Best Pumpkin Bagels Recipes
PUMPKIN SPICE BAGELS
Steps:
- In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly., Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels., Preheat oven to 400°. Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake until golden brown, 15-20 minutes. Remove to wire racks to cool. If desired, serve with cream cheese.
Nutrition Facts : Calories 180 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN SPICE BAGELS
From Taste of Home's Healthy Cooking magazine. Recipe submitted to TOH by Kristy Reeves of Leroy, Kansas. The magazine says that this bagel has 180 calories, while a similar store-bought bagel would be 330 calories.
Provided by Shelby Jo
Categories Breads
Time 1h
Yield 9 bagels
Number Of Ingredients 12
Steps:
- In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour, and yeast in order suggested by manufacturer. select dough setting (check dough after 5 minutes of mixign; add 1 to 2 tbsp water or flour if needed.).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon. Drain on paper towels.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spreay and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove to wire racks to cool.
TORI'S AIR FRYER PUMPKIN BAGELS
This recipe was created by a grandma and a granddaughter sharing the love of cooking in the kitchen. A delicious bagel made with Greek yogurt and pumpkin topped with oatmeal, honey, Cheddar cheese, and cinnamon. Bake in an air fryer. So easy to make and kid friendly. Serve with cream cheese.
Provided by Lela
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
- Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
- Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
- Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
- Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 39.1 g, Cholesterol 7.4 mg, Fat 3.2 g, Fiber 2.5 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 678.5 mg, Sugar 8.8 g
PUMPKIN BAGELS
Steps:
- mix and bake
LOW CARB PUMPKIN BAGELS RECIPE - (4.5/5)
Provided by KellyJo
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F, and grease or oil generously a bagel or donut pan. In large mixing bowl combine: sifted coconut flour, golden flax meal, pumpkin pie spice, cinnamon, and sea salt. Mix together well. Set aside. In a separate mixing bowl combine: eggs, pumpkin puree, milk of choice, vanilla extract, sweetener of choice, and melted butter or coconut oil. Mix baking soda and apple cider vinegar together in pinch bowl. Add baking soda- apple cider vinegar mixture to egg mixture and stir together. Add egg mixture to coconut flour mixture. Stir thoroughly until batter in smooth Spoon Batter into pan forms and spread around with the back of a spoon or a spatula. Wipe the center, hole part of the form clean with a damp paper towel. Bake for 23 to 25 minutes, or until the tops are browned and firm. Remove from oven, and cool completely before removing from pan. Using a butter knife in-between bagel and pan edges then slide around to loosen and lift out. Can be served whole, or turned up on its side and sliced in half, being careful not to apply too much pressure.*For a firmer texture, refrigerate overnight, then slice in half.* Can be pan toasted on each side (in a fry pan with a little butter or coconut oil & flipped over to brown both sides) or toast in a toaster oven.* Do not use a regular, pop-up toaster as it is a little delicate for that.* Serve with butter or cream cheese for low carb and primal, or serve with honey or coconut butter for paleo. Enjoy :) Notes NUTRITIONAL DATA FOR LOW CARB VERSION: Serving size: 1 bagel, Cal: 82, Carbs: 5.4 g / Net Carbs: 2.6 g, Fiber: 2.8 g Fat: 5 g, Protein: 3 g, Sugar: 1 g NUTRITIONAL DATA FOR PALEO VERSION: Serving size: 1 bagel, Cal:94, Carbs: 9 g / Net Carbs: 6.2 g, Fiber: 2.8 g, Fat: 5 g, Protein: 3 g, Sugar: 4 g
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