Pumpkin Spiced Bagels

Pumpkin Spiced Bagels

Written by: Maddie Miles

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Time to read 2 min

Prep time

20 min

Cook time

25 min

Servings

6-8 bagels

Category

Breakfast

Origin

United States

I absolutely love cooking and baking when I am in my luteal phase. I spent my most recent luteal phase perfecting gluten-free bagels. It took me three times, but I have finally figured it out! Since it is Fall, I wanted to make these bagels with some of my favorite culinary herbs, those in an organic "pumpkin spiced" blend! Additionally, you could top your bagel with sesame, sunflower, or pumpkin seeds depending on which phase of your cycle you are in. I always give credit where credit is due, and this fluffy gluten-free bagel recipe was adapted from Sophisticated Gourmet 's recipe.

Enjoy these fluffy, chewy, delicious, and healthier bagels! To digest these better, and to support your overall gut health for optimal hormone health, try my organic herbal tummy bitters.

To prevent PMS in the luteal phase, try my organic Soothe tincture . Pair Soothe with Crampy for immediate period cramp and pain relief.

Ingredients

  • 2 teaspoons active dry yeast
  • 4 ½ teaspoons granulated monk fruit (a healthier sweetener)
  • 3/4 cups warm filtered water (you may need a bit more depending on climate)
  • 3 ½ cups 1:1 gluten-free flour
  • 1 ½ teaspoons sea salt
  • 1/2 cup pumpkin puree 
  • 2 teaspoons organic pumpkin spice blend (for that cozy flavor)
  • 1 organic, pasture-raised egg (for egg wash)

Directions

Step 1

Activate the Yeast: In a small bowl, mix the warm filtered water with active dry yeast and granulated monk fruit. Allow it to sit for about 5-10 minutes then whisk until it becomes frothy.

Step 2

Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sea salt, and organic pumpkin spice blend.

Step 3

Mix Wet Ingredients: Once the yeast mixture is ready, add the pumpkin puree to the bowl and stir well to combine.

Step 4

Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Depending on your local humidity, you may need to adjust the amount of water to achieve the right consistency.

Step 5

Knead the Dough: Lightly flour your work surface and knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Step 6

First Rise: Place the dough in a greased bowl (using olive or coconut oil), cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.

Step 7

Shape the Bagels: Preheat your oven to 425ºF (220ºC). Once the dough has risen, punch it down and divide it into equal portions. Shape each portion into a ball, then poke a hole in the center and stretch it to form bagels.

Step 8

Boil the Bagels: Bring a pot of filtered water to a boil. Add 1 tablespoon of honey (optional) and 1 tablespoon of baking soda per 16 oz of water. Boil each bagel for 2 minutes on each side. Transfer the boiled bagels to a wire rack to drain.

Step 9

Prepare for Baking: Place the bagels on a baking sheet lined with parchment paper. Brush them with a beaten egg wash made with the egg and more pumpkin spice.

Step 10

Bake: Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown. Allow them to cool on a wire rack before serving. Enjoy!