Easy Air Fried Pumpkin Bagels
Most people are intimidated by making homemade bagels. I think it’s the thought of making dough, however I am here to insure you that it’s easier than it looks!
These bagels are made with a blend of whole-wheat flour, pumpkin pie spice, chia seeds and ground flax seed. The main ingredient is pumpkin greek yogurt that I used from Greek Gods Yogurt.
If you don’t have this yogurt, or want to use a dairy-free alternative you definitely can! I have tested it with non-dairy yogurt before and it works out just as great!
What you need to make Pumpkin Bagels
Ingredients that you will need
- Baking powder
- Pumpkin pie spice
- Chia seeds
- Ground flaxseed
- Pumpkin Seeds
- Greek Yogurt
Once you have gathered all of your ingredients, you will then need to grab the write kitchen tools. Don’t worry- the list is short and sweet
- Large mixing bowl
- Measuring cups
- Whisk or fork
- Large Pot
- Air fryer or oven
- Baking sheet
- Parchment paper or baking mat
Now that you have both your ingredients prepared and your kitchen tools, we can get started! For this recipe I used my air fryer. Although it is officially Fall, it’s not quite cold to turn my oven on yet. That’s why I love to use my air fryer. It’s quick, efficient and doesn’t warm up the entire home with one use. It’s really such an amazing gadget to have on hand!
How to make pumpkin bagels
Like I stated previously, making pumpkin bagels is easy and stress-free! Let’s break it down step-by-step.
To start, simply combine your dry ingredients in a large bowl. This includes, whole-wheat flour, ground flaxseed, baking powder, salt, chia seeds and pumpkin pie spice.
Once you have your dry mixture, add in the greek yogurt. Then, using a spatula start folding and combining the mixture until a dough starts to form.
Then, cover it with a damp towel or paper towel and allow for it to rest for about 10 minutes. This allows the ingredients to set and rise.
Once the 10 minutes are up, flour your hands and flour a clean surface. Bring the dough out of the bowl and start to kneed for about 1 minute. Then, roll the dough into one large ball and cut in half vertically, and then again horizontally.
NOTE* If your dough is sticky and sticking to your hands, don’t be afraid to keep flouring your hands. This dough tends to be sticky, but just trust the process!
Once you have your four halves, take each half and roll into it’s own mini ball. Then, take your finger and poke it into the center. Then, start to spin your finger clockwise in a fast motion until a bagel shape takes form.
You want the hole in the center to be larger than the end result as these will rise during baking time. Repeat this process for all four halves.
This step is optional but stronger encouraged. Boil a pot of water and place the bagel doughs in for about 30- 60 seconds. This gives the bagels that traditional bagel glaze over the top!
After their boiled bath, place the tops of the bagels upside down in a plate of pumpkin seeds to coat the top. Gently use your fingers to press them firmly into the dough.
Then, place the bagels in your air fryer on a sheet of parchment paper and bake at 350F for 20 minutes.
If you don’t have an air fryer, you can also bake them in the oven at 375F for 25 minutes with the same result!