Receta Pumpkin Raisin Bagels for #BreadBakers
It's time for this month's #BreadBakers event and the theme is very apt for this time of the year, 'Hearty Fall Breads'. Our host for the month is Wendy who blogs at 'A Day in the life on the farm'. She asked us what reminds us of fall and I immediately thought of Pumpkin and then made these 'Pumpkin-Raisin Bagels'.
Talking of pumpkins, my pumpkin milk shake post from last year got published in 'The Pumpkin Spice' handbook. I was so excited to see the glossy full size picture of the milkshake in an actual book. Publishers were kind enough to send a complementary copy and it is filled with nothing but pumpkin recipes.
I found the recipe for these Pumpkin bagels in the book. I've never made bagels and was under the impression that they were very time consuming and difficult to make. But I found they were very similar to other breads.
I halved the original recipe and made only 6 bagels. The pumpkin and spices added lot of flavor to the bagels. They turned out much better than the store bought ones. We had them with cream cheese.
- Ingredients: Makes 6 medium size bagels
- All purpose flour - 1cup
- Wholewheat flour - 1cup
- Instant Yeast - 1¼tsp
- Brown Sugar - 2tsp
- Molasses - 1½tsp
- Pumpkin Puree - ¼cup+2tbsp
- Raisins - ¼cup
- Salt - ½tsp
- Ground Cinnamon - ½tsp
- Nutmeg - ⅛tsp, grated
- Ground Cloves - ⅛tsp
- Baking Soda - 1 tbsp
- Butter or Egg (optional)
Method:
Soak raisins in water and set aside to plump for 10~15 minutes.
In a large mixing bowl or the bowl of the stand mixer, combine the flours, yeast, brown sugar, molasses, pumpkin puree, salt, spices and drained raisins. Mix and knead until the dough is relatively firm, not too sticky and formed into a nice ball, about 7~8 minutes.
Transfer the dough to a lightly greased bowl, cover and let rise until the dough doubles in volume, about 1 hour.
Punch the dough down and divide into 6 even pieces. Roll each piece into a ball; flour your thumbs and poke though the center of the ball with the thumbs. Work the dough around your thumbs until the center hole is about 1½~2" wide.
Place the bagels on a greased baking sheet, cover and let rise for another 20~30 minutes.
Meanwhile, bring a large pot of water to a boil and preheat the oven to 450°F.
Add baking soda to the water. Carefully slide in 2 bagels at a time into the water and boil for about 30 seconds per side. Remove them with a slotted spoon onto another baking sheet that has been greased and dusted with cornmeal. Repeat with the remaining bagels.
Brush the bagels with egg or butter for a more 'glossy' look, if desired. Bake them for 10~12 minutes until they start to turn golden brown. Transfer to a wire rack and allow to cool completely before serving.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
Let's take a look at the other Fall Flavors being shared today: