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Pumpkin spice crunch bagels

Pumpkin Spice Crunch Bagels

These bagels are going to be your favorite thing to make all Fall season long. Top each slice with my maple cream cheese. They are perfect for quick mornings or alongside a big breakfast.
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Servings: 12 bagels
Ingredients Method Notes

Ingredients
  

Bagel Dough
  • 570 g fresh-milled hard white wheat flour
  • 130 g warm water
  • 1 cup pumpkin puree
  • 2 tsp instant yeast
  • 2 tbsp local honey
  • 2 1/2 tsp salt
  • 1 tsp ground ginger
  • 2 tsp Ceylon cinnamon (ground)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
Tangzhong
  • 30 g hard white wheat flour
  • 150 g water
Honey Pumpkin Spice Water Boil
  • 1/4 cup local honey
  • 1 tsp of Ceylon cinnamon (ground)
Pecan Crunch Topping
  • 1/2 cup chopped pecans toasted
  • 1 tbsp hard-white fresh milled flour
  • 1/4 cup coconut or sucanat sugar
  • 1 tbs grass-fed butter melted
  • 1/2 tbsp Ceylon cinnamon (ground)
  • 1/4 tsp pumpkin spice
  • Pinch of salt
  • 1 tbsp maple syrup
Maple Pecan Cream Cheese
  • 8 oz. full-fat cream cheese
  • 2 tbsp maple syrup
  • 1 tsp Ceylon cinnamon (ground)
  • 1/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Method
 

Tangzhong
  1. Whisk 30 g flour + 150 g water in a saucepan.
  2. Cook over medium-low heat, stirring constantly, until it thickens.
  3. You should be able to drag your whisk through it and see the bottom of the pan briefly.
  4. Set aside to cool.
Bagel Dough
  1. Mix dry ingredients in a bowl.
  2. Combine wet ingredients with the dry. This includes the cooled Tangzhong (see instructions below and in the recipe card at the end of this post). Don't add all the water. Depending on what flour you use, you may need less. Start with 1 cup and add more in 1 tosp increments, if needed.
  3. Knead the dough for 8 minutes in a stand up mixer. If you choose to knead by hand, allow around 500 strokes or the equivalent to 10 minutes.
  4. Cover the bowl with a towel and allow to rise for 60-90 minutes.
  5. Divide the dough into 12 pieces and shape into balls. You can weigh them and they should be around 85-90 g per ball. Allow to rest for five minutes.
  6. Shape the Bagels: Poke a hole in the middle of the ball using your thumb. Twirl it around until a large hole is created. Place on a parchment lined baking sheet.
  7. Refrigerate overnight: Cover the shaped bagels with a towel. Place them in the refrigerator for 8-12 hours.
Pecan Crunch Topping
  1. Combine all the ingredients in a bowl.
  2. Mix together throughly until combined.
  3. It should be crumbly. Set aside until bagels are ready to go in the oven.
Bake
  1. Next morning: Take the bagels straight from the refrigerator. Refer to the Honey Pumpkin Spice Water Boil above. In a large stock pot, bring the water to a boil. Add the honey and cinnamon. Prepare an egg wash and the crunchy pecan topping. Preheat your oven to 425° F.
  2. Boil: Boil the cold bagels for approx. 30 seconds per side. Remove with a slotted spoon and place them back on the parchment lined baking sheet. Brush the tops with an egg wash. (Whisk 1 egg + 1 tbsp of water) Sprinkle the crunch topping generously on top of each bagel. Gently press it into the dough.
  3. Bake: Place the baking sheet in the oven. Bake for 20 minutes. I'm using a convection oven so you might need to adjust your time accordingly. Tent with foil to make sure the topping doesn't burn (if needed). They should be a beautiful brown color when finished. Allow to cool for 15 minutes before slicing.
Maple Pecan Cream Cheese
  1. Beat the cream cheese, maple syrup, spices, vanilla and salt until fluffy.
  2. Fold in the toasted pecans.

Notes

  • If using all-purpose flour, omit the Tangzhong method.
  • Feel free to substitute any sweetener of your choice. The maple syrup and coconut sugar gives these bagels more of a fall taste plus they are low glycemic.
  • Make your own Vanilla Extract. It's my secret ingredient in all my baked goods. It makes great gifts as well.