Pumpkin Bagel

Ingredients for 1 servings:

• ½ cup(s) water, lukewarm
• 3 cups flour
• 3 tbsp brown sugar
• ½ cup(s) pumpkin flesh, pureed
• ½ cube of yeast
• 1 pinch of salt
• 1 tsp cinnamon
• Nutmeg, allspice
• 250 ml water
• 1 tbsp sugar
• 1 egg(s)
• some corn flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

No joke – with the bread maker, makes 8 bagels

Pour half a cup of lukewarm water into the bread machine bowl with flour, sugar, pumpkin flesh, yeast, salt, cinnamon, nutmeg, and a pinch of allspice. Select the dough program and let it rise for about 30 minutes. Remove the dough from the bread machine and divide it into eight pieces. Roll into small balls and press in the center with your thumb, carefully enlarging the hollow until it resembles a bagel. Cover the bagels and let rise until they have doubled in size. Bring 250 ml of water with 1 tablespoon of sugar to a boil. Add two or three bagels to the boiling water, cook for half a minute on each side, drain briefly on a wire rack, brush with beaten egg, and place on a baking sheet dusted with cornmeal. Bake at 200°C for about 15 minutes. Of course, you can skip the bread machine, but I got this recipe from an American friend and found it very interesting and inventive.