Pumpkin Spice Bagels

I decided to be a bit adventurous the other day and attempt to make bagels! Pumpkin Spice Bagels to be exact! I usually stay away from recipes that have yeast in it, only because I’m far too impatient to wait for the dough to rise. This recipe only took about 2.5 hrs, and it made the entire kitchen smell like Thanksgiving! And who doesn’t like Thanksgiving?!

Step 1: Activate the yeast! Pour the warm water into a large bowl, mix in the brown sugar and yeast and stir. Let it sit for 3-5 min and let the sugar and yeast get happy.

Step 2: Add 2 cups of flour, pumpkin, pumpkin spice, cinnamon, and salt into the yeast and brown sugar mixture. Combine well until a sticky dough forms.

Step 3: Time to get your hands dirty! Add another cup of flour into the sticky dough and begin to knead the dough. Knead, knead, knead until all the flour is incorporated into the dough (my hands were completely covered with super sticky dough, refer to the tip below!)

TIP! Coat your hands with olive oil or cooking spray before kneading the dough to avoid sticky fingers! (wish I had known this tip before getting dough all over the place)

Step 4: Move the dough onto a clean lightly floured surface. Add the last 1/2 cup of flour into the dough and continue to knead until the dough becomes smooth elastic texture, if it is still too sticky, add a little bit more flour.

Step 5: Transfer the dough into a oiled bowl and cover with saran wrap. Place the dough in a warm place for about 1 hr, until it doubles in size.

TIP! I couldn’t find a warm enough place to place the dough, so I heated up a large pot on the stove, just enough so that the pot is warm to touch. I placed the bowl of dough over the pot, and covered it with a towel for an hour. (works great!)

Step 6: After the dough has doubled in size, punch down the dough and divide the dough into 12 even balls. Use your thumb to make a 2 inch hole in the middle of the ball of dough and stretch until it is even all around (doesn’t have to be perfect!). Place on a baking pan lined with parchment paper or you can grease it with cooking spray. Cover them up for about 15-20  min to let them rise.

Step 7: Preheat the oven to 400F and coat a baking pan with cooking spray. Take a large pot and fill 2/3 full with water and bring to a boil.

Step 8: Once the water is at a boil, drop 2 bagels at a time into the pot.  Let the bagel sit in the boiling water for about 45 secs, flip and do the same to the other side. Remove the bagel with a slotted spoon and place on a paper towel and pat dry. Immediately transfer the bagel onto your greased baking pan. Brush your egg wash over each bagel and you’re ready to bake!

Bake the bagels for about 15-20 min or until they turn golden brown.

Be proud of yourself, you’ve just made your own Pumpkin Spice Bagel!

Recipe Via: Ambitious Kitchen

She also has an amazing honey cinnamon butter recipe (super simple!)

Ingredients

• 1 cup of warm water (110° to 115°)
• 2 teaspoons yeast
• ⅔ cup canned pumpkin
• ⅓ cup dark brown sugar
• 3½ cups of bread flour + more if necessary
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon pumpkin pie spice
• Olive oil
• 1 egg, slightly beaten
• For Cinnamon-Honey Butter:
• ½ cup butter (1 stick), softened
• ¼ cup honey
• ½ teaspoon cinnamon

Instructions

1. Place warm water in a large bowl and add yeast and brown sugar. Stir and let sit for about 3-5 minutes. Add in pumpkin, spices, salt, and 2 cups of bread flour and begin to stir together to form a soft, sticky dough.
2. Transfer the sticky dough to a lightly floured surface and add in another cup of flour and begin to knead dough by hand until all of the flour is absorbed. Add in another ½ cup of flour and knead again until all of the dough is absorbed. Knead dough for about 8 minutes. The dough should not be sticky, but smooth and elastic.
3. Place dough in a bowl coated with oil, and cover the top allowing it to rise in a warm place until dough doubles in size, about 1 hour.
4. After an hour, punch down the dough and shape into 12 balls. Roll each dough ball into a rope, about 8 inches long. Wrap the dough around to form a complete circle and overlap the dough. Seal the two ends together completely by rolling a bit; this is an important step or the ends will come apart when you boil them. Alternatively you can push your thumb through the center to form a 2 inch hole and stretch the dough to form an even ring. Place the bagels on a baking sheet (greased or lined with parchment paper), cover again with plastic wrap and let rise for 15-20 minutes more.
5. Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
6. Fill a Dutch oven two-thirds full with water and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for about 45 seconds on each side. Remove with a slotted spoon; drain well on paper towels. Place on baking sheets, brush with egg wash, and bake for 15-20 minutes or until golden brown. Remove and cool on wire racks.
7. While the pumpkin bagels are cooling, make the cinnamon-honey butter.
8. Beat butter with electrical mixer until light and fluffy. Add in honey and cinnamon and mix until well blended. Spread on toasted bagels and enjoy!