A colleague of mine posted a link to Ambitious Kitchen’s Pumpkin Spiced Bagels recipe on Facebook the other day and I just had to try them. I am no bagel aficionado but I have attempted baking items out of the norm, like breads and piecrusts, in a course I took years ago. The process seemed pretty simple: knead, proof, boil, and bake. After a quick trip to the grocery and a skim through comments, I was ready to begin the process.
I ended up making one adjustment to the original recipe; I used ½ cup instead of 2/3 cup pumpkin because I read that the dough absorbed a lot more flour than stated on the original post. And, if you don’t like pumpkin (like my sis) you won’t notice the intense pumpkin flavor. I also found myself adding more than 2 Tbsp of flour during the kneading process (using my stand up mixer), so keep that in mind when following the original recipe.
#BeHealthy tip: I thought pairing this bagel with pecan butter would taste amazing. And with the addition of good fats from pecans (rather than cream cheese), you will get an added nutritional boost. A one-ounce serving of pecans contains a whopping 18g of unsaturated fat (of which 12g is monounsaturated). Monounsaturated fat has been linked to decrease LDL cholesterol thus decreasing heart disease risk. In addition to heart healthy fats, pecans also contain minerals, 64% of your daily value of manganese (used for brain function and carb and fat metabolism) and 17% of your daily value of copper (used for energy and muscle formation).
1 lb raw pecan halves
- Preheat oven to 300OF. Place pecan halves in one layer on a baking sheet and place in oven. Roast for 20 minutes, shaking pan at the 10-minute mark. Careful not to burn the pecans.
- Cool pecans for 10 minutes then place in food processor. Pulse a few times then grind for about 10 minutes. Make sure to scrape down sides of the bowl every few minutes. Pecan butter is ready when the mixture is smooth and creamy.
- Serve on pumpkin pancakes, toast, apple wedges or fruit.