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Easy Vegan Pumpkin Spice Bagels
“Our popular two-ingredient dough bagels are easy to make vegan with a simple swap. Here, we use pureed pumpkin (instead of Greek yogurt) combined with self-rising flour to make a dairy-free version of the easiest bagels ever. A little pumpkin pie spice takes them to next-level deliciousness. Want to go even further? Add a tablespoon of pure maple syrup to the dough. Then spread on some nut butter or vegan cream cheese and breakfast is served!”
1¼ cups self-rising flour, preferably whole-wheat or gluten-free (see Tip)
1 cup pumpkin puree
½ teaspoon pumpkin pie spice, plus more for garnish
1 teaspoon melted coconut oil
1Preheat oven to 375°F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.
2Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add pumpkin and pumpkin pie spice and mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
3Shape the dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and ¾ inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Brush the bagels with oil and sprinkle with additional pumpkin pie spice, if desired.
4Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.
Tips: To make whole-wheat self-rising flour, whisk ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt in a large bowl. To make gluten-free self-rising flour, whisk 1¼ cups gluten-free all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt in a large bowl.
No stand mixer? To make dough by hand: Place self-rising flour in a large bowl. Add pumpkin and pumpkin pie spice and stir with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months.