How To Make Pumpkin Bagels At Home| Fall Baking Recipe

Put all the ingredients into the bowl of a stand mixer, making sure to mix the yeast and sugar on one side of the flour and mix the salt into the other side, then mix all together. Gradually add the water until the dough is soft.

Knead the dough for 8-10 minutes until smooth and it springs back when pressed.

Cover and leave it to rise somewhere warm for 1 hour or until double in size.

Lightly flour your work surface, divide the dough into 8 equal pieces, roll them into balls, and place them on a floured tray, leaving space between them. Cover with a tea towel and leave for 20 minutes.

Preheat the oven to 210C and line a large baking tray with baking paper. Bring a large pan of water to a boil and add 2 tbsp of baking soda, then reduce to a gentle simmer. Shape the dough balls into bagels.

Working in two batches, place the bagels in the simmering water and cook for 1 minute on each side until puffed up. Fish them out with a strainer, drain, and place them on the baking tray 2 inches apart.

Brush with egg wash, sprinkle over the pumpkin seeds, and bake for 20-22 minutes until golden brown.

After baking, allow them to soften and cool down completely before enjoying.

Equipment Needed

Spice Level:

Allergens