
Chewy, pumpkin-spiced bagels make the perfect autumn treat.
Ingredients:
- 1 tbsp (18g) instant yeast
- 3 – 3½ cups (298-348g) king arthur unbleached bread flour
- 2 tsp (10g) salt
- 1 tbsp (13g) brown sugar
- ½ cup (118ml) water, lukewarm
- 1 cup (211g) pumpkin puree*
- 1 tsp (2,5g) cinnamon
- ½ tsp (2g) nutmeg
- ¼ tsp (0,6g) ginger powder
- 2 quarts (1,9l) water
- 2 tbsp (25g) brown sugar
- 1 tbsp (12g) granulated sugar
- 1 egg
- 1 tbsp (15ml) water
- I used homemade pumpkin puree. if you use canned pumpkin you may need to add more water because canned pumpkin tends to contain less liquid.
Instructions:
- Stir the yeast, sugar and water in a mixer and let it rest for 5 minutes while you gather the remaining ingredients in order to proof the yeast.
- Once the mixture is bubbly, add the salt, pumpkin, spices and 2 cups (199g) of flour and stir until a dough forms.
- Gradually add the remaining flour until the dough forms a ball that is not too sticky and can be easily handled.
- Knead the dough vigorously with a dough hook or by hand for 10 minutes.
- Place the dough in a lightly greased bowl, and let it rise for 1 – 1½ hours until it has almost doubled in size.
- Transfer the dough to a lightly-floured work surface and divide it into 8-12 pieces. {The original recipe makes 8 large bagels but I made 13 smaller bagels, breaking the dough into roughly 2-ounce pieces.}
- Roll each piece into a smooth, round ball.
- Cover the balls with plastic wrap and let them rest for 30 minutes
- While the dough is resting, prepare the water bath by heating the water, brown sugar and sugar to a gentle boil in a large, wide-diameter pan.
- Preheat your oven to 425°F.
- Use your index finger to poke a hole through the center of each ball, twirling the dough on your finger to stretch the hole to roughly 2 inches (5cm) in diameter (the entire bagel will be about 3-4 inches (7-10cm) across).
- Place each bagel on a lightly greased baking sheet and repeat the process with the remaining pieces of dough.
- Transfer the bagels, four at a time, to the simmering water.
- Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary.
- Cook the bagels for 2 minutes on one side and then flip them over to cook for an additional minute.
- Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet.
- Repeat the process with the remaining bagels.
- Brush all or some of the bagels with an egg glaze if desired.
- Bake the bagels for 20-25 minutes, or until they're as deep brown as you like, turning them over 10-15 minutes into the baking time to help keep them tall and round. Remove the bagels from the oven and let them cool completely on a wire rack.
Pumpkin Bagels • Yield: 12 servings
Ingredients:
- 1 tbsp (18g) instant yeast
- 3 – 3½ cups (298-348g) king arthur unbleached bread flour
- 2 tsp (10g) salt
- 1 tbsp (13g) brown sugar
- ½ cup (118ml) water, lukewarm
- 1 cup (211g) pumpkin puree*
- 1 tsp (2,5g) cinnamon
- ½ tsp (2g) nutmeg
- ¼ tsp (0,6g) ginger powder
- 2 quarts (1,9l) water
- 2 tbsp (25g) brown sugar
- 1 tbsp (12g) granulated sugar
- 1 egg
- 1 tbsp (15ml) water
- I used homemade pumpkin puree. if you use canned pumpkin you may need to add more water because canned pumpkin tends to contain less liquid.
Pumpkin Bagels Nutrition Facts:
• Diet: Low-Fat
• Calories: 103.35
• Fat: 16.31
• Carbs: 143.57
• Protein: 70.18
• Cholesterol: 53.32
• Calcium: 63.92
• Sodium: 172.04* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.