13.09.2007 Pumpkin Bagels

A perfect breakfast item that will be made over-the-top delightful if you add dried fruit, nuts, or even chocolate chips to the dough.

3/4 cup (183 g) pumpkin purée
2/3 cups (160 ml) plain soymilk, heated to 100°F (38°C)
1 tablespoon (14 g) nondairy butter
3 cups (360 g) white whole-wheat flour
1 tablespoon (9 g) vital wheat gluten
2 tablespoons (24 g) Sucanat
1 1/2 teaspoons fine sea salt
1 3/4 teaspoons bread machine yeast (if using active dry yeast, combine it with heated soymilk and Sucanat, let stand until it bubbles and foams. then combine with pumpkin and butter, and follow instructions.)
1 teaspoon ground cinnamon, optional
1/4 cup (40 g) raisins, or 1/4 cup (44 g) nondairy semisweet chocolate chips, or 1/4 cup (27 g) chopped pecans, optional
1/2 teaspoon canola oil, to coat bowl

In a medium bowl, combine pumpkin purée, soymilk, and butter.
In a large bowl, combine flour, gluten, Sucanat, salt, yeast, and optional cinnamon.
Stir wet ingredients into dry. Please note: if you choose to throw in add-ins, knead the dough by itself for 4 minutes, add your choice of add-in, and knead for 4 to 6 more minutes.
Transfer to a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Punch down dough. Divide it into 4 equal portions, shape into balls.
Let rest 10 minutes.
Cut each piece into two, roll into a ball. Flatten with your palm, insert your thumb in the center, and twirl dough around it until the hole reaches about 1 1/2 inches (3.8 cm) in size.
Let bagels rest for 5 minutes.
In the meantime, bring water to a boil in a large saucepan.
Preheat oven to 400°F (200°C, or gas mark 6). Prepare a couple of large baking sheets with parchment paper, a silicone baking mat, such a Silpat, or grease them with a little oil.
Once the bagels have rested, place 2 bagels at a time in the saucepan, and let boil for 1 minute in all, flipping them over after 30 seconds: try to avoid having them get too close to one another.
Scoop out bagels with a slotted spoon. Place on prepared baking sheet. Repeat until all bagels have been boiled.
Bake for about 20 minutes, one sheet at a time, until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.

Yield: 8 bagels