Welcome to AK Pumpkin Week 2025! If you’ve been following AK for awhile, you know my love for pumpkin runs very deep (yes, I have over 40 pumpkin recipes). Each fall I love sharing sweet and savory recipes, new and updated, so that you can get your pumpkin party on all season long.
We’re kicking this week off with my brand new, easy high protein pumpkin bagels filled with nutrient-dense ingredients and baked up in just over 30 minutes. And there’s no yeast and no boiling involved. That’s right, you can have fresh, perfectly sweet and chewy pumpkin bagels for breakfast in no time!
These babies will have your house smelling heavenly. Add your favorite bagel toppings and spreads, and enjoy with a cup of coffee or my homemade pumpkin spice latte for the best fall morning.
FREE Pumpkin Recipe E-Book
Sign up below and get a FREE printable e-book with my best sweet and savory pumpkin recipes straight to your inbox!
Pumpkin bagels with a nutritional twist
You know I’m all about taking a recipe and creating a more nourishing, nutrient-dense version of it that’s still absolutely delicious, which is exactly what I did with these pumpkin bagels. They’re loaded with:
- Vitamin A and vitamin C thanks to the real pumpkin puree baked right in
- Fiber and whole grains from the whole wheat flour
- Omega-3s, fiber & protein from flaxseed meal
- And protein and calcium from creamy Greek yogurt
Ingredients you’ll need to make these pumpkin protein bagels
Although making bagels from scratch can feel intimidating, these protein pumpkin bagels are made with SUPER simple pantry staples and there’s no yeast involved! Here’s what you’ll need:
- Yogurt: be sure to use a 2% or whole-milk plain Greek yogurt, which will give the bagels moisture and that boost of protein. Regular yogurt will be too thin.
- Pumpkin puree: yes, we’re mixing in the real deal pumpkin puree here! Feel free to use store-bought OR learn how to make your own from an actual pumpkin HERE.
- Sweetener: you’ll add a little honey or pure maple syrup to the dough for the perfect amount of sweetness.
- Flour: we’re using a mix of all-purpose flour and white whole wheat flour (or whole wheat flour) to give the bagels the right texture.
- Flaxseed meal: as I mentioned, you’ll get another boost of fiber and protein from the flaxseed meal, plus omega-3s!
- Spices: bring out the pumpkin flavors with both pumpkin pie spice and cinnamon.
- Baking staples: don’t forget the baking powder and salt. That’s right, no yeast needed!
- Egg: you’ll need an egg to brush the bagels before baking so they get that beautiful golden top.
Try yummy mix-ins
I love to mix raisins or dried cranberries into the dough before baking because they add a little sweetness and pair well with the cinnamon. This is optional, but give it a try if you love a good cinnamon raisin bagel!
Can I make them gluten-free or dairy-free?
Unfortunately, no, I can’t recommend a gluten-free substitute for the flour in these pumpkin protein bagels, though these may work with King Arthur 1:1 gluten free all purpose flour. You could try a dairy-free Greek yogurt, but be sure it’s nice and thick like regular Greek yogurt!
How to make high protein pumpkin bagels
One bowl, no yeast, no boiling? Yes, these easy protein pumpkin bagels are a dream come true! Here’s how to make them:
- Mix the wet ingredients. Start by whisking together all of your wet ingredients in a large bowl until nice and smooth.
- Add the dry. Use a rubber spatula to start mixing all of the dry ingredients into the wet, then I find it easiest to mix the dough completely with clean hands.
- Form the bagels. Dust a surface with flour, divide the dough into 8 equal balls, then roll each ball into a rope. Join the ends of each “rope” to form each bagel.
- Brush, bake & devour. Place each bagel on a baking sheet lined with parchment paper, brush the tops with an egg wash, then bake them up until golden brown and puffed up.
Choose your bagel size
This recipe makes 8 smaller bagels, but you can absolutely make regular, bakery-style bagels by making 4 or 6 instead of 8!
Our favorite bagel toppings
What’s a bagel without the delicious toppings? Toast these high protein pumpkin bagels and try topping with:
Storing & freezing tips
- To store: let your pumpkin protein bagels cool completely, then store them at room temperature for up to 2 days in a paper bag or in a reusable zip-top bag. I recommend transferring to the fridge after 2 days.
- To freeze: I recommend slicing your bagels in half before freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then store them in a reusable zip-top bag in the freezer for up to 3 months. Thaw your bagel halves in the refrigerator before toasting and enjoying.
Tools you’ll need
Get all of my kitchen essentials here!
More pumpkin recipes you’ll love
Get all of my pumpkin recipes here, and my breakfast recipes here!
I hope you love these high protein pumpkin bagels! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
High Protein Pumpkin Bagels
High-protein pumpkin bagels made with real pumpkin puree, protein-packed Greek yogurt, and plenty of cozy spices. These nutrient-dense pumpkin protein bagels bake in under 30 minutes and come out beautifully golden on the outside and perfectly chewy on the inside. Add dried fruit for extra sweetness, and top with a little butter and sea salt for a wonderful fall breakfast!
Ingredients
- Wet ingredients
- 1 cup (225 grams) 2% or whole-milk plain Greek yogurt (do not use regular yogurt)
- ¾ cup (180 grams) pumpkin puree
- 2 tablespoons honey (or pure maple syrup)
- Dry ingredients
- 1 ⅓ cups (160 grams) all purpose flour, plus more for dusting
- 1 cup (113 grams) white whole wheat flour (or whole wheat flour)
- 2 tablespoons flaxseed meal
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- Optional mix-ins
- ½ cup (70 grams) raisins or dried cranberries
- Topping
- 1 large egg, lightly beaten for brushing
Instructions
-
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
-
Mix the wet ingredients: In a large bowl, whisk together the yogurt, pumpkin puree and honey until well combined.
-
Add in the dry ingredients: Add the flour, whole wheat flour, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and salt. Mix with a rubber spatula until the ingredients begin to come together, then use clean hands to work the flour into the dough until it is well absorbed. You may need to use your hands to get the flour incorporated into the dough. If using the dried fruit, fold it into the dough or work it in with your hands. It’s normal for the dough to be sticky, but if it is overly sticky, add 1 to 2 tablespoons more flour.
-
Form the bagels: Lightly dust additional flour on a work surface. Divide dough in half, then divide each half into 4 equal balls (for a total of 8 balls total). Roll each ball into a rope about 7 to 8 inches long. Note: I find it helpful to roll out the ropes in a little bit of flour to prevent sticking to the surface! Join the ends of each rope to form a bagel and then transfer to the prepared baking sheet. Repeat with remaining dough balls, placing bagels at least 2 inches apart.
-
Bake: Brush the tops of the bagels very lightly with the egg wash. Bake the bagels for 20 to 25 minutes until slightly golden brown and the bagels have puffed up. Cool for at least 10 to 15 minutes before cutting into. I love these toasted with a little butter and flaky sea salt, or salted honey butter would be delicious!
Recipe Notes
To store: Allow the pumpkin protein bagels cool completely, then store them at room temperature for up to 2 days in a paper bag, or up to 4-5 days in a reusable zip-top bag.
To freeze: I recommend slicing your bagels in half before freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then store them in a reusable zip-top bag in the freezer for up to 3 months. Thaw your bagel halves in the refrigerator before toasting and enjoying.
Nutrition
Serving: 1bagelCalories: 184calCarbohydrates: 34.5gProtein: 7.5gFat: 2.3gSaturated Fat: 0.7gFiber: 3.8gSugar: 6.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
