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Caramelized Hazelnut Harvest Bagels

Autumn-inspired bagels featuring caramelized hazelnuts and warm spices, perfect for a Thanksgiving breakfast or brunch.

Total: 2 hours 10 minutes
Difficulty: Easy
Serves: 8
bagels autumn Thanksgiving hazelnuts easy harvest american one-bowl

What Makes This Special

Caramelized Hazelnut Harvest Bagels bring a touch of autumn warmth and Thanksgiving gratitude to your breakfast table. The deep, toasty flavor of caramelized hazelnuts pairs beautifully with warming spices, while a hint of honey adds a gentle harvest sweetness. This easy, one-bowl recipe is designed for busy holiday bakers, delivering festive, authentic American bagels with an autumnal twist—perfect for sharing with loved ones in a season of gratitude.

Ingredients

Every ingredient in this recipe has a role: bread flour for chew, yeast for rise, honey and sugar for subtle sweetness, and spices for warmth. Caramelized hazelnuts add crunch and a coppery, harvest-inspired richness.

For the Bagel Dough & Caramelized Hazelnuts

  • Bread flour (420 g): Gives bagels their signature chewy texture.
  • Instant dry yeast (7 g): Leavens the dough for a classic rise.
  • Granulated sugar (20 g): Feeds the yeast and adds a hint of sweetness.
  • Fine sea salt (6 g): Balances flavors.
  • Warm water (240 ml): Activates the yeast.
  • Honey (45 g): Adds distinctive sweetness and aids caramelization in the boiling step.
  • Hazelnuts (60 g): Toasted and caramelized for autumn flavor and crunch.
  • Light brown sugar (30 g) & Butter (10 g): For caramelizing hazelnuts.
  • Cinnamon, allspice, nutmeg: Evoke classic Thanksgiving flavors.
  • Neutral oil (15 ml): For greasing hands and bowl.

Instructions

Step 1: Caramelize the Hazelnuts

  1. In a small skillet over medium heat, melt 10 g unsalted butter. Add 30 g light brown sugar, stirring until melted.
  2. Toss in 60 g toasted, chopped hazelnuts. Cook, stirring, until nuts are coated and the sugar bubbles (2–3 minutes). Transfer to parchment and cool completely. Break into small chunks.

Why this matters: Caramelizing the hazelnuts brings out their natural oils, adds a coppery sheen, and infuses the bagels with autumnal depth.

Step 2: Make the Dough (One Bowl!)

  1. In a large bowl, combine 420 g bread flour, 7 g instant yeast, 20 g sugar, 6 g salt, 1 tsp cinnamon, 1/4 tsp allspice, and 1/4 tsp nutmeg.
  2. Make a well in the center. Pour in 240 ml warm water and 15 g honey. Mix with a wooden spoon until shaggy.
  3. Add the cooled caramelized hazelnuts and mix to combine. Knead in the bowl for 5–6 minutes until smooth, slightly tacky, and cohesive. (Oil your hands if needed.)

Why this matters: Kneading develops gluten for authentic bagel chew, and mixing the hazelnuts in early distributes flavor and texture.

Step 3: Proof the Dough

  1. Lightly oil the bowl, cover, and let the dough rise in a warm place for 45–60 minutes, until doubled in size.

Proofing allows the yeast to create airy, flavorful dough while you prep other Thanksgiving tasks!

Step 4: Shape the Bagels

  1. Turn dough out onto a lightly floured surface. Divide into 8 equal pieces (about 100–105 g each).
  2. Roll each into a ball, then poke a floured finger through the center. Stretch gently to form a 4–5 cm hole.
  3. Place shaped bagels on a parchment-lined baking sheet. Cover with a towel and let rest 15 minutes (they’ll puff slightly).

Proper shaping gives bagels their iconic look and uniform bake.

Step 5: Boil (with Honey!)

  1. Preheat oven to 220°C (200°C fan). Bring a large pot of water to a gentle boil. Add remaining 30 g honey.
  2. Boil bagels 2–3 at a time, 30 seconds per side. Remove with a slotted spoon and return to baking sheet.

Honey in the boil helps caramelize the crust, enhancing color and harvest flavor.

Step 6: Bake

  1. Bake on the center rack for 18–22 minutes, rotating halfway, until deep golden-copper brown.
  2. Cool on a wire rack at least 30 minutes before slicing (for best texture).

Baking transforms the bagels with a crisp crust and chewy interior—don’t rush this step!

Pro Tips

  • Oil your hands: Bagel dough is sticky; a little oil makes shaping easy.
  • Even size: Weigh dough pieces for consistent bagels that bake evenly.
  • Cool fully: Bagels finish cooking as they cool. Slicing early may yield a gummy texture.

Troubleshooting

Bagels are flat?

  • The dough may have been over-proofed or under-kneaded. Next time, knead longer and watch proofing closely.

Bagels are tough?

  • Over-boiling can make crusts too thick; keep boil to 30 seconds per side.

Hazelnuts burned?

  • Lower your skillet heat and watch closely when caramelizing—they can go from golden to burnt quickly.

Variations

  • Cranberry-Pecan: Swap hazelnuts for toasted pecans and add 40 g dried cranberries for a Thanksgiving twist.
  • Pumpkin Spice: Replace half the water with pumpkin puree and increase spices for maximum autumn flavor.
  • Classic Sesame: Skip nuts and roll boiled bagels in sesame seeds before baking for an everyday favorite.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze in a zip bag up to 1 month. Reheat in a toaster for best texture.

Bagels are best enjoyed fresh, but they freeze beautifully—perfect for prepping ahead of Thanksgiving morning!