Cinnamon Crunch Pumpkin Bagels
Serves 8
10 mins prep
27 mins cook
135 mins
232 mins total
Soft and delicious fall bagels made with pumpkin puree and sourdough discard. Pumpkin bagels ae perfect for the autumn season and have a delightful balance of sweetness and spice. They make a great breakfast or snack option, especially toasted with cream cheese.
Cinnamon Crunch Topping
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In a stand mixer, add in all the dry ingredients - flour, sugar, salt, pumpkin pie spice (or cinnamon), and active yeast. Mix together until all incorporated.
In a large measuring cup or small mixing bowl, whisk together water, sourdough discard and pumpkin puree until the mixture is fully combined.
With the stand mixer on medium-low speed, slowly add the wet ingredients to the dry ingredients. Knead for 5-8 minutes.
Leave the dough in the mixing bowl and cover with a bowl cover or tea towel for 2 - 2 ½ hours, or until it has doubled in size.
After the dough has doubled, punch the dough down so it released the gas. Turn it over onto a lightly floured surface and divide the dough into 8 large pieces or 10 medium pieces. Shape into balls and poke a hole directly into the middle, stretching lightly until there is a clear bagel shape. Transfer the bagels onto a parchment lined baking sheet.
Bring a pot of water to a boil, add in 1 TBS of sugar and 1 TBS of baking soda. Depending on the size of your pot, add in 2-4 bagels at a time. Boil for 1 minute, flip over and boil for another minute.
Preheat your oven to 425 degrees. Transfer your bagels back onto the parchment lined baking sheet. Whisk the egg and brush the tops of the bagels. Top with cinnamon sugar and bake for 25-30 minutes.
Let cool slightly, smear with your favorite cream cheese. I used cinnamon sugar cream cheese, and it was delightful. But honey + almond cream cheese, or maple cream cheese would be wonderful too!
