Ingredients
Scale
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup warm water (105-110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp brown sugar
- 2 1/2 cups bread flour (plus extra for kneading)
- 1 cup oat flour (ground rolled oats)
- 1 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 egg (for egg wash)
- 1/4 cup rolled oats (for topping)
- 2 quarts water (for boiling)
- 1 tbsp honey or barley malt syrup (for boiling water)
Instructions
- In a small bowl, combine the warm water, brown sugar, and active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes foamy and bubbly. This indicates the yeast is alive and ready to work. If it doesn’t foam, discard and start over with fresh yeast.
- In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, oat flour, salt, and pumpkin pie spice. Add the pumpkin puree and the activated yeast mixture. Use a dough hook or a sturdy spoon to mix until a shaggy dough forms. If the dough feels too sticky, add a tablespoon of bread flour at a time until it pulls away from the sides of the bowl.
- Knead the dough on a lightly floured surface for 8-10 minutes by hand, or 5-7 minutes using a stand mixer on low speed. The dough should be smooth, elastic, and slightly firm. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free spot for about 60 to 90 minutes, or until it has doubled in size.
- Punch down the risen dough to release air bubbles. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Poke a hole through the center with your thumb and gently stretch the dough to create a ring shape about 1.5 to 2 inches wide. Place the shaped bagels on a parchment-lined baking sheet and let them rest for 10 minutes while you prepare the water bath.
- Preheat your oven to 425°F (220°C). Bring 2 quarts of water and 1 tablespoon of honey to a boil in a large pot. Carefully drop 2 or 3 bagels into the boiling water at a time. Boil for 1 minute per side. This step is crucial for creating that signature chewy bagel crust. Remove the bagels with a slotted spoon and place them back on the baking sheet.
- Brush the tops of the boiled bagels with a beaten egg wash. Sprinkle the rolled oats and a pinch of cinnamon sugar over the top if desired. Bake in the preheated oven for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.
- Cook Time: 1 hour 50 minutes