Simple Pumpkin Bagels with Added Fiber and Nutrients
Ingredients
- 2 cups bread flour
- 1 tablespoon dry active yeast (1 packet)
- 1 teaspoon salt
- 1 cup pumpkin puree
- 1/4 cup water
Preparation
Whisk together the dry ingredients.
Stir in the pumpkin puree and water until combined, then knead until smooth, about 8-10 minutes. The dough should be tough and not sticky.
Transfer the dough to an oiled bowl, cover with plastic wrap or a towel, and let it double in size, about 2 hours.
Divide the dough into 6 equal portions, roll each into a ball, place on a parchment-lined baking sheet, cover, and let rest for 30 minutes.
Use your thumb to poke a hole in the center of each ball and lightly stretch into a bagel shape, then place back on the baking sheet, cover, and let rest for another 30 minutes.
Preheat oven to 425°F.
Optionally, boil the bagels in a pot of water with 1/4 cup baking soda for 1 minute on each side, then transfer back to the parchment-lined baking sheet.
Bake for 15 minutes, then let cool on a wire rack.
Tips
Pumpkin puree adds color, fiber, and nutrients but does not impart a strong pumpkin flavor when baked.
For a pumpkin spice flavor, add pumpkin pie spice to the dough to satisfy cravings like those for pumpkin spice latte.
