Pumpkin Spice Bagels

 Pumpkin Sweet Potato Spice Bagels - Finding Joy in My Kitchen* 

2/3 C warm water (70-80 degrees F)

1/2 C sweet potato puree (or pumpkin)

1/3 C brown sugar, packed

1 tsp. salt

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg

1/2 tsp. all spice

1/2 tsp. cloves

2 C bread flour

1 C white whole wheat flour

2 1/4 tsp. yeast

2 T water

1 egg white

cornmeal, for baking

Begin by proofing the yeast in a large bowl.  

Alternatively, Pam provides instructions for making the bagels dough in the bread machine.

Next, add in the brown sugar, salt, sweet potato and all the spices.  Mix until combined.  

Add in the flour and then allow your mixer to knead the dough for ~7 minutes, until the dough is smooth and elastic.  

You can certainly do the kneading by hand too.  

Allow the dough to rise for about 1 hour, or until doubled in size.  

When dough has had a chance to rise, divide the dough into 9-10 equal portions.  

Shape each portion into a bagel by making a hole in the center and rounding out the dough into a circle.  

Cover, and let the dough rest on the counter for 10 minutes.  

Then, place the dough into the refrigerator and let it sit covered for the night. 

In the morning, remove the bagels from the oven and let them come to room temperature 

(~10 minutes) while you heat a large kettle of water to boiling.  

Gently drop bagels, two at a time, into the boiling water and let them boil for 45 seconds.  

Flip the bagels over with a tong or slotted spoon and let them boil for 45 more seconds.  

Remove them from the water with a slotted spoon and allow them to dry out a bit on a clean tea towel.  

Dip the bagels into a plate with cornmeal.  

Place on a lightly greased cookie sheet, about 2 inches apart from the other bagels.

Combine 2 T water with an egg white, and wash over the top of the bagels.  

Bake bagels at 400 for 20-25 minutes until lightly golden brown.  

Set on a cooling wrack and try to avoid eating until cooled ... slightly ;-)     

*Adapted from Apples and Zucchini