These gluten-free pumpkin bagels are perfect for pumpkin season! They’re easy to make and no-boiling required is required. Moist, tender and fluffy, these easy pumpkin bagels are delicious sliced into half and slathered with pumpkin cream cheese, or toasted and eaten as a bagel sandwich! Enjoy them for breakfast, brunch or an anytime snack. Totally dairy-free too, but no one would care!
Jump to:
- Bagels For a Great Start to Your Day
- Pumpkin Bagels for Fall
- Why This Recipe Works:
- Ingredients You’ll Need:
- How to Make Your Own Pumpkin Puree:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Pumpkin Bagels (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Pumpkin Recipes You’ll Enjoy:
- Gluten-Free Bread Recipes You’ll Love:
- Easy Gluten-Free Pumpkin Bagels (Dairy-Free, No-Boil)
Bagels For a Great Start to Your Day
On lazy weekends or slower mornings, I love starting my day with a homemade bagel.
Slightly toasted, spread with whatever dip I feel like, bagels always make me feel a little extra special.
(Maybe it’s because bagels remind me of New York City, the city where Juan and I lived for almost a year?)
Pumpkin Bagels for Fall
Ever since I made these soft, fluffy gluten-free bagels that were such a big hit, I’ve been waiting for pumpkin season to make a pumpkin version.
Get delicious GLUTEN-FREE recipes each week!
Now that the fall season is officially here and pumpkin spice lattes are back in full swing, I want to share these amazing gluten-free pumpkin bagels with you! They’re perfect for this time of year!
Made with fresh pumpkin puree for a beautiful vibrant fall flavor and color, these bagels are topped with sesame seeds and have the most amazing moist and tender texture.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free pumpkin bagel recipe are easily accessible at the local store. In fact, you might already have most of them on hand (nothing fancy required!).
- Easy to Make: Preparing the dough is as simple as mixing the wet and dry ingredients together, no kneading needed. Shape dough into balls, poke holes in each ball and then let rise before baking! No complicated boiling method here.
- Fluffy Texture: With a moist, tender and light texture, these delicious pumpkin bagels are perfect whether you choose to toast them or not. Perfect for breakfast, brunch or an anytime snack. YUM!
- Totally Gluten-Free and Dairy-Free: While traditional bagels usually use wheat flour and milk or butter in the recipe, we’re using a gluten-free flour blend and non-dairy oil in these homemade pumpkin bagels, making them 100% gluten-free and dairy-free too. This means that even those with Celiac disease or gluten and lactose intolerances can enjoy this delicious bagel recipe without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free pumpkin bagel recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
How to Make Your Own Pumpkin Puree:
While you can easily buy the store-bought version, I love making my own homemade pumpkin puree during the fall, when pumpkins are in abundance and a large pumpkin can yield various jars of fresh puree.
Check out my easy tutorial for how to make your own pumpkin puree (you’ll never go back to store-bought again once you use real pumpkin in your baking)!
Recipe Notes + Substitutions:
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch), as that will result in a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. Make sure to add it in if your gluten-free flour blend doesn’t already include it.
- Psyllium Husk Powder: In my opinion, psyllium husk powder really makes a difference in the recipe. It gives the ingredients better binding powder and structure for when the dough rises and helps the dough to maintain its shape once risen. (Make sure to use the powder version. If you only have whole psyllium husks, you can grind the husks in a coffee grinder or blender until you get a smooth powder.)
- Instant Yeast: I like using instant yeast because there is no prior activation period required and you can mix the instant yeast directly with the other dry ingredients. If you only have active yeast, make sure to activate the yeast beforehand (mix the yeast with the warm water and sugar and let it sit in a warm area for 5 minutes until the mixture is foamy).
- Sugar: The sugar is required as “food” for the yeast in order for the yeast to be activated and produce the gases required for the dough to rise. I used white sugar, but feel free to use light brown sugar, dark brown sugar or coconut sugar instead.
- Baking Powder: In combination with the yeast, the addition of baking powder gives the dough a little more rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Pumpkin Puree: In this delicious pumpkin recipe, I like using fresh homemade pumpkin puree when it’s pumpkin season, but feel free to used canned pumpkin puree instead. Alternatively, you may also substitute pumpkin puree with equal amounts of butternut squash puree or sweet potato puree if you prefer.
- Eggs: Eggs help to bind the ingredients together, so I would definitely include them in. If you are allergic to eggs, you can try using aquafaba or an egg-replacer. (I personally have not made this recipe without eggs, so if you do make it egg-free, please let me know how it goes in the comments below. I’d love to know!)
- Warm Water: Make sure that the water you use is between 105 to 115F (this is because the yeast requires warmth to be activated, but if the water is too hot, it will kill the yeast). You may also use warm unsweetened non-dairy milk if you prefer (such as almond milk, cashew milk, rice milk, soy milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
- Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use another vegetable oil such as olive oil, avocado oil or melted coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use melted butter or ghee instead.
- Sesame Seeds: I like topping the dough with white sesame seeds for a contrast in color and texture. However, feel free to use other types of seeds as well, such as black sesame seeds, poppy seeds, or even pumpkin seeds!
How to Make Gluten-Free Pumpkin Bagels (Step by Step)
1. Line Baking Sheet
Line a large baking sheet with parchment paper or a silpat.
2. Whisk Dry Ingredients
In a large bowl, sift the gluten-free all-purpose flour, xanthan gum, psyllium husk powder, instant yeast, sugar, baking powder and salt together. Whisk well to combine.
3. Process Pumpkin and Eggs
Combine the pumpkin puree and eggs in the bowl of a high-speed blender or food processor and blend until you get a smooth mixture. Alternatively, you may also mix the pumpkin puree and eggs by hand.
4. Add Water and Oil
Transfer the pumpkin-egg mixture to another large bowl and add water and sunflower oil. Mix well until you get a homogeneous orange liquid mixture.
5. Add Dry Ingredients to Wet Ingredients to Form Dough
Add the dry ingredients to the bowl with the wet ingredients and mix well until you get a uniform orange-yellow dough.
6. Form Dough Balls
Using a large ice cream scoop or cookie scoop, scoop out a large ball of dough and use oiled palms to roll the dough into a smooth ball. (You should get approximately 6 balls).
7. Place Dough Balls on Baking Sheet
Place the dough balls on the previously lined baking sheet evenly spaced apart.
8. Poke Holes in Balls
Using an oiled chopstick or finger, poke a hole in the middle of each ball of dough to create the bagel form.
9. Let Dough Rise
Once the bagel shape is formed, let the pumpkin bagel dough rise for approximately 1 hour in a warm place away from drafts of wind. The dough will have slightly increased in size (but will not significantly double). As the dough is about to finish its rise, preheat oven to 350F (180C).
10. Brush Dough With Oil
Once dough has risen, brush the top of the dough with oil.
11. Sprinkle Sesame Seeds
Sprinkle sesame seeds evenly over each bagel.
12. Bake Until Golden
Bake for 30 to 40 minutes at 350F until the bagels are golden brown on top.
13. Cool Before Slicing
Allow the freshly baked gluten-free pumpkin bagels to cool completely before slicing into them and enjoying!
Dish by Dish Tips/Tricks:
- Line Baking Sheet: I recommend that you line the baking sheet with either parchment paper or a silpat so that the bagels don’t stick to the baking pan once baked.
- Let Cool Before Slicing: For best results, place bagels on a wire rack to cool completely before slicing.
- No Pumpkin Puree? If you don’t have pumpkin puree on hand, you may substitute pumpkin puree with equal amounts of butternut squash puree or sweet potato puree if you prefer.
- Vary the Toppings: I like topping the dough with white sesame seeds for a contrast in color and texture. However, feel free to use other types of seeds as well, such as black sesame seeds, poppy seeds, or even pumpkin seeds!
- Amp Up The Fall Flavor: To really make the fall pumpkin flavor stand out, feel free to add in a pinch of pumpkin pie spice or ground cinnamon to the dry ingredients before making the dough if you like!
Recipe FAQs:
To store, placed the cooled pumpkin bagels in an airtight container or wrap them in plastic wrap and store in the refrigerator for up to 5 days.
Yes you can. To freeze, wrap the gluten-free pumpkin bagels in various layers of plastic wrap, or place them in a ziplock bag and freeze for up to 2 months. Let the bagels thaw overnight in the refrigerator before using.
Gluten-Free Pumpkin Recipes You’ll Enjoy:
- Homemade Pumpkin Puree (Gluten-Free, Vegan)
- Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
- Moist Gluten-Free Pumpkin Bars (Dairy-Free)
- Gluten-Free Pumpkin Cornbread (Dairy-Free)
- Soft, Chewy Pumpkin Cookies (Dairy-Free)
- Easy Gluten-Free Pumpkin Muffins (Vegan)
Gluten-Free Bread Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Easy Gluten-Free Pumpkin Bagels (Dairy-Free, No-Boil)
- Total Time: 1 hour 55 minutes
- Yield: 6 bagels 1x
- Diet: Gluten Free
Description
These gluten-free pumpkin bagels are perfect for pumpkin season! They’re easy to make and no-boiling required is required. Moist, tender and fluffy, these easy pumpkin bagels are delicious sliced into half and slathered with cream cheese, or toasted and eaten as a bagel sandwich! Enjoy them for breakfast, brunch or an anytime snack. Totally dairy-free too, but no one would care!
Ingredients
- 3 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your GF flour blend already includes it)
- 2 tablespoons psyllium husk powder
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup warm water (between 105 to 115F)
- 1/4 cup sunflower oil + more for brushing
- 1/4 cup white sesame seeds, for sprinkling
Instructions
- Line Baking Sheet: Line a large baking sheet with parchment paper or a silpat.
- Whisk Dry Ingredients: In a large bowl, sift the gluten-free all-purpose flour, xanthan gum, psyllium husk powder, instant yeast, sugar, baking powder and salt together. Whisk well to combine.
- Process Pumpkin and Eggs: Combine the pumpkin puree and eggs in the bowl of a high-speed blender or food processor and blend until you get a smooth mixture. Alternatively, you may also mix the pumpkin puree and eggs by hand.
- Add Water and Oil: Transfer the pumpkin-egg mixture to another large bowl and add water and sunflower oil. Mix well until you get a homogeneous orange liquid mixture.
- Add Dry Ingredients to Wet to Form Dough: Add the dry ingredients to the bowl with the wet ingredients and mix well until you get a uniform orange-yellow dough.
- Form Dough Balls: Using a large ice cream scoop or cookie scoop, scoop out a large ball of dough and use oiled palms to roll the dough into a ball. (You should get approximately 6 balls).
- Place Dough Balls on Baking Sheet: Place the dough balls on the previously lined baking sheet evenly spaced apart.
- Poke Holes in Balls: Using an oiled chopstick or finger, poke a hole in the middle of each ball of dough.
- Let Dough Rise: Let the pumpkin bagel dough rise for approximately 1 hour in a warm place away from drafts of wind. The dough will have slightly increased in size (but will not significantly double). As the dough is about to finish its rise, preheat oven to 350F (180C).
- Brush Bagel Dough: Once dough has risen, brush the top of the dough with oil.
- Sprinkle Sesame Seeds: Sprinkle sesame seeds evenly over each bagel.
- Bake Until Golden: Bake at 350F for 30 to 40 minutes until the bagels are golden brown on top.
- Cool Before Slicing: Allow the freshly baked gluten-free pumpkin bagels to cool completely before slicing into them.
Notes
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch), as that will result in a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. Make sure to add it in if your gluten-free flour blend doesn’t already include it.
Psyllium Husk Powder: In my opinion, psyllium husk powder really makes a difference in the recipe. It gives the ingredients better binding powder and structure for when the dough rises and helps the dough to maintain its shape once risen. Make sure to use the powder version. If you only have whole psyllium husks, you can grind the husks in a coffee grinder or blender until you get a smooth powder.
Instant Yeast: I like using instant yeast because there is no prior activation period required and you can mix the instant yeast directly with the other dry ingredients. If you only have active yeast, make sure to activate the yeast beforehand (mix the yeast with the warm water and sugar and let it sit in a warm area for 5 minutes until the mixture is foamy).
Sugar: The sugar is required as “food” for the yeast in order for the yeast to be activated and produce the gases required for the dough to rise. I used white sugar, but feel free to use light brown sugar, dark brown sugar or coconut sugar instead.
Baking Powder: In combination with the yeast, the addition of baking powder gives the dough a little more rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Pumpkin Puree: I like using fresh homemade pumpkin puree when it’s pumpkin season, but feel free to used canned pumpkin puree instead. Alternatively, you may also substitute pumpkin puree with equal amounts of butternut squash puree or sweet potato puree if you prefer.
Eggs: Eggs help to bind the ingredients together, so I would definitely include them in. If you are allergic to eggs, you can try using aquafaba or an egg-replacer. (I personally have not made this recipe without eggs, so if you do make it egg-free, please let me know how it goes in the comments below. I’d love to know!)
Warm Water: Make sure that the water you use is between 105 to 115F (this is because the yeast requires warmth to be activated, but if the water is too hot, it will kill the yeast). You may also use warm unsweetened non-dairy milk if you prefer (such as almond milk, cashew milk, rice milk, soy milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use another vegetable oil such as olive oil, avocado oil or melted coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use melted butter or ghee instead.
Sesame Seeds: I like topping the dough with white sesame seeds for a contrast in color and texture. However, feel free to use other types of seeds as well, such as black sesame seeds, poppy seeds, or even pumpkin seeds!
Storing/Freezing: To store, placed the cooled pumpkin bagels in an airtight container or wrap them in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the gluten-free pumpkin bagels in various layers of plastic wrap, or place them in a ziplock bag and freeze for up to 2 months. Let the bagels thaw overnight in the refrigerator before using.
- Prep Time: 15 mins
- Rising Time: 1 hour
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin bagels
Can I subst half the sugar with monk fruit or xylitol? Can’t handle that much sugar.
Thanks, Ann
Hi Ann, yes you may substitute half the sugar with monk fruit sweetener. Hope you enjoy these bagels!
Thank you Felicia,
Although this pumpkin Bagel from your recipe is great to eat it on its own, it is super yummy especially with a rich spread of butter on the freshly baked bagels. I have pinned this as another of my favourite bread recipes.
Have a blessed day ahead,
Mum
★★★★★
Hi mummy, glad you enjoy these pumpkin bagels too! Another way to make use of pumpkin during the fall pumpkin season!