Instructions

For the Persimmon Bagels:

1. In a large mixing bowl dissolve yeast in the warm water.
2. Add the persimmon pulp, 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.
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a bowl coated with cooking spray, turning once to coat the top.
5. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
6. Punch down dough; shape into 9 balls. (I weighed mine, they came out to be about 2.9 ounces)
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8. Push thumb through centers to form a 2-inch hole.
9. Stretch and shape dough to form an even ring.
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11. Cover and let rest for 10 minutes.
12. Flatten rings slightly.
13. Fill a Dutch oven two-thirds full with water bring to boil.
14. Drop bagels, two at a time, into boiling water.
15. Cook 45 seconds; turn and cook 45 seconds longer.

My Favorite Turning Tool: Chop Sticks

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2. Remove with a slotted spoon; drain on paper towels.
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4. Whisk egg white and 1 tablespoon water, brush over bagels.
5. Mix together the crunchy topping ingredients.
6. Dip bagels into the topping mixture.
7. Coat a baking sheet with cooking spray and sprinkle with cornmeal.
8. Place bagels 2-inches apart on prepared pan.
9. Bake at 400 degrees for 15-20 minutes or until golden brown.
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