Spiced Pumpkin Bagels

makes 8 bagels

3 1/4 cups bread flour (I use King Arthur)

3/4 cup freshly squeezed orange juice, warmed slightly in the microwave

1/3 cup packed light brown sugar

1/2 cup pumpkin puree

1 tablespoon active dry yeast

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

Place all the ingredients in the bowl of a stand mixer fitted with the dough hook and mix on low until it forms a shaggy ball, about 4 minutes.  Increase the speed to medium and knead for another 5-7 minutes until the dough is smooth. Transfer the dough to a lightly floured surface and shape into a ball.  Place the dough in a large bowl that has been lightly coated with non-stick cooking spray.  Cover with plastic wrap and place in a draft free area and let it rise for 90 minutes.  

Gently remove the dough from the bowl onto a lightly floured surface and press lightly to degas.  Shape the dough into a ball and divide it into 8 equal pieces.  Roll each piece into a ball.  Using a floured finger, poke a whole through the middle and gently stretch the dough using 2 fingers so the whole is about 1/3 the diameter of the bagel.  Place on a baking sheet that lined with parchment paper.  Cover and let rest for 20 minutes.

Preheat the oven to 425º and bring a stockpot of water to a rolling boil.  Place bagels 2-3 at a time in the boiling water and cook for 1 1/2 minutes on each side.  Using a slotted spoon remove the bagels and return to the baking sheet.  Continue with remaining bagels.  Bake for 20-25 minutes or until golden brown.  Remove to a wire rack to cool completely before serving.  Enjoy!

Printed from thegalleygourmet.net