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Pumpkin Spice Bagels

September 24, 2021 by andrea Leave a Comment

I have lots of things to say about these pumpkin spice bagels, but lets start with – they are AMAZING and EASY. I hope you give them a try.

Quick & Easy – Start to Finish in under 3 hours

First off, this recipe is quick and easy as far as yeast breads and bagels go. My go-to standard bagel recipe uses a sponge and an overnight proof in the refrigerator – these things help develop flavor, which is necessary when we are working with so much white flour. But here, with these pumpkin spice bagels, we have added flavor in the pumpkin and spices. So, we are going to skip the long proof and make these bagels in a morning. From start to finish, you can have a hot bagel in your mouth in under 3 hours.

That being said, you can still choose to make the dough the night before. Just follow the recipe up to the point where you let the dough rise at room temperature for an hour. Instead of doing the the room temperature rise, pop the dough into an oiled bowl, cover, and put it in the fridge overnight. In the morning, pull the dough out and follow the shaping and cooking instructions.

Mix by hand or with a Stand Mixer

Bagel dough should be a tight dough. The dough should be soft, but not sticky. It is a lower hydration dough, which helps give a nice dense texture to the bagel. You will want to add as much flour into the dough as possible without drying out the dough. The easiest way to mix bagel dough is to use a stand mixer and let the dough knead for about 8 minutes. If you are kneading by hand, you’ll want to knead the dough for about 15 minutes. Expect to get a good shoulder workout if you are kneading by hand. You are looking for the dough to be smooth, and not sticky.

I use homemade pumpkin puree in this recipe. Sometimes the moisture content varies in the puree, so it’s important to adjust the flour accordingly. If you are using canned pumpkin, your moisture content will be a bit lower, and you’ll use a little less flour in the recipe.

Some other tips

  • This recipe calls for bread flour. I like King Arthur’s bread flour with a 12.7% protein content. This helps to give a nice chewy bite to the bagel. If you don’t have bread flour, substitute with King Arthur’s all-purpose flour. I recommend King Arthur’s flours because they have high protein content, which helps with successful and consistent yeast breads. Feel free to substitute whatever flour you can access, but be aware of the difference that protein content can make in yeast breads.
  • This recipe makes 10-12 nice medium-sized bagels. You can make them larger or smaller as you wish. If you are using a scale: 4.5 ounces makes a large bagel, 3.5 makes a medium, and 2.5 makes a smaller bagel. Boiling and baking times are the same no matter the size.
  • Shaping the bagels takes practice. Don’t stress out if you don’t get it right away. I recommend pre-shaping them into balls, letting them rest 10 minutes, and then shaping the bagels by poking a hole in the middle and rolling the bagel around your fingers. The pre-shaping into balls helps get a round shape. You make the balls by pinching the dough to a point, making a smooth ball, sort of like a dumpling. With the pinched part on the counter and your hand cupped over the ball like a claw, give it some movement with your hand to seal the pinched part closed. Once you have the balls made, cover them and let rest for ten minutes. The rest allows the dough to relax so it will shape nicely into the final bagel shape. After resting, I just poke my finger into the middle of the ball and start rolling the dough around my fingers. Make the hole larger than you think you need, because it will shrink during the cooking.
  • We boil these bagels in a baking soda mixture before baking. This helps with creating a chewy crust and a traditional style bagel. Don’t skip this step. The bagels will puff up while boiling and it’s a lot of fun to watch.
  • Any bagels that we don’t eat right away, go into the freezer. I hate stale bread. Some people will be fine with letting these sit on the counter for a couple days, but anything longer than that should go in the freezer. Just pull them out one by one, thaw in the microwave for a few seconds, slice and toast. Perfect.
Bagels after the boiling step, but before baking.

Pumpkin Spice Bagels

Serving Size:
10-12 medium bagels
Time:
3 hours
Difficulty:
Medium

Ingredients

  • 1 cup water, room temperature
  • 1 cup pumpkin puree
  • 1 1/2 t instant yeast
  • 3 3/4 cup (15 ounce) + 1 cup (4.5 ounce) bread flour
  • 1 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t allspice
  • 1/8 t cloves, ground
  • 1 T brown sugar
For Boiling Waterbath
  • 2 T baking soda

Directions

  1. Combine all ingredients except flour in the bowl of a stand mixer or large bowl, if you are mixing by hand. Add in 2 cups of your flour and stir. Continue adding remaining 1 3/4 cup of flour until dough is formed. If your dough is still sticky and not forming a ball, then add remaining 1 cup of flour, 1/4 cup at time until the dough comes together in a ball. It may still be sticky, but it should form a ball. Knead for 8 minutes by machine or 15 minutes by hand. While you are kneading, the dough should come together in a smooth, soft ball and not be sticky to the touch.
  2. Cover the dough, and allow to rise at room temperature for about an hour and a half until the dough has almost doubled in size. At this point, instead of rising at room temperature, you could cover the dough and refrigerate up to 12 hours until you are ready to bake.
  3. When the dough has risen, gently turn out onto an oiled surface and divide into about 12 pieces for medium sized bagels.
  4. Preshape the dough into balls. To do this, form each piece into a ball by pinching the ends together at the bottom (like a little dumpling) and then rolling the pinched part on the counter to seal the bottom. Cover balls and allow to rest 10 minutes.
  5. Shape the balls into bagels by poking a hole through the middle of each ball and rolling the dough around two fingers until a large hold is formed in the middle. The hole will shrink while baking.
  6. Cover the shaped bagels and allow to rest for about 30 minutes.
  7. While the bagels are resting, preheat the oven to 400 degrees and bring a large pot of water to a boil. An ideal pot should be wide to fit 4 or 5 bagels, but the water depth only needs to be a couple inches deep. Prepare two baking sheets by oiling or lining with oiled parchment or silicon baking sheets.
  8. After the bagels have rested, with the water boiling, add 2 Tablespoons of baking soda to the water. It will foam up temporarily.
  9. Gently slide a bagel into the boiling water. It will float. You can boil as many bagels at a time that will fit comfortably into your pot – usually 3 to 5. After 30 seconds, turn each bagel. After another 30 seconds, pull each bagel out with a slotted spoon. Place bagels onto prepared pan. Continue to boil all the bagels.
  10. Bake the bagels about 15 minutes until they are lightly browned on the top, rotating pans halfway through the baking time.
  11. Serve with cream cheese or use for sandwiches. Extras that don’t get eaten right away should be cooled and frozen. They will keep about 3 days at room temperature or up to 3 months frozen.
The bagels should float while they boil.

Filed Under: recipes Tagged With: bread, pumpkin, yeast

Pumpkin Sourdough Yeast Bread

October 19, 2020 by andrea Leave a Comment

This bread is one I came across in an old cookbook years ago. Over the years, I’ve adjusted it to my preferences. The bread seems a little unique because it combines pumpkin into a yeast bread, but the combination works really well. It’s one of my favorite breads to make in the fall. You can think of it like a fancy sort of cinnamon raisin bread.

I usually make a big batch of this bread in my Bosch Universal and I share extra loaves with my favorite neighbors. But in the interest of normality, I’ve broken the recipe down here so it will make one large loaf or two smaller loaves. The final batch size may be dependent on your hydration of your sourdough starter and on the moisture content of your pumpkin puree. To adjust for this, you may need to flexible with the amount of flour added at the end – which is just a good practice with bread making anyway. If you end up with extra dough – and I hope you do – shape it into a tiny loaf of bread or make a couple quick cinnamon rolls with it.

And a quick note on the sourdough. IF you don’t have sourdough starter on hand, then you can skip that ingredient and move on with baking this bread. BUT, you should consider getting yourself going with sourdough. It may be Covid trendy, but it is still a wonderfully pleasant kitchen activity. If you need more info on sourdough, reach out to me and I’ll see what I can do to get you started.

This bread is excellent toasted with butter, cream cheese, or apple or pumpkin butter.

I hope you enjoy it!

Pumpkin Sourdough Yeast Bread
Recipe Type: bread
Author: Andrea
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 2
This a great bread for those fall days. It is wonderful toasted with butter or cream cheese.
Ingredients
  • 1/2 c sourdough starter
  • 1/2 c pumpkin puree
  • 1 cup of hot water (110 degrees, or baby bath temperature)
  • 1/4 c oil (I like sunflower or something with a light flavor)
  • 1/4 c brown sugar
  • 1/2 t cloves, ground
  • 1 t ginger
  • 2 t cinnamon
  • 1 T dough enhancer (optional, if you have it – otherwise substitute apple cider vinegar)
  • 1 cup white flour (King Arthur all purpose in the red bag is great)
  • 4-5 cups of freshly ground hard white wheat flour (if you don’t have freshly ground, substitute white flour)
  • 1 T SAF or other instant yeast
  • 1 t salt
  • 1/2 cup dried cranberries
  • 1/3 cup pepitas
Instructions
  1. Combine sourdough starter, pumpkin puree, hot water, oil, sugar, clovers, ginger, cinnamon, dough enhancer, white flour, and 1/2 of the whole wheat flour into the bowl of your mixer. Add the yeast on top of the flour. Stir until it is just combined. It should be the thickness of pancake batter.
  2. Allow the batter to rest 10-30 minutes. This lets the gluten in the flour relax and creates a better dough structure.
  3. Add another cup of flour and the salt to the dough and mixer.
  4. With the mixer running, add remaining flour 1/2 a cup at a time until the dough has formed. If you are using a Bosch mixer, this will be when the dough cleans the sides of the bowl. If you are using an Ankersrum mixer, the dough will quickly form around the kneading arm when you move the arm to the center of the mixer. It’s okay if the dough is a little soft at this stage.
  5. Add the cranberries and pepitas to the dough.
  6. Knead for 6-10 minutes until the dough has formed a good gluten structure. Knead at the number 2 on a Bosch and at about 2:00 or 3:00 with an Ank. The dough should be soft and smooth. If you are using a machine other than a Bosch or Ank, you will probably need to knead several extra minutes to obtain a good dough structure, possibly up to 20 minutes. At this point, my dough is usually very soft to the point that it makes me nervous, but it always seems to turn out fine.
  7. Turn the dough into an oiled bowl. Cover and let rise in a draft free, warm location until almost double – about 30 minutes.
  8. Turn the dough out onto an oiled board, shape into loaves and place in oiled pans. You can also free form loaves or use this dough for cinnamon rolls. I like to use about 1 pound 8 ounce of dough per 4.5 x 8 inch loaf.
  9. Let rise until the dough is about an inch over the edge of your pans. Meanwhile preheat oven to 350 degrees.
  10. Bake for 30-35 minutes until the loaves are golden and brown.
3.5.3251

 

Filed Under: recipes Tagged With: Ankersrum, bosch mixer, bread, breakfast, neighbors, pumpkin, sourdough, yeast

Dinner Rolls DIY

November 22, 2015 by andrea Leave a Comment

Shaping the dinner rolls was always my kitchen task as a kids. My mom would give me the bread dough and tell me to go at it. But honestly, I never got beyond knots and round rolls. Now, there is nothing wrong with those shapes, but sometimes you want to mix it up a little for the bread basket. So, here are some of my favorite shapes to make, along with some ideas on toppings.

Once you have the rolls made, you can bake right away or you can do what I do – freeze them. I shape them onto a baking sheet lined with parchment paper. As soon as I have the rolls shaped, I pop them into the freezer for 30-60 minutes until they are frozen solid. Then I put them into a freezer bag and keep frozen until I need them. A couple of hours before baking, pull out the number of rolls you want and let rest on a parchment lined baking sheet. Preheat the oven to 350 and bake for 15-20 minutes until they are golden brown. You can do this with one to 100 rolls at a time and it’s a great way to enjoy a little warm bread with dinner without all of the work.

And one more tip before we get started, instead of making a batch of dough just for rolls, you can use any extra dough from bread baking and turn it into rolls. Freeze them and soon enough you’ll have enough for the family dinner.

Double Knot

Double Knotted Roll

Double Knotted Roll

This is my favorite shape to do. Just take your piece of dough, roll it into a long snake and start knotting the dough. I like to run the ends through the center a couple times – I like the extra little pull apart bits to the roll.  Then tuck the ends under. The only downside to this shape, is it takes some time. If you are in a hurry, see the braided roll below.

Once your rolls are shaped, you can oil the tops and add any toppings you like. My favorite topping mix is equal parts salt, poppy seed, caraway seed, garlic powder, and onion granules.

 

Braided “Knots”

This is a quick and easy way to get rolls shaped. Take three equal size pieces of dough and roll them into long snakes. Braid the dough and then cut pieces off to form rolls. You can try to shape it gently into a ball and tuck the ends under. You’ll end up with a mixture of different size pieces and some ends will end up sticking out. Sometimes its nice to have some variation in the rolls, but if you want everything looking the same, this might not be the roll for you.

Braided rolls

Step #1 – Braided rolls

Step #2 - Braided Rolls

Step #2 – Braided Rolls

Step #3 - Final Braided Rolls

Step #3 – Final Braided Rolls

Croissant Rolls

Step #1 - Croissant Rolls

Step #1 – Croissant Rolls

This is a classic shape that is really nice for a buttery roll. Take a piece of dough and roll into a flat circle. If you want, you can oil or butter the dough at this point and add shredded cheese (parmesan or asiago are nice), garlic, or any other seeds or seasonings you like. Cut the dough like a pie and roll up the pieces from the long end. Tuck the edges around to form a little curve to the croissant and you are done.

Done! Croissant Rolls

Done! Croissant Rolls

 

 

 

 

 

 

 

Those are some of my favorite shapes. I’ll keep adding more to this page as I get some more photos together. If you have a favorite shape that I’ve missed, please comment below!

Filed Under: Clatter in the Kitchen Tagged With: rolls, whole grain, yeast

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