Ingredients
- All-purpose flour: 4 cups
- Pumpkin puree: 1 cup
- Active dry yeast: 2 1/4 teaspoons
- Brown sugar: 2 tablespoons
- Salt: 1 teaspoon
- Water (lukewarm): 1 1/2 cups
- Honey: 2 tablespoons
- Cream cheese (softened): 8 ounces
- Pecans (chopped): 1/2 cup
Instructions
- Step 1: In a large bowl, dissolve yeast and brown sugar in lukewarm water. Let stand for 5-10 minutes until foamy.
- Step 2: Add pumpkin puree, honey, salt, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms. Gradually add the remaining flour until the dough is smooth and elastic.
- Step 3: Knead the dough on a lightly floured surface for 5-7 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and form into a bagel shape, pinching the ends together to seal.
- Step 5: Bring a large pot of water to a boil. Drop bagels into the boiling water, 2-3 at a time, and boil for 1 minute per side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Step 6: Bake bagels in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown. While bagels are baking, combine softened cream cheese with chopped pecans and honey. Slice bagels and spread with honey pecan cream cheese before serving.
Notes
- Store cooled bagels in an airtight bag at room temperature for up to 2 days, or freeze for longer storage.
- A quick toast in the oven or toaster oven will revive slightly stale bagels, making them warm and chewy again.
- For a truly autumnal treat, serve these pumpkin bagels alongside a warm mug of spiced apple cider.
- Chef's tip: Don't skip the boiling step – it gives the bagels their signature chewy texture and prevents them from rising too much in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American