Bagel Making - Pumpkin Spice (traditional)

Christmas brunch has been our family tradition for many years, and this year will be no exception. I offered to bring bagels - the perfect opportunity to perfect the base recipe and try some new flavors. Bread baking is fairly simple once you get the basics down, the challenge is making adjustments to the dough due to weather changes. Baking in the winter is more challenging than summer - my home is older and therefore drafty, and chilled dough just isn't easy to stretch.

First new recipe - Pumpkin Spice. I found a recipe on the web that used the traditional pumpkin pie spice (cinnamon, nutmeg, cloves) so I mixed up a batch. The recipe makes 6-8 bagels (all depends on how you divide your dough), the raw color is really gorgeous. Its a brilliant orange until the spices are added - then it turns a lovely speckled brown.

The second rise for bagels is only 30 minutes - just enough time to put a kettle of water on to boil. Boiling is a key step to bagel making - its what gives the interior that lovely chewy texture. Just 1 minute per side (use a slotted spoon to flip), place on a towel to dry, then return to the baking sheet. Most recipes utilize an egg wash before baking, but I prefer to see the color of the bagel without the egg (it really just adds a bit of brown).

Alton Brown is a fount of wisdom, and he provided a key baking tip on a cookie (or was it pie?) episode. Anyway. He suggests setting the oven timer for half the time, and when it beeps rotate the cookie sheet (or whatever). This helps ensure consistent exterior color to the finished product - ovens aren't exactly a balanced appliance and can have hot spots. If I have multiple trays in the oven I rotate shelves and rotate pans (180 degree turns).

Fresh from the oven this recipe was great - a bit of butter is my typical companion for fresh bread. A bit of cream cheese would probably taste great on these, or cream cheese icing and you have fun dessert treat.

My Recipe

2 tablespoons + 1/2 cup lukewarm water
3 1/4 teaspoons active dry yeast
1/2 cup canned pumpkin
3 cups white flour
6 tablespoons brown sugar
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1 1/2 teaspoon nutmeg
3/4 teaspoon allspice

Combine 1 Tablespoon water and yeast with a pinch of sugar; set in a warm place to activate (approx. 10 minutes).

Combine remaining ingredients in a large bowl; add yeast mixture when foamy. Stir to combine, then knead to consistent color/texture. Return to oiled bowl, cover, and set in a warm place to rise until doubled in size (approx. 1 hour).

Place dough on a floured surface. Divide into individual parts. Form 8 small balls, gently press thumb through center of ball and form a bagel shape using the sides of your hand. Place on oiled baking sheet, cover, and allow to rise (approx. 30 minutes)

While bagels rise, bring 3 quarts of water to a rapid boil in a large saucepan; once its boiling add 1 tablespoon granualted sugar. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1-2 minutes. Remove, place on towel to drain for 1 minute, then return to baking sheet. Brush with egg and sprinkle with sesame or poppy seeds, if desired.

Bake at 400 degrees on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes