Pumpkin Bagels I Gluten Free Holiday Baking

Preheat the oven to 350°F.

In a bowl, sift together 1 cup gluten-free flour, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

In a separate bowl, spoon 1 and 3/4 cups self-rising flour into a measuring cup.

Add 1 cup of Greek Gods plain traditional yogurt to the self-rising flour.

Mix the Greek yogurt to ensure it is well combined, then add it to the self-rising flour.

Use a spatula to help remove the yogurt from the measuring cup and mix it with the flour until it forms a dough.

Add 1/2 cup of Liby's 100% pure pumpkin to the dough and mix it in.

Add 1 teaspoon of cinnamon and 1 teaspoon of pumpkin pie spice to the dough and mix until combined.

Transfer the dough onto a cutting board that has been dusted with self-rising flour.

Flour your hands and shape the dough into an oval.

Divide the dough into six sections and place each section into a doughnut pan.

Press down and smooth out the dough in the pan.

Bake the bagels in the oven for 20 minutes.

Once baked, let the bagels cool for about 10 minutes before removing them from the pan.

Cut one bagel in half and add cream cheese on top.

Equipment Needed

Spice Level:

Dietary

Allergens