Pumpkin Spice Bagels

By á-6416

Ingredients

• 2/3 cup plus 2 tablespoons water (70° to 80°), divided
• 1/2 cup canned pumpkin
• 1/3 cup packed brown sugar
• 1 teaspoon salt
• 1-1/2 teaspoons ground Tone's® Ground Cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 3 cups bread flour
• 1 package (1/4 ounce) active dry yeast
• 1 egg white
• 1 tablespoon cornmeal

Preparation

Step 1

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.