Description
Enjoy the warm, inviting aroma of freshly baked homemade pumpkin bagels, perfect for cozy autumn mornings. Bursting with pumpkin puree and spices, these bagels offer a delightful blend of sweet and savory flavors.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 2 tsp active dry yeast
- 1/4 cup brown sugar
- 1 tsp pumpkin spice
- 1 tsp salt
- 1 cup warm water (110°F)
Instructions
- In a large bowl, combine warm water (110°F) with active dry yeast and brown sugar. Let sit for about 5 minutes until frothy.
- In another bowl, whisk together the all-purpose flour, salt, and pumpkin spice.
- Add the pumpkin puree to the yeast mixture and gradually fold in the dry ingredients to form a sticky dough.
- Turn the dough out onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Place the kneaded dough into an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour until doubled in size.
- Punch down the risen dough, divide it into 8 equal portions, and shape each piece into a bagel.
- Boil each bagel in simmering water for about 1 minute on each side.
- Transfer boiled bagels to lined baking sheets and bake at 425°F for about 20 minutes until golden brown.
Notes
If you have leftovers, freeze the bagels in a resealable freezer bag for up to 2 months. Reheat by toasting or baking at 350°F.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg