September 23, 2011 - 3:37pm
pumkin bagels
I have some questions on yeast reactions with spices.
I'm wanting to make pumpkin bagels and I'm not sure how much pumpkin to use
and I'm unsure about the spices as well I learned the hard way that cinnamon reacts negatively with
yeast but I'm sure about others such as nutmeg, ginger, cloves.
could I use a combination of the 4 spices and how much.
Better yet does anyone have a pumpkin bagel recipe using these spices?
I'm a newbe to this site so bear with me!!
Thanks Marj
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Hi Marj
Seems like 1/2 cup canned pumpkin/pumpkin puree is about the going rate for 3 to 3.5c flour.
For spices, consider starting with 1/2 teaspoon of each (or whatever combo you prefer):
cinnamon
ground cloves
nutmeg
allspice
I don't have a recipe, but there are plenty of regular bagel recipes on this site to which you could add these ingredients, and plenty of recipes online.
Good luck!
Hi Marj,
The thing about pumpkin is that it has very little flavor on its own. Most of what we associate as the normal flavor of pumpkin comes with oriental spices such as you listed above. I would start off by introducing cinnamon at 1/2 teaspoon and maybe half that amount of nutmeg. Cloves are so harsh I wouldn't use them until you find out how the bagels taste. The pumpkin is mainly going to be a colorant but it will have a negative effect on dough quality and strength since it has no gluten and bagels need high gluten.
BTW, butternut squash and pumpkin can be interchanged and are frequently by the food industry.
Eric
was made with hubbard squash since they were cheaper to buy than pumpkins and mom said they would taste the same once all the stuff was added to the pulp! They did, and I never used pumpkin for years. My SIL complained that they were more fibrous but I never saw that, they are less moist so actually do better for pie filling.