Sourdough Pumpkin Spice Bagels

Name: Sourdough Pumpkin Spice Bagels
Ingredients: 200 g water; 160 g pumpkin puree; 3 g pumpkin pie spice (or 1 tsp); 100 g active starter; 10 g salt; 40 g brown sugar; 550 g bread flour; 30 g melted butter (for cinnamon crunch topping); 100 g brown sugar (for cinnamon crunch topping); 55 g sugar (for cinnamon crunch topping); 18 g flour (for cinnamon crunch topping); 2 tsp cinnamon (for cinnamon crunch topping); 1 egg (for egg wash); 1 tsp water (for egg wash)

These gut friendly bagels are fermented overnight then boiled & baked for a perfect chewy exterior & soft middle.

Ingredients

Directions

1
Mix all the ingredients together in a stand mixer using the dough hook attachment for 5 minutes.
2
Cover & let rise overnight 10-12 hours at room temperature.
3
Punch it down & divide it into 6 equal pieces.
4
Shape each piece into a bagel & allow them to rise again until puffy about 2 hours.
5
Boil the bagels in a mixture of hot water & 1Tbsp.of baking soda for 2 minutes per side.
6
Place the boiled bagels on a cookie sheet & brush the egg wash over each bagel - sprinkle with cinnamon crunch topping if desired or leave plain.
7
Bake at 425 degrees for 15-25 minutes or until golden brown.

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