Since it’s now officially fall, and everyone is all about Pumpkin Spice things, I decided to try to make Pumpkin Spice Bagels. Personally, I’m not super into pumpkin spice things. I figured I’d give it a try for you guys though.
I used Pumpkin spice that was over 4 years old, so I don’t suggest doing that. Also, you can use as much as, or as little as you want. I said to use a tablespoon in the recipe, but if you’re all about that Pumpkin Spice life and wanna add more…feel free!!
If you wanna make more than 12 bagels, that’s TOTALLY FINE!!! I Just did 12 because I was lazy and didn’t want to do 16 haha
These would go perfect with some pumpkin cream cheese!! My mom was gonna get some, but Aldi was out unfortunately.
As always, please like, share, subscribeadibe, comment, or leaves tip and recipe suggestions!! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (Ac_unit18)
Healthy, homemade, Pumpkin Spice bagels! (Vegan option)
Ingredients
Bagels
- 4.5 cups Spelt flour
- 1.5 cups warm water (between 100-110F)
- 2&3/4 tsp Quick Rise Yeast (I use Red Star)
- 3/4 cup Pumpkin (not pumpkin pie filling)
- 1 tbsp Pumpkin Pie Spice
Egg white Wash
- 1 Egg white (Almond Milk for Vegan)
Water Bath
- 2 quarts water
- 1/4 cup Honey (Maple Syrup for Vegan)
Instructions
- Whisk together the warm water and the yeast. Cover and let sit for 5 minutes.
- While waiting for your yeast water...add the remaining bagel ingredients to your Kitchen Aid mixer, or food processor.
- Add the yeast water and blend until fully combined and the dough is pulling away from the sides.
- Knead on a floured surface for 4 minutes, then put the dough in a large bowl coated in olive oil. Turn the dough to coat all sides, then cover the bowl with a towel. Let rise for an hour in a warm spot, until doubled in size.
- Preheat the oven to 425F. Also, pour the 2 quarts of water, and honey into a large pan. Turn on high heat and bring to a simmer while preparing your bagels.
- When the hour is up, punch down the dough. Place the dough on a floured cutting board, and cut into 12 even pieces. Roll each piece into a ball, and push a hole in the middle of it with your finger. Repeat until you've done this to all 12 pieces.
- Drop 4 (or as many as you can fit without them touching) into your simmering honey water. Cook for 1 minute then flip to the other side of the bagel, and cook for 1 minute.
- Place the cooked bagels onto a cookie sheet with parchment paper on it. Repeat this process until all 12 bagels have been cooked. Brush the tops with egg white (unless you're using the almond milk) and place in the oven for 12 minutes.
- After the 12 minutes is up, turn the cookie sheets around and bake for another 12-13 minutes. Remove from the oven and allow to cool on the cookie sheets for 20 minutes.
- Remove from the cookie sheets and place on cooling racks to completely cool. Place in a Ziploc bag, or airtight container in the fridge for up to 2 weeks. If they last longer, then place in the freezer, and pull one out to thaw whenever you wish! Enjoy!!!