Enjoy the flavor of fall with these homemade pumpkin spice bagels. Made with pumpkin puree and warm spices, these bagels are perfect for a cozy breakfast or snack.
Ingredients
Bagel Dough Ingredients
- Bread Flour — 4 cups (500g)
- Pumpkin puree — 1/2 cup (120g)
- Warm water — 1 1/2 cups (350ml)
- Brown sugar — 2 tablespoons (25g)
- Instant yeast — 2 teaspoons (7g)
- Salt — 1 teaspoon (5g)
- Pumpkin pie spice — 1 teaspoon (2g)
Topping Ingredients
- Cornmeal — 2 tablespoons (20g)
- Egg — 1
- Water — 1 tablespoon (15ml)
- Pumpkin seeds — 2 tablespoons (20g)
- Cinnamon sugar — 2 tablespoons (25g)
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Cooking Instructions!
In a large mixing bowl, combine the bread flour, pumpkin puree, warm water, brown sugar, instant yeast, salt, and pumpkin pie spice. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then use your thumb to create a hole in the center. Gently stretch the dough to widen the hole.
Meanwhile, preheat the oven to 425°F (220°C). Bring a large pot of water to a boil, then reduce the heat to a simmer. Add the cornmeal to the boiling water.
Carefully transfer the bagels to the simmering water, working in batches if necessary. Cook for 1 minute on each side, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
In a small bowl, whisk together the egg and water. Brush the egg wash over the tops of the bagels, then sprinkle with pumpkin seeds and cinnamon sugar.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Let them cool on a wire rack before serving.
