Description
A swirl of cinnamon, nutmeg, and pumpkin puree yields pillowy bagels with a glossy crust and tender, chewy crumb. Boiled in honey water and baked until golden, they’re perfect for cream cheese or butter.
Ingredients
- 3 1/2 cups bread flour
- 2 tablespoons granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup canned pumpkin puree
- 1/2 cup warm water (110°F)
- 1 large egg
- 1 tablespoon vegetable oil
- 1 tablespoon honey
Instructions
- In a large bowl whisk together bread flour, granulated sugar, pumpkin pie spice, salt, and instant yeast.
- In a separate bowl combine pumpkin puree, warm water, beaten egg, vegetable oil, and mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough ball in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces; roll each piece into a rope, then join the ends to form bagel shapes.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a gentle boil, stir in the honey, and reduce to a simmer.
- Carefully lower the bagels into the water, cooking 1 minute per side, then remove with a slotted spoon and drain briefly on a rack.
- Transfer the bagels to the prepared baking sheet, brush each with a little beaten egg, and bake for 20 to 25 minutes until golden brown.
- Cool the bagels on a wire rack before slicing and serving.
Notes
- Use high-gluten or bread flour for a maximum chewy texture.
- Adjust the amount of pumpkin pie spice to taste for more or less warmth.
- Boil bagels gently to maintain their shape and develop a glossy crust.
- Store cooled bagels in an airtight container at room temperature for up to 2 days.