Total Time
1hr
Prep 40 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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.).
  2. 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.
  3. 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.
  4. 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.
Most Helpful

5 5

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!

Loved these. Made early in the morning for the kids, and myself. What a great combination of flavors these had, and great bagels these were. A great idea this was seeing that I had a 2 hour window from dropping my wife off early this morning and the kids to school. Definately a repeat recipe. Made for PRMR tag.