How to make it

  • In the bowl of a stand mixer fitted with the dough hook, combine ¼ cup warm water, 2 tbsp of the brown sugar and the yeast. Let stand 10 minutes.
  • Stir in remaining water and sugar, and pumpkin puree.
  • Whisk together flour, gluten and spice, begin beating into the yeast mixture.
  • Beat in salt. Dough will be very stiff.
  • Knead 10 minutes with the mixer.
  • Place in a clean, oiled bowl, cover and allow to rise 1 ½ hours or until doubled.
  • Punch dough down, separate into 8 (4-oz) pieces.
  • Let rest 10 minutes.
  • Shape each piece into a ball, flatten slightly and use your fingers to poke a hole about 1 ½” wide in the middle.
  • Rest, covered, for 30 minutes longer.
  • Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
  • Bring a large pot of water to a boil and add honey.
  • Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
  • Scoop out with a slotted spoon and place on cookie sheet.
  • Bake 20 minutes, one sheet at a time.
  • Cool on a rack.

Reviews & Comments 3

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  • othercookie 3 years ago
    Why do you need the vital wheat gluten? Can I leave that out?
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    " It was excellent "
    jett2whit ate it and said...
    Yum! Bagels are so good and low-fat. I always appreciate your info. Thank you!!
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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 185.9
    Total Fat: 0.9 g
    Cholesterol: 0.0 mg
    Sodium: 59.4 mg
    Total Carbs: 39.2 g
    Dietary Fiber: 5.8 g
    Protein: 8.2 g
    Was this review helpful? Yes Flag

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