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Pumpkin Spice Bagels

 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.
Nutritional 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.