Ingredients
- All-purpose flour: 4 cups
- Pumpkin puree: 1 cup
- Granulated sugar: 2 tablespoons
- Instant yeast: 2 1/4 teaspoons
- Salt: 1 teaspoon
- Water (warm): 1 1/2 cups
- Honey: 2 tablespoons (for boiling water)
- Cream cheese: 8 ounces, softened
- Pecans: 1/2 cup, chopped
- Honey: 2 tablespoons (for cream cheese)
- Pumpkin pie spice: 1/2 teaspoon
Instructions
- Step 1: In a large bowl, combine flour, sugar, yeast, and salt. Add pumpkin puree and warm water. Mix until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 425°F (220°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and form into a bagel shape, pinching the ends together tightly.
- Step 4: Bring a large pot of water to a boil. Add honey. Gently drop the bagels into the boiling water, 2-3 at a time, and boil for 1 minute per side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Step 5: Bake for 20-25 minutes, or until golden brown. Let cool slightly.
- Step 6: While the bagels are baking, prepare the Honey Pecan Cream Cheese: In a bowl, combine softened cream cheese, chopped pecans, honey, and pumpkin pie spice. Mix until well combined. Serve the bagels sliced with the honey pecan cream cheese.
Notes
- For longer storage, slice bagels and freeze them individually to prevent sticking and allow for easy toasting.
- A quick toast brings out the pumpkin spice aroma and gives the bagels a delightful crispy exterior.
- These bagels are especially delicious served with a warm mug of spiced apple cider for the ultimate fall experience.
- Don't skip the honey in the boiling water; it helps create that signature chewy bagel crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American