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Pumpkin Spice Bagels

Enjoy pumpkin pie flavor with these classic bagels. For a change, adjust the spices to suit your taste buds. —Kristy Reeves, LeRoy, Kansas

9 ServingsPrep: 30 min. + standing Bake: 15 min.

Ingredients

2/3 cup plus 2 tablespoons water (70° to 80°), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 egg white
1 tablespoon cornmeal

Directions

In bread machine pan, place 2/3 cup water, pumpkin, brown sugar,
salt, spices, flour and yeast in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1
to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface.
Shape into nine balls. Push thumb through centers to form a 1-in.
hole. Stretch and shape dough to form an even ring. Cover and let
rest for 10 minutes; flatten rings slightly.
Fill a Dutch oven two-thirds full with water; bring to a boil. Drop

2 of 2

Pumpkin Spice Bagels (continued)

Directions (continued)

bagels, two at a time, into boiling water. Cook for 45 seconds; turn
and cook 45 seconds longer. Remove with a slotted spoon; drain on
paper towels.
Whisk egg white and remaining water; brush over bagels. Coat a baking
sheet with cooking spray and sprinkle with cornmeal. Place bagels 2
in. apart on prepared pan. Bake at 400° for 15-20 minutes or
until golden brown. Remove to wire racks to cool.
Yield: 9 servings.

Nutrition Facts: 1 bagel equals 180 calories, trace fat (trace saturated fat), 0 cholesterol, 273 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.