Pumpkin season is here! And that means we’re loving pumpkin everything (seriously, have you seen our tutorial?)! We’re making pumpkin pucks and pumpkin pudding and drinking our PCLs (Pumpkin Cider Lattes). But the one thing we were craving that we haven’t had in years is Pumpkin Bagels. Gah, years ago I anticipated the day I could walk into the bagel shop, see them all lined up in baskets and get my beloved orange holey bread slathered with honey walnut cream cheese.
So when I was lamenting the loss of this mouth watering memory with our good friend Jennifer Robins from Predominantly Paleo one afternoon and she was like, “Oh, I can totally play with that recipe for you!” You know, because she’s the goddess of all things LEGIT. And Paleo. And Bread. And Pancakes. And Bagels. Thank goodness she came to all of our rescue to solve this problem, once and for all!
If you’re thinking to yourself, BAGELS?! Ain’t no body got time for that! Then let me deliver to you the best news you’ll hear all
day week month. Jennifer is responsible for the best shortcut in paleo: LEGIT Mixes.
They take paleo bread from being impossible to being easy. We love both her Legit Bread Mix and her Legit Bagel Mix. And you’re in luck, because with this recipe she combines her absolute genius bagel mix with pumpkin puree and pumpkin spice for a a wonderful treat!
- 1 package Legit Bagel Mix
- 1 tablespoon maple syrup or honey
- ½ cup warm (100F) water
- 1 packet fast acting yeast
- ½ cup pureed pumpkin
- 2-3 teaspoons Primal Palate Pumpkin Pie Spice
- Optional: Up to 1 tablespoon Primal Palate Cinnamon Sugar Cookie
- Preheat your oven to 425 degrees Fahrenheit and bring around 6 cups of water to a boil.
- Now start blooming the yeast by stirring into the warm water and maple syrup; let it sit for around 5 minutes or until it becomes foamy.
- If your yeast does not activate, your water may be too cold or hot or your yeast may be dead. Toss it and start again.
- While your yeast blooms, open the Legit Bagel Mix and pour it into a mixing bowl. Add in the pumpkin puree and pumpkin pie spice and stir.
- Once the yeast blooms, add that to the mixing bowl and stir then kneed to combine.
- If your dough is a little dry you can add a bit more water or wet your hands to prevent cracking while you shape the bagels.
- After boiling the bagels (per the directions on the Legit Bagel packaging), you can sprinkle some cinnamon sugar cookie seasoning on the tops of the wet bagels before baking them.
- Bake as indicated, for 20-25 minutes or until golden brown and then allow them to cool for 30 minutes before slicing.
- Bagels are best served same or next day, sliced and toasted first.
These bagels are honestly just like the real thing. They’re chewy and soft like a bagel ought to be, they can be toasted and they’re great for pairing with cream cheese. You’ll love these bagels as much as we do!