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Categories:
bagels water active yeast brown sugar pumpkin cinnamon pie spice salt bread flour olive oil egg CINNAMON-HONEY BUTTER butter honey cinnamon
Viewed: 103 - Published at: 4 years agoIngredients
- FOR THE BAGELS:
- 1 cup Warm Water
- 2 teaspoons Dry Active Yeast
- 1/3 cups Dark Brown Sugar
- 2/3 cups Canned Pumpkin
- 1 teaspoon Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoons Salt
- 3-1/2 cups Bread Flour, Plus More If Necessary
- Olive Oil, For Greasing Your Bowl And Surfaces
- 1 Egg, Slightly Beaten
- FOR THE CINNAMON-HONEY BUTTER:
- 1/2 cups Butter, Softened
- 1/4 cups Honey
- 1/2 teaspoons Cinnamon
Method
- For the bagels:
- Place warm water in a large bowl and add yeast and brown sugar. Stir and let it sit for about 3-5 minutes. Then add the pumpkin, spices, salt, and 2 cups of bread flour and begin to stir together to form a soft, sticky dough.
- Transfer the sticky dough to a lightly floured surface and add in another cup of flour and begin to knead dough by hand until all of the flour is absorbed. Add in another 1/2 cup of flour and knead again until all of the dough is absorbed. Knead dough for about 8 minutes. The dough should not be sticky, but smooth and elastic.
- Place dough in a bowl that you've coated with oil and cover the top of the bowl with a greased piece of plastic wrap, allowing dough to rise in a warm place until it doubles in size, about 1 hour.
- After an hour, punch down the dough and shape into 12 balls. Roll each dough ball into a rope, about 8 inches long. Wrap the dough around to form a complete circle and overlap the ends of the dough. Seal the two ends together completely by rolling a bit; this is an important step or the ends will come apart when you boil them. Alternately you can push your thumb through the center of the dough ball to form a 2 inch hole and stretch the dough to form an even ring.
- Place the bagels on a baking sheet (greased or lined with parchment paper), cover again with plastic wrap and let rise for 15-20 minutes more.
- Preheat oven to 400 F. Coat a baking sheet with cooking spray or oil. Fill a Dutch oven two-thirds full with water and bring to a boil.
- Drop bagels, two at a time, into the boiling water. Cook for about 45 seconds on each side. Remove them from the water with a slotted spoon and drain well on paper towels while you finish boiling the rest of the bagels.
- Place bagels on the greased baking sheet, brush the top of them with the beaten egg and bake for 15-20 minutes or until golden brown. Remove them from the oven and cool on wire racks.
- While the pumpkin bagels are cooling, make the cinnamon-honey butter.
- Beat butter with electric mixer until light and fluffy. Add in honey and cinnamon and mix until well blended. Spread on toasted bagels and enjoy!
