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1 hours
Prep: 1 hours
Cook: 15 minutes
475 calories per serving view nutrition facts
1 batch
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| 1/2 | cup | water | lukewarm |
| 2 | tablespoons | water | lukewarm |
| 3 | cups | bread flour | white |
| 6 | tablespoons | brown sugar | |
| 1 | teaspoon | salt | |
| 1/2 | cup | pumpkin (canned) | |
| 1 1/2 | teaspoons | cinnamon | |
| 1/3 | tablespoon | cloves | ground |
| 1 1/2 | teaspoons | nutmeg | |
| 3/4 | teaspoon | allspice | |
| 3 1/4 | teaspoons | yeast, active dry |
1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).
4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 606mg | 25% |
| Total Carbohydrate 100.0g | 33% |
| Dietary Fiber 5.0g | 19% |
| Sugars 21.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 95% | Vitamin C | 3% | |
| Calcium | 6% | Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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