Pumpkin Bagels
A perfect breakfast item that will be made over-the-top delightful if you add dried fruit, nuts, or, dare we say it, chocolate chips to the dough.
Pumpkin Bagels 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 bowlIn 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. They should sink, and rise after a few seconds. Don’t worry if they don’t sink, it’ll work out just fine.
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
recipe index « have cake, will travel! said,
September 13, 2007 at 4:58 am
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eat me, delicious said,
September 13, 2007 at 5:24 am
MMMMMM pumpkin. mmmmmmmmmm bagels. i really want to make bagels. peanut butter bagels!
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Emmie said,
September 13, 2007 at 9:23 am
Bleh, you can’t even get pureed pumpkin in this country. Bagels are delish!
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VeggieGirl said,
September 13, 2007 at 10:48 am
YAY!!!! :0D
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Sarena said,
September 13, 2007 at 1:25 pm
You are killing me with all this fall food! I am out of town and so ready to start cooking for the fall season! I loved the decorations on the pumpkin muffins. My youngest son is ready to make those now. Anything with a skull and crossbones gets his vote! I saw pumpkins in the grocery store yesterday and got so excited! It is really the best time of the year!
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Celine said,
September 14, 2007 at 4:22 am
haha!! yes it is. I’m so happy that the temps finally came down here.
it sucks that it’s so hard to find pureed pumpkin depending on where one lives, Emmie! I don’t get why. maybe that’s gonna change following demand?
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pumpkin whole wheat bread, another sandwich, and showing some love. « have cake, will travel! said,
October 10, 2007 at 9:14 am
[...] you don’t have a bread machine, check this out. you can make pumpkin buns or pumpkin bagels with the same recipe in [...]
Recipe Index « have cake, will travel! said,
January 6, 2008 at 11:22 am
[...] Baguette Oatmeal Bundle O’Carbs Dark Rye Whole Wheat Bread Kamut Bread Peanut Butter Bagels Pumpkin Bagels Pesto Bread Agave Bran Bread Oatmeal Beer Bread Beer Ballons Shake Your Bun-Bun Whole Wheat Oatmeal [...]
Kat said,
September 24, 2009 at 10:54 am
I’m making these right now–as in: they’re in the oven. You’re my inspiration for all things pumpkin. Also, you made me overcome my fear of making my own bagels–it’s easy! And twirling them is so much fun!
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Celine Reply:
September 24th, 2009 at 11:47 am
especially when you know Lucy is around to catch the bagel if it flies off your finger!
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