Mini Pumpkin Everything Bagels

Pumpkin goes well with just about everything, and to prove it I made these mini pumpkin bagels topping with everything bagel seasoning!

Tomorrow is the big day! Or at least, the big day for the big furniture move because there is still so much left to pack that there’s no way it’s all getting done in one day. Thankfully, we have until the end of January to vacate the current place so I won’t have to feel so annoyed about paying double rent since it’s effectively a storage unit. That procrastination paid off! Meanwhile, the painting it not yet completed but when it is I plan on posting before and after photos so that you can fully appreciate why I needed to spend $200 in paint to change every single room. For once I am actually removing color and painting some rooms white instead of my usual urge to do the opposite!

While I am very excited to be moving to a better location in town, much closer to work, I will be sad to leave the current place for a few reasons: the gallery stairwell complete with bookshelves stuffed with my cookbook obsession, the accent wall entryway, the garage, and my walk-in closet. Be still my heart the walk in closet! I was standing in it last night, staring at my wardrobe collection, pondering how on earth I am going to fit it all into two tiny regular closets. If I cannot purge enough of it, I may need to invest in some apparatus for the basement. That dilemma aside however, and the things I will miss are not all that important. I hope to figure out a way to incorporate a similar accent wall in the new place despite not having a designated entryway, will be able to create a mini gallery wall in the upstairs hallway, and the basement and outdoor storage make up for the lack of a garage.

For these mini bagels, pumpkin in the dough means they are seasonal and the everything topping symbolizes the “everything must go” mentality that I get when packing for a move – especially when it comes to my kitchen pantry. I wish I had the motivation to cook exclusively from the food stocks I already have on a regular basis and not just when I don’t want to pack it. But back to these bagels. I actually made these per the request of a coworker for lab meeting last week. She was about-to-burst-preggo and had been craving homemade bagels since I made the pretzel bagels for another lab meeting months ago (along with the spinach artichoke cheese ball which she also requested). Getting in between a pregnant woman and her cravings was not something I was keen to do! I had some freshly made pumpkin puree that was begging to be used and figured, “why the heck not?” and topped them with everything seasoning. And guess what? She had her baby girl yesterday!

One year ago: Pumpkin Pecan Waffles

Two years ago: Dark Chocolate Chunk Eggnog Cookies

Three years ago: Creamy Ricotta Spinach & Shells

Five years ago: Iced & Spiced Applesauce Cookies

MINI PUMPKIN EVERYTHING BAGELS

Makes 16 small bagels

Ingredients:

BAGELS

4 cups all-purpose flour

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1 cup warm water

2-1/4 tsp active dry yeast

2 Tbsp brown sugar, divided

1/2 cup canned or homemade pumpkin puree

TOPPING

1 Tbsp sesame seeds

1 Tbsp dried minced onion

2 tsp black sesame seeds (or toasted regular)

2 tsp poppy seeds

1 tsp coarse sea salt

1/2 tsp onion powder

1/4 tsp garlic powder

Directions:

1. For the bagels, in a large bowl, whisk together flour, salt, ginger, cinnamon, nutmeg and cloves. Set aside.
2. In the bowl of a stand mixer, combine water, yeast and 1 and 1/2 tablespoons of brown sugar. Whisk together slightly and allow to sit for 3-5 minutes or until slightly foamy.
3. Add the pumpkin puree and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. You want to mix it until the dough is no longer sticky. After 5 minutes, if the dough is sticky, you can incorporate another 1-2 tablespoons of flour.
4. Form the dough into a ball and place in a lightly greased large bowl. Cover and allow the dough to double in size, about 1 hour.
5. Remove the dough and punch it down. Divide into equal pieces. A digital scale is very helpful, but if you don’t have one just eye out 8 even pieces of dough. Press your finger through the middle of the ball, and form into a bagel shape. They will rise some more, so if you want a hole, make it bigger than the size of a quarter. Repeat with the the rest of the dough. Place on a lightly greased surface and let rest until risen but not doubled, 20 to 30 minutes (or place in fridge overnight).
6. Meanwhile, prepare the topping by mixing all ingredients in a small bowl.
7. Preheat the oven to 400 degrees and bring 12 cups of water to a boil with the remaining 1/2 tablespoon of sugar. Line a baking sheet with parchment paper and set aside.
8. In batches, boil the bagels for around 20 to 30 seconds per side. Remove from water, place on prepared baking pan, and immediately sprinkle with topping. Bake for 30 to 35 minutes or until golden. Allow to cool before serving.

Source: Adapted from my Pumpkin Bagels.