Marbled Pumpkin Spice Bagels
Fresh, plump, chewy, pumpkin bagels with swirls of cinnamon and pumpkin pie spice and a hint of sweetness.
Ingredients
Directions
- 1
Mix all dough ingredients together (except for the cinnamon paste) and knead until smooth
- 2
Incorporate the cinnamon paste but don’t over knead - this will give you the marbling effect. Cover and proof the dough for 1-2hrs or until almost doubled in size
- 3
Divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 15 mins
- 4
Shape the bagels as shown in the reel. Make sure to seal the edges well
- 5
Place the bagels onto individual sheets of parchment paper (this makes transferring easier), cover, and proof for 30mins-1hr or until they’re noticeably puffy. They don’t need to fully double in size
- 6
When the bagels are almost done proofing, preheat your oven to 425F and bring a large pot of water to a gentle simmer over the stove. Add a spoonful of barley malt syrup and 1 tsp of baking soda. Working in batches, boil each bagel for 30 seconds each side, then transfer to a baking sheet
- 7
Bake for 18-22mins or until deeply golden brown
