These pumpkin bagels actually go back a whole year (of course not these specific bagels). At that time I had a project that needed some focus–along with some bagel coupons. So instead of dragging my laptop out to Starbucks, I went to the bagel shop. With fall in the air, I ate a pumpkin bagel with pumpkin cream cheese. And a pumpkin latte.
Of course, because I am a die hard, do-it-myself-er, making all of this at home was quickly on my “to do” list. My pumpkin spice latte was first, followed by the pumpkin cream cheese (used on a lot of store-bought bagels), but the bagels were a bit more intimidating.
I’d even made bagels before–ages ago, in my life before kids, so I knew that it wasn’t hard. In fact, there is only one more (easy) step (see below) beyond making homemade bread, which I do all the time. Now if you make your own bagels, you can use more whole grains. And you can make them a reasonable serving size… does anyone really want a 350 calorie bagel (before cream cheese) as a snack?
The original recipe came from Taste of Home but I almost never bake anything that isn’t at least half whole grain, so I needed to work with it. The first try with half whole wheat flour and no oat bran actually tasted bitter–which almost never happens–and I make that substitution all the time. Next try, I used some oat bran and got better flavor–and an even healthier bagel!
Multigrain Pumpkin Cranberry Bagels
- 2/3 c warm but not hot (not over 115 F) water
- 1/2 c canned pumpkin
- 1/3 c packed brown sugar (or 1/2 c if you like a sweeter bagel)
- 1 t salt
- 1 t vanilla
- 1 1/2 t ground cinnamon
- 1/2 t ground allspice
- 1/4 t ginger
- 1/4 t ground cloves
- 1/2 c whole wheat flour
- 1 c oat bran
- 1 1/2 c all purpose flour, plus extra for kneading
- 1 package (1/4 ounce) active dry yeast
- 1/3 c dried cranberries (or raisins)
- Combine all ingredients except cranberries. Mix by hand or in mixer until well combined. Add dried cranberries.
- Knead in mixer with dough hooks or by hand until dough “pushes back,” about 5 minutes. Place in large bowl and cover with a wet dish towel. Let rise in a warm place until doubled–about 1 1/2 hours.
- Punch dough down then shape into eight balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 15 minutes; flatten rings slightly.
- Fill a deep skillet or Dutch oven 2-3 inches deep with water (you’ll need enough for the bagels to float). Bring to a boil. Drop bagels, a few at a time, into boiling water. Cook for 1 minute; flip over gently and cook 1 minute longer.
- Remove with a slotted spoon; drain on paper towels.
- Coat a baking sheet with cooking spray or line with parchment paper. Place bagels 2 in. apart on prepared pan. Bake at 375° for 20-25 minutes or until just beginning to brown.
- Remove to wire racks to cool. Yield: 8 servings.
- Pumpkin Cranberry Muffins (Two Ways)
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