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Bread Machine Pumpkin Bagels

pumpkin-bagel

Pumpkin Bagel

Have you ever wondered if you could make bread machine pumpkin bagels?  Here’s a quick seasonal how-to:

I like to cook bread, but I am really not a baker, so I cheat all the time and use a bread machine. I know this isn’t as purist as some people like, but hey, it works … and most people can do it too.

(By the way, if you want some really really really good bread recipes, check out http://www.girlversusdough.com/. She is my new neighbor and an excellent blogger.)

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On occasion, I make bagels because it is one of those breads that I can make successfully. Today, I am adding a seasonal flare to them by using some pumpkin pie filling in the dough.

Ingredients:

  • 1 cup warm water
  • 1.5 teaspoons salt
  • 2 tablespoons white sugar
  • 4 tablespoons pumpking pie filling
  • 3 cups flower
  • 2.25 teaspoons of active dry yeast
  • pot of boiling water
  • 4 tablespoons white sugar
  • Cornmeal (to cover a baking sheet)
  • 1 egg white

Combine the water, salt, sugar, pie filling, flower, and yeast in your bread machine in the order it recommends. Most bread machines will ask for the order I listed the ingredients if you are not sure. One tip is to make an indent in the top of the flour to pour the yeast into. This will keep it dry until the machine starts. This is especially important if you have your machine set on a timer.

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Now, when the bread machine is done, I like to let the dough rise a little more (:30 ish). This gives the bagel dough a little more fluffiness.

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Now, cut the dough into about 9 pieces. Rub some flower on your hands and shape the nine pieces into bagel shapes. I like to make kind of a patty with them and then use my thumb to make a whole and work it. Adding a twist can make some nice texture to your bagel as well. Let them rest while you boil the pot of water.

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As soon as you are done shaping the dough, start boiling your pot of water. Add 4 tablespoons of sugar to the pot to sweeten it. When the water is boiling, transfer the bagels to the pot. Boil for 60 seconds, turning once. The idea is to cook the outside  only! You might have to do a couple of batches to boil them all. When you take the bagels out of the water, I highly recommend placing them on paper towels to soak up any extra liquid. This will help keep them from sticking to the pan when they bake.

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Cover a baking sheet with cornmeal. Arrange the bagels on the baking sheet. In a small bowl, whisk one egg white and brush onto the tops of the bagels on the baking sheet.

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Bake at 375 degrees for 20 to 25 minutes.

Enjoy!

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This article comes courtesy of Dan Ashbach’s great site.  Check out more great articles here:   http://www.livedan330.com

 

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