Pumpkin Spice Bagels

I love a good bagel.

A really good one.

Crunchy on the outside.

Perfectly chewy on the inside.

The problem is... they take so much time to make them!  Now that I teach a class at 8am, I can't possibly make fresh bagels in the morning.

So, I decided to try something new -- making the dough and shaping the bagels the night before so that all that I need to do in the morning is boil them and bake 'em!

I was delighted to discover it worked.

Oh -- and these beauties.

Yes.  They do taste good.  Especially with honey.  At only 180 calories and a trace of fat, these are healthy too!

:)

Pumpkin Sweet Potato Spice Bagels - Adapted from Apples and Zucchini
{Print Recipe}

2/3 C warm water (70-80 degrees F)
1/2 C sweet potato puree (or pumpkin)
1/3 C brown sugar, packed {next time, I'm planning to try honey}
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 with warm water 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 (covered) 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.  I tried a few square bagels too :)

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 ;-)  

Now, I can make bagels more often for breakfast because they take about 30-45 minutes of time in the morning if I do the prep work the night before!


This recipe is linked to:
Slightly Indulgent Tuesday
Delicious Dishes
Tempt My Tummy Tuesday
Ingredient Spotlight x2
URS