 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
Ingredients:
2/3 cup plus 2 tbsp water, divided (70-80 degrees) |
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 (1/4 ounce) package active dry yeast |
1 egg white |
3 tablespoons cornmeal |
Directions:
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 mixign; add 1 to 2 tbsp 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 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 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.
|
|