Recipe Index

Ingredients

• DOUGH:
• 5 cups bread flour
• 2 1/2 teaspoons salt
• 1/3 cup dark brown sugar
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 3/4 cup pumpkin puree
• 1 1/4 cups warm water
• 1 teaspoon oil, for brushing the bowl
• BOILING:
• 8 to 10 cups of water
• 2 tablespoons malt syrup or molasses
• 1 tablespoon salt
• 1 teaspoon baking soda
• EGG WASH:
• 1 large egg
• 1 tablespoon whole milk

Method

1. Whisk the bread flour, salt, brown sugar, pumpkin pie spice and cinnamon in a large bowl. Dissolve the yeast in the warm water in a small bowl and leave it for about 5 minutes until foamy.
2. Make a well in the flour, add the pumpkin puree and yeast mixture and mix until a dough forms. Knead it on a floured surface for about 10 minutes until smooth, elastic and slightly tacky, adding a tablespoon of flour at a time if it is too sticky.
3. Set the dough in a bowl brushed with oil, turn it to coat, cover and leave it in a warm place for 1 to 1 1/2 hours until doubled.
4. Punch the dough down and divide it into 10 to 12 pieces. Roll each piece into a rope 8 to 10 inches long, join the ends into a ring and pinch them firmly to seal. Rest the shaped bagels on a parchment-lined sheet, covered, for 15 to 20 minutes.
5. Bring 8 to 10 cups of water to a boil with the malt syrup or molasses, salt and baking soda. Boil the bagels a few at a time for about 1 minute per side, then lift them back onto the parchment-lined sheet with a slotted spoon.
6. Heat the oven to 400°F. Whisk the egg with the milk, brush it over each bagel and bake for 20 to 22 minutes, until golden brown and hollow-sounding when tapped underneath. Cool the bagels on a wire rack and serve warm or toasted.

Prep: 2 h · Cook: 45 min · Total: 3 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data