this recipe on Pink Parsley it took less than 2 days and seemed incredibly easy. I was pretty positive that they would not come out even decent, but I decided that I wanted to try my hand at them anyway. To my surprise they were amazing! They are the consistency of every bagel I have ever bought and have a great pumpkin flavor that isn't too strong for non-pumpkin lovers. It's the time of year that I assume Adam hates as I always make pumpkin things and he hates pumpkin, but he even ate these. I suggest trying them today, you will not regret it! I threw a few in the freezer and cannot wait to enjoy them on the weekends.
Pumpkin Bagels (from Pink Parsley) these make 8
1/2 cup (100-110 degrees)
3 1/4 tsp instant yeast
1/4 cup brown sugar
1 tsp salt
1/2 cup canned pumpkin
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 1/2 tsp nutmeg
3/4 tsp allspice
3 cups bread flour
3 quarts water
2 Tbs sugar
1egg, for egg wash
Combine all the ingredients for the dough, through allspice, in the bowl of a stand mixer fitted with a paddle attachment. Mix to combine, then add the flour. Mix on low speed to just combine, and switch to the dough hook. Knead on medium speed for 12-15 minutes, then turn out onto a lightly floured surface and knead a few times. Turn into a lightly-oiled bowl, cover with plastic wrap, and allow to rise for about an hour.
Punch down the dough. Divide into 8 equal parts, and roll into balls. Use your thumb to form a hole in the center, then stretch smooth the dough to form an even shape. Place on a baking sheet and continue with the remaining dough. Cover the baking sheet with a clean kitchen towel, and allow to rise until puffed, about 45 minutes.
In a large saucepan, bring the water and 1 Tablespoon of sugar to boil. Preheat the oven to 400 degrees. Sprinkle a baking sheet with cornmeal. Whisk together 1 egg plus 1 teaspoon of water or milk in a small bowl.
Working a few bagels at a time, boil the bagels 1-2 minutes per side. Remove from the water and place on a rack to dry for about 1 minute, and repeat with remaining bagels.
Transfer the bagels to the prepared baking sheet, then brush with egg wash.
Bake 15 minutes, or until bagels are golden-brown