½cupBob’s Red Mill Old Fashioned Rolled Oatschopped
Spiced Cream Cheese
8ouncescream cheeseroom temperature
In the bowl of a stand mixer, whisk together 3 1⁄2 cups flour, salt, 1 teaspoon of cinnamon, yeast, ginger, nutmeg, and cloves by hand. Add pumpkin, 2⁄3 cup hot water, and 1 tablespoon honey; using the paddle attachment, beat at low speed until a shaggy dough forms, about 30 seconds.
Switch to the dough hook attachment. Beat at low speed until dough is smooth and slightly tacky and pulls away from sides and bottom of bowl, about 14 minutes, stopping halfway through mixing to scrape sides of bowl and turn dough over in bowl; add up to an additional 1⁄3 cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth ball.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
Place a large piece of parchment paper on a work surface in a warm, draft-free place (75°F/24°C), and dust with flour. Mix together 1 tablespoon of ground cinnamon with 2 tablespoons of granulated sugar.
Divide dough into 8 portions (about 105 grams each). Roll each portion in the cinnamon sugar. Shape each portion into a smooth ball. Place 1 ball in your hand. Using the thumb of your other hand, poke a hole in center of ball; stretch hole to about 3 inches. (Once the dough contracts, the hole should be about 1 to 11⁄2 inches.) Place on prepared parchment. Repeat with remaining dough. Cover and let rise until puffed, 15 to 30 minutes.
Make the Oat topping by pulsing the pecans until they are finely ground. Stir them together with the remaining ingredients for the topping in a plate or shallow bowl.
Preheat oven to 400°F (200°C). Line a baking sheet with a nonstick baking mat. (Alternatively, lightly spray a baking sheet with cooking spray.)
In a large stockpot, pour water to a depth of 21⁄2 inches. Stir in remaining 1⁄2 cup honey, and heat over medium-low heat just until bubbles form around edges of pot. (Do not boil.)
Working in batches, carefully drop bagels, bottom side down, into honey water. Cook for 10 seconds per side. Remove bagels from honey water, letting excess water drip off, and place, top side up, on a large piece of parchment paper. Place 1 bagel, top side down, in Oat Cinnamon Sugar Topping, and swirl bowl to help coat top of bagel. Lift out, and place, bottom side down, on prepared pan. Repeat with remaining bagels.
Bake until lightly golden brown and an instant-read thermometer inserted near center registers 205°F (96°C), 12 to 15 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on wire racks. Serve toasted and warm or at room temperature with Spiced Cream Cheese which you make by whisking all the ingredients for the cream cheese together until smooth
Water for the yeast should be about the temperature of a hot bath, it should not be scalding. Lean toward warm over being too hot.
Check if your yeast is good by adding a pinch to a few tablespoons of water and a pinch of sugar. Foam should form on top. If foam does not form, buy new yeast.
Honey adds a nice brown color to the outside of the bagels, and it adds more depth to the flavor. You can substitute it with brown sugar, if needed.