Pumpkin Bagels

42 faves
More from this source
Have Cake Will Travel

Comments

Add a comment

Ingredients

3/4 cup (183 g) pumpkin purée

2/3 cups (160 ml) plain soymilk, heated to 100°F (38°C)

1 tablespoon (14 g) nondairy butter

3 cups (360 g) white whole-wheat flour

1 tablespoon (9 g) vital wheat gluten

2 tablespoons (24 g) Sucanat

1 1/2 teaspoons fine sea salt

1 3/4 teaspoons bread machine yeast

1 teaspoon ground cinnamon, optional

1/4 cup (40 g) raisins, or 1/4 cup (44 g) nondairy semisweet chocolate chips, or 1/4 cup (27 g) chopped pecans, optional

1/2 teaspoon canola oil, to coat bowl

You might also like

Fresh Tomato And Arugula Bagel Pizzas
Joy The Baker
Homemade Bagels
Kitchenist
Kale Bagels
Have Cake Will Travel
Bacon Cheddar Bagel Panini
Framed Cooks
Beefburger Bagel With Crispy Fried Onions And A...
Food Republic
Pesto Bagels
Have Cake Will Travel
Bagels With Salmon And Sprouts Recipe
Food Republic
Peanut Butter Bagels
Have Cake Will Travel
Cinnamon And Raisin Breakfast Bagels
Donal Skehan
Peter Reinhart’s Bagels
smitten kitchen