These Japanese Kabocha Bagels are soft, chewy and full of fall flavour. Smeared with not-too-sweet dairy free Maple Cinnamon Cream Cheese

I really don’t have anything to say about this recipe other than that you NEED this in your life. Bagels are one of my favourite breakfast foods and kabocha is my favourite squash of all time so naturally, of course I had to combine the two. Oh, can’t forget the cream cheese. Cream cheese is a must and I’ve made this practically every week since posting the recipe! Okay, enough rambling, lets get right into it.

Ingredients for Kabocha Pumpkin Bagels

This kabocha bagel recipe is easy to make with just 6 main ingredients:

Bread flour: In Canada, you can also use all purpose flour with a protein content of 13%. If in America or other another country, please use good quality bread flour with a protein content of at least 13%.
Kabocha: Kabocha is typically a drier type of squash, but sometimes they’re more watery. Start with lesser amount of water and add as needed. I do not recommend substituting for pumpkin puree because the water content tends to be much higher.
Yeast: A key ingredient to yeast risen breads.
Oil or butter: Keeps the bagels moist throughout and for longer.
Maple syrup: Adds sweetness to the dough.
Cinnamon: for flavour!

In addition, you’ll also need some water and salt.

How to Make Japanese Pumpkin Bagels

Place all ingredients into a bread maker and let it knead for 15 minutes or until dough comes together. Start with lesser amount of water. If it looks like it needs more, add a bit at a time. The total amount will depend on how watery the kabocha is. It should come together but not be sticky on your hands. It does not have to be completely smooth as long as it forms a smooth-ish dough ball.
Cover and rest. If using overnight method (2 g of yeast), cover and place into vegetable compartment of fridge for at least 8 hours. If using straight method, cover and rest until double in size (about 1 hour at room temperature).
Remove dough and divide into 4-5 portions. Squish the air out and roughly form into a log. Cover and rest for 10 minutes.
Roll the dough out, bring the top part down and seal as you roll down to make a log. Cross the tips and fold under to attach the ends to keep their shape. Cover and let it proof until almost doubles in size.
When almost ready, re-heat the oven to 400 F / 200 C and bring a pot of water to a boil. Add 1 tbsp of molasses per 1 L of water.
Boil for 15-30 seconds on each side and then use a slotted spoon to transfer them onto a baking sheet.
Bake for 14-15 minutes, rotating the tray half way. Remove from oven and transfer them onto a cooling rack.

Tips to Making Kabocha Bagels

Dough moisture content: Depending on how moist your kabocha is, you’ll need more or less water. Once you steam/nuke the kabocha, you’ll be able to tell how dry it is when removing the peel. Start with 150ml of water and then let the bread maker go. You’ll know if its too dry if its having a hard time mixing the ingredients. Add a table spoon of water each time it turns until it starts forming a dough.
Weigh the ingredients: I highly recommend using a scale to weigh the ingredients when baking bagels. The amount of flour, yeast and water used is crucial for success.
Forming bagels: When forming the bagels, pinch the ends down together slightly so it doesn’t unravel when boiled in the water.
Fully pre-heat the oven: A fully pre-heated oven will help bake the bagels more evenly. Rotate the tray as needed if you have hotter spots in your oven.
Fully chill the maple cream cheese: The cream cheese should chill in the fridge for atleast an hour before eating as it’ll change the flavour and make a more realistic cream cheese like texture.

Serving Suggestions

How to Store

What are Japanese Bagels?

If you recreate this Kabocha Bagels with Maple Cinnamon Cream Cheese please share it and let me know what you think by tagging me on @Okonomikitchen, I love seeing all of your tasty recreations!