Recipe Image

Easy Vegan Pumpkin Spice Bagels

  • 10 m
  • 35 m
Devon O'Brien
“Our popular two-ingredient dough bagels are easy to make vegan with a simple swap. Here, we use pureed pumpkin (instead of Greek yogurt) combined with self-rising flour to make a dairy-free version of the easiest bagels ever. A little pumpkin pie spice takes them to next-level deliciousness. Want to go even further? Add a tablespoon of pure maple syrup to the dough. Then spread on some nut butter or vegan cream cheese and breakfast is served!”

Ingredients

    • 1¼ cups self-rising flour, preferably whole-wheat or gluten-free (see Tip)
    • 1 cup pumpkin puree
    • ½ teaspoon pumpkin pie spice, plus more for garnish
    • 1 teaspoon melted coconut oil

Directions

  • 1 Preheat oven to 375°F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.
  • 2 Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add pumpkin and pumpkin pie spice and mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
  • 3 Shape the dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and ¾ inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Brush the bagels with oil and sprinkle with additional pumpkin pie spice, if desired.
  • 4 Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.
  • Tips: To make whole-wheat self-rising flour, whisk ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt in a large bowl. To make gluten-free self-rising flour, whisk 1¼ cups gluten-free all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt in a large bowl.
  • No stand mixer? To make dough by hand: Place self-rising flour in a large bowl. Add pumpkin and pumpkin pie spice and stir with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
  • To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months.
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