These Japanese kabocha bagels are soft, chewy, and naturally sweetened with roasted kabocha squash, adding a unique twist to the classic bagel. Paired with a creamy maple cinnamon cream cheese, they offer a perfect balance of earthy, sweet, and cozy fall flavors. Ideal for breakfast or brunch, these bagels are a seasonal treat you’ll love.
Table of Contents
Japanese Pumpkin Bagels
It’s that time of year again!! Okay, to be honest I’m not a huge pumpkin spice fanatic but I do LOVE kabocha. Kabocha is a Japanese variety of winter squash, often referred to as Japanese pumpkin, known for its sweet, nutty flavor and vibrant green skin. Its creamy texture makes it a popular ingredient in various dishes, including kabocha soups, stews, and desserts like kabocha cinnamon rolls.
Instead of using pumpkin for this autumnal bagel flavour, we’re using kabocha for this recipe. These bagels are soft on the inside, perfectly chewy and full of sweet pumpkin flavour. And it gets even better with a thick layer of maple cinnamon cream cheese!
Ingredients for Kabocha Pumpkin Bagels
- 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. Optional!
- Maple syrup: Adds sweetness to the dough.
- Pumpkin Pie Spice: obviously, for flavour.
- Water
- Salt
And for the cinnamon maple cream cheese, you’ll need:
- Cream cheese: I used my homemade vegan cream cheese recipe but you can use your favourite brand.
- Maple Syrup
- Cinnamon
How to Make Kabocha Bagels
- Prepare Kabocha: Microwave, roast or steam kabocha squash until tender, then mash and set aside.
- Mix Dough: In a bowl, combine flour, yeast, sugar, salt, and the mashed kabocha. Gradually add water until a dough forms.
- Knead: Knead the dough for about 8-10 minutes until smooth and elastic.
- Proof: Let the dough rise in a warm place for about 1 hour or until doubled in size.
- Shape Bagels: Divide the dough into equal pieces, shape into balls, and poke a hole in the center to form bagels.
- Boil: Boil the bagels in water with a little sugar for 1-2 minutes on each side.
- Bake: Place the boiled bagels on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, until golden brown.
Recommended Equipment
- Kitchen aid standmix
- Bread machine
- Digital kitchen scale
- Bench scraper
- Cooking thermometer: This helps track the temperature of the dough for optimal kneading, rising and molding times. Read more about it in my Japanese-style Bagel Guide.
- Timer
- Slotted ladle
Recipe Tips
- 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 140 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 at least an hour before eating as it’ll change the flavour and make a more realistic cream cheese like texture.
How to Store Kabocha Bagels
To properly store kabocha bagels, first allow them to cool completely to prevent moisture buildup. For short-term storage, place the bagels in an airtight container or bag and keep them at room temperature for up to 2 days. For longer storage, slice the bagels in half, place the bagels on a tray and freeze. Once fully frozen, transfer them into freezer safe bags and store them in the freezer for up to 2-3 months. When ready to eat, thaw at room temperature with a damp paper towel around it. My secret for re-heating bagels for the best texture is to steam it in a steamer basket and then toast/bake it until crispy.
FAQ
Yes, canned pumpkin can be used as a substitute, but keep in mind that kabocha has a sweeter, richer flavor and denser texture, which will slightly alter the taste and consistency of the bagels.
Yes. Increase the yeast and the first rise can be done at room temperature until double in size. Then proceed with the rest of the recipe.
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!
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Kabocha Bagels
- Total Time: 100 minutes
- Yield: 6 bagels
- Diet: Vegan
Description
These Japanese kabocha bagels are soft, chewy, and naturally sweetened with roasted kabocha squash, adding a unique twist to the classic bagel. Paired with a creamy maple cinnamon cream cheese, they offer a perfect balance of earthy, sweet, and cozy fall flavors. Ideal for breakfast or brunch, these bagels are a seasonal treat you’ll love.
Ingredients
Kabocha Bagels
- 432 g bread flour
- 2 tsp (10 ml) oil, optional
- 2.2 – 5.6 g instant dry yeast
- 215 g cooked kabocha
- 1 1/2 tbsp (22 g) brown sugar, packed
- 140–150 ml water
- 1 1/2 tsp (8.5 g) salt
- 1 1/2 tsp cinnamon
Maple Cinnamon Cream Cheese
- 1/4 cup dairy free cream cheese
- 1/2 tbsp maple syrup
- 1/4–1/2 tsp cinnamon, to taste
Instructions
- Prepare the dough the night before:
- Bread Machine Method: Add all ingredients to the bread machine in the order specified by your machine. Select the “dough” setting (it should be kneaded for a minimum of 18 minutes). Once the dough is ready, transfer it to a lightly greased bowl, cover with plastic wrap, and refrigerate overnight.
- Stand Mixer Method: In the bowl of a stand mixer, combine bread flour, sugar, salt, and yeast.
Add mashed kabocha and warm water. Using the dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium and knead for 7-10 minutes until the dough is smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and refrigerate overnight. - Hand Kneading Method: In a large bowl, combine bread flour, sugar, salt, and yeast.
Add mashed kabocha and warm water. Stir with a spatula or wooden spoon until it forms a rough dough. Transfer to a lightly floured surface and knead by hand for 10-12 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.
- Shape the bagels: The next day, take the dough out of the fridge and let it come to room temperature for about 30 minutes. Divide the dough into 6 equal portions. Roll each portion into a cylinder, cover and let it rest for 10-15 minutes. Roll out the dough, about 15×18 cm. Starting from the top, roll the dough downward, pressing it tightly with the base of your palm to maintain tension. Pinch the seams to seal. Repeat with the remaining pieces, keeping them covered with a damp cloth. See my Japanese-style bagel recipe for visuals. Let them proof until puffy and x1.5 in size.
- Boil the bagels: Once almost proofed, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon of molasses or 1 tsp baking powder and 2 tbsp of sugar. Reduce to a simmer. Boil the bagels for 20-30 seconds on each side (they should float if properly proofed) then place them on a parchment-lined baking sheet.
- Bake: Bake for 18-22 minutes, or until the bagels are golden brown. Let them cool on a wire rack before serving. Enjoy!
Cream Cheese
- Mix the cream cheese with maple syrup and cinnamon. Add a thick generous layer between a sliced bagel. Serve and enjoy!!
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese-American
These were AMAZING!! Thank you for working on this and sharing with us, for those who couldn’t visit your pop up. This is such a cool version of bagel making and so far, my favorite. Love the chewy exterior and soft interior. It has seriously left me inspired to go try more of your bagel recipes experiment with fillings. Thank you!!
BEST fall vibe bagel ever!! I used Japanese kabocha and put chocolate chips inside and it turned out so good! I’m sure I’m gonna make bagels with this recipe again and again:)
Seriously amazing. First time making bagels for me and I used whole wheat flour, honey, and oil instead of bread flour, maple syrup, and butter, but it still turned out so good.
Hi! Looking forward to trying this. Am I reading correctly where I’m to steam the bagels in only 1 tbsp of water total? Thank you!
Hi MJ! Thanks for catching that, it’s 1 tbsp of water + enough water to fill the pot half way 🙂
hi lisa,
the cream cheese recipe site expired sadly! is there another way to look up the recipe? Thank you!!
Hi Sophie!
Just fixed the link, thank you 🙂
Total bread novice here and when I made these they actually turned out amazing! 😍 I made them without a bread maker (can’t figure out how to dough in mine lol) and subbed pureed butternut squash for the kabocha cos getting a hold of pumpkins is a pain where I live BUT it worked a treat! And went perfect with the cream cheese recipe which is a new favourite. 👌🏻
Hi Steph,
I’m so glad it turned out well for you! So happy you enjoyed it 🙂