Ingredients
Scale
- 3 ½ cups of bread flour
- 1 cup of canned pumpkin puree
- 1 ½ teaspoons of active dry yeast
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 1 teaspoon of cinnamon (optional for extra flavor)
- ½ teaspoon of nutmeg
- 1 tablespoon of honey or maple syrup
- 1 cup of warm water (about 110°F)
- Optional toppings: sesame seeds, pumpkin seeds, or everything bagel seasoning
Instructions
- In a small bowl, combine warm water, yeast, and a teaspoon of sugar. Let sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together flour, salt, cinnamon, and nutmeg. Add pumpkin puree, honey, and the yeast mixture. Mix until a sticky dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Punch down the dough, divide into 8 equal pieces, and shape each into a bagel by poking a hole in the center and stretching it out.
- Bring a large pot of water to a boil. Carefully boil each bagel for about 1 minute per side, then remove with a slotted spoon.
- Place bagels on a parchment-lined baking sheet, add toppings as desired.
- Preheat oven to 375°F (190°C). Bake the bagels for 20-25 minutes until golden brown. Cool slightly before serving.
Notes
- Use high-quality canned pumpkin for the best flavor.
- Adjust the flour if the dough feels too sticky or dry.
- Experiment with toppings like sesame seeds or pumpkin seeds for variety.
- Add a pinch of ginger or allspice to enhance the fall spices.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
