Pumpkin season is the time to bake and freeze pumpkins, preferably varieties that we won't be able to buy later. After defrosting, we have a ready base for desserts, soups, pastries and other delicacies. I like to add pumpkin mousse to bread and cakes. This time I experimentally added to bagels, they steamed and baked very delicious!

Pumpkin bagels with honey and pumpkin seeds. Delicious, soft bagels plus favorite extras are a great idea for breakfast at home or a sandwich to work. What ideas do you have for bagel supplements? Compose your favorite sandwiches. I put cheese, cold cuts, spinach, arugula, fresh figs in my bagels... it happened to be in the fridge.


This recipe comes out of 14 bagels.

Ingredients

START

5 g of fresh yeast

100 g of water

100 g of bread flour, type 750

CAKE

500 g of bread flour - type 750

10 g yeast

100 ml of lukewarm water

all the starter from yesterday

25 g of honey

200 g roasted pumpkin purée *

1 teaspoon of salt

COOKING

4 liters of water

2 tablespoons of sugar

ADDITIONALLY

1 egg

pumpkin seeds

Execution

START

We prepare the starter the day before baking, preferably in the evening. In a bowl, mix the yeast, flour and water, cover and set aside overnight at room temperature. The start may be 18 - 24 hours.

CAKE

Dissolve yeast and honey in lukewarm water, add leaven and roasted pumpkin purée. We add flour, salt and knead the dough.

Cover with a cloth and set aside in a warm place for to rise for about 1.5 hours or until the volume of the dough has doubled. Next Knead the dough again for about 10 minutes. After the dough is thoroughly kneaded we divide it into 14 parts (75 g - a piece) and make a ball of each. In each a ball, drill a hole in the middle with your finger and enlarge it by rotating the dough on the table hole until a "bun with a hole" is formed. The second way is to make a buttonhole with one finger, and then enlarge it already... with two fingers.

Line a large baking tray with baking paper. Place the ready-made rolls with a hole on a floured paper on a baking tray, cover with a cloth and set aside for 15 - 20 minutes to rise.

In a large pot, boil 4 liters of water with the addition of 2 tablespoons sugar. Boil the bagels after 1 minute on each side, then we transfer it back to the plate.

Heat the oven to 200 ° C, coat the bagels with beaten egg, sprinkle with pumpkin seeds and bake for 25 - 30 minutes until golden brown.

Enjoy your meal!

* Pumpkin purée - pumpkin cut in half, remove the seeds together with the fibrous flesh, cut them into small pieces. Place on a baking sheet lined with baking paper with leather to bottom and bake at 160 ° C for about 30-40 minutes or until tender. After cooling, separate the flesh from the skin and mix until smooth.

also check

Pumpkin spelled buns

dyniowe-buleczki-orkiszowe

Tied yeast breakfast rolls with poppy seeds

wiazane-drozdzowe-bulki-sniadaniowe-z-makiem

Pumpkin croissants with honey butter, cranberries and walnuts

dyniowe-rogaliki-z-miodowym-maslem-zurawina-i-orzechami-wloskimi

Dry and shortbread rolls with pumpkin, ricotta, goat cheese and cranberries

wytrawne-i-kruche-buleczki-z-dynia-ricotta-kozim-serem-i-zurawina

Comments

Ania 2020-01-13 22:26:05

Mąka chlebowa to znaczy żytnia?

Response

TajemniceSmaku 2020-01-14 01:52:37

Mąka chlebowa typ 750 to mąka pszenna, żytnia chlebowa to typ 720

Response

Jola 2020-10-19 22:22:05

Czy bajgle można ugotować, zamrozić i upiec po rozmrożeniu?

Response

TajemniceSmaku 2020-10-20 01:32:24

Nie wiem...

Response

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