These gluten-free pumpkin bagels have a tender interior and a chewy crust, with real pumpkin, ground cinnamon, and pumpkin pie spice throughout. Made with Caputo gluten-free flour, the dough is easy to shape and makes four bagels.

Gluten-free pumpkin bagels arranged on a small board.

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Katie's Recipe Notes

I used my gluten-free bagel recipe as a starting point for this recipe. I swapped some of the water for pumpkin puree and added pumpkin spice. The flavor was good, but the first batch was much too dense, which led to several more rounds of testing.

As I suspected, removing the brown rice flour and adding some tapioca starch made a big difference in lightness. Then it was just a matter of finding the right balance of Caputo gluten-free flour, tapioca starch, and sorghum.

The last thing I noted was that the bagels were drying out much too quickly. So I added a small amount of oil to the dough. This helped the bagels retain their softness a bit longer and also made the dough very nice to work with.

Ingredients

Caputo Gluten-Free Flour: My favorite gluten free flour blend for yeast breads. Note that it contains gluten-free wheat starch, so while it is safe for those with celiac disease, it is not suitable for those with a wheat allergy.
Superfine Sorghum Flour: A whole-grain flour that enhances flavor and adds a bit of density, helping balance the softness of Fioreglut.
Tapioca Starch: Helps lighten the interior and adds chew.
Instant Yeast: Also known as bread machine or rapid rise yeast, instant yeast doesn't need to be proofed separately. Just mix it directly into the dry ingredients.
Psyllium Husk Powder: This helps with elasticity and structure, mimicking the binding properties of gluten. I like to use psyllium husk powder and mix it right in with the dry ingredients. If you only have whole husk, you can still use it but you'll need a bit more. Try my psyllium husk conversion calculator to find the proper amounts.
Canned Pumpkin Purée: Be sure to use pumpkin puree, not pumpkin pie filling.
Spices: Cinnamon and pumpkin pie spice

*Refer to the recipe card below for exact measurements.

A bag of Caputo Fioreglut resting on pink backdrop.

Get the Goods!

Caputo Fioreglut Gluten-Free Flour

I recommend you buy Caputo Gluten-Free Flour (formerly Fioreglut) from Brick Oven Baker. They have great prices and you can use code: KATIE for 10% off your first order!

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How to Make Gluten-Free Pumpkin Bagels

Gluten-free pumpkin bagel dough in mixer bowl.

Step 1: Mix the dough. Combine the dry ingredients in a stand mixer bowl. In a microwave-safe bowl, whisk together the pumpkin purée, warm water, and oil. Warm the mixture to 120-130°F. Add the wet ingredients to the dry ingredients and mix thoroughly on medium speed.

Using a wooden utensil handle to poke a hole through the center of gluten-free pumpkin bagel dough.

Step 2: Divide and shape. Divide the dough into four equal portions and knead each into a smooth ball. Use a lightly floured wooden handle or your finger to poke a hole through the center.

Gently stretching the center hole of a gluten-free pumpkin bagel with both hands.

Step 3: Stretch the holes. Gently stretch each hole to about 1½ inches wide. Make them larger than you think you need, since they shrink as the dough rises and bakes.

Four puffy gluten-free pumpkin bagels after rising, with noticeably smaller center holes.

Step 4: Let rise. Place the shaped bagels on a parchment paper-lined baking sheet and cover loosely. Let rise until noticeably puffy, almost doubled, about 45 minutes to 1 hour.

Bagels floating in a pan of boiling water with molasses and baking soda.

Step 5: Boil the bagels. Bring the water, molasses, and baking soda to a boil in a wide pot. Working in batches, gently lower the bagels into the water and boil for 15-30 seconds per side. Lift them out with a slotted spoon and let excess water drain.

Brushing boiled gluten-free pumpkin bagels with egg wash on cornmeal-dusted parchment before baking.

Step 6: Brush and bake. Place the boiled bagels on a parchment-lined baking sheet sprinkled with cornmeal. Brush with egg wash and bake at 425°F for about 20- 25 minutes. Transfer to a wire rack and let cool completely before slicing.

Four baked gluten-free pumpkin bagels with glossy, golden-brown crusts on a parchment-lined baking sheet.

Measure by Weight

Measuring the ingredients by weight, especially the flours and liquids, will give you the most accurate results. You can use any kitchen scale, but my personal favorite is this one because you can measure both small and large quantities on the same scale.

Check the Temp

With the color of these bagels, it can be hard to tell when they are done. That is why I always recommend checking the internal temperature of the bagels with a digital thermometer. The bagels should be between 205-210°F when done.

A sliced gluten-free pumpkin bagel showing its airy interior and cinnamon streaks on a white pumpkin-shaped plate.

Storage

These bagels are best enjoyed fresh on the day they are baked. If you can't enjoy them right away, cool completely before storing in an airtight container for up to 2 days, or freeze individually.

To soften, reheat bagels for a few seconds in the microwave or toast them in a toaster before enjoying.