Pumpkin Everything Bagels!
Serves: 10
  • 4 + ½ cups (675g) plain flour
  • 2 tbsp caster sugar
  • 2 tsp salt
  • 1 tsp dried active yeast
  • 3 tbsp golden syrup (or honey or malt syrup)
  • 1 cup (250ml) warm water
  • ½ cup canned pumpkin puree (or fresh is fine)
  • 1 tbsp sesame seeds
  • 1 tbsp + 2 tsp poppy seeds
  • 1 tbsp garlic granules
  • 1 tbsp dried onion flakes
  • 1½ tsp sea salt flakes
  1. Place the flour, sugar, salt, and yeast into the bowl of a stand mixer fitted with the dough hook.
  2. In a small jug combine 1 tbsp of the golden syrup with the warm water, and pumpkin. Stir well to combine.
  3. Add the pumpkin mixture to the flour, and work on a low speed for about 5-10 minutes or until the dough comes together and is elastic. It should cling to the dough hook in a ball.
  4. Cover the dough with plastic wrap and set aside for 1 + ½ to 2 hours or until doubled in size.
  5. Once the dough has risen, turn the oven on to preheat at 475F/250C, line a baking tray with greaseproof paper, and place a wide saucepan with about 3 inches of water and the remaining 2 tbsp of golden syrup in it over a high heat.
  6. Punch down the dough and divide it into ten pieces.
  7. Roll each piece out into a fat log, and then wrap each piece around your hand to form the traditional bagel shape. Roll the two ends of the dough together with your palm and then place the shaped bagels onto the baking sheet.
  8. Stir together the sesame seeds, poppy seeds, garlic granules, onion flakes and salt in a small bowl.
  9. One by one, place each bagel into the boiling water for 30 seconds a side, removing them with a slotted spoon, and placing them back on the baking sheet.
  10. Once they're all done, sprinkle them liberally with the 'everything' mixture, and then bake them for 10 minutes, before turning the oven down to 400F/200C, for a further 10 minutes. Leave to cool on a rack, and eat.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/10/pumpkin-everything-bagels.html