Bagels. How can you even think about making a bagel better? Make 'em pumpkin flavored.
This was a bit of trial and error recipe. I love bagels and have a really good NY Style Bagel Recipe, which I'm perfected. So the next logical step was to use that recipe as the base and start to experiment with pumpkin.
These bagels are lighter than your normal, as the pumpkin provides an extra bit of moisture that regular water doesn't in the plain recipe.
There really is no great trick to make the perfect round bagel. And personally, I prefer a little character to my bagel, so as you can see these are not perfectly uniform.
And once they hit the water, they blow up and become all sorts of funky looking. But don't fear, they might be ugly now, but they get better.
After baking them, they carmalize a bit and get smoother. It's a wonderful thing.
Add a schmear of cream cheese or two and enjoy all your hard work.
These babies will keep for about 5-7 days in a ziplock bag. You can also freeze them for a pumpkin bagel anytime.
makes 12 bagels
- 3/4 cup water warm water
- 5 teaspoons active dry yeast
- 3/4 cup canned pumpkin
- 4 1/2 cups white bread flour
- 1/2 cup dark brown sugar
- 1 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 tablespoon ground cloves
- 2 1/2 teaspoons nutmeg
- 1 1/8 teaspoon allspice
- 5 teaspoons active dry yeast
- In stand mixer bowl, combine water, brown sugar and yeast with a wisk. Let stand for 5 minutes.
- Next add, pumpkin, flour, brown sugar and all spices. Using the paddle attachment on your stand mixer, mix the dough for approximately 5-8 minutes on medium.
- Remove from the mixing bowl and place on parchment paper and cover with a floured cloth for 15 minutes.
- Divide dough into 12 equal pieces. I normally use a scale, as eyeing it can be very difficult.
- Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
- Place formed bagels on a floured surface or parchment paper and allow to rest for 15-20 minutes, rising about halfway and becoming puffy
- While bagels rise, fill a large pot with water and 1 or 2 teaspons of white sugar and bring to a rapid boil and also preheat your oven to 450 degrees
- After bagels have rested, use a slotted spoon and drop 2-3 bagels into the boiling water and boil on each side for 45 seconds. Remove from the water and allow to cool on a rack or parchment paper for a few minutes while you finish the rest of the bagels
- Move bagels to a baking sheet covered with parchment paper (or lightly covered with cornmeal). Lower your over temperature to 400 degrees and bake in the oven for 12 minutes. Flip bagels over and continue to bake for 3-5 more minutes
If you'd like to add a topping, after the bagels have been boiled, wash with egg whites and apply topping. Flip bagel over and wash other side with egg whites and add topping, then place on parchment lined baking sheet
The first time you make these you might want to set aside two 1/4″ balls of dough for testing. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. If the balls do not rise right away, the bagels need more time to rest. Wait another five minutes and try again with the other test ball.