Pumpkin Shaped Bagels
Adorable pumpkin-shaped bagels with vibrant orange color, perfect for fall breakfast or Halloween treats.
Equipment
Ingredients
Dough
bread flour
625 g
salt
2 tsp
instant yeast
1.5 tsp
warm water
530 ml
granulated sugar
1 tbsp
egg
1 piece
orange food coloring gel
1 tsp
red food coloring gel
0.5 tsp
yellow food coloring gel
0.5 tsp
Assembly
olive oil
2 tbsp
brown sugar
2 tbsp
cinnamon stick
8 piece
Instructions
Activate yeast
In a small bowl, combine the warm water, granulated sugar, and instant yeast. Let sit for 5–10 minutes, or until the yeast is foamy.
Mix and knead dough
In a large bowl, whisk together the bread flour and salt. Pour in the bloomed yeast mixture and mix until a shaggy dough forms. Knead by hand or with a stand mixer using a dough hook for 5 minutes, then add the food coloring. Continue kneading for another 10 minutes, or until the dough is smooth and elastic.
First rise
Transfer the dough to a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Divide and shape dough
Divide the dough into 8 equal pieces and shape each into a smooth ball. Cover and let rest for 15 minutes.
Prepare twine
While the dough rests, soak your butcher's twine in olive oil. This helps prevent it from sticking and makes it much easier to remove after baking.
Shape pumpkin bagels
Cut each piece of twine to about 20 inches long. Place a dough ball in the center of the twine. Wrap the twine around the dough, crossing it each time and flipping the dough as you go, until you've created 8 sections for a pumpkin shape. Tie the ends in a knot and repeat with the remaining dough balls.
Second rise and preheat
Cover the shaped bagels and let them rest for another 15 minutes. Meanwhile, preheat your oven to 400°F (200°C).
Prepare boiling water
Bring a large pot of water to a boil and stir in 2 tablespoons of brown sugar.
Boil bagels
Boil each bagel for 1 minute per side, then transfer to a parchment-lined baking sheet.
Egg wash and bake
Brush the tops with egg wash and bake for 25–30 minutes, or until golden brown.
Cool and finish
Let the bagels cool for about 10 minutes before carefully cutting away and removing the twine. Insert a cinnamon stick into the center of each bagel for the pumpkin stem, then serve with your favorite cream cheese.
Original recipe
Storage
Store in airtight container. Freeze for up to a month.
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