Description
These Pumpkin Bagels are a perfect blend of fall flavors with a soft, chewy texture. Infused with a rich pumpkin mixture and topped with coconut flakes, they offer a warm, comforting flavor that’s perfect for breakfast or a cozy snack.
Ingredients
300 g pumpkin (cooked)
12 g milk powder
12 g sugar
20 g coconut flakes
400 g bread flour
220 g pumpkin (cooked)
60 g coconut milk
10 g sugar
4 g salt
4 g instant yeast
10 g honey
10 g unsalted butter
Instructions
- Peel and chop 520g fresh pumpkin into small cubes. Boil or steam until soft and tender. Drain any excess water, reserving 220g of the cooked pumpkin for the dough.
- In a pot, add the remaining cooked pumpkin, milk powder, and sugar. Cook over medium heat, stirring constantly, to release any excess moisture until the puree dries out and reduces in volume.
- Stir in the coconut flakes and mix well. Set aside to cool.
- In a stand mixer bowl, combine the bread flour, 220g cooked pumpkin slices, coconut milk, sugar, salt, instant yeast, honey, and butter.
- Beat on medium-high speed until the ingredients are fully incorporated and a soft, smooth dough forms.
- Slice the dough into 8 equal portions and shape them into dough balls. Cover with plastic wrap and let them rest for 30 minutes.
- Lightly dust the dough balls and rolling pin with flour. Roll each dough ball into a flat round shape.
- Pipe 25g of the pumpkin filling into the center of each dough round. Roll up the dough to enclose the filling, seal the edges, and shape into bagels.
- Let the bagels rest until they are 1.5 times bigger in size.
- Preheat the oven to 392℉ (200℃). Line a baking tray with parchment paper or a baking mat.
- In a pot, bring 500g of water and 20g of granulated sugar to a simmer. Gently place each bagel into the simmering water and cook for 20 seconds on each side.
- Transfer the bagels to the prepared baking tray and bake for 15 minutes or until golden brown.
- Let the bagels cool before serving.
Notes
- For extra fall flavors, add a teaspoon of cinnamon, nutmeg, or pumpkin pie spice to the dough or filling.
- For a vegan version, substitute the honey and butter with maple syrup and plant-based butter.
- After baking, drizzle a simple glaze made from powdered sugar and water over the cooled bagels for added sweetness.
- Mix in chopped pecans or walnuts into the dough for a crunchy, nutty bite.
- Prep Time: 45 minutes (including resting time)
- Cook Time: 15 minutes for baking
- Category: Breakfast, Snack
- Method: Baking, Boiling, Shaping
- Cuisine: American, Fall-inspired
Nutrition
- Serving Size: 1 bagel
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
