Twisted Pumpkin Bagels

These Twisted Pumpkin Bagels are a delicious fall treat that is perfect for any occasion, but especially for Thanksgiving. These bagels are a delightful twist on the classic crescent rolls or dinner rolls and are sure to impress your family and friends.

What makes these bagels so special is their unique, twisted appearance. Not only do they look beautiful, but they also have a flaky, buttery yellow crumb that is similar to croissants. But don’t let the fancy appearance fool you – these Twisted Pumpkin Bagels are quite easy to make. The recipe is straightforward and requires just a few simple ingredients, like flour, pumpkin puree, yeast, and sugar. Once you’ve mixed the dough, you can let it rise, shape the bagels, and then bake them in the oven.

One of the best things about these bagels is that they can be made in advance and frozen until you’re ready to serve them. This means you can easily prepare them ahead of time and then thaw them out on Thanksgiving Day, ensuring that they’re fresh and delicious for your guests.

How to make Twisted Pumpkin Bagels

To make the dough, start by activating the yeast by combining it with sugar and warm milk in a medium bowl. After letting it rest for a few minutes, mix the flour and salt together in a larger bowl, and then add the pumpkin puree, egg, water, melted butter, and yeast mixture. Knead the dough until it is soft and pulls away from the sides of the bowl, then transfer it to an oiled bowl and let it rise for an hour.

After the dough has risen, punch it down and transfer it to an oiled surface. Roll the dough out into a rectangle, and then spread softened butter over two-thirds of it. Fold the dough into thirds, starting with the unbuttered side, and then repeat the process after rotating the dough at 90 degrees. Cut the dough into eight pieces, twist each piece, and bring the ends together, then place them on a baking sheet lined with parchment paper. Let the bagels rise for another 20-30 minutes, then brush them with beaten egg and sprinkle sesame or poppy seeds on top. Bake at 400F (200C) for 15-18 minutes, until they are puffed and golden brown. The result is a delicious, flaky bagel with a rich pumpkin flavor that’s perfect for fall.

So why not add a little twist to your Thanksgiving table this year with these delightful Twisted Pumpkin Bagels? They’re sure to be a hit and will add a delicious and unique touch to your holiday spread. If you do, don’t forget to tag me on Instagram, would love to see how they turn out for you. 

Other similar recipes you may like to try

If you like these Twisted Pumpkin Bagels you may also like to try these Pumpkin Crescent Rolls. This recipe is simple, with few ingredients and can be prepared ahead of time. To ensure freshness, the Pumpkin Crescent Rolls can even be frozen after baking and thawed when needed. This way, you can have delicious rolls that taste freshly baked. This Challah Bread (Round Challah and 6 Strand Challah) is a Jewish braided bread that is served on Shabbat and special holidays. This bread is different from a typical bread as the dough is enriched with eggs and oil which makes the bread incredibly soft and tastes absolutely amazing. These Bread Cones are another great recipe you can try. They are  light and fluffy and perfect for various fillings. 

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Twisted Pumpkin Bagels

Twisted Pumpkin Bagels

5 from 2 votes
These buttery Twisted Pumpkin Bagels are simply irresistible and a great choice for your Thanksgiving dinner table. The bagels have a beautiful twisted look, a flaky buttery yellow crumb similar to croissants that is simply hard to resist.
Servings 10 servings
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
  • 1 tsp (5g) salt
  • 1 tbsp (15g) sugar
  • 1/2 cup (120g) pumpkin puree
  • 1/3 cup (80ml) milk, warm
  • 1/3 cup (80ml) water, warm
  • 1 large egg
  • 1/4 cup (60g) butter, melted

For filling

  • 1/4 cup (60g) butter, softened

For topping

  • beaten egg, for brushing
  • sesame seeds, poppy seeds or bagel seasoning


Prepare the dough.

  • In a medium bowl add yeast, sugar and warm milk. Let it rest for 5-10 minutes to activate the yeast.
  • In a large bowl combine flour with salt. Add water, egg, pumpkin pureem dissolved yeast and melted butter. Stir to combine and knead until the dough is soft and pulls away from the sides of the bowl.
  • Transfer the dough to an oiled bowl and cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.

Shape the twisted bagels.

  • Punch dough down and transfer to an oiled surface. Using a rolling pin, roll the dough into a 16 x12 inches (40x30cm) rectangle.
  • With the back of a spoon or a spatula, spread 2 tablespoons (30g) softened butter over two thirds of the rolled dough. Fold dough like a letter into thirds, starting with the unbuttered side of the rectangle. Rotate the dough 90° and repeat rolling the dough into a 16 x12 inches (40x30cm) rectangle.
  • Again, spread 2 tablespoons (30g) softened butter over two thirds of the rectangle. Fold dough like a letter into thirds, starting with the unbuttered side of the rectangle.
  • Cut the dough into 8 equal pieces. Twist each piece and bring the ends together, pinch the ends and place on a parchment paper baking sheet.
  • Cover with a kitchen towel and let rise for 20-30 minutes.
  • Meanwhile, preheat the oven to 400F (200C).
  • Brush the buns with beaten egg and sprinkle sesame or poppy seeds on top.
  • Bake for 15-18 minutes or until puffed and golden brown.



Serving: 1 serving out of 10Calories: 337kcalCarbohydrates: 46gProtein: 7.5gFat: 13.6gSaturated Fat: 8.2gCholesterol: 56mgSugar: 3.1g
Calories: 337kcal
Course: Bread, Breakfast
Cuisine: American
Keyword: homemade bagels, pumpkin bagels, twisted bagels, twisted buns, twisted pumpkin bagels

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Patrick Author says:

    I am more of a chef then I am a baker. To make sure that I got it right I watched the video several times. Then I followed the instructions and I got to the point where I put the dough in an oiled bowl and covered it with plastic wrap and let it rest for an hour. I watch the video again and noticed that the pumpkin was added with the flour mixture. Nowhere in the instructions does it say to add the pumpkin puree. By the time I noticed this my dough had been resting for about half hour already. I quickly added the pumpkin puree 2 the dough that was resting in an oiled bowl. The dough became extremely soggy so I added some flower to try to tighten it up. Once I got it to the consistency I wanted I transferred it back into an oiled bowl and covered it with plastic wrap and waited for the results. Needless to say it was a train wreck and I wasted all that time and all those ingredients just because you never mentioned to add the pumpkin puree to the dough mixture. I was extremely disappointed as I was having company over for brunch on Sunday but there were no pumpkin bagels to be had. Please correct your instructions so it doesn’t happen to anyone else.
    I am a very discouraged Baker. ????

    1. Ella-HomeCookingAdventure Author says:

      So sorry about that. I have fixed the instructions. the video was good though.  How did thet turned out finally… tthe dough should have still be able to rise even if you added the pumpkin a bit later. Let me know. We love this recipe and I often do it with my girls, with or without pumpkin, depending on the season. Cheers, Ella

  2. 5 stars
    Delicious . Do you have Sweet potatoes biscuits ?
    Happy Thanksgiven

    1. Ella Marincus-HomeCookingAdventure Author says:

      You can substitute the same amount of pumpkin puree with mashed sweet potato in this recipe as well as in the biscuits.. here is the recipe for the biscuits

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