Pumpkin Bagels Food

PUMPKIN SPICE BAGEL

Steps:

• Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.
• Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.
• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.
• Bake in the preheated oven until cooked through, 25 to 30 minutes.

PUMPKIN SPICE BAGELS

Steps:

• 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 9 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, 2 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., Preheat oven to 400°. 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 until golden brown, 15-20 minutes. Remove to wire racks to cool. If desired, serve with cream cheese.

PUMPKIN SPICE BAGELS

Steps:

• 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 mixign; add 1 to 2 tbsp 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 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 spreay and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove to wire racks to cool.

PUMPKIN BAGELS

Steps:

• Special equipment: parchment paper.
• Preheat the oven to 475 degrees F. Dust a sheet tray with some flour.
• In the bowl of a stand mixer fitted with the dough hook, combine the flour, brown sugar, salt, yeast, cinnamon, ginger and nutmeg. In a separate bowl, mix together the pumpkin, milk, molasses and eggs.
• Add the pumpkin mixture to the dry ingredients and beat until just mixed. Add some water as necessary and mix until the dough forms a moist but not sticky ball.
• Cut the dough into 4-ounce pieces, shape into bagels and place on the floured sheet tray. Let the bagels rise until they are about 50 percent larger, and soft and fluffy, 45 minutes to an hour. (The time will depend on the temperature and humidity in your kitchen.).
• Meanwhile, bring a large pot of water to a boil, then reduce the heat to keep the pot at a simmer. Spray a sheet pan with nonstick cooking spray, top with parchment paper and spray with more spray. Gently place several bagels in the water and cook, allowing the water to return to a simmer, about 2 minutes.
• Remove the bagels from the pot with a slotted spoon or spider and drain momentarily. Place on the prepared sheet pan. Stir together some cinnamon and granulated sugar and sprinkle over the bagels. Bake until slightly browned on top and firm to the touch, 30 minutes. Let cool 10 to 15 minutes, then remove from the pan so that they do not stick to the paper.