High-Protein Pumpkin Bagels (one bowl, no yeast!)

Welcome to AK Pumpkin Week 2025! If you’ve been following AK for awhile, you understand my love for pumpkin runs very deep (sure, I’ve over 40 pumpkin recipes). Each fall I like sharing candy and savory recipes, new and up to date, so as to get your pumpkin get together on all season lengthy.

We’re kicking this week off with my model new, simple high protein pumpkin bagels full of nutrient-dense elements and baked up in simply over half-hour. And there’s no yeast and no boiling concerned. That’s proper, you may have contemporary, completely candy and chewy pumpkin bagels for breakfast in no time!

These infants could have your own home smelling heavenly. Add your favourite bagel toppings and spreads, and revel in with a cup of espresso or my do-it-yourself pumpkin spice latte for the most effective fall morning.

FREE Pumpkin Recipe E-Book

Sign up beneath and get a FREE printable e-book with my greatest candy and savory pumpkin recipes straight to your inbox!

Pumpkin bagels with a dietary twist

You know I’m all about taking a recipe and making a extra nourishing, nutrient-dense model of it that’s nonetheless completely scrumptious, which is strictly what I did with these pumpkin bagels. They’re loaded with:

Vitamin A and vitamin C because of the true pumpkin puree baked proper in
Fiber and entire grains from the entire wheat flour
Omega-3s, fiber & protein from flaxseed meal
And protein and calcium from creamy Greek yogurt

Ingredients you’ll have to make these pumpkin protein bagels

Although making bagels from scratch can really feel intimidating, these protein pumpkin bagels are made with SUPER easy pantry staples and there’s no yeast concerned! Here’s what you’ll want:

Yogurt: make sure to use a 2% or whole-milk plain Greek yogurt, which can give the bagels moisture and that enhance of protein. Regular yogurt might be too skinny.
Pumpkin puree: sure, we’re mixing in the true deal pumpkin puree right here! Feel free to make use of store-bought OR discover ways to make your personal from an precise pumpkin HERE.
Sweetener: you’ll add slightly honey or pure maple syrup to the dough for the right quantity of sweetness.
Flour: we’re utilizing a mixture of all-purpose flour and white whole wheat flour (or whole wheat flour) to provide the bagels the suitable texture.
Flaxseed meal: as I discussed, you’ll get one other enhance of fiber and protein from the flaxseed meal, plus omega-3s!
Spices: convey out the pumpkin flavors with each pumpkin pie spice and cinnamon.
Baking staples: don’t neglect the baking powder and salt. That’s proper, no yeast wanted!
Egg: you’ll want an egg to brush the bagels earlier than baking so that they get that lovely golden high.

Try yummy mix-ins

I like to combine raisins or dried cranberries into the dough earlier than baking as a result of they add slightly sweetness and pair effectively with the cinnamon. This is non-compulsory, however give it a strive in the event you love an excellent cinnamon raisin bagel!

Can I make them gluten-free or dairy-free?

Unfortunately, no, I can’t suggest a gluten-free substitute for the flour in these pumpkin protein bagels, although these may match with King Arthur 1:1 gluten free all purpose flour. You may strive a dairy-free Greek yogurt, however be certain it’s good and thick like common Greek yogurt!

How to make high protein pumpkin bagels

One bowl, no yeast, no boiling? Yes, these simple protein pumpkin bagels are a dream come true! Here’s find out how to make them:

Mix the moist elements. Start by whisking collectively all your moist elements in a large bowl till good and clean.
Add the dry. Use a rubber spatula to start mixing all the dry elements into the moist, then I discover it best to combine the dough utterly with clear palms.
Form the bagels. Dust a floor with flour, divide the dough into 8 equal balls, then roll every ball right into a rope. Join the ends of every “rope” to type every bagel.
Brush, bake & devour. Place every bagel on a baking sheet lined with parchment paper, brush the tops with an egg wash, then bake them up till golden brown and overrated.

Choose your bagel measurement

This recipe makes 8 smaller bagels, however you may completely make common, bakery-style bagels by making 4 or 6 as a substitute of 8!

Our favourite bagel toppings

What’s a bagel with out the scrumptious toppings? Toast these high protein pumpkin bagels and check out topping with:

Storing & freezing tips

To retailer: let your pumpkin protein bagels cool utterly, then retailer them at room temperature for as much as 2 days in a paper bag or in a reusable zip-top bag. I like to recommend transferring to the fridge after 2 days.
To freeze: I like to recommend slicing your bagels in half earlier than freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then retailer them in a reusable zip-top bag within the freezer for as much as 3 months. Thaw your bagel halves within the fridge earlier than toasting and having fun with.

Tools you’ll want

Get all of my kitchen essentials here!

More pumpkin recipes you’ll love

Get all of my pumpkin recipes right here, and my breakfast recipes right here!

I hope you’re keen on these high protein pumpkin bagels! If you make them make sure to depart a remark and a score so I understand how you preferred them. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

High Protein Pumpkin Bagels

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Serves8 servings

High-protein pumpkin bagels made with actual pumpkin puree, protein-packed Greek yogurt, and loads of cozy spices. These nutrient-dense pumpkin protein bagels bake in below half-hour and are available out superbly golden on the surface and completely chewy on the within. Add dried fruit for additional sweetness, and high with slightly butter and sea salt for a beautiful fall breakfast!

Ingredients

Wet elements
1 cup (225 grams) 2% or whole-milk plain Greek yogurt (don’t use common yogurt)
¾ cup (180 grams) pumpkin puree
2 tablespoons honey (or pure maple syrup)
Dry elements
1 ⅓ cups (160 grams) all function flour, plus extra for dusting
1 cup (113 grams) white entire wheat flour (or entire wheat flour)
2 tablespoons flaxseed meal
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon floor cinnamon
¾ teaspoon kosher salt
Optional mix-ins
½ cup (70 grams) raisins or dried cranberries
Topping
1 massive egg, flippantly overwhelmed for brushing

Instructions

Preheat the oven to 375 levels F. Line a big baking sheet with parchment paper.
Mix the moist elements: In a big bowl, whisk collectively the yogurt, pumpkin puree and honey till effectively mixed.
Add within the dry elements: Add the flour, entire wheat flour, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and salt. Mix with a rubber spatula till the elements start to return collectively, then use clear palms to work the flour into the dough till it’s effectively absorbed. You may have to make use of your palms to get the flour included into the dough. If utilizing the dried fruit, fold it into the dough or work it in along with your palms. It’s regular for the dough to be sticky, however whether it is overly sticky, add 1 to 2 tablespoons extra flour.
Form the bagels: Lightly mud further flour on a piece floor. Divide dough in half, then divide every half into 4 equal balls (for a complete of 8 balls complete). Roll every ball right into a rope about 7 to eight inches lengthy. Note: I discover it useful to roll out the ropes in slightly little bit of flour to stop sticking to the floor! Join the ends of every rope to type a bagel after which switch to the ready baking sheet. Repeat with remaining dough balls, putting bagels not less than 2 inches aside.
Bake: Brush the tops of the bagels very flippantly with the egg wash. Bake the bagels for 20 to 25 minutes till barely golden brown and the bagels have overrated. Cool for not less than 10 to fifteen minutes earlier than reducing into. I like these toasted with slightly butter and flaky sea salt, or salted honey butter could be scrumptious!

Recipe Notes

This recipe makes 8 smaller bagels, however you may completely make common, bakery-style bagels by making 4 or 6 as a substitute of 8, which can improve the protein much more.
To retailer: Allow the pumpkin protein bagels cool utterly, then retailer them at room temperature for as much as 2 days in a paper bag, or as much as 4-5 days in a reusable zip-top bag.
To freeze: I like to recommend slicing your bagels in half earlier than freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then retailer them in a reusable zip-top bag within the freezer for as much as 3 months. Thaw your bagel halves within the fridge earlier than toasting and having fun with.