag, removing as much air as possible. when you’re ready to enjoy them, let them thaw at room temperature or gently reheat them in the oven.
slice before freezing: consider slicing the bagels before freezing them. this makes it easy to grab individual slices as needed, which is especially convenient for quick toasting.
avoid refrigeration: it’s best to avoid refrigerating your bagels, as the cold temperature can make them go stale faster.
The Best Vegan Pumpkin Bagels are
warm and comforting
vegan and plant-based
chewy and satisfying texture
versatile for sweet or savory toppings
easy to make with minimal ingredients
fresh and homemade
perfectly seasoned with pumpkin spice
freezer-friendly for long-term storageideal for fall mornings or cozy snacks
if you love The Best Vegan Pumpkin Bagels, then check out these other recipes from the blog!
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The Best Vegan Pumpkin Bagels
1 packet of rapid-rise yeast
2 tablespoons of lakanto sugar substitute or raw cane sugar
1/4 cup of warm almond milk
1/4 cup of dairy-free yogurt (we recommend cocojune or culina)
1/2 cup of pumpkin purée
3 cups of all-purpose unbleached flour
1/2 tsp salt
1 tsp pumpkin spice
melted vegan butter
2 tablespoons raw cane sugar or lakanto + 1 tablespoon ground cinnamon
- activate the yeast:
in a small bowl, combine the warm almond milk and lakanto sugar substitute. stir until the sugar is dissolved.
sprinkle the packet of rapid-rise yeast over the almond milk mixture. allow it to sit for about 5-10 minutes until it becomes frothy. this indicates that the yeast is active.
- prepare the dough:
in a large mixing bowl, combine the activated yeast mixture, dairy-free yogurt, and pumpkin purée. mix well until the ingredients are fully incorporated.
gradually add the all-purpose unbleached flour and add one cup at a time, stirring continuously. continue adding flour until the dough begins to form. don’t forget to add the salt!
- knead the dough:
once the dough starts to come together, transfer it to a floured surface.
knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. if the dough feels too sticky, you can add a little more flour as needed.
- shape the bagels:
divide the dough into 6 equal portions.
roll each portion into a ball and then flatten it slightly.
use your finger to poke a hole in the center of each flattened ball, shaping it into a classic bagel shape.
- boil the bagels:
preheat your oven to 425°f (220°c).
in a large pot, bring water to a boil.
carefully place each bagel into the boiling water for 1 minute, flipping it halfway through.
remove the bagels from the water using a slotted spoon and place them on a baking sheet lined with parchment paper. gently brush with melted vegan butter.
- bake the bagels:
bake the bagels in the preheated oven for approximately 20 minutes or until they turn golden brown and have a slightly crispy crust.
- cool and enjoy:
allow the vegan pumpkin bagels to cool on a wire rack for a few minutes. then, dust with melted vegan butter and cinnamon sugar.
once they have cooled slightly, you can enjoy them with your favorite vegan cream cheese, jam, or toppings of your choice.