sourdough pumpkin bagels

These bagels are absolutely delicious! I have tweaked this recipe so many times [no but really.. I have made them a dozen times at this point] and am excited to share it with you now! well let's not make this a long life story and just get to the recipe!

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Ingredients:

125 grams sourdough starter bubbly and active (1 cup)

215 grams pumpkin puree (3/4 cup)

110 grams filtered water (1/2 cup)

42 grams honey (2TBS) *i also use/substitute coconut sugar so my baby can have them*

550 grams organic bread flour (3 1/2 cups) *may also use all purpose flour

1 TBS pumpkin spice

1 TSP nutmeg spice

2 TSP salt

1 TBS vanilla bean paste

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Instructions:

1. Add sourdough starter, water, pumpkin puree and your sugar of choice in the mixer. Mix until fully combined.
2. Add bread flour and remaining ingredients. Use your kneading attachment on your mixer to knead your dough for up to 5 minutes or hand knead until fully combined. Dough may seem a little sticky but that's okay! 
3. Place your dough in ball in a bowl over night.
4. When you are ready in the morning boil a pot of water with baking soda in it. [maybe 1/4 cup]
5. Shape your dough into balls and poke your finger through the middle. Stretch out your dough so when baking the shape stays. I have found this recipe makes 8 bagels perfectly so aim for 8!
6. Let your bagels sit for up to 15 minutes.
7. Place dough into boiling water and boil each side for 1 minute. Dont let the bagels sit on the bottom of the pan. You may need to use a strainer handle or large spoon to help them stay afloat.
8. Place on cooking sheet
9. Bake in oven at 425 for 18 minutes or until golden brown on top!
10. Let cool and then cook and enjoy!