Ingredients
1/2 cup warm water
2 teaspoons rapid rise yeast
1 tablespoon brown sugar
1/4 cup canned pumpkin
1 1/2 cup all purpose flour
1 teaspoon course salt
2 teaspoons pumpkin pie spice
Separate
1 tablespoon baking soda
1 tablespoon egg whites
Instructions
Whisk together warm water with yeast and brown sugar. Let sit for 5 minutes
Add pumpkin to water mixture and whisk.
In a medium bowl, combine flour with salt and pumpkin pie spice. If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg.
mixing pumpkin bagel dough
Pour water into flour mixture, and knead with hands for about 5 minutes.
Put dough in a greased bowl and cover with a towel. Let dough rise till double in size. 1 1/2-2 hours.
step 2 rising pumpkin bagel dough
After dough has risen, pinch dough off into 1 tablespoon chunks and form into rings. You can also make a ball, and push a hole through the center. You should get 16 mini bagels from this amount of dough. Arrange on parchment paper on a baking sheet. Set aside, covered for 5 minutes while you ready a pot.
forming dough into bagels
Preheat oven to 425 degrees. In a pot, filled with water, add baking soda. Put on a burner on high until water begins to boil.
Drop the bagel dough into the boiling, baking soda water. Allow to cook and turn to both sides for 2 1/2 -3 minutes. Remove with a slotted spoon and place on a silpat lined baking sheet. Brush tops of bagel with egg whites.
boiling bagels in baking soda water
Bake for 10 minutes in the oven, or till outside feels dry to the touch. Take out of the oven.
baking low calorie bagels
Allow to cool and dry completely, then enjoy with cream cheese or plain!
homemade pumpkin bagels
Nutrition
Serving: 1bagel | Calories: 46cal | Carbohydrates: 10g | Protein: 1g | Fat: 0g
