This being my first homemade bagel experience, I did some research and decided to combine elements from this pumpkin bagel recipe and this New York style bagel recipe. That way I'd get the flavor I was craving as well as the chewy texture I prefer.
First I placed the yeast in warm water with brown sugar and let it sit for 5 minutes without stirring. Then I stirred to dissolve the yeast and mixed in the canned pumpkin, 2 cups of bread flour, salt, cinnamon and pumpkin pie spice. This produced a very sticky dough, which I turned out onto a floured cutting board to knead and add flour to until no longer sticky.
In the end I probably added an additional 2 or more cups and then rolled the dough into a ball and placed in an oiled bowl covered with a kitchen towel to let rise.
After an hour, I punched the dough down and let rest for another 10 minutes. Next, I divided the dough into portions and rolled them into small balls (I ended up with 9 somehow). I tried both recipe methods for forming the bagels and preferred the Sophisticated Gourmet's suggestion of pressing your finger through the center of each ball and then stretching the ring from there.
I let the formed bagels rest for another 10 minutes on a cookie sheet covered with a towel while I put a big pot of water on to boil.
According to the New York method, you extend the boiling time to about 2 minutes for a chewier bagel, which is what I was going for.
I noticed that the longer they boiled, the larger they got.
After transferring the bagels to a cookie sheet and baking for twenty minutes, my apartment smelled amazing and the bagels were beautifully browned. The pumpkin flavor was subtle and the texture was slightly crisp on the outside yet gloriously chewy on the inside. Now I just need to work on perfecting the shape of these babies...
New York Style Pumpkin Bagels
1 cup warm water
2 tsp. active dry yeast
1/3 cup brown sugar
3/4 cup canned pumpkin puree
3 1/2 cups bread flour (divided, plus more for kneading)
1/2 teaspoon salt
2 tsp. cinnamon
1 tbsp. pumpkin pie spice
Place warm water in a large mixing bowl and add yeast and sugar. Do not stir. Let mixture sit for five minutes before stirring to dissolve. Add pumpkin, 2 cups of bread flour, salt and spices. Stir to combine. A sticky dough will begin to form.
Transfer to a floured surface and continue adding flour a half cup at a time and kneading dough until smooth (about another cup and a half or two cups and 8-10 minutes of kneading). Roll dough into a large ball and place in a bowl coated with oil. Cover with a towel and allow to sit in a warm spot to rise for one hour or until dough doubles in size.
After one hour, punch the dough down and allow to rest for another 10 minutes. Divide the dough into 8-10 pieces and roll each portion into a small ball. Press your finger through the center of each ball and stretch a ring to the desired size. Place shaped bagels on an oiled cookie sheet and cover with a towel.
Pre-heat your oven to 400 degrees and set a large pot of water to boil. Reduce heat to a gentle boil and using a skimmer, lower bagels into hot water in batches. Let them sit for 2 minutes and then flip them over to boil for another 2 minutes. Once boiled, transfer bagels back to the oiled cookie sheet and bake for 20 minutes or until golden.
Cool cooked bagels on a wire rack. Slice one of those babies in half, smear on some cream cheese, and enjoy the freshest bagel you'll ever eat.