The Saga of the 37 Pumpkins - Installment No. 18 - Pumpkin Bagels
"Cucurbita!" Patch screamed, "Watch out!"
"See you later, Patch," Cucurbita was smiling, but Patch wasn't sure how he could detect a smile on the face of a pie. Pumpkins' emotions are so much easier to read than those of a pie.
Patch watched as a stalk reached down and plucked Cucurbita up. She was presently moving quickly in the direction of the keeper's mouth. Patch couldn't watch any longer. He shut his eyes and turned away.
As he began to slide back in the direction of the community center, he bumped into a keeper's stalk. "Not again," Patch muttered. Apparently in response, someone called out, "I bet I'm going to be a pumpkin bagel!"
And then there were 18...
For the complete Saga archives, click here.
Pumpkin Bagels
Ingredients:
Instructions:
In a large bowl, combine dry ingredients through yeast. In a smaller bowl, blend together the pumpkin and water. Gently incorporate the wet ingredients with the dry.
Transfer this dough to a mixer with the dough hook attached and let run on low speed until the dough is quite firm and dense. Alternatively, knead on a lightly floured surface for 10-15 minutes or until the dough feels smooth and extremely elastic. You're looking for a high gluten development; wait until you have a very strong dough. Take a small piece of dough and gently press, pull, and stretch it until you have a thin, translucent piece of dough. If the dough resists tearing and you can make this thin piece, then the gluten has developed sufficiently. If it tears right away, then you need to knead it some more.
Once the dough seems very strong, roll it into a cylinder measuring about 10 inches long and cut it into 6-9 pieces. Shape these pieces into balls, then use your thumb to create a hole in the center of each ball that measures about 1/2" in diameter. Place the uncooked bagels onto a plate, cover with a warm, damp towel and allow them to rest for 10-15 minutes.
In the meantime, fill a Dutch oven halfway with water and set it to boil, and preheat your oven to 400° F. You may also prepare your egg and pan now. Whisk an egg white with two tablespoons of cold water in a small bowl and set it aside. Grease a baking sheet and sprinkle with cornmeal.
Once the bagels have had time to rest, begin boiling them. Drop a few bagels into the boiling water and let them cook for 45 seconds on each side. Let the bagels drain on paper towels, then place 2" apart on the prepared pan. Brush with egg white mixture. Don't be afraid to put on a lot of egg: this helps the bagel attain its chewy, golden crust. Bake for 15-20 minutes or until golden brown.
Enjoy!
Recipe Source: Taste of Home
"See you later, Patch," Cucurbita was smiling, but Patch wasn't sure how he could detect a smile on the face of a pie. Pumpkins' emotions are so much easier to read than those of a pie.
Patch watched as a stalk reached down and plucked Cucurbita up. She was presently moving quickly in the direction of the keeper's mouth. Patch couldn't watch any longer. He shut his eyes and turned away.
As he began to slide back in the direction of the community center, he bumped into a keeper's stalk. "Not again," Patch muttered. Apparently in response, someone called out, "I bet I'm going to be a pumpkin bagel!"
And then there were 18...
For the complete Saga archives, click here.
Pumpkin Bagels
Ingredients:
- 2/3 cup plus 2 tbsp warm water (about 115-130° F)
- 1/2 cup pureed pumpkin
- 1/3 cup packed brown sugar
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 cups bread flour
- 1 package or 2 1/4 tsp yeast
- 1 egg white
- 1 tbsp cornmeal
Instructions:
In a large bowl, combine dry ingredients through yeast. In a smaller bowl, blend together the pumpkin and water. Gently incorporate the wet ingredients with the dry.
Transfer this dough to a mixer with the dough hook attached and let run on low speed until the dough is quite firm and dense. Alternatively, knead on a lightly floured surface for 10-15 minutes or until the dough feels smooth and extremely elastic. You're looking for a high gluten development; wait until you have a very strong dough. Take a small piece of dough and gently press, pull, and stretch it until you have a thin, translucent piece of dough. If the dough resists tearing and you can make this thin piece, then the gluten has developed sufficiently. If it tears right away, then you need to knead it some more.
Once the dough seems very strong, roll it into a cylinder measuring about 10 inches long and cut it into 6-9 pieces. Shape these pieces into balls, then use your thumb to create a hole in the center of each ball that measures about 1/2" in diameter. Place the uncooked bagels onto a plate, cover with a warm, damp towel and allow them to rest for 10-15 minutes.
In the meantime, fill a Dutch oven halfway with water and set it to boil, and preheat your oven to 400° F. You may also prepare your egg and pan now. Whisk an egg white with two tablespoons of cold water in a small bowl and set it aside. Grease a baking sheet and sprinkle with cornmeal.
Once the bagels have had time to rest, begin boiling them. Drop a few bagels into the boiling water and let them cook for 45 seconds on each side. Let the bagels drain on paper towels, then place 2" apart on the prepared pan. Brush with egg white mixture. Don't be afraid to put on a lot of egg: this helps the bagel attain its chewy, golden crust. Bake for 15-20 minutes or until golden brown.
Enjoy!
Recipe Source: Taste of Home
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