Pumpkin Bagels
These pumpkin bagels are a perfect breakfast treat, especially when you add dried fruit, nuts, or even chocolate chips for an extra indulgent twist!
Equipment
- Large mixing bowls
- Measuring cups and spoons
- slotted spoon
- Baking sheets
- Parchment paper or silicone baking mat
- wire rack
Ingredients
- ¾ cup 183 g pumpkin purée
- ⅔ cup 160 ml plain soymilk, heated to 100°F (38°C)
- 1 tablespoon 14 g nondairy butter, softened
- 3 cups 360 g white whole wheat or regular whole wheat flour
- 1 tablespoon 9 g vital wheat gluten flour
- 2 tablespoons 24 g Sucanat
- 1½ teaspoons fine sea salt
- 1¾ teaspoons bread machine yeast
- 1 teaspoon ground cinnamon optional
- ¼ cup 40 g raisins, nondairy semisweet chocolate chips, or chopped pecans (optional)
- ½ teaspoon canola oil for coating bowl
Instructions
- In a medium bowl, combine the pumpkin purée, soymilk, and butter.
- In a large bowl, mix the flour, wheat gluten, Sucanat, salt, yeast, and cinnamon (if using).
- Stir the wet ingredients into the dry ingredients.
- Knead the dough for 4 minutes, then add the optional raisins, chocolate chips, or nuts, and knead for another 4-6 minutes.
- Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and pliable, adding flour if needed.
- Shape into a ball.
- Lightly coat a large bowl with oil, place the dough inside, cover with plastic wrap, and let rise for 60-90 minutes until doubled in size.
- Punch down the dough and divide into 4 equal portions, shaping them into balls.
- Let rest for 10 minutes.
- Cut each piece in half and roll into balls.
- Flatten slightly, insert a thumb in the center, and twirl to create a hole about 1½ inches (3.
- 8 cm) in diameter.
- Let rest for 5 minutes.
- Meanwhile, bring a large saucepan of water to a boil.
- Preheat the oven to 400°F (200°C, gas mark 6) and line baking sheets with parchment paper or a silicone mat.
- Boil the bagels in batches, 2 at a time, for 1 minute, flipping halfway through.
- Remove bagels with a slotted spoon and place them on the baking sheet.
- Bake for 20 minutes, one sheet at a time, until golden brown and hollow-sounding when tapped.
- Cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these bagels toasted with vegan cream cheese, nut butter, or a drizzle of maple syrup for a delicious seasonal breakfast.Wine Advice:
A light, slightly sweet white wine such as Riesling pairs well if served as part of a brunch spread.Nutritional Information
Calories: 180 kcal | Carbohydrates: 34 g | Protein: 66 g | Fat: 3 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.4 g
