3tablespoonsPumpkin Powder(optional, for color and flavor)
vegetable oil
Instructions
Whisk/sift together flour, salt, pumpkin pie spice and pumpkin powder (if using).
In a stand mixer, whisk the water, yeast and 1.5 tbsp sugar. Allow it to proof for 3-5 minutes.
Add the pumpkin puree and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. You want to mix it until the dough is no longer sticky. After 5 minutes if the dough is sticky, you can incorporate another 1-2 tablespoons of flour (or a combination of flour and pumpkin powder).
Form the dough into a ball and place in a lightly greased, large bowl. Cover and allow the dough to double in size, around 1 hour.
Remove the dough and punch it down. Divide into equal pieces, 2-4 oz each depending on how big you like your bagels. Form each piece of dough into a ball. Roll each ball into a 4-5 inch log. Join the ends and roll them together. Repeat with the the rest of the dough. Place on a lightly greased surface and let rest until risen but not doubled, 20-30 minutes.
Preheat the oven to 400 degrees F and bring 12 cups of water to a boil with the remaining sugar. Grease a sheet tray and set aside.
In batches, boil the bagels for around 20-30 seconds per side.
Place the bagels on the prepared sheet tray. Bake for 5 minutes, flip, and bake for 30-35 minutes.