Pumpkin Bagels
User Reviews
5
Pumpkin Bagels
Description
The bagels start with active dry yeast blooming in warm water with sugar, then pumpkin puree is added along with flour, pumpkin pie spice, and salt to form a dough. Kneading develops gluten for structure, and the dough is allowed to rise twice to develop lightness and flavor. Each portion is shaped into a ring by poking a hole in the center.
Before baking, the bagels are briefly boiled in honey-sweetened water, which contributes to a glossy crust and chewy texture characteristic of bagels. After boiling, they are baked at a high temperature until golden brown. The cream cheese spread is blended with maple syrup and ground cinnamon, which pairs well with the pumpkin notes and adds a creamy, sweet finish.
This recipe yields distinctly autumnal bagels with moist crumb and subtle spice, suitable for a seasonal breakfast or brunch. The combination of pumpkin in the dough and the maple cinnamon cream cheese creates a harmonious flavor profile.
Ingredients
For the bagels:
- 3/4 cup water 100-110 degrees F, hot
- 1 tablespoon granulated sugar
- 1 packet 2-¼ teaspoons active dry yeast
- 1/2 cup pumpkin puree
- 2-¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 egg
- 1/4 cup honey
For cream cheese:
- 8 ounces cream cheese softened
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
Instructions
For bagels
- Add the hot water, sugar, and yeast to a large bowl and whisk to combine. Set aside for 5 minutes, or until the yeast has bloomed.
- Next, whisk in the pumpkin puree.
- Then use a dough whisk or wooden spoon to stir in the flour, pumpkin pie spice, and salt.
- Mix until a shaggy dough forms.
- Then turn the dough out onto a clean surface and knead for 4-5 minutes, or until the dough is smooth and soft.
- Transfer the dough to a lightly oiled bowl and set it in a warm place to rise for 2 hours, or until doubled in size.
- Once the dough has risen, turn it out onto a clean surface and divide it into 8 pieces.
- Shape each piece into a ball and place it on a parchment or Silpat-lined baking sheet. Set the dough aside to rise for another hour, or until doubled in size again.
- Poke a small hole in the center of each ball to create a bagel shape.
- Bring a large pot of water to a boil and whisk in the honey. While the water comes to a boil, preheat your oven to 425 degrees F.
- Boil the bagels one at a time for 30 seconds per side. Then remove them to a parchment or Silpat lined baking sheet. Repeat with the remaining bagels.
- Beat the egg with a small splash of water to create an egg wash. Brush the top of each bagel with the egg wash.
- Bake for 15-18 minutes or until the bagels are golden brown around the edges and fully set in the center. Remove the bagels to a wire rack to cool.
- Once cooled, store the bagels in an airtight container at room temperature for up to three days.
For cream cheese
- Stir together the cream cheese, maple syrup, and cinnamon in a small bowl. Set aside until ready to use.
- Store in an airtight container in the fridge for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bagels
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 266kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 52mg | 17% |
| Sodium | 181mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
