Homemade Pumpkin Spice Bagels With Whipped Cinnamon Honey Butter
- FOR THE BAGELS:
- 1 cup Warm Water
- 2 teaspoons Dry Active Yeast
- 1/3 cups Dark Brown Sugar
- 2/3 cups Canned Pumpkin
- 1 teaspoon Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoons Salt
- 3-1/2 cups Bread Flour, Plus More If Necessary
- Olive Oil, For Greasing Your Bowl And Surfaces
- 1 Egg, Slightly Beaten
- FOR THE CINNAMON-HONEY BUTTER:
- 1/2 cups Butter, Softened
- 1/4 cups Honey
- 1/2 teaspoons Cinnamon
- For the bagels:
- Place warm water in a large bowl and add yeast and brown sugar. Stir and let it sit for about 3-5 minutes. Then add the pumpkin, spices, salt, and 2 cups of bread flour and begin to stir together to form a soft, sticky dough.
- Transfer the sticky dough to a lightly floured surface and add in another cup of flour and begin to knead dough by hand until all of the flour is absorbed. Add in another 1/2 cup of flour and knead again until all of the dough is absorbed. Knead dough for about 8 minutes. The dough should not be sticky, but smooth and elastic.
- Place dough in a bowl that you've coated with oil and cover the top of the bowl with a greased piece of plastic wrap, allowing dough to rise in a warm place until it doubles in size, about 1 hour.
- After an hour, punch down the dough and shape into 12 balls. Roll each dough ball into a rope, about 8 inches long. Wrap the dough around to form a complete circle and overlap the ends of the dough. Seal the two ends together completely by rolling a bit; this is an important step or the ends will come apart when you boil them. Alternately you can push your thumb through the center of the dough ball to form a 2 inch hole and stretch the dough to form an even ring.
- Place the bagels on a baking sheet (greased or lined with parchment paper), cover again with plastic wrap and let rise for 15-20 minutes more.
- Preheat oven to 400 F. Coat a baking sheet with cooking spray or oil. Fill a Dutch oven two-thirds full with water and bring to a boil.
- Drop bagels, two at a time, into the boiling water. Cook for about 45 seconds on each side. Remove them from the water with a slotted spoon and drain well on paper towels while you finish boiling the rest of the bagels.
- Place bagels on the greased baking sheet, brush the top of them with the beaten egg and bake for 15-20 minutes or until golden brown. Remove them from the oven and cool on wire racks.
- While the pumpkin bagels are cooling, make the cinnamon-honey butter.
- Beat butter with electric mixer until light and fluffy. Add in honey and cinnamon and mix until well blended. Spread on toasted bagels and enjoy!
bagels, water, active yeast, brown sugar, pumpkin, cinnamon, pie spice, salt, bread flour, olive oil, egg, cinnamonhoney butter, butter, honey, cinnamon
Taken from tastykitchen.com/recipes/breads/homemade-pumpkin-spice-bagels-with-whipped-cinnamon-honey-butter/ (may not work)