Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water (about 110°F)
- ½ cup canned pumpkin puree
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Water for boiling
- Optional toppings: sesame seeds, poppy seeds, pumpkin seeds, or cinnamon sugar
Instructions
- In a small bowl, combine warm water and a teaspoon of honey or maple syrup. Sprinkle yeast over and let sit 5 minutes until frothy.
- In a large bowl, mix flour, salt, cinnamon, and nutmeg. In a separate bowl, combine pumpkin, remaining honey, and yeast mixture.
- Add wet ingredients to dry, mixing until a dough forms. Knead on floured surface for 8 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
- Punch down dough, divide into 8 pieces, shape into balls, and poke a hole in each to form bagels.
- Bring water to a boil, simmer, and boil each bagel for 1 minute per side. Remove and place on parchment-lined baking sheet.
- Preheat oven to 375°F. Add toppings if desired. Bake for 20-25 minutes until golden brown.
Notes
- You can add your favorite toppings before baking, such as seeds or cinnamon sugar.
- For a softer crust, brush with melted butter after baking.
- To make vegan, substitute honey with maple syrup and use vegan toppings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 230 kcal Kcal
- Sugar: 8 g
- Sodium: 340 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg