Pumpkin Spice Bagel

Ingredients

• 1 envelope active dry yeast , .25 ounce
• 0.67 cups warm water , 110 degrees F/45 degrees C
• 0.75 cups canned pumpkin
• 0.33 cups packed brown sugar
• 1.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.75 teaspoons ground nutmeg
• 0.5 teaspoons ground allspice
• 0.5 teaspoons ground cloves
• 3 cups all-purpose flour , or more as needed
• 1 tablespoon cornmeal
• 6 cups water , or more as needed
• 1 teaspoon white sugar
• cooking spray

Instructions

1. 1

   Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.

2. 2

   Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.

3. 3

   Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.

4. 4

   Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.

5. 5

   Bake in the preheated oven until cooked through, 25 to 30 minutes.