 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 9 |
|
Enjoy pumpkin pie flavor with these classic bagels. For a change, adjust the spices to suit your taste buds. âKristy 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 king arthur unbleached bread flour |
1 package (1/4 ounce) active dry yeast |
1 egg white |
1 tablespoon 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 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.
|
|