Pumpkin Crunch Bagels
I know - a little bit anxious for the fall weather. But who isn't?
It's like that with every holiday - you can't wait for the next season because you're tired of the one you're in, and then you get tired of the next...unless you live in Cali. Or Maine.
I don't know if I could live without the changes of seasons.
But yes. Pumpkin.
And I totally loved it.
It's almost like those bagels from Panera - not quite as crunchy on the top, but basically the overall- same idea.
The smell of this dough - is seriously, fall.
If you know what I'm sayin.
The pumpkin and the spices strong and just bring such warmth to the bagel.
You're seriously going to love this one.
And then....comes the topping.
The sugary, cinnamony goodness.
For this you basically want to pile as much as you can.
I did a two step process, the first layer melted into the bagel, and then I topped it with even more.
If you want more.....I will not judge.
I love the colors. Some of the sugar will burn on the edges - but don't you worry. The bagels will be fine, the bottoms will be beautifully browned.
And with some syruppy goodness. - WARNING..this picture may cause drooling.
This should be illegal.
1 packet of instant dry yeast (2 ¼ tsp)
¼ c sugar
1 1/3 c warm water
Pinch of salt
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
1 c pumpkin puree
3-4 c all-purpose flour
1 Tbs oil
¼ c melted butter
½ c sugar
1 tsp cinnamon
Pinch of nutmeg
Big pinch of salt
In a stand mixer or bowl – combine the yeast, sugar and warm water. Mix and let sit for 10 minutes.
Add in the salt, cinnamon, nutmeg, ginger and pumpkin puree. Mix until somewhat combined.
Using a dough hook, add 1 c of flour at a time until dough comes off sides of the bowl and is very slightly sticky.
Coat the dough ball with oil and let sit, covered with a towel for 1 ½ - 2 hours.
When ready – get a large pot of water boiling, preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
This makes 6 large bagels, cut the dough equally and shape into a ball. Try to not release all the air out of the dough, be gentle.
Poke a hole in the center, stretch to your desired shape.
When water is to a boil, drop bagels in, boiling 1 minute on each side. Place on parchment lined baking sheet and continue until the rest of the bagels are done.
Now for the topping. One bagel at a time – brush with butter and top with 1 Tbs sugary topping. Do this to all bagels and then sprinkle an additional Tablespoon on each again. This will ensure a crunchy topping!
Bake for 15-20 minutes until browned.