Pumpkin Bagel 南瓜貝果

Maybe some of you have noticed that i very often making bread nowadays, rather than bake cakes . This is because we try to reduce sugar intake and also my daughter is now staying at the hostel of her campus, less family members at home to enjoy my bake. So i rather baked more breads, so we could enjoy from breakfast, lunch till dinner.

Sometime when i get bored with Asian meals for dinner, i simply cooked a pot of chicken stew to go with some bread. Like this case, we enjoyed these freshly made pumpkin bagels together with a pot of thyme chicken stew, yummy!

Now i prefer this simple way of shaping bagels. I have uploaded two music video on how to shape the bagel, you can check at my Instagram account (via sonianll )

This special boiling of bagel dough method, made bagel texture difference from normal bread

After boiled in water, ready to go into oven.

Pumpkin Bagel 南瓜貝果

For the dough

375g High protein flour (I use unbleached high protein flour)

125g mashed pumpkin (sifted)

1/2tsp + 1/4tsp instant yeast

1/2tsp salt

20g caster sugar

100g fresh milk

20g unsalted butter

For the syrup

1 litre water

3tbsp light brown sugar

Topping- pumpkin seeds

Method

1. Mix all dough ingredients except butter in a mixing bowl, combine and knead till smooth dough. Add in butter, continue to knead till dough is elastic and smooth. Set aside to rise to double about 30-60mins.
2. Punch down the dough to expel air, lightly knead, then divide into 8 portions (about 80g each) and shape to round, rest for 15mins.
3. Roll each piece of dough into a long sausage shape (about 9” long). Press and flatten one end, brush with water, then bring another end to join them together. Repeat with the remaining dough, and let the bagels rest on a baking tray that lined with parchment paper for 30 minutes.
4. Bring water and brown sugar to boil. Boil the bagel one by one, less than a min each side.
5. Remove the bagel with a slotted spoon and place them on the parchment-lined baking tray. Topped with pumpkin seeds if desired.
6. Bake at a pre-heated oven at 220C for about 15mins (I baked at 220C for 8mins then reduced to 190C (fan forced) for 7mins) or until golden brown.

Recipe by Sonia a.k.a Nasi Lemak Lover