Twisted Pumpkin Bagels

Twisted Pumpkin Bagels

Watch the video for this recipe:

Thanksgiving is around the corner and as always I am happy to celebrate autumn with its great colors and flavors by sharing with you various fall recipes. I simply love using pumpkin in fall recipes and these buttery Twisted Pumpkin Bagels are simply irresistible and a great choice for your Thanksgiving dinner table.

 

These Twisted Pumpkin Bagels have a beautiful twisted look, a flaky buttery yellow crumb similar to croissants that is simply hard to resist.

 

The recipe is easy and gets great results each time.  You can definitely make them in advance, let them cool and then freeze to thaw only when needed. They will be as good as they were freshly baked that day.  Hope you will try them out and enjoy!

 

Related Posts:
Dinner Rolls
Homemade Crescent Rolls
Pumpkin Crescent Rolls
Challah Bread (Round Challah and 6 Strand Challah)

 

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Ingredients
  • Makes 8 to 10 bagels
  • 3 1/2 cups (440g) all-purpose flour
  • 2 1/4 tsp (7g) active dry yeast (or 25 g fresh yeast)
  • 1 tsp (5g) salt
  • 1 tbsp (15g) sugar
  • 1/2 cup (120g) pumpkin puree
  • 1/3 cup (80ml) milk, warm
  • 1/3 cup (80ml) water, warm
  • 1 large egg
  • 1/4 cup (60g) butter, melted
  • For filling
  • 1/4 cup (60g) butter, softened, divided
  • For topping
  • beaten egg, for brushing
  • sesame seeds, poppy seeds or bagel seasoning
Directions
  1. In a medium bowl add yeast, sugar and warm milk. Let it rest for 5-10 minutes to activate the yeast.
  2. In a large bowl combine flour with salt. Add water, egg, pumpkin pureem dissolved yeast and melted butter. Stir to combine and knead until the dough is soft and pulls away from the sides of the bowl.
  3. Transfer the dough to an oiled bowl and cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.
  4. Punch dough down and transfer to an oiled surface. Using a rolling pin, roll the dough into a 16 x12 inches (40x30cm) rectangle.
  5. With the back of a spoon or a spatula, spread 2 tablespoons (30g) softened butter over two thirds of the rolled dough. Fold dough like a letter into thirds, starting with the unbuttered side of the rectangle. Rotate the dough 90° and repeat rolling the dough into a 16 x12 inches (40x30cm) rectangle.
  6. Again, spread 2 tablespoons (30g) softened butter over two thirds of the rectangle. Fold dough like a letter into thirds, starting with the unbuttered side of the rectangle.
  7. Cut the dough into 8 equal pieces. Twist each piece and bring the ends together, pinch the ends and place on a parchment paper baking sheet.
  8. Cover with a kitchen towel and let rise for 20-30 minutes.
  9. Meanwhile, preheat the oven to 400F (200C).
  10. Brush the buns with beaten egg and sprinkle sesame or poppy seeds on top.
  11. Bake for 15-18 minutes or until puffed and golden brown.
Twisted Pumpkin Bagels-1
Nutrition facts 1 Serving out of 8 - Calories:337, Fat:13.6g, Saturated Fat:8.2g, Carbohydrates:46g, Sugar:3.1g, Fiber:2.1g, Protein:7.5g , Cholesterol:56mg, Sodium 346mg 15%, Vitamin D 11mcg 53%, Calcium 32mg 2%, Iron 3mg 17%, Potassium 125mg 3%, daily percent values are based on a 2000 calorie diet
On November 07, 2021 at 09:37 am, Patrick said...
I am more of a chef then I am a baker. To make sure that I got it right I watched the video several times. Then I followed the instructions and I got to the point where I put the dough in an oiled bowl and covered it with plastic wrap and let it rest for an hour. I watch the video again and noticed that the pumpkin was added with the flour mixture. Nowhere in the instructions does it say to add the pumpkin puree. By the time I noticed this my dough had been resting for about half hour already. I quickly added the pumpkin puree 2 the dough that was resting in an oiled bowl. The dough became extremely soggy so I added some flower to try to tighten it up. Once I got it to the consistency I wanted I transferred it back into an oiled bowl and covered it with plastic wrap and waited for the results. Needless to say it was a train wreck and I wasted all that time and all those ingredients just because you never mentioned to add the pumpkin puree to the dough mixture. I was extremely disappointed as I was having company over for brunch on Sunday but there were no pumpkin bagels to be had. Please correct your instructions so it doesn't happen to anyone else. I am a very discouraged Baker. ????
Re:

So sorry about that. I have fixed the instructions. the video was good though.  How did thet turned out finally... tthe dough should have still be able to rise even if you added the pumpkin a bit later. Let me know. We love this recipe and I often do it with my girls, with or without pumpkin, depending on the season. Cheers, Ella

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