Spiced Pumpkin Bagels

Well, I was going out on limb with this one, but I am so glad that I did. These were fantastic!! So good that we each had another half. My thinking behind this recipe was I wanted a bagel that tasted like my spiced pumpkin muffins. So, I took my favorite plain bagel recipe added pumpkin puree, brown sugar, spices, and some orange juice to give it that nice little tang. Mix, rise, roll, shape, boil, bake and breakfast was served.

If you have never made bagels before, don’t be intimidated. These really are simple to make. The only thing I will do differently is let them rise a bit more after I shape them (I have included the extra time in the recipe).

Seeing how Thanksgiving is just around the corner, I think these would be wonderful served to family and guests for breakfast Thanksgiving morning. You can certainly make them the night before. We enjoyed ours toasted on one side with some whipped cream cheese and some warm apple cider. Yum! 

I make my breads in my Kitchen Aid stand mixer, but you can certainly make this by hand or in a bread machine. Just remove it from the bread machine after the first rise and continue to the recipe.

Spiced Pumpkin Bagels

Prep: 20 minsCook: 30 minsRise Time: 1 hr 50 minsTotal: 2 hrs 40 mins Servings: 8 A perfect homemade bagel for Fall!

Equipment

• Stand mixer

Ingredients 

• 3 ¼ cups bread flour, I use King Arthur
• ¾ cup freshly squeezed orange juice, warmed slightly in the microwave
• ⅓ cup packed light brown sugar
• ½ cup pumpkin purée, homemade or store-bought
• 1 tablespoon active dry yeast
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon freshly grated nutmeg

Instructions 

1. Place all the ingredients in the bowl of a stand mixer fitted with the dough hook and mix on low until it forms a shaggy ball, about 4 minutes. Increase the speed to medium and knead for another 5-7 minutes until the dough is smooth. Transfer the dough to a lightly floured surface and shape into a ball. Place the dough in a large bowl that has been lightly coated with non-stick cooking spray. Cover with plastic wrap and place in a draft free area and let it rise for 90 minutes.
2. Gently remove the dough from the bowl onto a lightly floured surface and press lightly to degas. Shape the dough into a ball and divide it into 8 equal pieces. Roll each piece into a ball. Using a floured finger, poke a whole through the middle and gently stretch the dough using 2 fingers so the whole is about ⅓ the diameter of the bagel. Place on a baking sheet that is lightly greased or lined with parchment paper. Cover and let rest for 20 minutes.
3. Preheat the oven to 425ºF and bring a stockpot of water to a rolling boil. Place bagels 2-3 at a time in the boiling water and cook for 1½ minutes on each side. Using a slotted spoon remove the bagels and return to the baking sheet. Continue with remaining bagels. Bake for 20-25 minutes or until golden brown. Remove to a wire rack to cool completely before serving. Enjoy!

Nutrition

Calories: 237kcal, Carbohydrates: 50g, Protein: 7g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Sodium: 5mg, Potassium: 150mg, Fiber: 2g, Sugar: 12g, Vitamin A: 2432IU, Vitamin C: 12mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.