The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpkin Bagel

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chi's picture
chi

Pumpkin Bagel

 


Pumpkin Bagel


Adding pumpkin makes the texture very tender and moist, still chewy though.  You don't taste pumpkin really, taste just sweetness of it.  


I like to use a Japanese pumpkin which is sold as "Kabocha Pumpkin" at a store.   Cut in half, toast lightly, put salted butter and bite!  Mmm...




 

Comments

Kingpin008's picture
Kingpin008

Looks great! About how much pumpkin do you use, and does it require any other alterations of the recipe you use?

chi's picture
chi

Hi Kngpinoo8.  Thanks for the comment.  I think I used All purpose flour: 300g, Pumpkin puree:150g, Water: 1/3 cup, Dry yeast: 1tsp, Salt: 1tsp, Honey: 1tbs for this one. Amount of water depends on how watery your pumpkin is.   You should start with 1/4 cup of water and add little by little if the dough is still dry.  You can change the amount of pumpkin puree and water freely and make your favorite recipe!


 

Mini Oven's picture
Mini Oven

Everyone is getting into veggie bread!  I love it!


Mini

chi's picture
chi

Thank you!  I like to make this bagel because of the pretty color.