Pumpkin Spice Bagels
Packed with real pumpkin and pumpkin pie spice, these Pumpkin Spice Bagels are a fun addition to the fall baking lineup!
Servings: 9 bagels
Calories: 211kcal
Ingredients
For the Dough
- 3 cups bread flour
- 2¼ tsp active dry yeast i.e. 1 [¼-oz.] packet
- 1 tsp salt
- ⅔ cup warm water
- ½ cup canned pumpkin not pumpkin pie filling
- ¼ cup dark brown sugar
- 1½ tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- 1 Tbsp cornmeal
- 1 large egg white
For Boiling
- 8 cups water
- 2 Tbsp honey
- 1 Tbsp baking soda
Instructions
For the Dough
- Using a countertop mixer with a dough hook, add the flour, yeast, salt, water, pumpkin, brown sugar and spices; mix on low speed until just combined.
- Increase speed to medium and mix until dough is smooth and firm (~3-4 minutes).
- Transfer dough to a lightly floured surface; cover and let rest for 10 minutes.
- Lay a piece of parchment paper out nearby.
- Divide dough evenly into 9 pieces. Roll each piece into a rope about 8-9” in length. Slightly dampen both ends of the dough, and then wrap the dough around your hand so that the last 2” of the rope overlaps the first portion. Gently press the overlapping portion of the dough together and then roll the seam back and forth on the counter several times until sealed. Transfer the shaped bagels from your hand onto the parchment paper. (Note: After shaping, the bagels should be about 4” across with a 2” hole in the center.) Cover bagels and let rest for 10 minutes.
For Boiling
- Preheat oven to 400°F.
- Using a large stock pot or Dutch oven, add water, honey and baking soda. (Note: The pot should be ~⅔ full of water. The mixture will expand when the bagel dough is added, so make sure to use a big enough pot!)
- Drop bagels into the boiling water 2 at a time. Let boil for 45 seconds, flip and let boil for 45 more seconds. Remove bagels with a slotted spoon and let dry on paper towels. Repeat process with remaining bagels.
- Spray a baking sheet with nonstick baking spray and then sprinkle cornmeal on top.
- Whisk the egg white with 1 Tbsp of water; brush the egg wash on top of bagels and place them on baking sheet. (Note: The bagels will not expand much in the oven so they can be near each other on pan.)
- Bake for 15-20 minutes, or until bagels are golden brown on top.
- Let bagels cool on pan for 5 minutes; transfer bagels to a wire rack until completely cool.
Nutrition
Calories: 211kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 646mg | Potassium: 125mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2121IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
