Ingredients
240g FAGE Total yoghurt
225 grams pumpkin puree
300 grams all-purpose baking flour
4 tbsp baking powder
2 tbsp maple syrup
1 tsp pumpkin pie spice
½ tsp vanilla extract
1 tsp salt
1 large egg
1 tbsp water
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Steps
- Preheat oven to 200 degrees. Line a baking sheet with parchment paper and set aside
- In a large bowl, mix yogurt and pumpkin puree until smooth with a spatula. Add flour, baking powder, maple syrup, pumpkin spice, vanilla extract, and salt until a dough forms.
- Let the dough rest in the bowl for 20-25 minutes.
- On a clean kitchen counter, flour the surface and knead the dough to form a ball and cut into 6 even pieces.
- Roll each ball out to a rope about 2-3cm thick and 16cm long. Form a circle with the rope dough and pinch the ends together. Widen the center to about 3-4cm.
- In a small bowl, whisk egg and water. Brush the tops of the bagel with the egg wash.
- Bake for about 20 minutes or until golden brown.
