This recipe for pumpkin and coffee bagels comes from the The Devilled Egg Online cookery school featuring Steenbergs Organic Pumpkin Pie Spice Mix. Time to get baking.
Pumpkin and coffee bagel Recipe
This recipe for pumpkin and coffee bagels comes from the The Devilled Egg Online cookery school featuring Steenbergs Organic Pumpkin...
Ingredients
| 100g | cooked pumpkin flesh |
| 1 tablespoon | whole fennel seeds |
| 1 tablespoon | whole cumin seeds |
| 1/2 tablespoon | Steenbergs organic pumpkin spice mix |
| 1/2 tablespoon | instant coffee |
| 300ml | water |
| 1 tablespoon | rapeseed oil |
| 1 teaspoon | black treacle |
| 250g | white spelt flour |
| 300g | rye flour |
Method
- Combine all the ingredients and bring together with a spoon
- Knead on a floured surface for 5-10 minutes
- The mixture will be sticky, so be patient
- Leave to rise in a cool place over night
- Preheat the oven to 220C
- Bring a large pot of water to boil and add a tablespoon of sugar
- Shape the dough into bagels
- Simmer the bagels (3-4 at a time) for 2 minutes, turning half way through
- Lift them out with a slotted spoon and place on a baking tray lined with baking parchment
- Sprinkle with sesame, pumpkin, sunflower or chia seeds
- Then bake for 25 minutes
- Leave to cool and serve
- They work amazingly well with goats curd, honey and chopped nuts
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