The Best Homemade Pumpkin Bagels
Crafting the perfect Pumpkin Bagel from scratch. Here's a step-by-step guide to ensure your bagels turn out as delightful as the season itself.
Ingredients
- 4 cups bread flour
- 4 tsp active dry yeast
- 1 cup warm water
- 1 1/2 tsp salt
- 1/2 cup brown sugar
- 3/4 cup canned pumpkin
- 2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp allspice
Instructions
- In a large mixing bowl, combine 2 cups of the bread flour and yeast.
- In a separate mixing bowl, combine the warm water, salt, brown sugar, pumpkin and spices. Mix well with spatula.
- Combine the 2 cups of flour mixture into with the pumpkin and spice mixture.Beat on low speed for 30-40 seconds and scrape down the sides of the bowl. Beat for additional 3-4 minutes on high. Slowly add in the other two cups of flour. Make sure all the flour is incorporated well into the dough.
- Turn the dough onto a lightly floured counter top or work surface. Knead until smooth and elastic.
- Cover dough with plastic wrap or wax paper and allow to rest for 15 minutes.
- Divine the dough into 8 equal portions and roll each piece into a ball. Punch a hole in the middle of ball with your finger and gently enlarge the hole to about 2 inches.
- Place bagels onto a baking sheet lined with parchment paper. Cover bagels with a sheet of wax paper and allow to rise for 20 minutes.
- Preheat oven to 400℉
- Get water bath ready for bagels.
- After bagels have risen for 20 minutes, broil for 1 1/2 minutes on each side.
- Once the water bath is boiling, reduce heat to medium and place 2-3 bagels at a time in the water for 1 1/2 minutes. Turn the bagels over after 45 seconds in the water and continue to boil for remaining 45 seconds.
- Drain bagels and place on cooking sheet that is lined with parchment paper.
- Bake for 25 minutes at 400℉