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Today's experiment: pumpkin bagels.
Instead of doing it overly sweet, like pumpkin pie, I roasted the pumpkin with salt, black pepper, nutmeg, cardamom, cloves, and coriander. But it's still got some maple syrup and pumpkin spice in the dough.
Instead of doing it overly sweet, like pumpkin pie, I roasted the pumpkin with salt, black pepper, nutmeg, cardamom, cloves, and coriander. But it's still got some maple syrup and pumpkin spice in the dough.
Trying to decide how to top them: nothing, everything, or sesame.
Update: After a rise, a water bath, and an egg wash, I topped half with sesame seeds and the other half with cinnamon and sugar.
Further update. I'm going let them cool a bit but they smell incredible.
Final judgment: a lot softer than normal bagels, given the high water content in the pumpkin, but still a sense, chewy dough. The pumpkin spice flavor is subtle and allows the savory pumpkin flavors to come through, which balances well with the cinnamon sugar topping.
