I promise that this is one of my last pumpkin recipe posts until the Fall resumes. I just can’t help myself- I went overboard this Fall and I have so many leftoever pumpkin recipes I just can’t contain them any longer. They are too good not to share despite the season.
Being over here in Germany I really miss Bagels. They just don’t have them like the do in the states. You can find plain bagels at the grocery store, but they aren’t bakery fresh. Nothing like going to a real bagel bakery in the states or even just Dunkin’ Donuts. So I thought that I would bring some of the delicious flavor variations of bagels into my own kitchen. First stop- Pumpkin Spice Bagels. WOW.
This recipe turns out perfectly fluffy and chewy, yeasty bagels. They have the perfect touch of pumpkin flavor and spice. The smell of these guys when they heat up in the toaster is incredible. I’m drooling just thinking about it.
Bagels do require some work though. If you’ve never made bagels before, check out this post on making plain bagels to get a good idea of the run-down. It’s not hard, it just takes some time and patience to achieve the perfect bagel flavor. This recipe follows that one very closely. The author adjusted Peter Reinhart’s recipe just slightly to include the pumpkin and then appropriately added a dash of spice.
- The Sponge:
- 1 tsp active dry yeast
- 4 cups (18 ounces) bread flour
- 2 cups room temperature water
- The Dough:
- ½ tsp active dry yeast
- 3 and ¾ cups bread flour
- 2 and ¾ tsp salt
- ½ cup pumpkin purée
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 2 tsp malt powder (or 1 Tb honey or brown sugar)
- For Finishing:
- 1 Tbsp baking soda
- First, make the sponge. Add the flour to a large mixing bowl and then add the yeast and water. Mix until the mixture is smooth. Cover it and let it rise for about 2 hours. The sponge will about double in size and will be very bubbly.
- Next, make the dough. Mix the additional yeast into the sponge. Add 3 cups of the flour and the pumpkin, salt, spices, and malt powder. Stir until you have incorporated everything into the dough, and then add the last ¾ cup of flour. The dough will stiffen. Now, move the dough to the counter and knead. It’ll take about 10 minutes for the dough to acquire a smooth yet firm quality. If the dough seems too dry, wet your fingertips and work the water into the dough. If too sticky, add a bit more flour. The dough should be smooth and pliable when you are done.
- At this point, divide the dough, forming balls. The recipe will yield 12 large or 24 mini bagels. Cover the dough with a damp cloth for about 20 minutes.
- In the meantime, line sheet pans with parchment paper, and spray them with cooking spray. Shape the bagels by poking a hole in the center of the dough and gently working it out with your thumb, so that the hole is about 2 inches in diameter. Place each bagel on the pans 2 inches apart, and spray them (lightly) with cooking spray. Cover with plastic wrap and let them sit for another 20 minutes.
- Next, use the “float test” to see if the bagels are ready to be retarded in the refrigerator. Fill a small bowl with cool water and drop one of the bagels in. If it floats within 10 seconds, return it to the pan (pat dry), cover, and place the bagels in the refrigerator overnight covered with foil. If the bagel does not float, keep checking back every 10-20 minutes or so until it does.
- When you are ready to make the bagels, get a large pot of water on the stove and preheat the oven to 500 degrees F. Bring the water to a rolling boil; add the baking soda and a little bit of the malt powder (if you have it). Drop the bagels a few at a time into the boiling water, and let boil for 1 or 2 minutes per side (the longer they boil, the chewier they will be). Sprinkle the parchment paper with cornmeal and place the bagels back on the paper using a slotted spoon.
- When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.
- Cool about 15 minutes. Enjoy with cream cheese!
adapted from Sugar Crafter