Pumpkin Spice Bagels

I’ve been talking about attempting bagels for quite some time now. We love having bagels for breakfast and every time I love something I can’t help but wonder how easy/good would this be if I made it on my own? After visiting the pumpkin patch last week with B and Mason and getting plenty of pumpkin I got in a pumpkin baking mood! I made the Pumpkin Cheesecake Muffins I made last year and I put my Kitchen Aid Stand Mixer to good use by making these Pumpkin Spice Bagels.

Pumpkin Spice Bagels

So what was it like to make bagels for the first time? Much much easier than I thought it would be. The most time consuming part was waiting for the dough to rise.  My bagels weren’t perfect. Not even close but they tasted good so that’s all that really matters in the end right?

I plan on making more of these bagels and other types of bagels (we’re thinking everything bagels next) to freeze for quick breakfasts once this baby comes in March and as I get bigger and more achey which is ALREADY starting to happen thanks to my back to back pregnancies and this being my third in under four years.

Whoa saying that out loud is kinda crazy.

Um where was I? Oh yes Pumpkin Spice Bagels. Take the plunge. Make them. Love them. Share them.

 

Pumpkin Spice Bagels

Yield: 8-12 Bagels

Pumpkin Spice Bagels

Ingredients

1 Tbsp instant yeast
1 Tbsp brown sugar
1/2 cup water, lukewarm
2 tsp salt
1 cup pumpkin puree
1 Tbsp Vanilla Extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger powder
1/4 tsp cloves
3 – 3 1/2 cups Flour
Water Bath
2 quarts water
2 Tbsp brown sugar
1 Tbsp granulated sugar

Directions

  1. Mix 1 tbsp instant yeast, 1 tbsp brown sugar and water. Let it rest for 5 minutes.
  2. After about 5 minutes the mixture will become bubbly. Add
  3. Once the mixture is bubbly, add the 2tsp salt, 1 cup pumpkin puree, 1tbsp Vanilla Extract, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger powder, 1/4 tsp cloves and 2 cups of flour and stir until a dough forms. (I used my stand mixer and my dough hook to do this)
  4. Slowly add the remaining 1 1/2 cups of flour until the dough forms a ball that isn't too sticky and can be easily handled.
  5. With a dough hook or your hands knead vigorously for 10 minutes.
  6. Roll into a ball and place the dough in a lightly greased bowl. Cover with saran wrap and let it rise for 1-1 1/2 hours until it has doubled in size.
  7. Once the dough has doubled in size transfer the dough to a lightly floured surface and divide into 8-12 pieces. (I recommend 8 after doing 12)
  8. Roll each piece into a round ball. Cover the balls with plastic wrap and let them sit for 30 minutes.
  9. While the dough is resting heat 2 quarts of water, 2 tbsp brown sugar and 1 tbsp granulated sugar to a gentle boil.
  10. Preheat your oven to 425°F.
  11. Use your finger to poke a hole in the center of each ball and work the outside with your hands until you have formed a bagel shape.
  12. Place each bagel on a lightly greased baking sheet and repeat until all dough balls have become bagels.
  13. Transfer the bagels into the simmering water, make sure it remains at a gentle boil.
  14. Cook the bagels on each side for 1 minutes.
  15. Remove the bagels from the water and place them back on the baking sheet. Repeat until all bagels have had a water bath!
  16. Place the bagels in the oven for 20-25 minutes or until they are the color you desire. Turn them over about half way through the baking process.
  17. When they're done let cool on a wire rack for 10-15 minutes.
  18. Enjoy!
http://littlebgcg.com/2012/10/pumpkin-spice-bagels.html

 

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Comments

  1. says

    So event though I have a gluten-allergy and would be a wreck if I ate these, my mouth is still watering. Every fall, I become obsessed with all things pumpkin-spice. in fact, i’m drinking pumpkin spice coffee right now.

  2. says

    These sound amazing Christa! I can’t wait till I am in the new house and can spend more time in the kitchen baking and cooking. I keep saving all your recipes to try!

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