Pumpkin Spice Bagels
Nov. 9th, 2010 02:14 pmOriginally published in the "Guide to Homemade Bread" issue of Grit Country Skills Series, Oct 2010, pg 65.
4 c bread flour, divided
4 tsp active dry yeast
1 c warm water
1 1/2 tsp salt
1/2 c brown sugar
3/4 c pumpkin
1 T pumpkin pie spice (original called for 2 tsp cinnamon, 1 1/2 tsp nutmeg, 1 tsp cloves, 1 tsp allspice)
1 egg, optional
Water bath:
1 gal water
1 T sugar
In a large bowl, combine 2 c flour and yeast. In a separate bowl, combine warm water, salt, brown sugar, pumpkin, and spices; combine this with flour mixture. Beat at low speed for 30 seconds, scraping sides of bowl, beat for an additional 3 minutes on high speed. Incorporate as much of remaining flour as possible.
Turn dough out onto lightly floured work surface. Knead in additional flour to make a moderately stiff dough. Knead until smooth and elastic. Cover with plastic wrap and allow to rest for 15 minutes.
Divide dough into 8 equal portions and roll into balls. (Best done with floured hands, it'll be sticky.) Punch a hole in the middle of each ball and gently pull to enlarge hole to 2".
Place bagels in greased baking sheet; cover with tea towel and allow to rise for 20 minutes.
Prepare water bath and bring it to a boil. Once water is boiling and bagels have risen, reduce hear to medium and place bagels, three at a time, in water for 90 seconds, turning after 45 seconds.
Drain and place on baking sheet. If desired, brush with egg wash (beat egg with 1 T water). Bake at 400F for 25 minutes.
Notes: I've made this twice. I got better results when I added the yeast to the water and let it work for 10 minutes, then mixed in all the flour and pumpkin and stuff.
4 c bread flour, divided
4 tsp active dry yeast
1 c warm water
1 1/2 tsp salt
1/2 c brown sugar
3/4 c pumpkin
1 T pumpkin pie spice (original called for 2 tsp cinnamon, 1 1/2 tsp nutmeg, 1 tsp cloves, 1 tsp allspice)
1 egg, optional
Water bath:
1 gal water
1 T sugar
In a large bowl, combine 2 c flour and yeast. In a separate bowl, combine warm water, salt, brown sugar, pumpkin, and spices; combine this with flour mixture. Beat at low speed for 30 seconds, scraping sides of bowl, beat for an additional 3 minutes on high speed. Incorporate as much of remaining flour as possible.
Turn dough out onto lightly floured work surface. Knead in additional flour to make a moderately stiff dough. Knead until smooth and elastic. Cover with plastic wrap and allow to rest for 15 minutes.
Divide dough into 8 equal portions and roll into balls. (Best done with floured hands, it'll be sticky.) Punch a hole in the middle of each ball and gently pull to enlarge hole to 2".
Place bagels in greased baking sheet; cover with tea towel and allow to rise for 20 minutes.
Prepare water bath and bring it to a boil. Once water is boiling and bagels have risen, reduce hear to medium and place bagels, three at a time, in water for 90 seconds, turning after 45 seconds.
Drain and place on baking sheet. If desired, brush with egg wash (beat egg with 1 T water). Bake at 400F for 25 minutes.
Notes: I've made this twice. I got better results when I added the yeast to the water and let it work for 10 minutes, then mixed in all the flour and pumpkin and stuff.