CINNAMON SUGAR SOURDOUGH PUMPKIN BAGELS
Serves 830 mins prep40 mins cook
Anddd not to be dramatic but these may be the best bagels I’ve ever made 🤯 They’re soft, fluffy, warming, and finished with a perfectly crunchy cinnamon sugar exterior — you don’t want to miss out on these 🤎
0 servings
What you need
Instructions
Preheat oven to 375F. Line a baking sheet with parchment paper; set aside. In a small bowl, combine the sugar and cinnamon for the cinnamon sugar topping, and set aside. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until combined. Then, add in the pumpkin puree, greek yogurt, and sourdough discard, and stir to incorporate. The dough should form into a sticky ball. Lay the dough on a floured surface and knead with your hands a couple of times. Divide the dough into 8 equal-sized pieces. Roll the dough into ropes, and bring the ends together to form a bagel shape. Pinch to seal, and then place on the prepared baking sheet. Brush the tops of each bagel with the egg wash, and then sprinkle the cinnamon sugar mixture. Bake at 375F for 20-22 minutes, or until golden brown. Serve with a spread of cream cheese or butter. Enjoy!View original recipe