The best flower for making pumpkin bagels
When making homemade bagels, use Organic is a game changer. Bread flour is explicitly designed for baked products on the yeast, with a higher gluten content than flour for all purposes. This increased gluten level is crucial for developing the best bagel texture.
The robust gluten network formed by bread flour helps the bagels to hold their shape while cooking and baking, so that they have a beautiful crust and soft, tough interior. In addition, choose organic Bread flour means that you opt for a product free from synthetic pesticides and additives, which can contribute to a cleaner, more healthy bagel. All in all, organic bread flour is an essential ingredient for homemade bagels.
Savory sourdough pumpkin bagels
Sweet pumpkin flavors and pumpkin pie spices are delicious, but have you tried savory pumpkin treats this season? I am a savory breakfast kind of girl, so I had to test a savory version of these roasted pumpkin boxes! To make half of the batch savory, I folded in chopped baby -leur, Parmesan cheese and garlic powder. I also stood at the top of the savory pumpkin boxes with pumpkin seeds and Parmesan cheese, which I highly recommend.
Now I know that Baby -Lefi is a bit of an obscure ingredient, but it’s what I had at hand! Here are some alternatives that you can use instead of leeks for the same great taste:
- Green onions
- chives
- shallot
- yellow onion
Sweet cinnamon sourdough pumpkin bagels
If you have a sweet tooth when it comes to autumn and pumpkin flavors, then you want to opt for the sweet cinnamon option in this recipe. For this cinnamon roasted pumpkin bowls I folded brown sugar and cinnamon in the dough, creating a beautiful and delicious cinnamon swallow. Keep in mind that if you choose this sweet option, your dough proves faster because of the extra sugar.
Three ways to make pumpkin pagons with sourdough starter
- Active, bubbles, peak acidicough starter: The first option is to create cottage cheese bowls with an active bubbles, peaking sourdough starter. This is the best option to make these bagels without packaged yeast. I do this all the time, and it works great; I double (sometimes triple when it’s cold) the probationary period in the recipe card if you only use an active starter.
- Sourdough throw away from the fridge: The second option for making these bagels without a packaged instant yeast is the use of Sourdough displacement of the refrigerator. You have to start the dough the night before you plan to bake. So, in step 4 in the below recipe card, let the dough spend the night for 8-12 hours, then the next day, continue with step 5. This should give enough time to become the starter active in the dough. This method is not always successful and depends on the individual starter, how long it has been in the fridge and how it is. This method also tends to result in more sour flavors.
- Sourdough Disard + Instant Yeast: This is the method with which the recipe is written. It is the easiest and fastest. Adding instant yeast with the sourdough starter gives you all the great flavors of classic sourdough but with the reliable results of packaged yeast. You can still pick the benefits of long fermentation by proving the shaped bagels in the fridge before you cook. (See the following section For more information about long at night proof)
For optimum results I recommend using an active peak starter or a combination of cancellation and instant yeast.
Long fermentation Pumpkin Bagels at night
To take care of these roasted pumpkin bags at night, place them in the fridge after they have been formed. Once in the fridge you can let them ferment for up to 72 hours. Then continue with the recipe as written.
How to save bagels
- Cooling: Allow your pumpkin bowls to cool completely on a rack before storing them. This prevents condensation from forming, making them moist.
- Room temperature: Save bagels at room temperature in an airtight container or resealable plastic bag up to 4 days.
- Freezing: Wrap each bagel separately in parchment paper or aluminum foil to wrap each bagel separately in parchment paper or aluminum foil. Then place them in a freezer plastic bag or an airtight container. This prevents the freezer from being burned and helps to maintain their quality. You can freeze bagels for a maximum of 3 months.
- Discolour: If you are ready to eat them, you can thaw bagels at room temperature, or for a faster option, toast them directly from the freezer. You can also thaw them in the microwave for a few seconds and then roast them to restore part of the crispy texture.
Things you might need:
-
Prep:
20 minutes -
Cook:
30 minutes -
Total time:
4 hours 50 minutes
- Read the recipe notes about starter, yeast, mix -ins and probation before you start.
- In a large bowl, combine the starter, immediate yeast, flour, salt, roasted pumpkin and water.
- Knead the ingredients into a uniform, but rough dough ball forms.
- Let the dough rest for 20 minutes and fold your sweet or savory mix-ins (see notes). Knead to somewhat smooth.
- Cover the bowl with a plate or a damp towel and teach the dough 1 hour At a warm temperature.
- Stretch and fold the dough. Wet your hands and stretch the dough out of the bowl and fold it in itself, do this a few times until the dough is smoothed and has more tension. Spoon around the sides of the dough with your hands to form it in a beautiful, smooth ball. Cover and leave it dough -resistant 30 minutes At a warm temperature.
- Then sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the flower surface.
- Stretch the dough in a rectangle that is a little larger than a sheet of paper. Be careful with the dough !! You don’t want to flatten it. Just pull light on the sides until it is a rectangle over the size of a sheet of paper.
- Divide the dough into 10 equal pieces (each piece must weigh approximately 160 grams).
- Cover a baking sheet with parchment paper and sprinkle flour on the parchment paper.
- Take a piece of dough and fold it in and forms a small round dough ball. Place the dough ball on the floured parchment paper. Repeat this for the other pieces.
- Sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them get up About 30 minutes Until they flare up a bit.
- Flower in your hands and grab a dough ball. Place it in your right hand. Use your thumb on the top of the dough ball and the middle finger on the bottom and cut a hole through the center of the dough ball. Bring your index finger and ring finger through the hole in the dough to touch your thumb.
- Use your other hand to guide the donut -shaped dough through your right palm and fingers that are kept in a circular shape. This is how you create a bagel shape.
- Place the shaped bagels back on the floured parchment paper. (Sprinkle light more flour if necessary)
- Let the shaped bagels rest for about 15 minutes until they are nicely and swollen, but not too good.
- (Optional) Place the Bageldeeg in the fridge for a final proof of 12 hours.
- Preheat your oven to 450 ° F.
- Collect your toppings and add them to small bowls for easy use.
- Bring a large pot of water to the boil. Add the baking powder and honey (or sugar).
- Use a trench, place each bagel for about a minute in the boiling water and browse after 30 seconds.
- Remove the bagel from the water, place it back on the parchment paper.
- Brush the cooked bagels with protein and sprinkle on the toppings.
- Repeat this for the remaining bagels. As soon as they all have toppings, place the bagels in the oven.
- Bake for about 20 minutes* until golden brown. Turn the bagels after 10 minutes to even bake.
- Remove and let cool for 30 minutes.
Notes
- How to roast a pumpkin: Cut and clean a pumpkin, rub the inside with a little oil, place it open on a plate shape and roast for 30 minutes at 425 ° F. Once it is completely cool, scoop the pumpkin out of the skin and use it in the recipe.
- For sweet cinnamon pumpkin bagels: Combine 1/4 cup of cinnamon with 1/4 cup of dark brown sugar and a tablespoon of flour. Knead in the dough in step 4. Top with cinnamon sugar after cooking.
- For savory Parmesan pumpkin boxes: Combine 1/4 cup of chopped leek or onion, 1/4 cup of grated Parmesan cheese and 1 teaspoon of garlic granules. Knead in the dough in step 4. Top with Parmesan cheese and pumpkin seeds after cooking.
- I prove my dough in my Air frye who is also a Bread Control set at 98 ° F. The times in this recipe are for those conditions. If you do not use a pronouncement and the conditions in your house are cooler, the evidence times can take longer.
- If you want to make this recipe without a packaged yeast, you can! Double the evidence times in the recipe controls and use bubbles, peaks, active starter.
- Baking time can vary. I usually bake a total of 35 minutes. You can check the bagels every 5 minutes to ensure that you do not cook them too.
- Make sure your oven rack is higher in your oven so that the bottoms do not burn.
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