Name: High Protein Pumpkin Bagels Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (225 grams) 2% or whole-milk plain Greek yogurt (do not use regular yogurt); ¾ cup (180 grams) pumpkin puree; 2 tablespoons honey (or pure maple syrup); 1 ⅓ cups (160 grams) all purpose flour, plus more for dusting; 1 cup (113 grams) white whole wheat flour (or whole wheat flour); 2 tablespoons flaxseed meal; 1 tablespoon baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; ¾ teaspoon kosher salt; ½ cup (70 grams) raisins or dried cranberries; 1 large egg, lightly beaten for brushing

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If you have been searching for a delicious and wholesome treat that satisfies both your breakfast cravings and nutritional goals, this High Protein Pumpkin Bagels Recipe is exactly what you need. Packed with the warm flavors of pumpkin and cozy spices, these bagels bring rich texture and hearty protein to every bite. They blend Greek yogurt’s creaminess with the natural sweetness of pumpkin puree, creating a perfect balance of flavor and nourishment that feels like autumn itself wrapped in a bagel. Whether you’re fueling a busy morning or enjoying a comforting afternoon snack, these pumpkin bagels are sure to become a cherished favorite.

Ingredients You’ll Need

A large white bowl filled with thick, rough-textured dough studded with dark raisins scattered throughout, with a wooden and white spatula resting inside on the right side. Above the bowl, there is a smaller white bowl containing a yellow beaten egg mixture with a brush resting in it. To the left of the small bowl is a jar with brown spice powder and a wooden spoon inside. To the right, there is another white bowl, filled with more dark raisins. The setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting started with this recipe is a breeze because the ingredients are straightforward but play a significant role in delivering flavor, structure, and that irresistible moistness these bagels boast. Each component was thoughtfully chosen to create the ideal texture while elevating the warm pumpkin spice profile.

Greek yogurt (1 cup, 2% or whole-milk): Provides moisture, protein, and a tender crumb; make sure it’s plain and not regular yogurt for the proper consistency.
Pumpkin puree (¾ cup): Adds that unmistakable pumpkin flavor along with vibrant color and moisture.
Honey or pure maple syrup (2 tbsp): A natural sweetener that complements the pumpkin’s subtle earthiness perfectly.
All-purpose flour (1⅓ cups): Forms the base structure of the dough.
White whole wheat flour (1 cup): Brings a nuttier taste and extra fiber to boost health benefits.
Flaxseed meal (2 tbsp): Adds fiber and omega-3s, plus a rustic texture.
Baking powder (1 tbsp): The leavening agent that helps the bagels rise slightly and stay light.
Pumpkin pie spice (2 tsp): The signature spice mix that pours all the cozy, warming notes into every bite.
Ground cinnamon (1 tsp): Enhances the spice blend and food’s natural sweetness.
Kosher salt (¾ tsp): Balances flavors, making each ingredient shine.
Optional mix-ins – raisins or dried cranberries (½ cup): For added bursts of chewy sweetness.
Egg (1 large, beaten): For brushing the tops to create a golden, glossy finish.

How to Make High Protein Pumpkin Bagels Recipe

Step 1: Preheat the Oven and Prepare the Baking Sheet

First things first, set your oven to 375 degrees Fahrenheit so it’s nice and hot when your bagels are ready to bake. Meanwhile, line a large baking sheet with parchment paper to ensure your bagels don’t stick, making cleanup a snap. This simple prep sets the stage for a flawless finish.

Step 2: Combine the Wet Ingredients

In a large bowl, whisk together the Greek yogurt, pumpkin puree, and honey until smooth and well blended. This mixture is the secret to those soft, moist bagels, and getting it perfectly combined will help avoid dry spots later on.

Step 3: Stir in the Dry Ingredients

Now add the all-purpose and whole wheat flours, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and salt to your wet mix. Use a rubber spatula to bring the ingredients together gently, then switch to your clean hands to knead the dough until it’s well incorporated. It will feel sticky but resist the urge to over-flour; if it feels too wet, gradually add 1 or 2 tablespoons more flour for manageability.

Step 4: Fold in Optional Mix-ins

If you’re looking to add a touch of natural sweetness and chewy texture, now is the time to fold in raisins or dried cranberries. Just mix them lightly into the dough to distribute evenly without overworking it.

Step 5: Shape the Bagels

Sprinkle some flour on your work surface to keep things from sticking. Divide the dough into eight equal portions for smaller bagels or fewer for larger ones if you prefer bakery-style sizes. Roll each piece into a 7 to 8-inch rope, then gently connect the ends to form classic bagel shapes. Remember to space them at least two inches apart on the baking sheet since they will puff up as they bake.

Step 6: Egg Wash and Bake

Brush your bagels very lightly with the beaten egg to get that beautiful golden color and slight shine. Pop them in the oven for 20 to 25 minutes until they look slightly golden and puffed up. Let them cool for at least 10 to 15 minutes before slicing—it’s worth the wait!

How to Serve High Protein Pumpkin Bagels Recipe

The image shows six raw bagels with raisins on a baking tray lined with white parchment paper. The bagels are golden-brown and shiny, with a soft, slightly bumpy texture, each having a well-defined hole in the center. A wooden brush with beige bristles lies on the tray near one bagel, and a bowl containing an egg wash is visible to the right of the tray. The background is a white marbled textured surface with some scattered flour and a small jar of brown spice powder nearby. Two additional bagels are placed on the marbled surface near the tray, showing a similar texture and color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These bagels are scrumptious on their own, but you can elevate them with a smear of creamy butter or your favorite nut butter for added richness. A sprinkle of flaky sea salt or a drizzle of salted honey butter takes the flavor to another level and perfectly contrasts that subtle sweetness.

Side Dishes

Serve your High Protein Pumpkin Bagels Recipe alongside a warm cup of coffee or chai tea for a comforting breakfast or snack duo. Fresh fruit like apple slices or a tangy yogurt parfait pairs beautifully, adding brightness and variety to your plate.

Creative Ways to Present

Want to impress guests or just treat yourself to a fun presentation? Slice the bagels horizontally and toast them, then assemble with cream cheese and a sprinkle of cinnamon sugar or chopped nuts for extra texture. You can even create savory versions with smoked salmon and arugula if you prefer a balance of flavors.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover pumpkin bagels in a paper bag at room temperature for up to 2 days to maintain their crisp crust. Alternatively, use a reusable zip-top bag, where they will stay fresh for about 4 to 5 days, perfect for grabbing on busy mornings.

Freezing

These bagels freeze beautifully, which makes batch baking a smart move. Slice them in half before freezing, then wrap each half in parchment or wax paper to prevent sticking. Store them in a freezer-safe bag for up to 3 months—ready to thaw in the fridge and toast whenever the craving hits.

Reheating

To enjoy your High Protein Pumpkin Bagels Recipe like fresh-baked, pop the thawed bagel halves into a toaster or oven. This reheats the bagel while preserving the chewy texture and delivering that warm pumpkin aroma to your kitchen.

FAQs

Can I use regular yogurt instead of Greek yogurt?

It’s best to stick with plain Greek yogurt for this recipe, as regular yogurt is thinner and contains more water, which might result in a wetter, less structured dough.

What if I don’t have white whole wheat flour? Can I use all-purpose flour instead?

You can, but the texture and nutrition will differ slightly. White whole wheat flour adds a nuttier flavor and more fiber, which balances the bagels well and increases their protein content.

Is it necessary to use pumpkin pie spice, or can I substitute it?

While pumpkin pie spice brings the perfect blend of warm spices, you can substitute with a mix of cinnamon, nutmeg, cloves, and ginger if you have those on hand.

How do I make the bagels less sticky?

If your dough feels too sticky to work with, sprinkle one or two tablespoons more flour as you knead, but be careful not to add too much or the bagels can become dense.

Can I make larger, bakery-size bagels with this recipe?

Absolutely! Simply divide the dough into fewer pieces, like four or six, to create larger bagels. This will concentrate the protein content per bagel and make for a hearty treat.

Final Thoughts

Now that you have the full scoop on making, serving, and storing this delightful High Protein Pumpkin Bagels Recipe, there’s no excuse not to get baking. Not only does this recipe satisfy your sweet pumpkin cravings, but it also supports your nutrition goals with a protein punch. Trust me, you’ll love how comforting and versatile these bagels are—go ahead, give them a try and watch them become a staple in your kitchen!