Pumpkin pie spice isn’t just for pie or pumpkin for that matter. Today it spices tender chewy bagels laced with apples and pecans. If autumn had a bagel, this would be it!  Apple Spice Bagels have warming spice, sweet apples and crunchy pecans that resinate with the turning of the leaves and fill your house with the aroma of fall.
I have to admit that I’ve been plagued with keeping my bagels fully puffed throughout the boiling and baking process but I’ve stumbled upon a little trick and for this recipe have done a little experimenting. In the past I’ve always fully proofed my bagels, at times probably a little too much in hope of plump, uniformly round bagels. The problem with this process is that they will continue to puff when boiled, essentially over proofing, so when they make it to the oven they deflate as they bake. The little trick here is to form and boil directly after punching down after the first full rise. Essentially not given the dough time to fully re-inflate. This forces the bagel to rise only when boiled, therefore not over proofing. They are cooked enough to hold the basic proofing so when baked they do not deflate and hold there shape better.
With all that being said, one of my favourite bagels is Chef John’s San Francisco Style Bagel which is boiled from a warm proofed state. They do tend to be a little flatter than a traditional bagel, but the result when toasted is this fabulous crispy and chewy bagel that doesn’t have too much doughy centre. Piled high with all your favourite things it acts as an accent and not the main event. I really love them, so there is definitely a time and place for both methods. Back to the bagel at hand…..
I love this recipe because boiling after the first full rise eliminates a step and helps to simplify. It’s similar to a cinnamon raisin bagel yet the apple, nuts and spice are different enough to be a welcome change.
Recipe Source:Â Compelled To Cook
- 1 1/2 cups water 100℉-110℉
- 6 tbsp brown sugar divided
- 2 1/2 tsp active dry yeast
- 3 1/2-4 cups bread flour
- 1/4 cup unsalted butter, room temp.
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 2 tsp kosher salt divided
- 1/4 tsp cinnamon
- 1 cup pecans chopped 1/4" dice
- 1 cup granny smith apple peeled, cored and chopped 1/4" dice
- 3 tbsp white sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- In the bowl of a stand mixer whisk together water, yeast, 3 tbsp brown sugar and 1 1/2 cups flour. Cover and allow to ferment for 30 minutes.
- Fit mixer with dough hook attachment. To the mixing bowl add 1 cup flour, 1 tsp salt, spices, butter, vanilla and whisk to combine. Knead mixture, adding 1/4 cup of flour at a time, ensuring the flour is absorbed before adding more. Knead and add flour until dough starts to pull away from the side of the bowl, approximately 5-7 minutes. Add pecans and apple, continue to knead until incorporated. Place dough in an oiled bowl, cover and allow to rise until double in size in a warm draft free area.
- Preheat oven to 400℉. Fill a large shallow pot with water, add remaining 3 tbsp brown sugar and 1 tsp salt. Bring to a simmer.
- Deflate dough by kneading 3-4 times. Divide dough into 10 equal portions. Roll each portion into a smooth ball. Punch a finger through the centre of the dough ball, gently stretch the hole making it approximately 1 1/2"- 2" in diameter (the hole will shrink). Once the water is boiling drop in 3-4 bagels, depending on the size of your pot. Cook for 1 minute on each side. Remove to a wire rack. Continue to boil bagels. Sprinkle each bagel generously with sugar topping. Place bagels on a parchment lined baking sheet and bake in preheated oven for approximately 25 minutes until golden. Remove from oven and allow to cook completely on a wire rack.
- In a small bowl stir together all ingredients.
Add enough flour when kneading to be able to handle the dough with bare hands.