Pumpkin spice bagels

October 3, 2012 | 5 Comments »

One of my favorite places to go hangout is Panera. No, I’m not one of THOSE people (not that there’s anything wrong with those people lol), but they do offer a few vegan options and it’s one of the only places my husband and I can eat at together. One thing that always bums me out is the wonderful variety of bagels they offer and out of all of them only 2 are vegan – the plain and sesame seed (the blueberry is questionable). Some argue that even those aren’t vegan. I’ve looked over the ingredients (it’s pretty scary, I admit) several times and it looks fine to me. Anyway, the new bagel on the block is the Pumpkin Pie. The moment I saw it I said to myself ‘I’m going to make my own pumpkin bagel!’ Then I took my sandwich back to my table and thought about how awesome it would be.

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You might remember a few of my attempts at bagel making. No? Let me freshen your memory. Here was my first attempt. They’re not the prettiest bagels in the world, but I do remember them tasting good. Then I tried making some garlic bagels for my father. Those ones looked a lot better. They tasted better too! But I never truly felt that I had found the perfect bagel. That is until last night. Now before I move onto the recipe I want to remind you that I’m originally from the East Coast where I’ve had some of the BEST bagels I’ve ever tasted. These pumpkin bagels? They totally beat those bagels back home.

Makes: 8 bagels

Ingredients

  • 3 1/4 cups bread flour
  • 1 packet active dry yeast
  • 1 tsp sugar
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 2 tsp pumpkin pie spice

Directions

  1. Heat up the coconut milk until it’s warm (not hot or boiling or you’ll kill the yeast). Add the 1 tsp sugar and packet of yeast. Mix and set aside.
  2. In a stand mixer fitted with a dough hook, add the remainder of the ingredients. Once the yeast mixture is ready add that to the other ingredients.
  3. Start mixing on low speed until the mixture forms a ball. Increase the speed to medium and continue mixing for about 7 minutes or until the dough is smooth.
  4. Turn dough onto a lightly floured surface and knead for about a minute. Form dough into a ball and place in a lightly oiled bowl. Allow to rest for 1 1/2 hours.
  5. Once dough has doubled in size turn it back onto a lightly floured surface and knead for a minute or two. Shape the dough into a circle and cut into 8 equal pieces. I cut the dough into quarters and then cut those pieces in half. Roll dough into a smooth ball. Poke your finger through the center creating a hole. Stretch the hole a bit lightly shaping the dough into a doughnut shape. Leave the shaped dough on the floured surface and allow to rest for about 45 minutes.
  6. Preheat oven to 425°.
  7. Fill a large pot with water (about 1/4 of the way full) and boil. Place bagels in the boiling water 3 at a time. Cook for 1 1/2 minutes on each side. Remove bagels with a slotted spoon. Place them on a baking sheet lined with parchment paper lightly sprinkled with cornmeal. Bake for about 20 minutes or until the tops are a nice golden brown color. About 10 minutes before the bagels finish baking, brush some unsweetened coconut milk on top. Allow to cool completely before serving.

I enjoyed my bagels with some Tofutti Better Than Cream Cheese. I jazzed it up a bit by softening about 2 oz and then mixing in 2 tbsp brown sugar and 1/2 tsp cinnamon. I swear to you, it was the yummiest thing I’ve eaten in a LONG time. Next to my soup of course.

Here is an estimate of the nutritional information WITHOUT the cream cheese or any other spread.

Calories: 214 Fat: 0 g Sugar: 7 g Sodium: 2 mg Protein: 7 g Iron: 11%

Fat free and fairly low in sugar. Not too shabby! If you do go with the brown sugar cinnamon cream cheese that will add an extra 110 or so calories, 5 g fat, and 13 g sugar. But it is SO worth the extra time on the elliptical. I promise!

I entered all of the ingredients in my recipe database on MyFitnessPal to get a breakdown of the nutritional information. It’s probably not 100% accurate. This is just to give you an idea of what you’re eating.

Inspired by this recipe.


5 Comments »

I was just lamenting the fact that Panera has these now and OF COURSE they won’t be vegan. So glad to see your post today! I have a bagel obsessed kid who will be enjoying these with me real soon <3


Your bagel looks beautiful – I’m sure it tastes even better than the one from the shop anyway! It’s been way too long since I’ve made bagels but I love the idea of adding pumpkin to the dough.


What beautiful pumpkin bagels! Mine never turn out so pretty. Love the pumpkin pie spice addition especially. :)


I’m normally opposed to fruity type bagels (I firmly believe in poppy seed, sesame seed, and everything) but these sound awesome.


I’m super impressed that these bagels are handmade- they look delicious!!! I want to try this recipe myself, but I’m a little bit nervous- I’m not the best chef- but your instructions make it sound do-able! :)


 

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