Pumpkin Spice Bagels
Pumpkin Spice Bagels
Amazing Pumpkin Spice Bagels
- 12 standard bagels
INGREDIENTS
Bagel Dough
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup warm water (about 43°C / 110°F)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 3 tablespoons brown sugar
- 4 ½ cups bread flour (plus extra for kneading)
- 1 ½ teaspoons fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Water Bath
- Large pot of water
- 2 tablespoons molasses or brown sugar
- 1 teaspoon baking soda (option for chewy crust)
Topping Options
- Cinnamon sugar mix
- Pumpkin seeds
- Coarse sugar
BAKING INFO
1. Prepare the Dough
- In a large bowl, combine warm water and brown sugar. Stir until dissolved.
- Add yeast and let it sit for 5 minutes until foamy.
- Stir in pumpkin purée, salt, and spices.
- Add flour gradually, mixing until a soft but workable dough forms.
- Knead for 8 to 10 minutes on a lightly floured surface until smooth and elastic.
2. First Dough Rise
- Place dough in a lightly oiled bowl.
- Cover & let rise 1 hour or until doubled in volume.
3. Shape Bagels
- Divide risen dough into 12 equal portions.
- Roll each into a ball.
- Poke a hole through the middle with your finger & stretch slightly to form a bagel shape.
- Place shaped dough on a baking sheet lined with parchment. Rest it 10 minutes.
4. Boil the Bagels
- Bring the large pot of water to a boil.
- Add molasses or brown sugar & optional baking soda.
- Boil bagels 2 at a time for 45 seconds per side.
- Remove with a slotted spoon or fork & place onto the baking sheet.
5. Bake
- Preheat oven to 218°C / 425°F.
- Sprinkle with toppings, if using.
- Bake 18 to 22 minutes until deep golden brown.
- Cool on a rack at least 15 minutes before slicing.
Serving Suggestions
- Toast lightly
- Spread cream cheese or cinnamon honey butter for a warm bakery-style treat.
- Pair with chai, coffee, or hot apple cider for a warm Seasonal Yummy Experience.
ENJOY :)
EZUMEE FOOD CLUB COMMUNITY
