Pumpkin Spice Bagel Bites

Monday, October 05, 2015 Alanna Figueira 1 Comments



Fall is here in every way!  It's my absolute favorite season and I'm totally on that pumpkin everything train.  These bagel bites are chewy and not too sweet.  I like them toasted with butter but my kids munch on them whole.  They're great the next day toasted, just keep them in a sealed container.

Try not to be intimidated by the length of the recipe, it's pretty simple to throw together. Have your parchment lined baking sheet, egg wash and coconut sugar topping prepared next to the boiling pot so that you're not scrambling last minute when the water is boiling.  I set up a service line of rolled balls, boiling pot, baking sheet, egg wash, coconut sugar/cinnamon.   They WILL crack and that is perfectly ok because they will still taste delicious, so don't feel like you've ruined them when they come out with cracks in them.  You can cut an X on the top to prevent some, but some cracks don't bother me especially after they're covered in cinnamon sugar you can barely tell!  

Ingredients: 

Dry:

2/3 cup tapioca flour 
1/3 cup + 2 tbsp almond flour
1/4 cup coconut flour
2 tbsp coconut sugar
1 tbsp pumpkin pie spice 
1 tsp salt

Wet:

1 large egg
1 tbsp pumpkin purée (or any squash, sweet potato or oil)
1 tbsp avocado oil (or olive)
1 tsp vanilla extract

Yeast mix:

1 packet active dry yeast, or 2 1/4 tsp active dry yeast
2 tbsp coconut sugar 
1/4 cup warm water (105-110F)

For boiling pot:

1 1/2 quarts water
2 tbsp coconut sugar
1 tsp salt

Egg wash:

1 egg, lightly beaten
1 tbsp water 

Topping:

2 tbsp coconut sugar
1/2 tsp ground cinnamon 

Directions:


Prepare yeast mix.  In a small bowl, add 
warm water and coconut sugar. Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad. 

Mix dry ingredients in large mixing bowl to combine. 

Lightly whisk egg and pumpkin purée together in a medium mixing bowl. 

Add egg mixture and activated yeast to the dry ingredients. 

Mix to form a dough ball.  Transfer ball to oiled bowl.  Cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour.  Dough will not double, but will rise some.

Once dough has risen, preheat oven to 425F and line a baking sheet with parchment paper.

Prepare boiling pot by combing all ingredients and bringing to boil over med-high heat.

Prepare egg wash and topping and set bowls near boiling pot, ready to be used.  In a small bowl whisk egg and water together.  In another small bowl, combine coconut sugar and cinnamon. 

Dust a work surface with arrowroot or tapioca flour. Roll 10-12 balls, approximately 2 tbsp of dough each.  

Place balls, 3-4 at a time, in boiling water.  Allow to rise to the top of the water then let boil for 20-30 seconds.

Remove each ball with a slotted spoon and place balls on parchment lined baking sheet.  

Using a pastry brush, brush egg wash over the top of each ball.  Coat each ball with coconut sugar and cinnamon mixture.

Bake uncovered in the preheated oven for 15-20 mins, until dough is firm and slightly golden.

Remove and allow to cool 10-15 mins before eating. I like to toast them and serve with butter. 



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1 comment :

  1. woah now these sound so good! i love pumpkin bagels!

    ReplyDelete