Pumpkin Spice Bagels

Name: Pumpkin Spice Bagels
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 9 servings.
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

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

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 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.

Editor's Note

We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutrition Facts

1 bagel: 180 calories, 0 fat (0 saturated fat), 0 cholesterol, 273mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 6g protein.

Originally published as Pumpkin Spice Bagels in Healthy Cooking October/November 2010

Reviews

My Review

Click stars to rate

Average Rating:

yuehching

Jan 29, 2015

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.
MarvelousMin

Nov 10, 2013

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.
rigglez

Oct 1, 2013

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?
bernerlover

Feb 4, 2013

these were great- the only change I made was to add raisins to them. very yummy. everyone loved them
Teinerfl

Oct 13, 2012

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!
krystanko

Dec 22, 2011

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.
fiestyiam

Oct 13, 2011

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 !!
gufdi420

Apr 2, 2011

We use whole grain spelt flour when making these and they turn out fantastic. Its a good grain for those wheat sensitive.
BakinGymnast

Jan 17, 2011

Good! Very dense, I tried them with a bit of whipped cream and they were absolutely delicious! It tasted just like pumpkin pie!
BakinGymnast

Jan 17, 2011

How do you make these without a bread machine?