- 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
- 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 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.
Reviews for Pumpkin Spice Bagels
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"Followed the recipe as it stated and added extra raisins. It turned out the way we liked it. We especially enjoy it toasted. Definitely will make this again."
"I doubled the recipe and did not use a bread machine. These bagels turned out pretty good and I will probably make them again, but I will adjust the spices next time. I felt that the nutmeg and cloves were a bit overpowering and will probably halve those amounts next time and perhaps add a touch more salt. Overall, it's a good recipe that produces a tasty, chewy bagel.To answer the previous question of how to make these without a bread machine, you would just proceed as with most yeast breads. First dissolve the yeast in the water (make sure it's warm) with some of the sugar. When the yeast is frothy, blend in the pumpkin and sugar. In another bowl, combine the salt, spices, and flour and whisk together. If mixing in an electric mixer, add half of the flour to the wet ingredients, mix on low until mostly incorporated and then add the remaining flour mixture a little at a time. Mix for about 5 minutes on low - medium low until dough is soft and smooth. Turn out onto a floured surface, make a ball and place in an oiled mixing bowl, turning to coat. Cover and let rise until doubled and then proceed with the recipe as written.If mixing by hand, proof the yeast in the water and then mix in the pumpkin and sugar. In a separate large mixing bowl, blend the flour and spices. In the flour bowl, make a well and add the wet ingredients. Mix until it comes together in a shaggy mass and then transfer to a floured work surface. Knead until soft and smooth (about 5-10 minutes) adding enough flour to prevent sticking too much. The dough should feel slightly firmer than a baby's bottom as it is a dense dough. Place in an oiled mixing bowl, turn to coat, cover and let rise until double and then proceed as written."
"I don't have a bread machine but want to make these by hand. Someone commented that they made these by hand using the instructions from TOH Nov. 2010, but I don't have those instructions. Anyone know how to do these by hand instead of a bread machine?"
"these were great- the only change I made was to add raisins to them. very yummy. everyone loved them"
"This was surprisingly easy to make. I did it by hand (well, with the help of my kitchenaid bread hook) and they turned out great! I followed the TOH Nov. 2010 directions for doing it by hand mostly and actually just used regular flour! They smelled delicious in the oven and tasted super yummy!"