Pumpkin Spice Bagels Recipe
here's nothing better than homemade pumpkin spice bagels. Soft, chewy, and packed with warm spices, these bagels are the perfect breakfast or snack to enjoy on a cool autumn day.
Ingredients
- 2/3 cup plus 2 tablespoons water (70° to 80°), divided
- 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 package (1/4 ounce) Active Dry yeast
- 1 Large Egg white
- 1 tablespoon Cornmeal
- Cream Cheese, optional
Instructions
- Prepare the bread machine pan as directed by the manufacturer by adding two-thirds cup water, pumpkin, brown sugar, salt, spices, flour, and yeast. If the dough needs more water or flour, add 1 to 2 tablespoons after 5 minutes of mixing.
- On a lightly floured surface, turn the dough once the cycle is complete. Then, shape the balls into nine. Form a 1-inch circle by pushing your thumb through the centers.. To make an even ring, stretch and shape the dough. Flatten rings slightly after resting for 10 minutes.
- Put two-thirds of a Dutch oven full of water on the stove; bring to a boil. Put two bagels in boiling water at a time. The first 45 seconds of cooking should be followed by a 45-second turn. Place paper towels on a plate and drain with a slotted spoon.
- Preheat the oven to 400 degrees. Egg whites and remaining water should be whisked together and brushed over the bagels. Cooking spray should be sprayed onto a baking sheet and cornmeal should be sprinkled over it. The bagels should be placed two inches apart. In the prepared pan, arrange them apart. It takes 15-20 minutes for the cookies to turn golden brown. To cool, remove from the oven and place on wire racks. Cream cheese can be served if desired.