Homemade Bagels: Pumpkin Spice Bagels

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Karen Keb
Nothing says fall like some homemade Pumpkin Spice Bagels.

Sometimes a regular old plain homemade bagel leaves a little more to be desired; not so with this Pumpkin Spice Bagels recipe.

Pumpkin Spice Bagels

4 cups bread flour, divided
4 teaspoons active dry yeast
1 cup warm water
1 1?2 teaspoons salt
1?2 cup brown sugar
3?4 cup canned pumpkin
2 teaspoons cinnamon
1 1?2 teaspoons nutmeg
1 teaspoon ground cloves, optional
1 teaspoon allspice
1 egg, optional 

Water bath:

1 gallon water
1 tablespoon sugar 

In large bowl, combine 2 cups flour and yeast.

In separate bowl, combine warm water, salt, brown sugar, pumpkin and spices; combine with flour mixture.

Beat at low speed for about 30 seconds, scraping sides of bowl; beat for additional 3 minutes on high speed. Incorporate as much of remaining flour as possible.

Turn out dough onto lightly floured work surface. Knead in additional flour to make moderately stiff dough. Knead until smooth and elastic. Cover with plastic wrap and allow to rest for 15 minutes.

Divide dough into 8 equal portions and roll into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.

Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.

Meanwhile, heat oven to broil. Prepare water bath and put it on to boil.

After bagels have risen for 20 minutes, broil for 11?2 minutes on each side.

Once water bath is boiling, reduce heat. Place bagels, 3 at a time, in water for 11?2 minutes, turning after 45 seconds.

Drain and place on greased baking sheet. If desired, brush with egg wash (beat egg with 1 tablespoon water).

Bake at 400°F for 25 minutes.