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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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It's hard to argue with the nutritional profile of pumpkin. Low in calories, very high in vitamins and out of this world in taste, it pairs up beaautifully with an enriched 12-grain bagel dough filled with flaxseed, hemp and dates. Read more . Makes eight bagels, about 5.7 oz (raw) each. Ingredients:
1/2 tbsp instant yeast |
1 cup whole wheat flour |
2 1/2 cups 12-grain flour |
1 1/2 tbsp vital wheat gluten |
1 tbsp pumpkin pie spice |
1/2 tsp salt |
1/3 cup warm water |
1/3 cup non-fat greek yogurt |
1/4 cup brown sugar |
3/4 cup pumpkin puree |
1 egg |
1 tsp vanilla |
1/4 cup diced dates |
1/4 cup hemp hearts |
2 tbsp whole flaxseed, lightly crushed |
2 tbsp honey |
1 egg white |
Directions:
1. In the bowl of a stand mixer fitted with the dough hook, whisk together yeast, flours, gluten, pumpkin pie spice and salt.
2. Mix together water, yogurt, brown sugar, pumpkin puree, egg and vanilla, then add all at once to the dry mixture.
3. Mix on low speed for 15 minutes, until supple.
4. Cover and allow to stand 10 minutes.
5. Add dates, hemp hearts and flaxseed and knead in to evenly disperse.
6. Cover and allow to rest 40 minutes.
7. Preheat oven to 400F and line 2 baking sheets with parchment or foil.
8. Divide dough into 8 pieces, about 5.7 oz each (if you're weighing them). Shape each portion into a ring and place on the sheets. See Photo
9. Bring a large pot of water to a boil and add honey.
10. Two at a time, add dough rings to the water and cook 1 minute per side. Drain well and place back on sheets.
11. Brush with egg white and bake 20 minutes, one sheet at a time. Cool completely on a rack.
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