These simple bagels have a wonderful cinnamon and pumpkin flavor.
Ingredients
- active dry yeast: 1 envelope (.25 ounce envelope)
- warm water (110 degrees F/45 degrees C): 0.66667 cup
- canned pumpkin: 0.75 cup
- packed brown sugar: 0.33333 cup
- ½ teaspoons ground cinnamon: 1 piece
- salt: 1 tsp
- ground nutmeg: 0.75 tsp
- ground allspice: 0.5 tsp
- ground cloves: 0.5 tsp
- all-purpose flour: 3 cups (or more if needed)
- cornmeal: 1 Tbsp
- water: 6 cups (or more if needed)
- white sugar: 1 tsp
- cooking spray:
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Bake in the preheated oven until cooked through, 25 to 30 minutes.
