How to... Pumpkin Bagels

Activate the yeast by combining 2 teaspoons of active dry yeast, 1 cup of warm water, and 1/3 cup of dark brown sugar in a bowl. Stir to dissolve.

Let the yeast mixture activate for a little over 10 minutes.

Add 2 teaspoons of cinnamon, 1 tablespoon of pumpkin pie spice, 1/2 teaspoon of salt, a dash of vanilla extract, and 2/3 cup of canned pumpkin to the yeast mixture.

Mix in 2 cups of bread flour until combined.

Transfer the mixture to a stand mixer bowl with a dough hook attachment and mix on low speed.

Add another cup of bread flour while mixing, followed by an additional 1/2 cup of bread flour, until the dough is smooth and elastic (about 5-6 minutes).

Oil a mixing bowl and place the dough inside, turning it to coat with oil. Cover the bowl and let it rise in a warm place for about an hour or until doubled in size.

Turn the risen dough onto a lightly floured surface, punch it down, and shape it into a rectangle.

Divide the dough into 12 equal pieces and roll each piece into a ball.

Roll each ball into a 1/8 inch rope and pinch the ends together to form bagels. Place them on a greased baking sheet.

Cover the bagels and let them rise for about 20 minutes.

Preheat the oven to 400 degrees Fahrenheit and bring a saucepan of water to a simmer. Add 1/2 cup of sugar to the water and let it dissolve.

Boil each bagel for 45 seconds on each side, being careful while handling them in the boiling water.

Let the boiled bagels drain on paper towels for about 5 minutes.

Prepare an egg wash by beating 1 medium-sized egg and brush it over the bagels.

Transfer the bagels back to the greased baking sheet and bake in the preheated oven for about 15-20 minutes.

Let the bagels cool on a wire rack before serving.

Equipment Needed

Spice Level:

Dietary

Allergens