Description
These Pumpkiny-Delicious Kefir Milk Spelt Bagels, made with spelt, fermented with kefir milk and flavored with pumpkin, are in a class of their own.
Ingredients
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- 2 cups all-purpose spelt flour
- 1 cup whole grain spelt flour
- 1/3 cup brown sugar, lightly packed
- 1/4 – 1/2 tsp instant yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1 cup kefir milk
- 1/2 cup pumpkin puree (NOT pie filling)
- 1 tbsp baking soda, for the boiling water bath
- 1 egg, for brushing on bagels before baking
- cornmeal for dusting baking sheet
- sesame seeds or your favorite seeds for topping
Instructions
- In a large bowl, whisk together all of the dry ingredients: all-purpose and whole grain spelt flours, brown sugar, yeast, salt, and spices.
- In a separate container, stir the pumpkin puree and kefir milk together.
- Add the pumpkin/milk mixture to the dry ingredients and mix thoroughly using a Danish dough whisk or wooden spoon. When the dough becomes to thick to mix with the whisk or spoon; continue mixing with your hands until everything is thoroughly combined.
- Form the dough into a rough ball and place it in a lightly greased bowl. Turn to coat it with oil. Cover with plastic wrap or a kitchen towel and let it proof in the bowl for a total of 2 hours.
- Remove the dough to a lightly-floured counter after the 1st hour and fold the dough onto itself from all 4 corners to strengthen the gluten structure. Form the dough into a ball again and place the dough back in the bowl; recover.
- After the 2nd hour, make sure the bowl is covered tightly and place it in the refrigerator to retard overnight.
- The next day, or up to 48 hours later, remove the bowl from the refrigerator and let the dough sit out at room temperature to warm up – 30 – 60 minutes.
- Divide the dough into 8 – 10 balls depending on how big you want the bagels. Place the dough balls on a baking sheet and let them rest for 20 minutes. The dough is sticky so I rolled the balls lightly in flour and used floured hands to do this.
- Shape the balls into bagels by poking a hole in the middle of the ball with your finger. Gently widen the hole until it forms a ring. The bagels will continue to expand so make the holes a little larger than you think. Place the shaped bagels on a lightly greased baking sheet and set them aside.
- Preheat the oven to 425 degrees F.
- Fill a large pot halfway with water and bring it to a boil. Add the 1 tbsp baking soda.
- Using a large slotted spoon or tongs, drop a few bagels into the boiling water. They will go right to the bottom of the pan but don’t fret, they will rise when it’s time for them to be turned. Let them boil for 1-2 minutes on each side. Longer boiling results in a chewier bagel so pay attention during this step. Remove them from the water to a clean kitchen towel to drain.
- After all of the bagels have been boiled, transfer them to a baking sheet sprinkled with cornmeal.
- Whisk the egg for the egg wash and brush the top of each bagel with the egg mixture. Sprinkle the seeds or toppings of your choice on top of each bagel.
- Bake for 15-20 minutes, until the crust is a deep golden color. Rotate the baking sheet halfway through the bake cycle for even baking.
- Remove the bagels to a wire rack to cool before slicing and serving.
Notes
Adapted from thetarttart.com’s Pumpkin Bagel recipe
Prep time includes mixing, proofing on the counter, shaping and resting, and prepping for the boil, but does not include the 12 -48 hour cold ferment in the refrigerator.
Bake time includes 15 – 20 minutes for boiling and 25 minutes for baking the bagels
- Prep Time: 230 mins
- Cook Time: 45 mins
- Category: Bagels