Pumpkin Spice Bagels Recipe
- 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
- 1. 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).
- 2. 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.
- 3. 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.
- 4. 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.
1 each: 180 calories, 0 fat (0 saturated fat), 0 cholesterol, 273mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 6g protein.
Reviews for Pumpkin Spice Bagels
"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."
"these were great- the only change I made was to add raisins to them. very yummy. everyone loved them"
"Best bagels ever! bread machine makees it so much easier. My only tip is when making them, make the whole bigger than you think it should be. My bagels did not have a whole the first time I made them after they baked! Dough rises a lot in the oven, so don't be afraid to make them wide."
"This was my first time making bagels and after this experience, I can honestly say that I will never buy them in the store again !! Great directions -- even when things don't "look right" ~ trust it !!! Turns out fantastic !! Still amazed how they plumped right up as they were boiling :D Thanks for a great recipe that has turned me in to a bagel maker !!"
"We use whole grain spelt flour when making these and they turn out fantastic. Its a good grain for those wheat sensitive."
"Good! Very dense, I tried them with a bit of whipped cream and they were absolutely delicious! It tasted just like pumpkin pie!"
"How do you make these without a bread machine?"
"These are really delicious and so easy to make! People are intimidated when it comes to making bagels. I used this recipe to do a bagel tutorial on my website:http://www.stacymakescents.com/?p=3690"
"Awesome, I love them with butter and honey on. I would make these anytime"
"Tripled this recipe, first time trying bagels, (no bread michine either) and used home made pumpkin pie spice and added 10 ounces of dried cranberries. Loads of fun to make and the taste is wonderful. A bit heavier than store bagels, but the taste is 1000 x better! Will make again and can hardly wait till these are eaten to try the orange cranberry bagels recipe out!"
"These bagels are fabulous. The spice blend really makes them tasty. Thank goodness Taste of Home got this recipe before Panera."
"I made two batches this weekend. Instead of the spices they suggested I had Pumpkin pie Spice on hand and tossed a couple of shakes of it. Perfect!I noticed a couple of people asking about not having a bread machine. the November issue of TOH healthy Cooking also included the 'hand made' recipe. :-)I took one batch to church yesterday. We were a little late so coffe time had already ended but I left them on the table anyway. By the time church was over the plate was empty along w/ the maple cream cheese spread!this recipe is definitely a keeper. going to try the cranberry orange today :-)"
"easy to make and delisous"
"I don't like pumpkin and I loved these bagels. I had enough pumpkin to make 4 batches and I froze 2 and they were wonderful later when company came. I took them to a pot luck with the Maple Nut Cream Cheese and everyone raved about them."
"Made these today and they are delicious!! The bagels themselves are great and the maple cream cheese puts them over the top!! A keeper for sure!"
"My family loved the bagels and have decided that it should be a fall favorite in our house! I can't wait to try them again!"
"Not much pumpkin flavor, too much nutmeg. Though most of the bagels were done, I had spots that were completely doughy. I think because I live at high altitude I should have boiled them longer than the directions say. They were much better the first day when still a little warm from the oven. The maple nut spread recipe that accompanied this one in the magazine was quite tasty, though I used pecans instead of walnuts."
"Good. I didn't taste much pumpkin flavor though. I made them with the maple cream cheese. It was a good addition to them."
"Left out the salt and reduced the sodium a lot and still delicious! What an aroma in the kitchen!"
"How did you make the bagels without the bread machine? Did you use the identical ingredients? Did you let the dough rise 'til doubled?Thanks for your help. paula"
"I have made bagels before but they have never come out as good as these the recipes was so easy to follow that my grandson had 2 and he said they we're great better then store brought thanks again"
"Everyone in my family LOVED these! I had to make a second batch the very next day! So easy, too - thank you so much for sharing such an amazing recipe!"
"I love pumpkin flavor and bagels, so to combine them was divine! Very easy to make in my bread machine, the spices were just right for my taste. Very healthy as well, no fat. I added 1/4 cup of whole wheat flour in place of the bread flour for some added fiber. Great for fall breakfast or brunch, but I will be making these all year long."
"What a wonderful way to welcome fall in. I had never made bagels before and these were really easy!"
"These tasted great and were fun to make!"
"These turned out wonderful! I am totally looking forward to making these bagels again and again!!"