How toPumpkin-Spiced Wreath Bagels
33 steps
What you’ll need
500g
Flour (AP or bread)
1 1/2 TBSP
Cinnamon
2 1/4 tsp (1 packet)
Active Dry Yeast
1/4 tsp
Cardamom
1 1/2 tsp
Kosher salt
2 TBSP
Brown Sugar
185g
Warm Water
1 tsp
Cloves
1/2 tsp
Nutmeg
150 g
Pumpkin Purée (Room Temp)
2 tsp
Ginger
1 tsp
Allspice
Pinch
Cayenne (Optional)
Mix pumpkin purée and warm water. Stir to combine. Add yeast, let sit 5-10 mins until bubbly.
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Meanwhile: Combine dry ingredients in a mixing bowl.
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Whisk to combine.
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Make a well in the middle of the flour mixture. Pour in the pumpkin mixture. Attach dough hook.
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Begin mixing on the lowest setting. (Otherwise you’ll end up with flour clouds flying everywhere.)
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If it still seems dry, add warm water 1 TBSP at a time, giving 20-30 secs to absorb after each.
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It’s easier to add water to dry dough than add flour to wet dough so err on the side of less water.
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When the dough is mostly combined increase speed to medium and knead 3 minutes until smooth.
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The dough should be slightly tacky to the touch but not sticky.
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Shape dough into a ball. Let rise 1 hr in greased, covered bowl. (If dough is sticky, dust w/flour.)
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*1 hr later* Dough is doubled & indents fill in slowly. Punch down, let it rest 10 mins.
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Divide dough into eighths and shape into balls, tucking the ends underneath with a smooth top.
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Cover any dough you aren’t working with with a damp paper towel so it doesn’t dry out.
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To make a Twisted Wreath Bagel: First, divide one dough ball in half.
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Roll each half into ~9” log. If dough tears, press back together. If dough resists, let rest 5 mins.
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Make an X shape with the ropes, then continue crossing to form long twisted rope.
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Join the ends. Wrap rope around back of hand w/ends on your palm. Roll against counter. Keep 😻 away.
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HYPERSPEED!
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To make regular bagels, poke a floured thumb through the bottom of a dough ball and gently stretch.
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Cover with damp paper towel and let rest. 10 mins for regular bagels. 15-20 for wreath bagels.
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Bring a large pan of water to a boil. Meanwhile, whisk your egg wash (1 egg+1 tsp water+pinch salt).
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Boil regular bagels 1-2 minutes per side. Longer boil = thicker, chewier crust.
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Transfer boiled bagels to greased or silpat-lined cookie sheet.
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To prevent the wreath bagels from separating while boiling, make sure ends are pinched together.
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If they do untwist at all, gently press the open end against the side of the pan while it boils.
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The wreath bagels boil for 30-45 seconds per side. Maximum 1 min per side.
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Egg wash all the bagels. If the wreaths came apart at all, brush egg wash btwn to stick together.
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Optional: Use toothpicks to hold the ends together in the oven.
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Dust bagels with cinnamon sugar.
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Bake in a 425F degree oven for 20 mins.
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*20 minutes later* Remove toothpicks. Let cool.
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🎃 YOU DID IT! You made pumpkin spice wreath bagels! 🎃
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ENJOY!
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