Pumpkin Spice Bagels
Ingredients
- 2/3 cup plus 2 tbsp water, divided (70-80 degrees) ⓘ
- 1/2 cup canned pumpkin ⓘ
- 1/3 cup packed brown sugar ⓘ
- 1 teaspoon salt ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 3/4 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 3 cups bread flour ⓘ
- 1 (1/4 ounce) package active dry yeast ⓘ
- 1 egg white ⓘ
- 3 tablespoons cornmeal ⓘ
Instructions
- In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour, and yeast in order suggested by manufacturer. select dough setting (check dough after 5 minutes of mixign; add 1 to 2 tbsp water or flour if needed.).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon. Drain on paper towels.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spreay and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition & Diet Analysis (per serving)
804
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).