Pumpkin Bagels
These Pumpkin Bagels feature a rich and fluffy brioche dough made with pumpkin pure and layered with butter for the ultimate buttery bite!Twisted and sprinkled with sesame seeds and baked until golden, these bagels can instantly turn into a sweet or savory snack depending on what you pair them with!
Ingredients
- 3 and 1/4 cups (400 g) all-purpose flour
- 5 tbsp (75 ml) milk (warm)
- 2 and 1/4 tsp (7 g) instant yeast
- 1 tbsp (15 g) sugar
- 1 egg (room temperature)
- 3/4 cups + 1 tbsp (180 g) pumpkin puree (canned or homemade, I like to use homemade)
- 1 tsp (5 g) salt
- 2 tbsp (30 g) olive oil
- 4 tbsp (50 g) unsalted butter (softened until easily spreadable but not melted)
- 2 tbsp (15 g) black and white sesame seeds (optional, for topping)
Instructions
- Make the dough. In a large bowl, combine together the flour, yeast, sugar, and salt, and mix. Add the pumpkin puree, milk, egg, and oil. Knead until soft and elastic but not sticky. You can do this by hand or you can use a stand-mixer fitted with a hook.
- Let rise. Form the dough into a ball, then transfer the dough to a clean oiled bowl, cover with plastic wrap, and let rise for 60-90 minutes or until doubled in size.
- Make the butter layers. Punch down the dough to get rid of any air bubbles. Transfer the dough to an oiled work surface and roll it out into an 16" x 12" (40 x 30 cm) rectangle. Spread half of the butter over two thirds of the rectangle then fold into thirds starting from the side with no butter. Rotate the rectangle 90°, roll out again into an 16" x 12" (40 x 30 cm) rectangle and repeat the same process with the remaining butter.
- Form into bagels. Divide the dough into 8 pieces. Twist each piece twice, bring the ends together and pinch them to seal, then place the bagel onto a baking sheet lined with parchment paper. Cover the bagels with a clean kitchen towel and let rise again for 20-40 minutes or until puffed up.
- Preheat the oven to 350F (180C).
- Bake. Brush the bagels with some extra milk milk and top with black and white sesame seeds or toppings of choice. Bake for 15-20 minutes or until golden brown on top. Enjoy warm.
Notes
Make-Ahead Instructions: follow the recipe through step 2, then place the covered bowl in the refrigerator and allow the dough to raise overnight. The next morning, remove the bowl from the refrigerator, place it on your kitchen counter and allow to come down to room temperature before following the recipe (step 3).
Storing Instructions: these bagels are best eaten as they're made as just like other baked goods, they will naturally dry up overtime so I recommend freezing the ones you don't plan on eating over the course of 1-2 days. For overnight storing: store in a ziplock bag or an air-tight container at room temperature. For freezing: freeze in an air-tight container or in a ziplock bag for up to 3 months.
Reheating Instructions: cut each bagel in half, then place it face down on a toaster and toast until the bagel has crisped up a bit and is fully heated through, then top with your favorite toppings or enjoy as is. You can also pop the halved bagel face down on a baking sheet and pop it in a preheated (350 F - 180 C) oven and bake until the center has crisped up and the bagel is fully heated through.
Nutrition
Calories: 299kcalCarbohydrates: 43gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 37mgSodium: 306mgPotassium: 136mgFiber: 2gSugar: 3gVitamin A: 3724IUVitamin C: 1mgCalcium: 33mgIron: 3mg
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