Pumpkin Bagel

Submitted by chi on March 29, 2009 - 4:49pm

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...

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bagel

Submitted by Kingpin008 on March 30, 2009 - 1:21pm.

Looks great! About how much

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

Submitted by chi on March 30, 2009 - 9:19pm.

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!