This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkin Spice Bagels
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- #96032
Perfectly textured bagels with the hint of pumpkin pie flavor. Delicious toasted with a sweet spread.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
Dough
1/2 cup water, lukewarm PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons water, lukewarm
3 cups white bread flour
6 tablespoons brown sugar
1 teaspoon salt
1/2 cup canned pumpkin puree
1 1/2 teaspoon ground cinnamon
1/3 tablespoon ground cloves
1 1/2 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3 1/4 teaspoons active dry yeast
To Cook
3 quarts water
1 tablespoon sugar
directions
Combine the dough ingredients in the bread machine pan in the order as directed by the machine manufacturer.
Start the dough cycle on the machine. Remove the dough from the machine after the first knead, usually around 20-30 minutes in to the cycle.
Place the dough on a floured surface and divide into 8 equal-sized balls.
Gently press your thumb through the middle of each ball and stretch the dough into a bagel shape.
Place the bagels in a draft-free spot to rise for 20-25 minutes.
While the bagels are rising, bring the water and sugar to a boil in a large pot and preheat the oven to 400 degrees F. Prepare a baking sheet by sprinkling it with cornmeal.
When the bagels have risen, drop 2-3 bagels at a time into the boiling water. Cook each for 1-2 minutes per side (turn with a slotted spoon).
Remove the bagels and place on a cooling rack. Let cool for one minute then brush with beaten egg and sprinkle with sesame or poppy seeds if desired.
Place the bagels on the prepared baking sheet and bake until golden brown, about 15 minutes.
nutrition data
232 calories, 1 grams fat, 48 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.
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reviews & comments
October 31, 2010
These are delish! Needed a little more water than the recipe called for, but that may be due to the fact that I used pumpkin I cooked down myself. Used my KitchenAid Mixer to make the dough, then broiled the bagels for about 2 minutes per side (about half way down the oven so they didn't brown), then continued with the recipe, boiling, then baking. I didn't use the egg wash or put any seeds on the top. This is a great recipe when looking for a different flavor bagel! And, the house smells wonderful when they bake!
September 19, 2010
These bagels were delicious! I made some slight alterations as follows: 2 1/4 C flour + 1 C oat bran instead of all flour (to reduce calories and increase protein). Also, I don't have a bread machine so I made the dough by hand by mixing the water, sugar, yeast and allowing to proof ~5-10 minutes, then adding the pumpkin and dry ingredients, then kneading, allowing to rise to about double, punching down, then resuming per the original recipe. Also, I went with mini bagels and made a batch of 16 instead of 8 with each being slightly smaller than my palm. The bagels turned out really tasty, the texture was good and the flavor was excellent! Definitely give this recipe a try - you won't be disappointed!
October 3, 2009
These bagels are outstanding! The texture of bagels with the flavor of pumpkin pie. Everything about this recipe was perfect. It doesn't mention how long to let the bagels rise, but you'll want them to not quite double in size. If you don't have a bread machine use a dough hook with a stand mixer and mix on the lowest speed for 20 minutes. We sprinkled ours with a combination of poppy and sesame seeds. We also served them with whipped honey butter (you can make your own in a food processor: blend butter with honey to taste until whipped and spreadable).