Talk about stepping up your 2-ingredient dough game for the fall! I took the base of the 2-ingredient dough, added some pumpkin puree, pumpkin pie spice, and a bit of sugar to create a truly decadent bagel for only 4 SP! If you find the 2-ingredient dough is too sour for you, give this a try. The pumpkin really mellows out the sourness of the yogurt.
I served mine with some whipped butter and cinnamon, but I think they’d be fantastic with this divine apple butter that my girl Rachel over at Rachel’s Healthy Plate shared a while back.
Adjust the ratios to suit your tastes. I prefer just a hint of pumpkin flavor, so I only used 1/4 a cup. But you could use 1/2 cup of pumpkin and only 1/4 cup of yogurt if you want a stronger taste. It’s all up to you!
Lastly, if you want to divide these up into 4 smaller portions, the points will only be 3 per bagel, but I think it’s worth the extra point for a bigger bagel that honestly rivals those I’ve had at bagel shops. It’s also optional to boil the bagels, but boiling is totally crucial to me, as it creates a chewier texture and more authentic, bagel-like crust.
Pumpkin Spice Bagels
Ingredients
- 1 cup Gold Medal brand self-rising flour
- 1/4 cup pumpkin puree
- 1/2 cup fat free, plain greek yogurt (I think Fage brand works best)
- 1 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 400 and start boiling water in a large skillet or stock pot.
- Mix all ingredient in a stand mixer with a paddle attachment or in a medium bowl with a hand mixer. Once the dough comes together, knead for a few minutes, flouring your hands and your work surface as you go.
- Divide dough into thirds. Roll each piece out into a log about 8 inches long. Bend ends together and press into a bagel form. Make sure you pinch the ends and roll together so that there are not seams, otherwise the bagels will burst open while cooking.
- Boil bagels in water for 40 seconds, flipping halfway through. Drain and place on a baking sheet lined with parchment or silicone mats.
- Bake at 400 for 20 minutes. Let cool completely before serving.
Ohh my goodness… Thank you
You’re welcome! Having one for breakfast today. 😋
Wow! I had to make these immediately! But … I did not have pumpkin puree or the AP self-rising flour mentioned. So, I subbed cooked peeled sweet potato and Ancient Grains Gluten Free Flour, added 1 tsp of baking powder to make it self-rising, used Splenda Brown Sugar baking blend and added 1/8 cup unsweetened applesauce. Doubled the recipe above, threw it all in my kitchenaid w/paddle attachment, and let it go, slow at first, then sped up – hardly had to knead it upon removing the dough. Followed the rest of the instructions to the T and they came out SO good! Doubling the original recipe, I made 6 bagels in all – My recipe analyzer calculated 150 calories each. Thank you Lite Cravings for the inspiration and the recipe!
I love your creativity! Way to make the recipe work for you. I’m so glad you like them! I had one for breakfast this morning and am making a double batch myself for the weekend!
DELICIOUS!!
So glad you enjoyed them!
I made these for my birthday breakfast last weekend. They are so incredibly delicious! I whipped up some pumpkin cream cheese to go with them and it’s over the top good! Making them again today 😋
Happy belated birthday! So glad you liked the recipe.
These bagels are delicious! One of my favorite ways to enjoy lighter bagels!
These bagels are amazing! Didn’t have pumpkin purée so I subbed with homemade apple butter. Everything else was the same! Great recipe! However, mine stuck to the parchment paper. How do I fix this? Any suggestions?
Love the idea of using apple butter! I’ll have to try that next time. I’ve never used parchments when baking them, but I’m thinking maybe spraying the paper with cooking spray would work? SO happy you like the recipe!
Just made these for the first time. Absolutely delicious and so easy to make. Perfect texture. I smeared a little lite cream cheese and swooned. I want to try blueberry bagels this summer. Do you have a recipe? Thank you for your recipes. We also love the meatballs in Dijon sauce. I usually make the entire meatball recipe, then freeze half of the cooked meatballs and only make half of the Dijon sauce. Then for a fast supper a few weeks later, those meatballs come out of the freezer to thaw and I make half of the sauce again, then toss in the meatballs. Soooo good and a rescue supper on busy days.
Hi Vivian, thank you for the sweet comment! I don’t have a blueberry bagel recipe (YET), but I do have a blueberry sweet roll recipe that makes a delicious breakfast! Thanks for sharing the trick for the Turkey Meatballs!