In the Kitchen: Bagels with Fall Spice Cream Cheese

Hello, my lovely friends! The fall weather has arrived here in Pennsylvania, and it’s time to bring out all the fall vibes with everything pumpkin and spice. This week, I’m sharing my favorite bagel recipe accompanied by a delightfully fall cream cheese. Keep reading for pictures and my notes on the recipe, or feel free to skip right to the recipe.

Notes and Tips

• The dough will be VERY sticky at first. Keep kneading and adding flour until it looks like the second picture. The first time I made these, I didn’t knead the dough long enough and the bagels didn’t boil well. Trust the process, it will come together!
• Make sure to flour your work surface well and check your flour supply before starting. You’ll need a lot.
• Make sure to plan your morning accordingly when making these. The bagels have to rest several times before baking. You’ll spend about 1 1/2 to 2 hours making these.
• I used a large strainer to get my bagels in and out of the boiling water.
• Put parchment paper on your baking sheets to prevent sticking.
• I rotated the pans halfway through baking time because our oven bakes unevenly. Keep this in mind when you put yours in the oven and check the texture before taking them out or adding more time.
• If you’re a pumpkin spice girlie, you could do pumpkin spice instead of the fall spice mix. I didn’t have pumpkin pie spice or all of the spices to make it myself, so I improvised 😅

Anna Kate

Bagels with Fall Spice Cream Cheese

Print Recipe

Servings: 8

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

Mix:

• 2 1/2 cups warm water
• 1 1/2 tbsp active dry yeast
• 1 tbsp brown sugar

In another bowl mix:

• 5 cups flour
• 2 tsp salt
• 3 tbsp brown sugar

Fall Spice Mix

• 1 1/2 tbsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp allspice

Method

 

1. Add your yeast mixture and stir until a shaggy dough forms.
2. Add to lightly floured surface and knead for 10-15 minutes, or until smooth and pliable.
3. Separate into 8 balls and let rest for 15 minutes.
4. Poke holes in dough balls, shape, and let rest for another 30 minutes.
5. Boil in a pot of water with 1/4 cup brown sugar for one minute each side.
6. Place directly on a sheet with parchment paper – add egg wash and toppings – then put into the oven. 350° for 25-35 minutes.

For the cream cheese:

1. Set the cream cheese out to soften. Using a hand mixer, whip the cream cheese until smooth and creamy.
2. Add 1-2 teaspoons of your fall spice mix. The cream cheese will not be sweet, so if you'd like, add a teaspoon of 10X.