Pumpkin Spice Bagels (With Maple Cream Cheese)

I've never made a bagel before. Have you?
But of course, why not try?! They can't be that complicated, right? And if I can make them, I can control the ingredients!

These are, absolutely hands down, my favorite bagel in the world right about now..! That is, of course, until I make different varieties! =)

Seriously, though..! I made 9 of these, right? Craig came home from work. Bianca came back from the store. I have 2 left. No lie. So, another batch is raising..they're that easy! And that good!

Make them. You won't regret it. I think...

Pumpkin Spice Bagels

2 1/4 tsp yeast
2/3 cup warm water
1/2 cup pumpkin
1/3 cup organic brown sugar
1 tsp sea salt
2 cups whole wheat flour
1 cup unbleached flour
1 1/2 tsp cinnamon (I use Saigon cinnamon)
3/4 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
1 egg white
1 tablespoon water
cornmeal


Sprinkle yeast over warm water and allow to sit 10 minutes. Add the pumpkin, sugar, salt, and all spices. Stir in enough flour to form soft dough. Knead until smooth and elastic, about 8-10 minutes. (When using whole wheat flour, i notice that you may need to add a bit of water to this step to make it elastic and smooth). Place in oiled bowl, cover, and let raise 1 hour.

Turn out onto oiled surface and divide into 9 smooth balls. Poke a hole in the middle of the ball with your finger and begin forming bagel shape until center hole is about 1 inch big. Do this with all the balls and then cover and let rest ten minutes.

Boil, 3 at a time, in a large pot for 45 seconds each side. Remove with slotted spoon and drain well on a cooling rack. Place on a greased pan that has been coated with corn meal. Brush with egg white mixed with the 1 tbsp water. Bake on 400 for 15-20 minutes or until browned. Remove to wire racks to cool.

I blended 8oz cream cheese with 3 tablespoons pure maple syrup for the cream cheese topping.

My goodness, it's so much fun trying new recipes and finding out they're divine! Makes me smile inside, really.