Pumpkin Cranberry Bagels

Name: Pumpkin Cranberry Bagels
Yield: Makes 10
Ingredients: 1 cup pumpkin puree; ⅓ cup light brown sugar, firmly packed; 1½ cup dried cranberries, plumped and dried; 1 teaspoon salt; 1¾ teaspoons salt; 6 quarts water; 4 - 6 cups bread flour; 2¾ teaspoons instant yeast; ⅓ cup brown sugar; 1 teaspoon cinnamon; 1½ cups warm water; 2 tablespoons oil; 3 tablespoons honey; 1½ teaspoons pumpkin pie spice

Preparation info

Makes
10

Difficulty
Medium

Appears in

Best Bagels

By Marcy Goldman

Published 2018

About

Like Thanksgiving in the round, these are simply amazing bagels: rustic and touched with a kiss of pumpkin spice, pumpkin puree, and a good smattering of dried cranberries. Feel free to swap in some whole-wheat flour if you like.

Ingredients

Dough

1½ cup dried cranberries, plumped and dried
1½ cups warm water
2¾

Dessert
Vegetarian
Thanksgiving

Method

Plump cranberries by covering them with very hot water and allow them to sit for five minutes. Drain and use a paper towel to dry thoroughly. Set aside. Stack two baking sheets together and line the top one with parchment paper.

In a mixer bowl, whisk together the water, yeast, oil, honey and brown sugar, stirring to dissolve yeast and sugar. Stir in pumpkin puree. Stir in half of the f