Thursday, September 17, 2015

Pumpkin Craisin Bagels

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**This recipe has been updated on October 8th, 2015**

With Fall in the air you know we're in for an avalanche of pumpkin recipes.

There's just something about pumpkin flavored foods that make it feel like it really is Fall, even if you live where it's still been in the 90's like me!

Beings as I'm a lover of pumpkin I too have been trying out new recipes for the last week or so and have several I'll be posting over the next few weeks.

If you love pumpkin and you love bagels, you'll definitely love these Pumpkin Craisin Bagels.

I've been on a bagel kick lately where for breakfast I usually have 1/2 of a store bought plain bagel. Not because they have a ton of flavor mind you, but because I love bagels.

So I decided to start making them myself and I started with plain, then graduated to Cinnamon Raisin, then I thought why not combine two of my favorite things and make a new flavor? And that's when Pumpkin Craisin was born.

I've been making homemade bagels on and off for about a year now and they are so easy to make.

The only thing you HAVE to make sure of is that you read the recipe before hand and have the time set aside to make them.  It goes pretty fast and is a step by step recipe.

So get in those kitchens and start making bagels.  Your family and friends will be begging for more.

Here's what you need:

1/2 cup hot water (105-110 degrees)
1 Tbs. yeast
1 Tbs. sugar
4 - 4-1/4 cups all purpose flour or bread flour (I've used both and prefer the bread flour)
1 tsp. salt
1/2 cup sugar
1 Tbs. pumpkin pie spice
3/4 cup Libby's solid pack pumpkin (not pumpkin pie filling)
1 cup Craisins
3/4 cup warm water
1 Tbs. canola or vegetable oil, plus more for the bowl

In a liquid measuring cup fill with 1/2 cup warm water (105 - 110 degrees) . Add the yeast and 1 Tbs. sugar and let stand for 5 minutes to bloom the yeast (this is where it will get foamy on top).
Put the flour, salt, pumpkin pie spice, sugar, and Craisins in the bowl of a stand mixer and mix to incorporate.
Add the yeast mixture, oil, and pumpkin and mix on medium until the dough comes together and forms a ball.
Mix on 2-4 speed for 8 minutes. The dough should be soft and pliable but not stick to your fingers. Place in an oiled bowl and turn to coat in the oil.
Cover with plastic wrap and a tea towel and place in a warm spot to rise.  I use the top of the stove (with oven on lowest setting, mine is 170 degrees) Rising usually takes about 1 hour or until doubled in size.
Turn out onto a parchment lined baking sheet and divide into 12 (or more if you want smaller bagels) pieces and form into balls.  Place them evenly spaced on the parchment lined baking sheet. 

Cover with plastic wrap and a towel and rise for about 30 minutes in a warm place.  I place mine on top of the oven with the internal temperature at 170-200 degrees.
They will be nice and puffy after about 30 minutes.  Using your finger and thumb pinch through the middle to create the hole.  Do not make the hole too big or the bagels will be flat and not puffy.
Cover with plastic wrap and a towel again and rise for another 25 minutes.
Preheat oven to 375 degrees.

Bring a large stockpot of water and 1 Tbs. sugar to a boil while the bagels are rising this last time. Place the bagels into the water (I do two at a time) and boil for 60 seconds on the first side then flip and boil another minute on the second side.
They will grow in size in the water.  Place back on the parchment lined baking sheet and continue until all are done. They will look slightly waterlogged.

Bake for 25 minutes, turning halfway through the baking time or until done and slightly golden. If you find the bottoms getting too dark you can always double up the baking sheets.
Serve with cream cheese, pumpkin pie cream cheese, hot out of the oven or toasted in the toaster.


Serves 12 regular size   -   Store in an airtight container for 3 - 5 days. In the fridge works best.

Here's the handy printable - Pumpkin Craisin Bagels

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