Pumpkin Bagels

2/3 cup + 2 tablespoons water, divided

1 package active dry yeast

1/2 cup canned pumpkin

1/3 cup packed brown sugar

1 teaspoon salt

1-1/2 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

3 cups of whole-wheat flour

1 egg white

1 tablespoon cornmeal

Directions:

In a small bowl, mix 2/3 cup water and yeast and dissolve.  Pour into a large bowl and add pumpkin, brown sugar, salt, and spices (through cloves).  Mix together until blended.

Add flour (approximately 3 cups) and mix until a stiff dough forms.  Place dough on floured surface and knead for 6-8 minutes.  The dough will feel ‘gummy’ and should ‘spring back’ when pushed with your fingers.  When finished kneading, form dough into ball and place in a bowl sprayed with cooking spray.  Flip ball of dough so the top of the dough is covered with the spray.  Let rise for at least an hour.

Preheat oven to 400.

When dough is done rising, punch dough down and knead a few times.  Divide dough into 6 pieces.  Roll  each piece into a ball and then shape into a ring.

Fill a large Dutch oven approximately half full of water and bring to a boil.  Drop bagels into boiling water, two at a time, and boil for 45 seconds on each side.  Remove to a cookie sheet covered with a paper towel to drain.

Spray clean cookie sheet with cooking spray and dust with cornmeal.  Place bagels on cookie sheet. IN a small bowl, mix 2 tablespoons water with egg white and brush over top of bagels.

Bake for 15-20 minutes, or until bagels are crisp on the outside.

Yield: 6 bagels