These pumpkin bagels are perfect for a fall breakfast, especially when topped with apple pie cream cheese! The entire process leaves your kitchen and house smelling like delicious fall scents and flavors!
Pumpkin Bagels with Apple Pie Cream Cheese
Yield:
Yield: 12
Prep Time:
14 minutes
Cook Time:
35 minutes
Total Time:
49 minutes
These pumpkin bagels are perfect for a fall breakfast, especially when topped with apple pie cream cheese! The entire process leaves your kitchen and house smelling like delicious fall scents and flavors!
Ingredients
- Pumpkin Bagels
- 4 cups bread flour (plus extra for kneading)
- 1 cup pumpkin puree
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tbsps honey + more for boiling
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsps pumpkin spice
- 1 cup warm water (110°F)
- 1 tbsp olive oil, to grease bowl
- 1 tbsp olive oil, to grease twins
- 1 egg for egg wash
- 12 pieces of twine, 12 inches each
- Finely ground corn meal or semolina flour for dusting.
- 6 cinnamon sticks broke into thirds for pumpkin stems (optional)
- Apple Pie Cream Cheese
- 8 oz cream cheese, softened
- 1 large apple peeled and finely chopped
- 1 1/2-2 tbsp butter
- 2 tbsps brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- pinch of salt
Instructions
Bagels
- In a small bowl, mix the warm water and sugar. Sprinkle the yeast over it, stir, and let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the bread flour, salt and pumpkin spice.
- In another bowl, whisk together the pumpkin puree and honey.
- Add the yeast mixture and the pumpkin mixture to the dry ingredients. Mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. Add flour as needed, we added about 1/2 cup while kneading.
- Grease a large bowl with vegetable oil, place the dough in the bowl, and turn it to coat with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat your oven to 425°F. In a small bowl, coat twine in olive oil. Line 2 baking sheets with parchment paper and a light dusting of semolina flour.
- Punch down the dough and divide it into 12 equal pieces, or 8 for larger bagels.
- Roll each piece into a ball. Place the bagel in the center of the twine and bring the ends up. Cross the twine over the top of the bagel, turn twine to intersect and bring it down on the opposite side. Repeat, rotating the bagel and crossing the twine around it, as if you’re creating 8 pumpkin segments. Tie the ends securely but not too tight, as the dough will expand during boiling.
- Place the shaped bagels on prepared baking sheets and cover with a clean dish cloth. Let them rest for 30 minutes.
- Bring a large pot of water to a boil. Add the honey to boiling water. Carefully place bagels in boiling water, 2-3 at a time. Boil each side for 1 minute.
- Remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet.
- Brush the tops of the bagels with egg white for a shiny finish.
- Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown.
- Allow to cool for 5-10 minutes. Use kitchen sheers to cut off twine. Insert cinnamon stick steams for decor.
Apple Pie Cream Cheese
- In small saucepan, melt the butter over medium heat.
- Add the chopped apples, brown sugar, cinnamon, nutmeg, and a pinch of salt.
- Cook the mixture for about 5-7 minutes, stirring occasionally, until the apples are soft and caramelized.
- Remove from heat and let the apple mixture cool to room temperature.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the vanilla extract and mix until combined.
- Once the apples have cooled, gently fold them into the cream cheese mixture. Stir until the apples are evenly distributed. Enjoy!
