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Tuesday, October 19, 2010

Homemade Pumpkin Bagels

When I saw this recipe and had to try it. I had never made bagels before, so the other coach's wives came over for moral support and we did it together. One difference, I made these in the kitchen aid mixer with the dough attachment. I added all the ingredients and set the mixer for 5 minutes. The dough was very easy to work with and the results were wonderful, in fact, they were so good they were gone before I could take a picture!

Pumpkin Bagels

2/3 c plus 2 tablespoons water (70° to 80°), divided
1/2 c canned pumpkin
1/3 c packed brown sugar
1 tsp salt
1-1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
3 c bread flour
1 pkg (1/4 ounce) active dry yeast
1 egg white
1 tbsp 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.

Yield: 9 servings.

1 comment:

  1. Wow! These look delicious! I never even thought of making bagels. :) Have to try them today. Thanks for the recipe!! ~ Kim