Homemade Pumpkin Spice Bagels with Whipped Cinnamon Honey Butter a step-by-step recipe
I’ll never forget the day We fell in love with cooking. I used to be 7 years old.
My Mom decided that we would make a homemade pumpkin pie for the holiday season. We spent hours deseeding and roasting pumpkins. I usually enjoyed our period together in your kitchen because she provided me the best tasks.
And so my love affair with cooking began.
Nowadays I find myself so occupied that baking seems like a daunting task. It’s time-consuming, and occasionally a little bit challenging BUT I have to remind myself the outcomes of home-baked items are always unmatched. Lately I’ve been wanting to make contact with real baking, the kind that is similar to a project. And also fun and interesting after that making bagels from scuff? Seriously!
Now surprisingly, I don’t own bread machine, therefore i kneaded the dough by hand (talk about a calorie burner!); I experienced accomplished and happy. Although, using an electrical mixer (such as a KitchenAid) would also use this recipe.
Alas! I’m right here to convince you to make homemade (handmade?) bagels. I’ll consider you step-by-step with the recipe so that you can make these as well! It’s an excellent weekend task and great regarding children. These bagels also happen to be lower in calorie consumption than bakery design, plus they’re chewy and toast properly. It’s some critical magic.
And since it’s Fall, we might as well make sure they are pumpkin bagels, best? Then top them with a homemade whipped cinnamon honey butter.
So, here’s how we start: we’re going to proof the yeast (basically activate it)! Begin by placing tepid to warm water in a large dish and adding the candida along with dark brown sugar. The fungus essentially feeds off the sugar.
After a couple of minutes add the pumpkin, spices, and 2 cups of bread flour and mix until a sticky dough forms (pictured above).
Next, you will want to add another glass of breads flour; it’s time to obtain your hands filthy! Start kneading the dough; it will likely be difficult but you want to make sure that every one of the flour is absorbed into the dough. Tip: coat your hands with a small amount of olive oil to reduce getting sticky dough all over your fingers.
Once every one of the flour is mixed in, you will want to put another 1/2 glass of bread flour. It will appear to be a whole lot, but trust me, the dough will absorb it all, specifically with the moistness of the pumpkin in it.
Right now… we knead, knead, knead on the lightly floured surface for approximately 8 minutes. Basically collapse the dough over and over. If you are unfamiliar with how to move dough, you can check out this video for great tips.
The dough will feel elastic however, not sticky if you are finished. In the event that you feel as though it is sticky, continue steadily to add a tablespoon or two of flour and collapse it into the dough.
Now let the dough rest 5 minutes and transfer it to some lightly oiled dish. Cover it with plastic material cover and place within a warm place for approximately an hour.
After an hour, the bagels are ready to be shaped.
Line a baking sheet with lightly greased parchment paper or flour a surface and punch down the dough and shape into 12 balls (pictured above). I make sure they are even by extending the dough right into a rectangle and dividing them into 12 squares. Then I move each square right into a ball.
Move each dough ball right into a rope, approximately 8 inches longer. Cover the dough around to create a complete group and overlap the dough. Seal both ends together completely; this is an important step or the ends should come apart when you boil them. Alternatively you can push your thumb through the guts to create a 2 inches hole and stretch the dough to create an even ring.
Do not worry about making perfectly round bagels! They will still be delicious actually if they aren’t perfect.
Place the bagels on a cooking sheet (greased or lined with parchment paper), cover again with plastic wrap and allow rise for 15-20 a few minutes more.
Today we boil the bagels!
But so why? Well, boiling bagels helps established the crust and creates a gel outdoor. This also gives the bagels a dense, chewier crust.
Each bagel should be boiled for approximately 45 mere seconds on each side, then removed with a slotted spoon and patted well with paper towels. Transfer the bagels instantly to a greased cooking sheet.
Next brush every bagel with an egg wash (lightly beaten egg). This can help crisp in the crust and turn it a gorgeous golden brown after the bagels are cooked.
Now we pop the bagels in to the oven for about 20 mins until they are golden and beautiful!
I possibly could barely wait to slice a bagel in two, toast it a bit, and pass on it with cream cheese, peanut butter, or… this phenomenal cinnamon honey butter I whipped up. It reminds me of most stuff Fall and is ideal together with the slightly lovely pumpkin bagels.
These are actually pretty an easy task to make when you get right down to it. It’s a great project and quite fulfilling to know that you made your very own bagels. I maintain them in my own fridge for a quick breakfast or snack on the go since they’re a little smaller compared to the standard bagels how big is your face.
So what do you consider? Want to get back to genuine handmade baking with me? Let’s spend time in the kitchen and have fun. The result will be delicious.
2 teaspoons yeast
3 1/2 cups of breads flour + more if required
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 cup honey
1/2 teaspoon cinnamon
Place hot water in a large bowl and put yeast and brown sugar. Stir and let sit down for approximately 3-5 minutes. Add in pumpkin, spices, salt, and pigs trotters 2 mugs of bread flour and commence to stir together to form a gentle, sticky dough.
Transfer the sticky dough to some lightly floured surface and add in another glass of flour and commence to knead dough by hand until every one of the flour is ingested. Add another 1/2 glass of flour and knead once again until all the dough is normally soaked up. Knead dough for about 8 a few minutes. The dough shouldn’t be sticky, but simple and elastic.
Place dough inside a bowl coated with oil, and cover the very best allowing it to rise in a warm place until dough doubles in size, about one hour.
After an hour, punch down the dough and shape into 12 balls. Move each dough ball into a rope, about 8 inches long. Wrap the dough around to create an entire group and overlap the dough. Seal the two ends together totally by rolling a little; this is an important stage or the ends should come apart once you boil them. Alternatively you can press your thumb through the guts to form a 2 inch hole and stretch out the dough to create an even band. Place the bagels on a cooking sheet (greased or lined with parchment paper), cover again with plastic cover and let rise for 15-20 mins more.
Preheat oven to 400 degrees F. Coat baking sheet with cooking food spray.
Fill a Dutch oven two-thirds full with water and bring to a boil. Drop bagels, two at a time, into boiling drinking water. Cook for approximately 45 seconds on each side. Remove using a slotted spoon; drain well in writing towels. Place on baking sheets, brush with egg clean, and bake for 15-20 a few minutes or until golden brownish. Remove and cool on cable racks.
While the pumpkin bagels are cooling, produce the cinnamon-honey butter.
Defeat butter with electrical mixer until light and fluffy. Add in honey and cinnamon and mix until well blended. Spread on toasted bagels and enjoy!
PS – I have only one demand: I’ve not idea what it’s mean in grams 2/3 canned pumpkin.. :(.. is it possible to help me?