2/3 cup plus 2 Tb water (70 to 80 degrees), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
3 cup bread flour
1 pkg (1/4 oz) active dry yeast...or 2 1/2 tsp
1 egg white
1 Tb cornmeal
In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast, in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 Tb of water or flour if needed).
When cycle is compelted, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1 inch hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
Fill a Dutch oven 2/3 full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds on other side. Remove with slotted spoon; drain on paper towels.
Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees fro 15 to 20 minutes or until golden brown. Remove to wire racks to cool.
I made 6 large bagels and 4 mini ones out of this batch. Not sure why they wrinkled up so much when I dropped them in the water but the texture came out nice. It's chewy and not real crunchy, which I like.
I tried these with honey and plain cream cheese. I like the cream cheese way better but it wasn't bad with honey either. This will definitely be my breakfast in the morning!