Pumpkin Bagels

In a medium bowl, combine pumpkin purée, soymilk, and butter. In a large bowl, combine flour, gluten, Sucanat, salt, yeast, and optional cinnamon. Stir wet...See more » In a medium bowl, combine pumpkin purée, soymilk, and butter. In a large bowl, combine flour, gluten, Sucanat, salt, yeast, and optional cinnamon. Stir wet ingredients into dry. Please note: if you choose to throw in add-ins, knead the dough by itself for 4 minutes, add your choice of add-in, and knead for 4 to 6 more minutes. Transfer to a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if the dough is too wet. Shape into a ball. Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes. Punch down dough. Divide it into 4 equal portions, shape into balls. Let rest 10 minutes. Cut each piece into two, roll into a ball. Flatten with your palm, insert your thumb in the center, and twirl dough around it until the hole reaches about 1 1/2 inches (3.8 cm) in size. Let bagels rest for 5 minutes. In the meantime, bring water to a boil in a large saucepan. Preheat oven to 400°F (200°C, or gas mark 6). Prepare a couple of large baking sheets with parchment paper, a silicone baking mat, such a Silpat, or grease them with a little oil. Once the bagels have rested, place 2 bagels at a time in the saucepan, and let boil for 1 minute in all, flipping them over after 30 seconds: try to avoid having them get too close to one another. They should sink, and rise after a few seconds. Don’t worry if they don’t sink, it’ll work out just fine. Scoop out bagels with a slotted spoon. Place on prepared baking sheet. Repeat until all bagels have been boiled. Bake for about 20 minutes, one sheet at a time, until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.See less »