Pumpkin Bagels

Name: Pumpkin Bagels
Yield: 12
Ingredients: 1 Tbsp (18g) instant yeast; 3 – 3 1/2 cups (298-348g) King Arthur Unbleached Bread Flour; 2 tsp (10g) salt; 1 Tbsp (13g) brown sugar; 1/2 cup (118mL) water, lukewarm; 1 cup (211g) pumpkin puree*; 1 tsp (2,5g) cinnamon; 1/2 tsp (2g) nutmeg; 1/4 tsp (0,6g) ginger powder; 2 quarts (1,9L) water; 2 Tbsp (25g) brown sugar; 1 Tbsp (12g) granulated sugar; 1 egg; 1 Tbsp (15mL) water; I used homemade pumpkin puree. If you use canned pumpkin you may need to add more water because canned pumpkin tends to contain less liquid.

Pumpkin Bagels was pinched from <a href="http://honestcooking.com/2011/10/14/autumn-pumpkin-bagels/" target="_blank">honestcooking.com.</a>

"Chewy, pumpkin-spiced bagels make the perfect autumn treat...."

INGREDIENTS

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1 Tbsp (18g) instant yeast

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3 – 3 1/2 cups (298-348g) King Arthur Unbleached Bread Flour

•

2 tsp (10g) salt

•

1 Tbsp (13g) brown sugar

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1/2 cup (118mL) water, lukewarm

•

1 cup (211g) pumpkin puree*

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1 tsp (2,5g) cinnamon

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1/2 tsp (2g) nutmeg

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1/4 tsp (0,6g) ginger powder

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2 quarts (1,9L) water

•

2 Tbsp (25g) brown sugar

•

1 Tbsp (12g) granulated sugar

•

1 egg

•

1 Tbsp (15mL) water

•

I used homemade pumpkin puree. If you use canned pumpkin you may need to add more water because canned pumpkin tends to contain less liquid.

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