Twisted Pumpkin Bagels - Savory Pumpkin Bread Recipe

Combine 2 1/4 tsp active dry yeast and 1 tbsp sugar with 80ml warm milk and let it rest for 5-10 minutes.

In a bowl, mix 440g all-purpose flour and 1 tsp salt.

Add the dissolved yeast mixture, 1 large egg, and 80ml warm water to the flour mixture and mix to combine.

Add 1/2 cup pumpkin puree and 60g melted butter to the mixture and knead the dough until smooth and it pulls away from the sides of the bowl.

Transfer the dough to an oiled bowl, cover it, and let it rise for about 1 hour in a warm place until it doubles in size.

Transfer the dough to an oiled surface and roll it into a 16 x 12 inches rectangle.

Spread 2 tbsp softened unsalted butter on two thirds of the rectangle, then fold the dough like a letter.

Rotate the dough 90 degrees and roll it again into a 16 x 12 inches rectangle.

Spread another 2 tbsp softened unsalted butter on two thirds of this rectangle and fold like a letter again.

Cut the dough into 8 equal pieces, twist each piece, and bring the ends together to form bagels.

Cover the twisted bagels with a kitchen towel and let them rest for 20 minutes.

Brush the bagels with a beaten egg and sprinkle sesame seeds on top.

Bake in a preheated oven at 200C for 15-18 minutes or until golden.

Equipment Needed

Spice Level:

Allergens