2/3 Cup water (110-115 degrees for the yeast)- This is where I went wrong!
3/4 Cup fresh pumpkin, or 1/2 Cup canned pumpkin
1/3 Cup Packed Brown Sugar
1 tsp. salt
1 1/2 tsp. ground cinnamon
3/4 tsp. nutmeg
1/2 tsp allspice
1/2 tsp. ground cloves
3 Cups Bread Flour
1 Package active dry yeast
1 egg white
1 Tbsp. Cornmeal (I didn't have this-therefore, didn't use it...)
1. In a large bowl dissolve yeast in 2/3 Cup water.
2. Add the pumpkin, brown sugar, salt, cinnamon, nutmeg, allspice and cloves. Mix well.
3. Stir in enough flour to form a soft dough.
4. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch dough down and shape into balls with a whole in the middle- see photo above with the flour on the counter... mine were so sticky, this was tough to make "pretty".
7. Bring water to boiling in a large pot (about 3-4 inches of water in there). Place 2 bagels at a time in the boiling water for 45 seconds and then turn them over and leave for another 45 seconds.
8. Remove the bagels from the water and allow to dry on a paper towel.
9. Wisk egg white and brush over the bagels. Coat cooking sheet with cooking spray and sprinkle with cornmeal (I didn't do that). Place bagels 2 inches appart and bake at 400 degrees for 15-20 minutes or until golden brown. Cool on wire racks.
The smell alone is worth it.... mmmmmmmmmm