Ingredients
8
8 servings
- •1 (.25 ounce) envelope active dry yeast
- •0.66666668653488 cup warm water (110 degrees F/45 degrees C)
- •0.75 cup canned pumpkin
- •0.33333334326744 cup packed brown sugar
- •1.5 teaspoons ground cinnamon
- •1 teaspoon salt
- •0.75 teaspoon ground nutmeg
- •0.5 teaspoon ground allspice
- •0.5 teaspoon ground cloves
- •3 cups all-purpose flour, or more as needed
- •1 tablespoon cornmeal
- •6 cups water, or more as needed
- •1 teaspoon white sugar
- •cooking spray
Instructions
- Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.
- Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.
- Bake in the preheated oven until cooked through, 25 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 226
- Carbohydrate: 49g
- Fat: 1g
- Fiber: 3g
- Protein: 6g
- Sugar: 10g
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