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@kakkucingcomelpethouse: LION CUT.Nak cukur bulu,boleh set temujanji ye❤️😉#ComelPetHouse #groomingjengka #BandarJengka #KedaiKucing #kedaikucingjengka

Comel pet house
Comel pet house
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Wednesday 16 September 2026 03:14:50 GMT
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2026-09-17 11:19:47
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bro 🥶#creepy #creepy #motivation #tiktok #motivation
🎃☕️ PUMPKIN SPICE SOURDOUGH BAGELS ☕️🎃 Fall baking has officially entered the chat. 🍂 These are chewy, pumpkin-spiced, and SO good! Makes: 8-12 bagels depending on size preference Bake: 425°F for 20–24 minutes Ingredients * 200 g active sourdough starter * 300 g pumpkin purée * 350 g water * 50 g brown sugar * 1000 g bread flour * 20 g salt * 1 Tbps pumpkin pie spice * 2 tsp cinnamon For Boiling * Large pot of water * 1 tbsp honey * 1 tbsp baking soda Egg Wash * 1 egg * 1 tbsp water Instructions 1. Mix the dough Add the active sourdough starter, pumpkin purée, water, and brown sugar to the bowl of a stand mixer. Add the bread flour, pumpkin pie spice, cinnamon, and salt. Mix until a shaggy dough forms. Knead for 8–10 minutes or mix on level 1 on a stand mixer for 7-8 minutes until the dough is smooth, elastic, and fairly firm. 2. Bulk ferment Cover the dough and let it ferment at room temperature for approximately 6–8 hours, or until it has increased in volume and looks noticeably puffy. Fermentation time will vary depending on the temperature of your kitchen and the strength of your starter. 3. Shape Divide the dough into 8 equal pieces. Shape each piece into a tight ball. Poke your thumb through the center and gently stretch the opening until you have a bagel shape. Place the bagels on a parchment-lined baking sheet. 4. Second rise Cover and let the bagels rest for 1–3 hours, until they look puffy. For a stronger sourdough flavor, refrigerate the shaped bagels overnight and boil them straight from the refrigerator the next morning. 5. Boil Preheat your oven to 425°F. Bring a large pot of water to a gentle boil. Add the honey and baking soda. Boil the bagels in batches for 30–45 seconds per side. Remove with a slotted spoon and return them to the parchment-lined baking sheet. 6. Egg wash Whisk together the egg and water. Brush the top of each bagel generously with the egg wash. For an extra fall finish, sprinkle with a little pumpkin pie spice or cinnamon sugar. 7. Bake Bake at 425°F for 20–24 minutes, or until the bagels are golden brown and beautifully puffed. Allow them to cool for at least 15 minutes before slicing. 🍂 Optional Topping For a delicious pumpkin-spice crunch, mix: * 2 tbsp granulated sugar * 1 tsp cinnamon * ½ tsp pumpkin pie spice Sprinkle over the egg wash before baking. Tips for the Best Pumpkin Bagels * Use pumpkin purée, not pumpkin pie filling. * Pumpkin adds moisture, so don’t automatically add extra water if the dough feels firm. * A stiff, slightly tacky dough is what you want for chewy bagels. * Don’t skip the overnight cold ferment if you want a more pronounced sourdough flavor. SAVE this recipe for your next fall baking day & follow me for more sourdough recipes! 🍂🥯
🎃☕️ PUMPKIN SPICE SOURDOUGH BAGELS ☕️🎃 Fall baking has officially entered the chat. 🍂 These are chewy, pumpkin-spiced, and SO good! Makes: 8-12 bagels depending on size preference Bake: 425°F for 20–24 minutes Ingredients * 200 g active sourdough starter * 300 g pumpkin purée * 350 g water * 50 g brown sugar * 1000 g bread flour * 20 g salt * 1 Tbps pumpkin pie spice * 2 tsp cinnamon For Boiling * Large pot of water * 1 tbsp honey * 1 tbsp baking soda Egg Wash * 1 egg * 1 tbsp water Instructions 1. Mix the dough Add the active sourdough starter, pumpkin purée, water, and brown sugar to the bowl of a stand mixer. Add the bread flour, pumpkin pie spice, cinnamon, and salt. Mix until a shaggy dough forms. Knead for 8–10 minutes or mix on level 1 on a stand mixer for 7-8 minutes until the dough is smooth, elastic, and fairly firm. 2. Bulk ferment Cover the dough and let it ferment at room temperature for approximately 6–8 hours, or until it has increased in volume and looks noticeably puffy. Fermentation time will vary depending on the temperature of your kitchen and the strength of your starter. 3. Shape Divide the dough into 8 equal pieces. Shape each piece into a tight ball. Poke your thumb through the center and gently stretch the opening until you have a bagel shape. Place the bagels on a parchment-lined baking sheet. 4. Second rise Cover and let the bagels rest for 1–3 hours, until they look puffy. For a stronger sourdough flavor, refrigerate the shaped bagels overnight and boil them straight from the refrigerator the next morning. 5. Boil Preheat your oven to 425°F. Bring a large pot of water to a gentle boil. Add the honey and baking soda. Boil the bagels in batches for 30–45 seconds per side. Remove with a slotted spoon and return them to the parchment-lined baking sheet. 6. Egg wash Whisk together the egg and water. Brush the top of each bagel generously with the egg wash. For an extra fall finish, sprinkle with a little pumpkin pie spice or cinnamon sugar. 7. Bake Bake at 425°F for 20–24 minutes, or until the bagels are golden brown and beautifully puffed. Allow them to cool for at least 15 minutes before slicing. 🍂 Optional Topping For a delicious pumpkin-spice crunch, mix: * 2 tbsp granulated sugar * 1 tsp cinnamon * ½ tsp pumpkin pie spice Sprinkle over the egg wash before baking. Tips for the Best Pumpkin Bagels * Use pumpkin purée, not pumpkin pie filling. * Pumpkin adds moisture, so don’t automatically add extra water if the dough feels firm. * A stiff, slightly tacky dough is what you want for chewy bagels. * Don’t skip the overnight cold ferment if you want a more pronounced sourdough flavor. SAVE this recipe for your next fall baking day & follow me for more sourdough recipes! 🍂🥯
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