These gluten-free pumpkin bagels are a seasonal spin on my regular New-York style gluten-free bagels. The dough is nearly the same, using brown rice flour, tapioca starch, potato starch, and psyllium husk, but I swapped some of the water for pumpkin puree and added pumpkin pie spice to the dry ingredients.
They still get the boiling step that gives a bagel its shiny crust and chewy pull, just with a cozy fall flavor built in.
Why You’ll Love This Recipe
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Ingredient Notes
- Flour – I’m using brown rice flour, tapioca starch, and potato starch, which is the same flour blend for my regular gluten-free bagels and garlic knots. A premade gluten-free flour blend won’t work as a substitute here since each of these three flours is doing a specific structural job.
- Pumpkin Puree – use pure pumpkin puree, not pumpkin pie filling, which already has added sugar and spices. The puree replaces part of the water in the dough, adding moisture, color, and a little natural sweetness.
- Whole Psyllium Husk – I prefer to use whole psyllium husk, not psyllium husk powder. The powder doesn’t hydrate the same way and gets a little too clumpy for my liking. Mix the whole psyllium husk with warm water first to form a gel before anything else goes in. I use Anthony’s whole psyllium husk (affiliate link).
- Instant Yeast – I prefer instant yeast over active dry because it goes straight into the dry ingredients without any activation step.
- Warm Water – this is just for the psyllium gel in this recipe, since the rest of the liquid comes from the pumpkin puree instead. Aim for 100°F to 110°F so you don’t kill the yeast. Use a thermometer, if you can, to confirm that.
- Neutral Oil – I swapped the olive oil from my regular bagels for a neutral oil here, so it doesn’t compete with the pumpkin pie spice. Avocado oil or a light vegetable oil both work.
- Brown Sugar – Traditional bagel recipes boil the dough in water with barley malt syrup, which contains gluten. I’ve found brown sugar to be the best alternative, still giving the bagels a shiny, snappy crust with a hint of sweetness on the outside.
How I Adapted My Bagel Dough for Pumpkin
Canned pumpkin puree is about 90% water, but it doesn’t behave exactly like plain water once it’s in the dough. My first test replaced the 140g of water in the wet mixture with 150g of pumpkin puree, but the dough came out a little dense. I bumped it up to 165g for the next batch, and that got the texture back to where I wanted it.
The water in the psyllium gel (160g) stays exactly the same, since that’s doing a separate job forming the gel that holds the dough together. Only the wet mixture water changed. Everything else in the dry ingredients and process, including the flour blend, psyllium husk, instant yeast, and the boiling step, stayed the same.
The main changes are the pumpkin puree swap, brown sugar instead of granulated, pumpkin pie spice added to the dry mix, and a neutral oil instead of olive oil.
Recipe FAQs
This recipe depends on a specific ratio of brown rice flour, tapioca starch, and potato starch working together. A 1-to-1 swap with a pre-made gluten-free flour blend will change how the dough handles and how the bagels turn out. Stick with the individual flours and weigh everything for best results.
Yes, they’re best the day they’re made, but they freeze well. Let them cool completely, slice them before freezing, and store in a freezer bag for up to 3 months. Toast straight from frozen.
Expert Tips
Storage Instructions
Storing: These are at their best the day you make them. Leftovers keep in an airtight container at room temperature for up to 2 days, but the crust won’t stay as crispy. A quick toast brings them right back to their original texture.
Freezing: cool completely, then slice before freezing so they’re ready to go straight from the freezer. Store in a freezer bag for up to 3 months and toast directly from frozen. No need to thaw first.
Serving Suggestions
I usually just keep it simple with plain cream, cheese, but a cinnamon cream cheese woudl be great here too if you want something a little sweeter. For a full fall brunch spread, set these out alongside my Gluten-Free Pumpkin Bread with a pot of coffee. And if you’re feeding a crowd, a double batch of these with different toppings with my Gluten-Free Breakfast Casserole for something more substantial on the table.
Gluten-Free Pumpkin Bagels
Ingredients
Dry Ingredients:
- 190 g brown rice flour
- 115 g tapioca starch
- 50 g potato starch
- 25 g brown sugar
- 8 g kosher salt
- 7 g instant yeast
- 6 g xanthan gum
- 5 g pumpkin pie spice - approximately 2 teaspoons
Psyllium Gel:
- 16 g whole psyllium husk - do not use powdered psyllium husk
- 160 g warm water - 100 to 110°F
Wet Ingredients:
- 165 g pumpkin puree
- 28 g olive oil
- 5 g apple cider vinegar
For Boiling:
- 8 cups water
- 3 tablespoons brown sugar
For Topping:
- 1 large egg - beaten (egg wash)
- roasted pepitas - for topping
- sesame seeds - for topping
- flaky sea salt - for topping
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Instructions
Mix the dry ingredients:
- In the bowl of a stand mixer, whisk together 190 g brown rice flour, 115 g tapioca starch, 50 g potato starch, 25 g brown sugar, 8 g kosher salt, 7 g instant yeast, 6 g xanthan gum, and 5 g pumpkin pie spice.
Make the psyllium gel:
- In a small bowl, combine 16 g whole psyllium husk and 160 g warm water. Stir well and let sit for 2 to 3 minutes until a thick gel forms.
Make the wet mixture:
- Add 165 g pumpkin puree, 28 g olive oil, and 5 g apple cider vinegar directly to the psyllium gel. Mix until smooth.
Mix the dough:
- Add the wet mixture to the dry ingredients. Mix with the dough hook attachment on low until combined, then increase to medium and mix for about 5 minutes until you have a smooth, cohesive dough.
Divide and shape:
- Divide the dough into 6 equal portions, about 130g each.
- To shape each bagel, take one portion of dough and cup your hand over it and use a circular motion to roll it against the surface until it forms a smooth, tight ball. Use the friction between your hand and the surface to help it come together. You shouldn't really need flour on your surface.
- Lightly dust your thumb with tapioca starch and poke it through the center of the ball.
- Gently stretch the opening with both hands, rotating as you go, until the hole is about 1.5 to 2 inches wide.
- Place on a parchment-lined baking sheet and repeat with remaining portions.
Proof:
- Cover loosely and let rise for about 45-60 minutes until noticeably puffy but not completely doubled in size.
- About 30 minutes before the proof is done, preheat the oven to 425°F.
Boil:
- Bring 8 cups water and 3 tablespoons brown sugar to a gentle boil in a wide pot.
- Gently lower 2 to 3 bagels at a time into the boiling water. Boil for 45 seconds, flip, then boil for another 45 seconds. Remove with a slotted spoon and place on a wire rack. Let sit for a few minutes to let excess water drip off.
Top and bake:
- Transfer the bagels back to the parchment-lined baking sheet. Brush each bagel with beaten egg wash (1 large egg beaten). Add 1 large egg, sesame seeds, and flaky sea salt immediately while the egg wash is still wet.
- Bake at 425°F for 27 to 30 minutes until deep golden brown and firm on the outside. The internal temperature should reach 205°F.
Cool:
- Let cool on a wire rack for at least 45 minutes before slicing so the crumb can set.
Notes
- Flour blend: Do not substitute with a pre-made gluten-free flour blend. This recipe is built around a specific ratio of brown rice flour, tapioca starch, and potato starch. Each flour plays a specific role in the structure and chew of the bagel.
- Psyllium husk: Use whole psyllium husk, not powder. I use Anthony’s Whole Psyllium Husk (affiliate link). Mix it with the warm water first to form a gel before adding the remaining wet ingredients.
- Storage: Bagels are best the day they’re made. Store in an airtight container at room temperature for up to 2 days or freeze sliced for up to 3 months.
