Today was my foray into bagelery. It is my first attempt at making bagels. I am a great connoisseur of bagels. If I ever have a choice of what I am eating for breakfast, it will be a bagel. My favorite is a sesame seed bagel but since Fall is fast approaching, pumpkin seemed like the natural choice for my first time. I am not sure what took me so long to try to make them. I think I was intimidated by the multi step cooking method – boiling and baking. I used some of the roasted pumpkin puree that I made last week for these. They smell divine and taste even better! The outside is slightly crusty and the inside is soft and chewy – exactly how a bagel should be. Now, I need to pack these away before I eat any more, I have already had two!
Here is the recipe:
Pumpkin Spice Bagels
2/3 cup plus 2 tablespoons water (70° to 80°), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 egg white
1 tablespoon cornmeal
In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in.
hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn
and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Tiffany’s Notes: I did not have the allspice or cloves but I did throw in some powdered ginger since that seemed to go along with the flavors and I had it on hand. I shaped mine into 9 bagels but next time I think I will make it into 8 since that divides evenly and you don’t end up with the “little” bagel. And Brittany helped to shape these and boil them, so this is a great recipe to make with kids.