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Cinnamon crunch pumpkin bagels to kick off fall recipes
🎃🍂✨
Ingredients:
• 4 ¼ cups bread flour
• 1 ½ teaspoon instant yeast
• 1 cup warm water
• ¼ cup brown sugar
• pinch of salt
• 1 tsp pumpkin spice
• 1 cup pumpkin puree
For the crunch topping:
• 1 egg & a splash of water for egg wash
• 2 tbs slightly melted butter (microwave for about 10 seconds so that is is soft, but not liquid)
• 4 tbs brown sugar
• 2 tbs flour
• 1 tsp pumpkin spice
• pinch of salt
How-to:
1. Whisk together water and yeast and let sit for about 5 minutes.
2. Add in bread flour, brown sugar, pumpkin spice, and salt. Mix until just combined, and then add in pumpkin puree.
3. Knead for about 5 minutes until smooth. If it’s sticky, you can add a few spoonfuls of flour.
4.. Cover and let rise for 60-90 minutes until doubled in size. Split the dough into balls and then shape into bagels.
5 Bring a large pot of water to a boil. Whisk in 1/4 cup of honey, and boil the bagels for about 1 minute on each side.
6. Coat with egg wash and a few generous spoonfuls of crunch topping.
7. Bake for 20-25 minutes at 450˚.