@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."

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Monday 20 July 2026 17:55:29 GMT