The Story in which I don’t use complete sentences or the word “I” enough. At all.

Go back and read the title. Trust me. Read it.

Got up early on Saturday. 5:37 to be exact. Went to the farmers market. Gotta love the farmers market. Saw pumpkins… lots of pumpkins. Even white pumpkins. White pumpkins? White pumpkins.

A craving for bagels… pumpkin bagels soon followed. Why? No idea. Never even had a pumpkin bagel.

Went to the grocery store.

No pumpkin bagels.

Felt sad for 0.26 sec. Why. Why. Why.


Nothing stops me.

Bought flour. Bought a can of pumpkin. Actually 2 cans. Twas a two for.

Went home.

A few short 4 hours later… pumpkin bagels. For lunch. But still.

Pumpkin bagels. You really knead to try them. Get it? Got it? Goooood.


Pumpkin Bagels
Adapted from:  Williams & Sonoma 
Printable Recipe

3C (+1/2C) bread flour
1tsp salt
1 1/2T pumpkin spice
1/2T cinnamon
1C warm water (~100 to 110 degrees)
4T sugar
1tsp molasses
2/3C pumpkin puree
1 egg, beaten (optional)

In a bowl, combine 3C flour, salt, and spice. Reserve 1/2C of flour for later.
In a different bowl, combine warm water, yeast, and sugar. Allow to sit for 5 minutes, until yeast is activated (aka foam layer on top).
Once yeast is activated, add pumpkin and molasses. Stir to combine.
Add wet ingredients to dry ingredients. Mixture will be quite tacky. Place dough on floured surface. Knead dough, while incorporating reserved 1/2C of flour. Knead for 8-10 minutes, until dough is smooth and elastic. You knead to knead. Get it? Got it? Good.
Place dough into a lightly oiled bowl. Cover and set aside in a warm place to double, about 1 hour.
Once dough has doubled, remove from bowl. Divide dough into 12 pieces.
Roll each piece into a log and then join the ends together — you will want to overlap the ends slightly. Set formed bagels on a greased cookie sheet. Cover and allow to rise for additional 20 minutes.
While bagels are rising, boil 10C of water in a large pot.  Now is also a good time to preheat your oven to 400 degrees.
Once water is boiling and bagels have risen, begin boiling the bagels. One at a time, drop bagels into boiling water. Cook for thirty seconds, turn and cook for additional 30 seconds. Remove from water, allowing excess water to drain off.  Set onto greased baking sheet. Repeat until all bagels have been boiled.
Brush each of your bagel with egg. This step is optional, but will give your bagels a wonderful shine.
Bake bagels at 400 for 15-20 minutes, until they are golden brown.
Remove from oven and allow to cool. Slice and serve or store in an airtight container in the fridge.


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