This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill. You can read this post and others at The Grain Mill Wagon! I am being compensated for these posts, but that does not change my personal opinions about the WonderMill. You can read my review of it from last fall on She {hearts} It!
Yes, I know… another pumpkin recipe! But I couldn’t help myself since bagels are so fun to make and I have quite a large stash of pumpkin puree in my pantry!
These bagels are delicious…soft on the inside, but with a hard, chewy crust. They taste like fall should, with plenty of spices and pumpkin! They are excellent with butter or cream cheese, but I would imagine they would be OUT OF THIS WORLD with a generous spread of apple butter.
It’s not as hard as you might think to make bagels, so try these and let me know how they turn out!
Pumpkin Spice Bagels
2 cups freshly ground whole wheat flour
2 cups bread flour or all-purpose
1 Tbsp. sucanat
1 1/2 tsp. salt
1 Tbsp. olive oil
2 tsp. yeast
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup canned pumpkin puree
3/4 cup warm water
Grind wheat in WonderMill.
Measure all ingredients and pour into a mixing bowl. Stir to combine. (You can also mix in a stand mixer if preferred.)
Sprinkle flour on the counter and knead the dough 5-10 minutes until it is smooth and elastic.
Form 8 equal-sized balls of dough and allow to rest on the counter for 10-20 minutes.
After the rest, form each ball into a “snake,” wrap it around your hand, and pinch the ends together. Repeat with each ball of dough.
Let them rise for 20 minutes.
While they are rising, preheat the oven to 425. Bring a large pot of water to boil (add a tablespoon of brown sugar or sucanat to the water).
After they have risen, put each bagel (3 or 4 at a time) into the boiling water. Boil for 1 minute, flip over, and boil for 1 more minute.
Remove bagels and drain on a paper towel.
Place all the bagels on a greased baking sheet and bake for 10 minutes, flip over, and bake for 10 minutes more.
Congratulate yourself: you just made bagels!
Cool, then slice and devour!
Enjoy!
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I’m definitely going to make these this afternoon! Thanks for sharing the recipe.
Wow! these look great! but also looks like alot of work.
http://www.randomthoughtsandfeelings1.blogspot.com
The formed bagels are currently rising, almost ready to go in the boiling water! Anyway, I just thought I’d mention how I formed mine. I just poked a hole with my thumbs through the centre of the balls of dough, stretched it slightly to make a bigger hole. That’s it. And then you don’t have to try and stick them together at the ends.
@Stacey – I have formed mine that way before too, but the holes closed up a lot when I boiled them. Let me know if it works out for you!
Well, you already saw my picture! Just just have to gently stretch them bigger than you think they should be. Like 2 inches or so. That way they don’t close up all the way.
Good to know!
I made these today and they turned out wonderfully. They were really easy to make and they took less time that the batch of cinnamon rolls I had going in the breadmaker. I will have to make more of these again soon. I really like the recipe now I will start playing around with different flavours. Any suggestions?
Hi Kirstin, I’m glad you liked them! I have made these “plain” (without the pumpkin pie spices) as well. A couple of years ago I made a gingerbread bagel that was really good, but I don’t remember exactly how I did that. I guess I’ll have to figure that one out again and blog about it!
Oh, and I have made these with raisins and lots of cinnamon for a “cinnamon swirl” variety.