let's make

let's make pumpkin cinnamon swirl sourdough bagels. if you have sourdough bagels yet, it is so worth it by adding active sourdough starter, pumpkin puree, warm water, honey, pumpkin pie seasoning, and bread flour and mixing everything together until you get a pretty smooth dough. I usually let it mix for about 5 to 6 minutes. put it in a bowl, no stretch and folds, counter to bulk ferment for about 5 to 6 hours. and then I section out each piece of dough into about 130 grams. brown sugar and cinnamon for the filling of these bagels. I spread it into a on the inside. I pat that down and roll it into a log. you wanna as tightly once you're done, make sure you pin each end together any of the filling to leak out. to add less filling to the left side so I can flatten it and then connect the bagel. and once you're done, I never shape my bagels like this, I really liked it. cover those tightly the fridge overnight. and in the morning, and let them sit at room temperature while I get the once the water is boiling, and boil these bagels about 30 seconds each side. I put them on a wire rack directly after the water on the baking sheet. bake my bagels about 15 minutes at 425. bagels turned out so good and they were insanely soft. them was perfect and the swirl on these turned out exactly how I imagined. If you have sourdough starter laying around and looking to make bagels, I definitely recommend. In my opinion, pumpkin just adds such a good flavor.