This past weekend, I did something that I apparently do every March.
I broke out the pumpkin.
Last year, on March 10th, I made Pumpkin Bread with Cinnamon-Vanilla Glaze, and here we are again…at the beginning of March, cracking open a can of pumpkin. I’m not exactly sure what prompts me to do this, but maybe it’s some kind of freaky ‘Christmas in July’ type of thing? March is six months from September…which is the month that we start to feel the chill in the air and start loving all things pumpkin.
So, yes. Christmas in July. Pumpkin in March. Same thing.
I actually shared this recipe back in December (again, not in the Fall) on Lindsay’s blog. I wrote about how these bagels have become a staple for our Christmas morning breakfasts. If I had it my way, these bagels would be a staple for my everyday breakfasts. They are that good.
And, not only are these bagels good, they are healthy too.
Yeah, that’s right…
Delicious and healthy…
…the way life should be.
Oh, and don’t let the use of dough and long ingredient list make you nervous. I used to be afraid of dough and recipes with a lot of steps, but these are really easy to make and are almost fool-proof!!
Pumpkin Spice Bagels
(from Taste of Home)
2/3 cup + 2 tablespoons water, divided
1 package active dry yeast
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups of whole-wheat flour
1 egg white
1 tablespoon cornmeal
In a small bowl, mix 2/3 cup water and yeast and dissolve. Pour into a large bowl and add pumpkin, brown sugar, salt, and spices (through cloves). Mix together until blended.
Add flour (approximately 3 cups) and mix until a stiff dough forms. Place dough on floured surface and knead for 6-8 minutes. The dough will feel ‘gummy’ and should ‘spring back’ when pushed with your fingers. When finished kneading, form dough into ball and place in a bowl sprayed with cooking spray. Flip ball of dough so the top of the dough is covered with the spray. Let rise for at least an hour.
Preheat oven to 400.
When dough is done rising, punch dough down and knead a few times. Divide dough into 6 pieces. Roll each piece into a ball and then shape into a ring.
Fill a large Dutch oven approximately half full of water and bring to a boil. Drop bagels into boiling water, two at a time, and boil for 45 seconds on each side. Remove to a cookie sheet covered with a paper towel to drain.
Spray clean cookie sheet with cooking spray and dust with cornmeal. Place bagels on cookie sheet. IN a small bowl, mix 2 tablespoons water with egg white and brush over top of bagels.
Bake for 15-20 minutes, or until bagels are crisp on the outside.
Yield: 6 bagels
Invite your friends over for breakfast and feed them these. They will love you.
However, I recommend you double or triple the recipe…six of these bagels won’t last long!
What is your favorite bagel? Asiago cheese bagels from Panera have my heart.
Favorite bagel spread? Veggie cream cheese, for me!