Note: This recipe is also available for those have a bread machine. I do not, and so did it the good old fashioned way. If you do and want me to send you the other version, let me know!
Pumpkin Spice Bagels
2/3 water (110-115 degrees)
1 pkg. (1/4 oz.) active dry yeast
1/2 c. canned pumpkin
1/3 c. packed brown sugar
1 t. salt
1 1/2 t. cinnamon
3/4 t. nutmeg
1/2 t. allspice
1/2 t. ground cloves
3 c. bread flour
1 egg white
2 T. water
1 T. cornmeal
In a large bowl, dissolve yeast in water.
Add pumpkin, brown sugar, salt, and spices; mix well.
Stir in enough flour to form a soft dough. (For me, this was just under 3 c.)
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hr.
Punch down dough. Turn onto a lightly floured surface.
Shape into 9 balls. Push thumb through centers to form a 1 inch hole.
Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes.
After 10 minutes, flatten rings slightly. Fill a pot with water and bring to boil. Drop bagels, two or four at a time, into boiling water. Cook 45 seconds per side.
Remove with a slotted spoon and drain on paper towels.
Whisk egg white and water. Brush over bagels.
Coat a baking sheet with cooking spray and a dusting of cornmeal. Place bagels 2" apart on prepared pan.
Bake at 400 for 15-20 minutes or until golden brown. Cool on wire racks.
Maple Nut Spread
1 carton (8 oz) spreadable cream cheese
3-4 T. maple syrup (I say 3-4 because 3 definitely wasn't enough for my taste)
1/8 t. cinnamon
1/4 c. finely chopped walnuts, perhaps toasted
Beat it all up. Serve with delicious pumpkin spice bagels. Swoon.
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