It’s a PUMPKIN PARTAYYYYY. I’m posting these Pumpkin Everything Bagels as part of a HUGE pumpkin celebration with a bunch of other bloggers – scroll down for all their links! And honestly? I’m the most low key person ever, parties generally stress me out, so the idea of a Pumpkin Party sounds pretty amazing. Of course, this is a virtual party, but let’s pause for a minute to imagine what a real Pumpkin Party might look like, shall we?
I’m imagining a twilight scene in a Pumpkin Patch, Charlie Brown style. It’s Autumn, it’s a lil’ chilly, there’s someone handing out cups of hot Apple Cider and hot chocolate and the Pumpkin Everything Bagels are piled high, stuffed with cream cheese! I have no issue with eating bagels at twilight, in fact I think that’s what the title of my eventual autobiography will be, subtitle ‘Least Organised Girl Ever Fools Everyone, Starts Blog.’
There would also be a stunning array of other Pumpkin based foods at this very relaxed evening gathering, and there is no shortage of inspiration to be had thanks to the lovely Sara of Cake Over Steak! For it is she who has brought the bloggers together to celebrate all things pumpkin in this virtual Pumpkin Extravaganza – and you simply must scroll to the bottom of this post and check out all dem links if you’ve ever wanted to have your mind blow by sheer creativity and variety and talent and pumpkin.
But for now, let’s talk about the glory of the Pumpkin Everything Bagel. Do you know what a standard ‘everything bagel’ is? It’s your classic boiled bagel, topped with a sassy mix of dried onion, dried garlic, poppy seeds, sesame seeds and sea salt. Excuse me while I gently up the ante and add PUMPKIN to that mix! Although it’s not in the topping – it’s coming from INSIDE THE HOUSE! Sorry, a little Halloween movie excitement there, what I mean to say is, there is pumpkin inside these here bagels.
The pumpkin is subtle, but definitely detectable, and it is complimented beautifully by the super-savoury everything mix on top of these bad boys. I adapted my own recipe for Poppy Seed & Sea Salt Bagels to get to these, and I’m happy to tell you that it is a solid recipe, and a lot easier than you might think. Every step of the process is easy, they just take time – great for de-stressing and the perfect excuse to watch a non-scary movie marathon (I’m sorry, I’m a scary movie wuss, it was false bravado before).
Anyway, check out ALLL these links! I think I’ve made things from at least 80% of these blogs before so I can definitely vouch for their quality, and enjoy! Oh, and just scroll to the bottom for the bagels!
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Japanese Pumpkin Spice Cheesecake with Quick Caramel
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
- 4 + ½ cups (675g) plain flour
- 2 tbsp caster sugar
- 2 tsp salt
- 1 tsp dried active yeast
- 3 tbsp golden syrup (or honey or malt syrup)
- 1 cup (250ml) warm water
- ½ cup canned pumpkin puree (or fresh is fine)
- 1 tbsp sesame seeds
- 1 tbsp + 2 tsp poppy seeds
- 1 tbsp garlic granules
- 1 tbsp dried onion flakes
- 1½ tsp sea salt flakes
- Place the flour, sugar, salt, and yeast into the bowl of a stand mixer fitted with the dough hook.
- In a small jug combine 1 tbsp of the golden syrup with the warm water, and pumpkin. Stir well to combine.
- Add the pumpkin mixture to the flour, and work on a low speed for about 5-10 minutes or until the dough comes together and is elastic. It should cling to the dough hook in a ball.
- Cover the dough with plastic wrap and set aside for 1 + ½ to 2 hours or until doubled in size.
- Once the dough has risen, turn the oven on to preheat at 475F/250C, line a baking tray with greaseproof paper, and place a wide saucepan with about 3 inches of water and the remaining 2 tbsp of golden syrup in it over a high heat.
- Punch down the dough and divide it into ten pieces.
- Roll each piece out into a fat log, and then wrap each piece around your hand to form the traditional bagel shape. Roll the two ends of the dough together with your palm and then place the shaped bagels onto the baking sheet.
- Stir together the sesame seeds, poppy seeds, garlic granules, onion flakes and salt in a small bowl.
- One by one, place each bagel into the boiling water for 30 seconds a side, removing them with a slotted spoon, and placing them back on the baking sheet.
- Once they're all done, sprinkle them liberally with the 'everything' mixture, and then bake them for 10 minutes, before turning the oven down to 400F/200C, for a further 10 minutes. Leave to cool on a rack, and eat.