Recipe by Shelby Jo
From Taste of Home's Healthy Cooking magazine. Recipe submitted to TOH by Kristy Reeves of Leroy, Kansas. The magazine says that this bagel has 180 calories, while a similar store-bought bagel would be 330 calories.
Top Review by StacyMD187373
First time making bagels and these were delicious! Pretty easy to make, too! Who knew? They had a bit too much cloves for our taste, would cut back on that next time, but otherwise perfect toasted with some cream cheese on top. Thanks so much for posting! I'm so glad I made these!
- 2⁄3 cup plus 2 tbsp water, divided (70-80 degrees)
- 1⁄2 cup canned pumpkin
- 1⁄3 cup packed brown sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cloves
- 3 cups bread flour
- 1 (1/4 ounce) package active dry yeast
- 1 egg white
- 3 tablespoons cornmeal
Directions See How It's Made
- In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour, and yeast in order suggested by manufacturer. select dough setting (check dough after 5 minutes of mixign; add 1 to 2 tbsp water or flour if needed.).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon. Drain on paper towels.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spreay and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove to wire racks to cool.