So this post was supposed to be brought to you by the Mr.
Yes, a baking post from my hubby.
Be jealous :) not only is he cute, hardworking, smart and funny, but he bakes too. Well, he would like me to point out he doesn’t bake sissy stuff like cookies and cakes, just man stuff like bread and bagels (he also wanted me to point out that I should have used the word brilliant not smart – see, funny huh?)
Once fall rolls around he usually throws together a loaf of bread in the bread maker every weekend, but one Sunday he decided to try his hand at bagels and they were awesome! Since then he has been experimenting with different flavors and has been wanting to try pumpkin, but he ended up glued to his computer working all weekend (boo!). So I tried my hand at it and came up with this yummy pumpkin spice bagel recipe.
I know making your own bagels sounds complicated, but I promise it really isn’t hard. Plus if you have kids it’s a fun project for them to help with!
I broke it down a bit so you can see how easy it is – excuse the awful photos, but it’s hard to take great photos with sticky dough hands…
First you will make your dough (follow the recipe below), I used the dough hook on my mixer, but the Mr. usually kneads his by hand being the manly man he is… Let it rise for one hour, punch down and divide into 3 equal pieces.
Roll into long lines and cut into 5 pieces. This recipe makes 15 bagels, which seems like a lot, but trust me you will eat them all.
Shape into bagel shapes and pinch the ends. Let rise again 20 minutes.
Boil for 1 minute turning once.
Bake at 500 for 10 – 15 minutes, watch “patiently” asking every 30 seconds “are they done yet mom???”…enjoy!
PS My blogging buddy Kelly’s living room is being featured over at Apartment Therapy in their Color contest, if you have a second go check it out and vote!
- 6½ C white bread flour
- 3 tsp cinnamon
- 3 tsp apple pie spice
- 1 tbsp salt
- 1 package rapid rise yeast (1/4 oz)
- 1 C canned pumpkin
- ⅔ C brown sugar
- 2 C warm water
- 2 tbs brown sugar
- oil for greasing bowl and pans
- TOPPING -
- ⅓ C brown sugar
- ½ tsp cinnamon
- Mix flour, cinnamon, apple pie spice, salt and yeast in a mixer. In a separate bowl mix pumpkin, ⅔ C brown sugar and warm water. Make a well in the dry ingredients and add the wet. Stir until a dough forms. Knead for 10 minutes or use the dough hook on your mixer until a firm dough ball forms. Place in an oiled bowl, turning once to coat the whole dough ball in oil. Cover with plastic wrap and let rise in a warm spot for 1 hour. Punch down and knead a few times. Cut into 3 pieces. Roll each piece into a long roll. Cut into 5 pieces. Form into circles and pinch ends together. Cover with a towel and let rise 20 minutes. Meanwhile start a large pot of water to boil, add 2 tbsp brown sugar. After the bagels have rested and are nice and puffy drop a few bagels at a time into the boiling water. Poach for 1 minute turning once with a wooden spoon. Set on a greased cookie sheet. Sprinkle with cinnamon sugar topping mixture and bake at 500 for 10 - 15 minutes.