Pumpkin bagels with almond flakes

Ingredients for 1 servings:

• 1 kg flour
• 1 tbsp salt
• 2 cubes of yeast
• 4 tbsp oil
• 200 g pumpkin flesh
• 50 g almonds, slivered

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 12 bagels

Sift flour into a large mixing bowl. Mix with the salt. Heat 600 ml of water slightly and dissolve the yeast in it. Add the yeast water and vegetable oil to the flour and knead with the dough hook of a hand mixer until the dough pulls away from the bowl. Cover the yeast dough and let it rise in a warm place for about 30 minutes. Grate the pumpkin flesh and knead it into the yeast dough. Add a little more flour if necessary. Form the dough into about 12 balls. Make a large hole in the center with your finger. Preheat the oven to 200°C (180°C fan-assisted). Bring plenty of salted water to a boil and dip the bagels in for about 1/2 minute using a slotted spoon. Place the bagels on a baking sheet lined with baking paper, sprinkle with almonds, and bake in the oven for about 20 minutes.