i roasted a pumpkin and made a large bowl of pumpkin puree, so i decided to use some to make some bagels.
i thought it would be nice to sprinkle some pumpkin seeds on top of them.
they were really yummy with butter but i bet cream cheese would be great too.
you can buy pumpkin puree from the supermarket but its so easy to make your own,
preheat the oven to 350f
cut pumpkin in half and lay cut side down on a roasting tray, bake for 60 minutes and then scoop the flesh away from the skin and puree in a food processor
to make bagels
one pack of dried active yeast (2 1/4 tsp)
1 and 1/2 cups white strong flour
1 and 1/2 cups whole wheat flour
1 tbs salt
1/2 tbs nutmeg
1/4 tbs ginger
1/2 cup pumpkin puree
1 cup water
1/3 cup brown sugar
1 tbsp baking soda
in a bowl add the flours, spices and sugar, then add the salt on one side of the bowl and the yeast on another,
add the pumpkin puree and water and mix until a wet dough forms.
tip out on to a floured work surface and knead for 5 minutes.
place in an oiled bowl and cover with cling film and keep in a dry draft free place for 1 hour or until its doubled in size.
tip back out onto floured work top and knock the air out.
line two baking trays with baking paper
separate the dough into 6 balls and put them on the baking trays for 20 minutes.
preheated oven to 425f
in a pan filled 3/4 to the top with water bring to the boil then add the baking soda.
take each ball and make a hole in the centre i used my finger and then span it around.
drop one or two bagels in the water at a time and turn after 1 minute, do for 1 minute on each side then place back of the baking tray.
brush with beaten egg and sprinkle on pumpkin seeds.
bake for 15/20 minutes until dark and golden.
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