Bagels Made with a Secret Ingredient
Ingredients
- 2 cups bread flour
- 1 tbl dry active yeast (1 packet)
- 1 tsp salt
- 1 cup pumpkin puree
- 1/4 cup water
- 2 cups bread flour
- 1 Tbl dry active yeast (1 packet)
- 1 tsp salt
- 1 cup pumpkin puree
- 1/4 cup water
Preparation
Whisk together the dry ingredients. Stir in the pumpkin puree and water. It will seem dry at first but stir until you can't anymore then start to knead it until it's smooth. It takes a good 8-10 min of kneading. Bagel dough should be tough and not sticky. Transfer to an oiled bowl, cover with plastic wrap or towel, let double in size (about 2 hours). Divide into 6 equal portions. Roll each into a ball. Place on a parchment lined baking sheet, cover, let rest for 30 min. Use your thumb to poke a hole in the center and lightly stretch into a bagel shape. Place back on baking sheet, cover, let rest for 30 min. ?
Preheat oven to 425 F. You can boil the bagels before baking in a pot of water with 1/4 cup baking soda for a classic bagel exterior or simply bake. If boiling, boil for 1 min on each side and transfer back to parchment lined baking sheet. Regardless of boiling or not bake for 15 min then let cool on wire rack