Cider-Pumpkin Bagels

Cider-Pumpkin Bagels

1 1/2 tsp yeast

1 1/4 c apple cider

1/4 c butter (melted)

1/4 c pumpkin (canned)

2 tbsp white sugar

1 tsp salt

1 egg yolk

1 1/2 c whole wheat flour

2+ c white flour

oven 400

Heat apple cider in the microwave.  Use a thermometer to make sure temperature is between 100 and 110 degrees before adding yeast.  Combine cider, yeast, and sugar in a stand mixer.  Melt the butter and add it to the mixer along with the egg yolk, pumpkin, and salt.  Combine, then add whole wheat flour.  Mix well, add white flour until dough is no longer sticky.  

(I think I initially used about 2 1/2 c white flour, but after rising the dough was still extremely sticky, and I ended up adding another 1/2 - 1 c.  

Let dough rise for 1 hr, then divide into 8 pieces and shape into bagels.  Drop each bagel into boiling water until it floats, then bake for 20-25 minutes.  I checked these ones after 12, un-stuck them from the pan, then baked them for 8 more minutes. 

I'll be the first to admit that I'm not sure I can identify the taste of either pumpkin or cider in these bagels...but I don't actually have the best sense of taste, so I'll have to wait for Coby to come home and taste them to find out exactly how flavor-full they are.  They do taste good though!  Breakfast this week is going to be great!