Pumpkin Bagels

1 hour
6 bagels

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

  1. Preheat oven to 200 degrees. Line a baking sheet with parchment paper and set aside
  2. 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.
  3. Let the dough rest in the bowl for 20-25 minutes.
  4. On a clean kitchen counter, flour the surface and knead the dough to form a ball and cut into 6 even pieces.
  5. 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.
  6. In a small bowl, whisk egg and water. Brush the tops of the bagel with the egg wash.
  7. Bake for about 20 minutes or until golden brown.