@recipestomakee: It's summerween season so let's make these delicious pumpkin bagels 🥯🎃 #pumpkinbagel #pumpkinbagels #pumpkin #halloween Ingredients 1 cup (240 ml) warm water 1 cup (240 g) pumpkin purée ¼ cup (50 g) brown sugar 1 tablespoon instant yeast or 2 tsp active dry yeast 5½–6 cups (650–700 g) bread flour (adjust as needed) 2 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground pumpkin spice blend 2 tsp salt Directions Mix 1 cup warm water and ¼ cup brown sugar in a large bowl. Add 1 tablespoon instant yeast (or 2 teaspoons active dry yeast, letting it foam for 5–10 minutes if using the latter). In a separate bowl, combine about 5½ to 6 cups bread flour with 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon pumpkin pie spice, and 1½ teaspoons kosher salt. Create a well in the center of the flour and add the wet mixture and 1 cup pumpkin purée. Knead until smooth and elastic—10–12 minutes by hand or in a stand mixer—then cover and let it rise until doubled in size, 1–2 hours. Divide the dough into eight equal portions and roll each into a ball. Cut eight lengths of food-safe kitchen twine, each about 20 inches long. Lightly flour or oil the twine so it won't stick. Wrap each piece of dough by laying the twine under it, crossing over the top, flipping, and repeating to create 6–8 evenly spaced sections. Tie loosely at the top so the dough can expand. Cover the shaped bagels with a wet towel for 30 minutes until puffy. Preheat the oven to 450°F (230°C). Bring a large pot of water to a boil and stir in 2 tablespoons sugar. Carefully boil the twine-wrapped bagels for 45–60 seconds per side, then transfer to a parchment-lined baking sheet. Bake for 15–20 minutes until golden brown. Let them cool for a few minutes, then gently remove the twine and press a small pecan half or cinnamon stick into the center as the "pumpkin stem."

Mason C :

Last time I tried this the twine baked into the pumpkins

sophia🦕 :

measurements 1 cup warm water, 1 cup pumpkin purée, 1/4 cup brown sugar, 1 tablespoon instant yeast or 2 tsp active dry yeast, 5 1/2-6 cups bread flour, 2 tablespoon ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground pumpkin spice blend, 2 tsp salt. Directions, mix 1 cup warm water and 1/4 cup brown sugar in a large bowl. Add one tablespoon instant yeast (or 2 tablespoon active dry yeast, letting it foam for 5-10 minutes if using the latter). In a separate bowl, combine about 5 1/4-6 cups of bread flour with 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon pumpkin pie spice, 1 1/2 teaspoon kosher salt. Create a well in the center of the flour and add the wet mixture and one cup pumpkin purée. Knead until smooth and elastic—10-12 minutes by hand or in a stand mixer—then cover and let it rise until doubled in size,1-2 hours. Divide into 8 equal portions and roll each into a ball. Cut eight lengths of food-safe kitchen twine, each about 20 inches long. Lightly flour or oil the twine so it won’t stick. Wrap each piece of dough by laying the twine under it crossing over the top, flipping, and repeating to create 6-8 evenly spaced sections. Tie loosely at the top so the dough has room to expand. Cover the shaped bagels with a wet towel for thirty minutes until puffy. Preheat the oven to 450F. Bring a large pot of water to a boil and stir in 2 tablespoon sugar. Carefully boil the twine wrapped bagels for 45-60 seconds per side, then transfer to a parchment-lined baking sheet. Bake for 15-20 minutes until golder brown. Let them cool for a few minutes then gently and carefully remove the twine and press a small pecan half or cinnamon stick into the center as the “pumpkin stem.”

Kam Kam :

Need the recipe please

mackynzi kipper :

and their sour dough so their GuAd HeAlThY

secretlifeofme :

i love gravity falls so much

ʚɞ :

last time i tried this, i burnt everything. but it’s ok cus it still tasted good!!!💕💕💕

Ryan Rogers :

@avery_04.04 can we make these ik how to make bagels from scratchhhhh +a bread makerrrr

dimlitdiaries🍰 :

So fluffy wow love how cute and cozy these are🤎

🩵Jade🌞(honey g’s version) :

Technically summer Christmas is a a few days then because October 31- December 25 is 56 days including the start and end date and June 22nd when summerween is summer Christmas would be August 17th also 55-56 days apart get ready

Sophya_Malfoy🦉🕯️📖 :

Wow

A :

Oh these look gorgeous 🤭

rosesword :

That’s so cool!!! Never thought about doing a pumpkin bagel 🥯😋🍂

G.O :

I just watched this episode!! I’m literally binging this show!

Elli Bloom :

omg thats so creative!!!

Pete & Gerry’s Eggs :

Summerween feels so right though 🌞

CharChar2720🥴 :

RECIPE PLEASE 🥺

soaksociety :

That is amazing

Brianne :

making these!!

luu ☼ :

Smoothieeats :

omg love !

Celeste M Ayuso :

Recipe plsss

jack_0_lant3rn2 :

I love Halloween and fall!

lindsayy :

dude i need to make these

ayyten 🏐🎧🎺🥊 :

aaaaaand saved for when I go run to the store

Larose 🎀 :

Oh wow 😍 delicious