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