Pumpkin Spice Bagel recipe

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Ingredients

1 (.25 ounce) envelope active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
¾ cup canned pumpkin
⅓ cup packed brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon salt
¾ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
3 cups all-purpose flour, or more as needed
1 tablespoon cornmeal
6 cups water, or more as needed
1 teaspoon white sugar
cooking spray

Nutrition Info

225.5 calories
carbohydrate: 49 g
cholesterol: : -
fat: 0.8 g
fiber: 2.5 g
protein: 5.6 g
saturatedFat: 0.2 g
servingSize: -
sodium: 356.5 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve yeast in warm water in a large bowl, add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.

  2. Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.

  3. Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water, cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes, remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.

  4. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.

  5. Bake in the preheated oven until cooked through, 25 to 30 minutes.

Recipe Yield

8 servings

Recipe Note

These simple bagels have a wonderful cinnamon and pumpkin flavor.

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