Maple Pumpkin Spice Bagels

by Chrissy

True story: I am a pumpkin bagel addict.

I did something that I never thought I would do. Or even need to do. With about 20 bagels places within walking or biking distance from the LYK, why would I need to make my own? Welp, here’s why…

 

Pumpkin bagel extinction!

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I’m sure you are thinking that I am being dramatic about not having a pumpkin bagel in January. But in my defense, they went extinct long before the fall season allowed.
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I’ll never forget that Facebook message posted by Einstein’s Bagels, (yes, I am friends with them on FB. No, it’s not that weird). It was mid-fall and the leaves were just barely turning yellow, and they were saying sorry that they miscalculated the amount of pumpkin they would need to full my hungry belly throughout the season. Literally. Jaw dropping news. My co-workers can account for my uproar.
For those of you who don’t believe that this incident could actually happen (I know that I didn’t), here is the quote from Einstein Bagel’s facebook:
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“Our pumpkin products have been so popular we ran out earlier than expected in some areas this year. Because our pumpkin products are made with real pumpkin, we are unable to replenish our inventory this season. We completely understand your frustration and we will do our best to make sure this doesn’t happen again next season. Please give us a call at 1-800-BAGELME to chat further.”
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Oh. I sure 1-800- BAGELED THEM.
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Anyways, as I came across this bagel post over at The Lean Green Bean, I finally decided that now was better than ever.
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Don’t be alarmed, bagel making is a process, but its not hard, just a tad time consuming. But totally worth it. It took a few days for the excitement to finally wear off.
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Here we go:
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Mix the yeast and water.
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Add to the stand mixer, along with the pumpkin, salt, spices, and pure maple syrup.
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Mix in the flour, until dough forms. Continue to mix on low (with beater hook) for 4 minutes, sprinkling more flour if too sticky.
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Turn out on a floured surface and knead for 1-2 minutes.
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Return to bowl, spray with cooking spray, cover, and let rise for an hour and a half. When it’s ready, punch down and return back to the floured surface for another quick round of kneading (just a few times will do).
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Separate into 8 equal pieces.
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Roll each into a ball.
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Put a hole in each and shape into a bagel.
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Cook in boiling water for one minute on each side. Let drain on paper towels.
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Brush the tops and sides with egg wash (mix the egg white and 2 Tbsp water), and dip into the pepita seeds.

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Feel free to fit them all on one sheet. They don’t grow in the oven. Bake for about 15 minutes and then ENJOY the  fruits bagels of your labor!
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Slice and toast, if you prefer, and give it a good spread of schmear.
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Mmmm. Deeeeelish!
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Maple Pumpkin Spice Bagels

adapted from Taste of Home
serves 8

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Ingredients:

2/3 cup + 2 Tbsp water, divided

2 ¼ tsp active dry yeast (1 package)

1/2 cup canned pumpkin

3 Tbsp pure maple syrup

1/2 tsp salt

2 tsp ground cinnamon

¾ tsp ground nutmeg

½ tsp ground allspice

¾ tsp ground cloves

2 cups white whole wheat flour

1 cup all purpose flour, plus extra for kneading & handling

1 egg white

3/4 cup raw pepitas

cornmeal, for sprinkling
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Directions:

In a bowl mix 2/3 cup room temperature water and yeast and whisk until dissolved. Pour into the stand mixer bowl (fitted with dough hook) and add pumpkin, pure maple syrup, salt, and spices. Mix together until blended.
Add flours and mix on low for about 4 minutes, sprinkling additional flour if sticky. Turn dough out on a floured surface and knead by hand for another minute or two. Spray the mixing bowl with cooking spray, then form the dough into ball and place into the bowl, spraying the top of the dough, as well. Cover and let dough rise for at 1 ½ hours, in a warm place.

Preheat the oven to 400.
Punch dough down and knead a few times, on a floured surface. Divide ball of dough into 8 pieces. Roll each piece into a ball, then by poking a hole in the middle, shape into a ring.

Fill a large Dutch oven, or similar large pot, half full of water and bring to a rolling boil. Carefully drop bagels into boiling water, only a few at a time, and boil for 1 minute on each side. Set on top of a papertowl-lined surface, to drain.
Spray a cookie sheet with cooking spray and sprinkle with cornmeal, with just enough to cover the bottom with thin layer.

 

Mix 2 Tbsp water with the egg white and brush over the tops and sides of the bagels. Empty the pepitas onto a medium plate and then dip the tops of each bagel. Place on the cornmeal cookie sheet.

 

Bake for 15-17 minutes. Serve toasted with cream cheese or your favorite toast topping. These store in the fridge for up to 2 weeks, and in the freezer for much, much longer.

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From the Little Yellow Kitchen,

Chrissy

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7 Responses to “Maple Pumpkin Spice Bagels”

  1. I just HAPPEN to have an open can of pumpkin hanging out in the fridge. Can’t wait to make these!!!!! Thanks for the post and step-by-step instructions!

  2. I’ve been really curious about making bagels. This looks a lot easier than I thought. Thanks for posting this! I LOOOOVE pumpkin and loaded up on puree during the after holiday sales. Using them for this!!

  3. Chrissy

    Same thing happened to me and didn’t want that sad little can of pumpkin puree to go to waste. They are SO tasty when they are nice and toasty. My heart just melts.

  4. Chrissy

    Just do it! I was curious as well and I made it through the multi-step process, while making dinner, homemade flavored popcorn, and fresh dinner rolls for the homeless… Needless to say, the kitchen was a complete disaster but these bagels were totally worth the extra dough in my hair and flour dusting the floor. :) Enjoy!

  5. I have been obsessed with Thomas pumpkin spice bagels, but hate all the crap they add to them(yellow food color :X who needs that!) I came across this recipe and am going to try it out this afternoon..wish me luck, the last time i made bagels was in trade school and they did not turn out so well :/

  6. Chrissy

    I know! Those store bought ones are suspiciously yellow. This recipe is pretty easy, there are just a handful of steps to take, but you can do it! I was in LOVE with them after the first bite. They tasted so fresh and hearty. Let us know how they turned out!!

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