Ingredients
Instructions
- In a small bowl combine raisins with enough water to cover them. Allow these to sit for 15 minutes before draining remaining liquid.
- Combine warm water, 2 tablespoon maple syrup, and dry active yeast. Mix to combine.
- Add in pumpkin puree, flour and salt. Knead the dough until the dough starts to come together and form a smooth ball.
- Cover and let rise for 8-10 hours at room temperature (around 70 degrees).
- Line a baking sheet with parchment paper.
- Divide the dough into 6-8 equal pieces. Shape each portion into a round ball with your hands. Take your thyme and make a hole in the center of each ball and gently spread the hole out to form a bagel shape. Place on your prepared baking sheets. Cover the pans with cling wrap or a dish towel and place in a warm place to rise for an hour.
- Preheat the oven to 425 and bring a pot of water to a boil.
- Add 2 tablespoon maple syrup to boiling water. Use a spatula to gently drop the bagels into the boiling water one at a time.
- Boil for about 1 minute before flipping over to the other side and boiling for another minute.
- After they have boiled, place them on the prepared baking sheet.
- Bake the bagels for 15 to 20 minutes, rotating the pans halfway through.
- Allow the bagels to cool before slicing and serving with your desired spreads!
