Pumpkin Whole Wheat Bagel Recipe

You ask, I deliver! :) 

                                            Pumpkin Whole Wheat Bagel Recipe

Ingredients for dough:

Dry:

3 cups whole wheat flour

1 cup bread flour

1/4 cup granulated stevia or sugar

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

Optional mix in’s, ~1/4 cup: cranberries, chopped walnuts or pecans, raisins, chocolate chips

Wet:

1 - 15 ounce can pumpkin

1 Tbsp yeast

2/3 cup warm water

1 Tbsp molasses

Ingredients for coating:

1/3 cup egg whites or 1 large egg

1/4 cup cornmeal

Directions:

Combine all dry ingredients and mix well. Mix yeast and warm water, set aside. Add molasses and pumpkin to dry ingredients, no need to mix yet. Add yeast to water, then to mixture, combining well. I use a bread machine mix/knead setting but by hands works too. Let rise for 10 minutes after mixing thoroughly. Cover a working surface with flour and shape dough into 4-5 large balls. Stick finger through the center of each, turning to create an opening, smooth edges to form desired bagel shape. Let sit for 25 minutes to rise. Heat water in Dutch oven (large pot should work) on stove top until boiling gently. Preheat oven to 350˚F. Coat each bagel in egg mixture; I do this in a small bowl, flipping once to fully coat. Carefully set bagels in boiling water for 3 minutes, flipping hallway between with a large spatula. Arrange bagels on a greased baking sheet, sprinkling cornmeal on top. Bake for 20-25 minutes or until golden brown. Let cool before slicing and serving or storing. I like to freeze my bagels in a gallon Ziploc bag.