Light Pumpkin Spice Bagels
Light Pumpkin Spice Bagels | Crunchy on the outside and tender on the inside. Wake up to the perfect guilt free Fall breakfast!
MAKE THESE LIGHT PUMPKIN SPICE BAGELS WITH MAPLE NUT SPREAD FOR BREAKFAST THANKSGIVING MORNING!
You can make these bagels in advance and freeze until you are ready to serve.
Making your own bagels is easier than you think. Give the bagel shop a break and make your own. The bagel shop bagels come in at least 290 calories and that’s without any spread. These bagels are 180 calories! I made these with a mixer that has a bread dough hook. If you don’t have a mixer with a bread hook you can knead the dough until smooth about 6-8 minutes.
Add my LIGHT MAPLE NUT SPREAD only 30 calories per 2 tablespoons!
Light Pumpkin Spice Bagels
Yield:
9 Bagels
Prep Time:
1 hour 30 minutes
Cook Time:
22 minutes
Total Time:
1 hour 52 minutes
Ingredients
For the Light Pumpkin Spice Bagels:
- 2/3 cup water (70 to 80 degrees)
- 1 package (1/4 ounce) active dry yeast
- 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
- 3 cups bread flour
- 1 egg white
- 1 tablespoon water
- 1 tablespoon cornmeal
Instructions
For the Light Pumpkin Spice Bagels:
- In a large mixing bowl dissolve yeast in the warm water.
- Add the pumpkin, brown sugar, salt, cinnamon, nutmeg and allspice; mix well. If using a mixer: add flour and mix until the dough comes together and forms a ball. If NOT using a mixer: Stir in enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a bowl coated with cooking spray, turning once to coat the top.
- Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down dough; shape into 9 balls. (I weighed mine, they came out to be about 2.9 ounces)
- Push thumb through centers to form a 2-inch 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 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 1 tablespoon water, brush over bagels.
- Coat a baking sheet with cooking spray and sprinkle with cornmeal.
- Place bagels 2-inches apart on prepared pan.
- Bake at 400 degrees for 15-20 minutes or until golden brown.
Those bagels look fantastic. I cannot wait to try this recipe!
These looks scrumptious. Pumpkin is just yummy and what’s even better is these are healthy! Way to go! (Pinning it!)
Yum! Bagels are my favourite type of bread. I bet the light spice works really well in this dish.
Sheryl, I just love Bagels and these are making me drool. Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
Miz Helen
This looks delicious! I Would love to have y’all link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!
Never thought of making my own bagels might have to give this a try. Thanksk for sharing
These sound incredible. I wish I had one to eat for breakfast!
I love the ingredients in this bagel! Yum Sheryl!
Can you use sweet potatoes instead
Sure Catrina. 🙂