Pumpkin Sourdough Bagels
Servings: 8 bagels
Ingredients
- 150 g pumpkin puree
- 100 g starter
- 10 g salt
- 225 g water
- 500 g flour
- Optional: 1 tablespoon pumpkin pie spice
Instructions
THE NIGHT BEFORE
- Add 225g warm water to a large bowl and stir in 100g starter until mostly dissolved
- Weigh and sift 500 g flour into the bowl
- Mix in 10g salt and 150g pumpkin puree
- Combine everything and allow dough to hydrate for a few minutes before kneading
- Knead your dough by hand for 5-7 minutes or with a stand mixer for 3-5 minutes. The dough will be very thick and a little stiff. Work the dough in your hands until a smooth b isall formed
- Allow the dough to rest overnight for 8-12 hours
THE NEXT MORNING
- Turn dough out onto a clean work surface
- Using a bench scraper, divide the dough into 8 equal pieces
- To create bagels, use your hands to roll a dough piece into a long snake, being careful not to break the dough or pop any bubbles
- Pinch the two ends of the snake to create a hollow circle
- Repeat for all the bagels Cover the bagels with a damp towel to rest for 30 minutes or until puffy
- While the bagels are resting, preheat your oven to 425 F and bring your large water pot to a boil and add the sugar
- Once the bagels are puffed up a bit, gently add them (only a few at a time) to the large pot 1 minute on each time, I like to flip with a spider or a slotted wooden spoon.
- Once each bagel is pulled from the water bath, add your toppings of choice to the slightly wet bagel. I like to add salt, cinnamon sugar, or pumpkin seeds
- Repeat will all 8 bagels
- Once your water bath is complete, place your bagels on a baking stone and bake for 25 minutes or until golden brown
- Serve and enjoy!