Yes, I know… another pumpkin recipe! But I couldn’t help myself since bagels are so fun to make and I have quite a large stash of pumpkin puree in my pantry!
These bagels are delicious…soft on the inside, but with a hard, chewy crust. They taste like fall should, with plenty of spices and pumpkin! They are excellent with butter or cream cheese, but I would imagine they would be OUT OF THIS WORLD with a generous spread of apple butter.
It’s not as hard as you might think to make bagels, so try these and let me know how they turn out!
Pumpkin Spice Bagels
2 cups freshly ground whole wheat flour
2 cups bread flour or all-purpose
1 Tbsp. sucanat
1 1/2 tsp. salt
1 Tbsp. olive oil
2 tsp. yeast
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup canned pumpkin puree
3/4 cup warm water
Grind wheat in WonderMill.
Measure all ingredients and pour into a mixing bowl. Stir to combine. (You can also mix in a stand mixer if preferred.)
Sprinkle flour on the counter and knead the dough 5-10 minutes until it is smooth and elastic.
Form 8 equal-sized balls of dough and allow to rest on the counter for 10-20 minutes.
After the rest, form each ball into a “snake,” wrap it around your hand, and pinch the ends together. Repeat with each ball of dough.
Let them rise for 20 minutes.
While they are rising, preheat the oven to 425. Bring a large pot of water to boil (add a tablespoon of brown sugar or sucanat to the water).
After they have risen, put each bagel (3 or 4 at a time) into the boiling water. Boil for 1 minute, flip over, and boil for 1 more minute.
Remove bagels and drain on a paper towel.
Place all the bagels on a greased baking sheet and bake for 10 minutes, flip over, and bake for 10 minutes more.
Cool, then slice and devour!