A - Plus Pumpkin Bagels
From jo_jo_ba 13 years agoIngredients
- 1/2 tbsp instant yeast shopping list
- 1 cup whole wheat flour shopping list
- 2 1/2 cups 12-grain flour shopping list
- 1 1/2 tbsp vital wheat gluten shopping list
- 1 tbsp pumpkin pie spice shopping list
- ½ tsp salt shopping list
- 1/3 cup warm water shopping list
- 1/3 cup non-fat Greek yogurt shopping list
- 1/4 cup brown sugar shopping list
- ¾ cup pumpkin puree shopping list
- 1 egg shopping list
- 1 tsp vanilla shopping list
- 1/4 cup diced dates shopping list
- 1/4 cup hemp hearts shopping list
- 2 tbsp whole flaxseed, lightly crushed shopping list
- 2 tbsp honey shopping list
- 1 egg white shopping list
How to make it
- In the bowl of a stand mixer fitted with the dough hook, whisk together yeast, flours, gluten, pumpkin pie spice and salt.
- Mix together water, yogurt, brown sugar, pumpkin puree, egg and vanilla, then add all at once to the dry mixture.
- Mix on low speed for 15 minutes, until supple.
- Cover and allow to stand 10 minutes.
- Add dates, hemp hearts and flaxseed and knead in to evenly disperse.
- Cover and allow to rest 40 minutes.
- Preheat oven to 400F and line 2 baking sheets with parchment or foil.
- Divide dough into 8 pieces, about 5.7 oz each (if you're weighing them). Shape each portion into a ring and place on the sheets. See Photo
- Bring a large pot of water to a boil and add honey.
- Two at a time, add dough rings to the water and cook 1 minute per side. Drain well and place back on sheets.
- Brush with egg white and bake 20 minutes, one sheet at a time. Cool completely on a rack.
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