Cinnamon crunch pumpkin bagels

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˚.

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