October 2011

Fall is in the air and pumpkin everything is calling my name! These pumpkin spice bagels are sure to warm your toes on chilly mornings. Serve them up plain, with cream cheese or topped with homemade pumpkin or even apple butter.

I played with the original recipe and subbed in some fresh ground white whole wheat flour to bulk up the nutrition value. If your family isn’t a fan of whole wheat, you can use all all purpose flour.

Don’t let the length of this recipe deter you from trying it. Most of the time in this recipe is spent waiting on the next step.

Whole Wheat Pumpkin Spice Bagels

2 cups all purpose flour

2 cups white whole wheat flour

4 tsps yeast

1 cup warm water

1½ tsp salt

½ cup brown sugar

3/4 cup pumpkin puree

2 tsps cinnamon

1 tsp allspice

1 egg

1 Tbsp water

Water Bath::

1 gallon water

1 Tbsp Sugar

Combine the all purpose flour and the yeast in a large bowl.  In a separate bowl combine warm water, salt, brown sugar, pumpkin and spices. Combine this mixture with the flour and yeast.  Beat together for about 3 minutes, while adding as much of the remaining whole wheat flour as you can.

Knead until smooth and elastic with your Kitchenaid Mixer or on a lightly floured surface.  Cover and let rest for 15 minutes.

Divide your dough into eight balls, and punch a hole in the middle with your floured finger and stretch until the center is about 2 inches.  Place on a greased baking sheet, cover again and let rise for 20 minutes.  While your bagels are rising, heat your oven to broil, prepare your water bath and get it to boil.

Broil your bagels for 1½ minutes on each side.  When finished, place bagels in water bath {I was able to do 3 at a time} for 1 minute on each side.

Drain and place back on the baking sheet and brush with egg wash.  Bake at 400° for 25 minutes.

Serve with cream cheese or homemade pumpkin/apple butter.

This post is part of Tasty Tuesday.

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