This is an incomplete recipe missing the baking instructions that follow
the boiling step, so here are the full set of directions.
Directions
In bread machine pan, place 2/3 cup water, pumpkin, brown sugar,
salt, spices, flour and yeast in order suggested by manufacturer. Select
dough setting (check dough after 5 minutes of mixing; add 1 to 2
tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface.
Shape into nine balls. Push thumb through centers to form a 1-in. hole.
Stretch and shape dough to form an even ring. Cover and let rest for 10
minutes; flatten rings slightly.
Fill a Dutch oven two-thirds full with water; bring to a boil. Drop
bagels, two at a time, into boiling water. Cook for 45 seconds; turn and
cook 45 seconds longer. Remove with a slotted spoon; drain on paper
towels.
Whisk egg white and remaining water; brush over bagels. Coat a
baking sheet with cooking spray and sprinkle with cornmeal. Place bagels
2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until
golden brown. Remove to wire racks to cool. Yield: 9 servings.
RsH
On Sun, 27 Jan 2013 12:25:32 -0800 (PST), you wrote:
>Pumpkin Spice Bagels
>Enjoy pumpkin pie flavor with these classic bagels. For a change, adjust the
>spices to suit your taste buds. —Kristy Reeves, LeRoy, Kansas
>9 ServingsPrep: 30 min. + standing Bake: 15 min.
>Ingredients
> * 2/3 cup plus 2 tablespoons water (70° to 80°), divided
> * 1/2 cup canned pumpkin
> * 1/3 cup packed brown sugar
> * 1 teaspoon salt
> * 1-1/2 teaspoons ground cinnamon
> * 3/4 teaspoon ground nutmeg
> * 1/2 teaspoon ground allspice
> * 1/2 teaspoon ground cloves
> * 3 cups bread flour
> * 1 package (1/4 ounce) active dry yeast
> * 1 egg white
> * 1 tablespoon cornmeal
>Directions
> * In bread machine pan, place 2/3 cup water, pumpkin, brown sugar,
> * salt, spices, flour and yeast in order suggested by manufacturer.
> * Select dough setting (check dough after 5 minutes of mixing; add 1
> * to 2 tablespoons of water or flour if needed).
> *
>
> * When cycle is completed, turn dough onto a lightly floured surface.
> * Shape into nine balls. Push thumb through centers to form a 1-in.
> * hole. Stretch and shape dough to form an even ring. Cover and let
> * rest for 10 minutes; flatten rings slightly.
> *
>
> * Fill a Dutch oven two-thirds full with water; bring to a boil. Drop
>© Taste of Home 2012
>
>[Non-text portions of this message have been removed]
>
>
>
>------------------------------------
>
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