Pumpkin Spice Bagels

Pumpkin Spice Bagels

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup plus 2 tablespoons water (70° to 80°), divided

  • ½

    cup canned pumpkin

  • cup packed brown sugar

  • 1

    teaspoon salt

  • 1-½

    teaspoons ground Tone's® Ground Cinnamon

  • ¾

    teaspoon ground nutmeg

  • ½

    teaspoon ground allspice

  • ½

    teaspoon ground cloves

  • 3

    cups bread flour

  • 1

    package (¼ ounce) active dry yeast

  • 1

    egg white

  • 1

    tablespoon cornmeal

Directions

In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels. Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 servings.


Nutrition

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