PUMPKIN BAGELS that look like PUMPKINS 🎃 🥯

Soften the yeast in a bowl by adding 1 cup of warm milk and 2 tbsp of honey, then mix to dissolve the honey.

Sprinkle 1 packet (2 and 1/4 tsp) of dry active yeast on top and wait a few minutes until it becomes foamy.

Add 1/2 tsp of salt, 4 tbsp of soft butter, and 1 egg white to the bowl. Set the egg yolk aside for later.

Mix in 3 and 1/2 cups of all-purpose flour and knead with a dough hook until the dough holds together.

Remove about 1/4 cup of dough and add green gel food coloring, kneading until evenly distributed.

For the larger dough ball, mix red and yellow gel food coloring to create orange, kneading until smooth and elastic.

Cover both dough balls and let them rise in a warm spot until doubled, about 1 hour.

Split the orange and green dough into 12 equal pieces.

Shape the green dough by folding it in thirds and rolling it up to form a stem.

Shape each orange dough piece into circular clumps, fold it over itself, and tighten it into a ball.

Cover the shaped dough and let it rest for about 30 minutes.

Make a large hole in the center of each orange dough ball and insert a green dough stem.

Wrap kitchen twine around each bagel to create grooves, tying a knot to secure it without wrapping too tightly.

Set the wrapped bagels aside to rise for 30 to 40 minutes on lined baking sheets.

Boil a large pot of water and add 1/2 cup of honey.

Gently place the bagels in the boiling water with a slotted spoon and cook for 1 minute on each side.

Remove the bagels to a wire rack to dry while boiling the rest.

Mix the reserved egg yolk with 1 tsp of water and brush it on top of the boiled bagels.

Preheat the oven to 400°F (200°C) with a pizza stone inside.

Place the boiled and egg-washed bagels on a baking tray and bake for 15 to 18 minutes or until golden brown.

Allow the bagels to cool before removing the twine.

Equipment Needed

Spice Level:

Allergens