Ingredients
Bagels
- 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
Topping
- 3 tbsp white sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Servings: bagels
Instructions
Bagels
- 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.
Topping
- In a small bowl stir together all ingredients.
Recipe Notes
Add enough flour when kneading to be able to handle the dough with bare hands.
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