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Homemade Everything Bagel Pumpkin Seed Bagels: Best Easy Recipe

Homemade Everything Bagel Pumpkin Seed Bagels - featured image
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These homemade everything bagel pumpkin seed bagels are a weekend project that fills your kitchen with the best smell in the world and gives you something truly special to enjoy all week long. The combination of the classic everything seasoning with the nutty, earthy crunch of pumpkin seeds is not something you find in a bakery, and that is exactly what makes them so memorable.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1 ½ cups (360ml) warm water (110°F/43°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 tablespoon (15g) granulated sugar
  • 1 ½ teaspoons (9g) fine sea salt
  • ¼ cup (30g) pumpkin seed flour (blitz raw pumpkin seeds to a powder)
  • 2 tablespoons (18g) white sesame seeds
  • 2 tablespoons (18g) black sesame seeds
  • 2 tablespoons (18g) dried minced garlic
  • 2 tablespoons (18g) dried minced onion
  • 2 tablespoons (18g) poppy seeds
  • ¼ cup (30g) raw pumpkin seeds, coarsely chopped
  • 1 teaspoon (5g) flaky sea salt (e.g., Maldon)
  • 8 cups (1.9L) water
  • 2 tablespoons (30g) baking soda
  • 1 tablespoon (15g) honey or barley malt syrup

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm water, sugar, and active dry yeast. Let sit for 5 minutes until frothy.
  2. Mix the dough: Add bread flour, salt, and pumpkin seed flour to the yeast mixture. Using the dough hook, mix on low until a shaggy dough forms, then knead on medium for 6-8 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
  4. Shape the bagels: Punch down dough, divide into 8 equal pieces (110-120g each). Roll each into a ball, poke a hole through the center, and stretch to 1 ½ inches wide. Place on a parchment-lined baking sheet.
  5. Second rise: Cover shaped bagels loosely with plastic wrap and let rest at room temperature for 30 minutes.
  6. Prepare water bath: Bring 8 cups water to a boil in a large pot. Add baking soda and honey. Reduce heat to a gentle simmer.
  7. Boil the bagels: Carefully lower 2-3 bagels into simmering water. Boil for 30 seconds per side (up to 1 minute per side for chewier crust). Use a slotted spoon to flip.
  8. Add topping: Transfer boiled bagels back to the baking sheet. While still wet, generously sprinkle everything topping mixture over the top and sides, pressing gently to adhere.
  9. Bake: Preheat oven to 425°F (220°C). Bake for 20-25 minutes, rotating the sheet halfway through, until deep golden brown and bottoms sound hollow when tapped. Cool on a wire rack for at least 15 minutes before slicing.

Notes

Do not skip the pumpkin seed flour; it creates a tender crumb. Water temperature should be around 110°F (43°C). The boiling step is essential for chewy crust. Use raw, unsalted pumpkin seeds for the topping to avoid burning. Make the everything topping in advance and store in an airtight jar for up to 3 months. For best flavor, let bagels cool completely before slicing.

Nutrition

Keywords: everything bagel, pumpkin seed bagel, homemade bagel, bagel recipe, everything seasoning, pumpkin seeds, breakfast, brunch

Find it online: https://dahliadishes.com/homemade-everything-bagel-pumpkin-seed-bagels-best-easy-recipe/