Pumpkin French Toast Bagels
Cinnamon crunch bagel meets sticky, maple, pumpkin heaven. These are fluffy, bubbly, chewy, all the things you know and love in a good bagel, now easy to make at home!
One of the things I love most about making more foods at home is I not only have control over the ingredients, but also the flavor variations! This one is a favorite during the fall months, but honestly just as satisfying all year long!
Pumpkin French Toast Bagel
Cinnamon crunch bagel meets sticky, maple, pumpkin heaven!
Ingredients
For the dough:
- 1 cup pumpkin purée
- 1 cup warm water
- 2¼ tsp dry active yeast
- 2 tbsp brown sugar
- 3½ cups flour all purpose
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- ¼ cup brown sugar
- 1 tsp salt
- 1 egg + 1 tbsp water for egg wash
For the French toast mixture:
- 3 tbsp brown sugar
- 1 tbsp granulated sugar
- 2 tbsp maple syrup
- 1 tbsp flour
Instructions
- In a large bowl, combine water, yeast & 2 tbsp brown sugar sugar in a large bowl. Let stand for 5-10 mins until foamy. Add flour, salt, spices, 1/4 cup brown sugar and pumpkin purée — stir to combine mixture and a shaggy dough forms. transferring to a cleaned surface to form dough and knead for a few minutes until a dough ball forms.
- Place dough in an oiled bowl and cover with plastic wrap, let rise on the counter for an hour. Once risen, cut into 6-8 equal sized pieces and roll into balls. Cover with a towel and let rise for 10 mins.
- Poke holes in dough balls to form bagel shape. Cover once more with a towel for 30 more mins. In a large pot, bring 6-8 cups of water to a simmer with 3 tbsp brown sugar. Poach bagels on each side for 1 min each. I poach 2 at a time.
- Arrange poached bagels on a lined baking sheet and coat in egg wash & top with sugar mixture. Bake at 425 F for 20-25 mins.
- Allow to cool before slicing and serving
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