Hello! I am Beth and I blog over at Our Pretty little Girls. I recently spent a day in the kitchen inspired by thoughts, anticipation and the flavors of fall. Fall is just around the corner and as lover of fall and baking I couldn’t resist the urge to get an early start. I came up with this simple Pumpkin Spice Bagel recipe. Bagels are an item we regularly make in our home and a breakfast staple. I have discovered that not only are they easy to make, they freeze wonderfully as well. Usually I make 3 or 4 batches at a time so we are stocked up for a while. I hope after reading this post you will be encouraged to give them a try yourself.
- 1/2 Cup warm (not hot) water
- 2 Tbs Brown sugar
- 1 Tbs White sugar
- 1 1/2 tsp Salt
- 2 1/4 tsp yeast
- 3 Cups All purpose flour (I prefer unbleached)
- 3/4 Cup of pumpkin
- 1 tsp Cinnamon
- 2 tsp Pumpkin pie spice
- 3 Quarts of water
- Cornmeal for sprinkling on baking tray
- 3 Tbs White sugar (set aside for later)
- Egg white
- Cinnamon sugar and/or maple syrup
1. Place 1/2 C. water, brown sugar, 1 T white sugar, salt, yeast, flour, pumpkin, cinnamon and pumpkin pie spice in the bowl of a stand mixer. Using the dough hook mix until the dough has came into a ball, then need until the dough is smooth and elastic like. The dough should be slightly sticky, but should not stick to your hands.
2. Place the dough in lightly oiled bowl. Cover with plastic wrap and let rise 2/4 hours until at least doubled.
3. Punch the dough down. I typically make 7 standard size bagels that weigh about 4-4.5oz each. Form a ball with the dough. Flatten the ball down and use your finger to form a hole in the middle of the dough. Use your fingers to twirl the dough to enlarge the hole and even it out a bit. Lay the dough on a clean service that it won’t stick to and flatten it out a bit. Allow the bagel to rise for about 30 minutes.
Right after being formed.
After 30 minute rise.
4. In a large pot bring 3 quarts of water to a boil. Stir in the 3T of white sugar.
5. Preheat over to 375 degrees
6. Sprinkle a baking sheet with cornmeal. Carefully transfer the bagels to the boiling water allowing 30 seconds on each side. Once they are done briefly drain them on a clean tea towel then transfer them to the baking sheet.
7. Brush the bagels with the egg white then sprinkle them with cinnamon and sugar. If you want to add some extra flavor you can mix in a tsp of maple syrup into the egg white wash before applying it.
8. Bake at 375 for 20-25 minutes. 22 has seemed to be the magic number for me. The bagels should be lightly browned. Cool on a rack completely and store in an airtight container or in the freezer.
There you have it, a super easy, fun way to bake up some fall flavors.
I hope you enjoy them as much as we have!