Pumpkin and coffee bagels

Bagels are the perfect accompaniment to your morning coffee. We are putting the coffee inside them with some seasonal pumpkin.


  • 100g cooked pumpkin flesh
  • 1 tablespoon of whole fennel seeds
  • 1 tablespoon of whole cumin seeds
  • 1/2 tablespoon of pumpkin spice mix
  • 1/2 tablespoon of instant coffee
  • 300ml water
  • 1 tablespoon of rapeseed oil
  • 1 teaspoon of black treacle
  • 250g white spelt flour
  • 300g rye flour


Combine all the ingredients and bring together with a spoon
Knead on a floured surface for 5-10 minutes
The mixture will be sticky, so be patient
Leave to rise in a cool place over night
Preheat the oven to 220C
Bring a large pot of water to boil and add a tablespoon of sugar
Shape the dough into bagels
Simmer the bagels (3-4 at a time) for 2 minutes, turning half way through
Lift them out with a slotted spoon and place on a baking tray lined with baking parchment
Sprinkle with sesame, pumpkin, sunflower or chia seeds
Then bake for 25 minutes
Leave to cool and serve
They work amazingly well with goats curd, honey and chopped nuts