PUMPKIN SPICE BAGEL
These simple bagels have a wonderful cinnamon and pumpkin flavor.
Provided by Sadie
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.
- Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.
- Bake in the preheated oven until cooked through, 25 to 30 minutes.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 49 g, Fat 0.8 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 0.2 g, Sodium 356.5 mg, Sugar 10.4 g
PUMPKIN SPICE BAGELS
Steps:
- 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 9 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, 2 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., Preheat oven to 400°. 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 until golden brown, 15-20 minutes. Remove to wire racks to cool. If desired, serve with cream cheese.
Nutrition Facts : Calories 180 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
TORI'S AIR FRYER PUMPKIN BAGELS
This recipe was created by a grandma and a granddaughter sharing the love of cooking in the kitchen. A delicious bagel made with Greek yogurt and pumpkin topped with oatmeal, honey, Cheddar cheese, and cinnamon. Bake in an air fryer. So easy to make and kid friendly. Serve with cream cheese.
Provided by Lela
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
- Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
- Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
- Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
- Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 39.1 g, Cholesterol 7.4 mg, Fat 3.2 g, Fiber 2.5 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 678.5 mg, Sugar 8.8 g
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PUMPKIN SPICE BAGELS - SEASONS AND SUPPERS
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- Make the sponge: Combine yeast with water and let stand a few minutes. In a large bowl, combine the flour with the yeast/water mixture until all the flour is moistened. Cover tightly with plastic wrap and let stand for 1 to 1 1/2 hours.
- Make the dough: In a small bowl, combine the second teaspoon of yeast with a bit of water and let stand a few minutes. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the pumpkin puree with the salt, brown sugar, cinnamon, nutmeg and ginger. Add the yeast/water mixture and stir in. Add the sponge mixture and combine. Start adding more flour, 1/2 cup at a time, until the dough comes together in a ball around the dough hook (*If you feel your mixer starting to strain at all, stop and remove dough to counter to finish kneading there). Knead until dough is smooth and elastic, adding flour as necessary so the dough is moist, but not sticky.
- Immediately form dough into 12-13 balls (see note below) - about 4 1/2 oz. each. Cover with a towel and let stand 20 minutes. Prepare a baking sheet with parchment paper or silpat. Shape dough balls into bagels by pinching through the center of each ball with your thumb and fore finger to make a hole and then gently expanding the hole, while rotating the bagel like you're turning a steering wheel. Place shaped bagels on to prepared pan. Once all are shaped, spray some plastic wrap with oil and cover bagels tightly (oiled side down). Let stand at room temperature for an additional 30 minutes, then refrigerate anywhere from 4 hours to 12 hours (overnight-ish). Be sure pan is covered tightly with plastic wrap, so the bagels don't dry out.
- When ready to bake pre-heat oven to 500 ° F., with rack in lower 1/3 of oven, and bring a large Dutch oven or similar-sized pot of water to a boil. Prepare a baking sheet with parchment paper. Once water is boiling, add 1 Tbsp. baking soda. Remove a few bagels from the fridge and pop into the boiling water, top side down. Boil for one minute, flip over, then boil for one minute more. Remove with a slotted spoon to prepared baking sheet. Repeat until you have 6 bagels boiled. Brush with egg wash and optionally, sprinkle with a bit of brown sugar. (*If using brown sugar topping, reduce oven temperature by 25 degrees for each step and extend baking time a few minutes.
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