Talking of pumpkins, my pumpkin milk shake post from last year got published in 'The Pumpkin Spice' handbook. I was so excited to see the glossy full size picture of the milkshake in an actual book. Publishers were kind enough to send a complementary copy and it is filled with nothing but pumpkin recipes.
I found the recipe for these Pumpkin bagels in the book. I've never made bagels and was under the impression that they were very time consuming and difficult to make. But I found they were very similar to other breads.
I halved the original recipe and made only 6 bagels. The pumpkin and spices added lot of flavor to the bagels. They turned out much better than the store bought ones. We had them with cream cheese.
Ingredients: Makes 6 medium size bagels All purpose flour - 1cup
Wholewheat flour - 1cup
Instant Yeast - 1¼tsp
Brown Sugar - 2tsp
Molasses - 1½tsp
Pumpkin Puree - ¼cup+2tbsp
Raisins - ¼cup
Salt - ½tsp
Ground Cinnamon - ½tsp
Nutmeg - ⅛tsp, grated
Ground Cloves - ⅛tsp
Baking Soda - 1 tbsp
Butter or Egg (optional)
Method:
- Soak raisins in water and set aside to plump for 10~15 minutes.
- In a large mixing bowl or the bowl of the stand mixer, combine the flours, yeast, brown sugar, molasses, pumpkin puree, salt, spices and drained raisins. Mix and knead until the dough is relatively firm, not too sticky and formed into a nice ball, about 7~8 minutes.
- Transfer the dough to a lightly greased bowl, cover and let rise until the dough doubles in volume, about 1 hour.
- Punch the dough down and divide into 6 even pieces. Roll each piece into a ball; flour your thumbs and poke though the center of the ball with the thumbs. Work the dough around your thumbs until the center hole is about 1½~2" wide.
- Place the bagels on a greased baking sheet, cover and let rise for another 20~30 minutes.
- Meanwhile, bring a large pot of water to a boil and preheat the oven to 450°F.
- Add baking soda to the water. Carefully slide in 2 bagels at a time into the water and boil for about 30 seconds per side. Remove them with a slotted spoon onto another baking sheet that has been greased and dusted with cornmeal. Repeat with the remaining bagels.
- Brush the bagels with egg or butter for a more 'glossy' look, if desired. Bake them for 10~12 minutes until they start to turn golden brown. Transfer to a wire rack and allow to cool completely before serving.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Let's take a look at the other Fall Flavors being shared today:
- Apple Crumb Quick Bread from Food Lust People Love
- Apple Raisin Bread from Bakers and Best
- Apple Raisin Bread from A Shaggy Dough Story
- Browned Butter Butternut Squash Bread from Sizzling Tastebuds
- Buttermilk Wheat Bread from Magnolia Days
- Eggless Apple Sage Cheddar Scones from Spill the Spices
- Fall Harvest Bread from Hezzi-D's Books and Cooks
- Fig Focaccia from My Catholic Kitchen
- Harvest Grains Bread from Hostess At Heart
- Mr. Potato Bread from What Smells So Good?
- Multigrain Bread With Seeds from Sneha's Recipe
- Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
- Pumpkin Bread Bowls from La cocina de Aisha
- Pumpkin Bread Dinner Rolls from Sara's Tasty Buds
- Pumpkin Bread Rolls from Spiceroots
- Pumpkin Bread Rolls from I camp in my Kitchen
- Pumpkin Cinnamon Rolls from Recipes Food and Cooking
- Pumpkin Dinner Rolls from Bread Therapy
- Pumpkin Hand Pie from CookingClub
- Pumpkin, Poppy & Papaya seeded Breadsticks from G'Gina's Kitchenette
- Pumpkin Raisin Bagels from Cook's Hideout
- Pumpkin Scones from A Baker's House
- Red Grape, Olive & Goat Cheese Schiacciata (Tuscan Focaccia) from Ruchik Randhap
- Sesame Seeded Semolina Bread from Karen's Kitchen Stories
- Sourdough Pumpkin Bread from Passion Needed
- Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni
