Cooling temperatures call for fall favorites like hearty soups and yummy baked goods.
These recipes from Jmore recipe guru Elite Jakob are just right for cozying up at home.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Two-Ingredient Pumpkin Bagels
Ingredients
For dough:
- 1 can pure pumpkin
- 3 cups self-rising flour
For egg wash:
- 1 egg
- 1 Tablespoon water
Optional:
- Dried cranberries for stuffing
- Toppings (sesame, everything bagel seasoning, cinnamon, poppy seeds, etc.)
Instructions
- Combine the two ingredients in a large mixing bowl and work the dough first with a wooden spoon and when it gets harder to mix, use your hands.
- Depending on the pumpkin purée you are using, you might need to add a little bit more flour. Add one tablespoon at a time. The dough should be soft, not hard.
- Let it rest for an hour on the counter.
- Transfer to a floured counter and divide it to 8 equal portions.
- Shape each portion either as a mini bagel or as a round bun or any other shape you like. For a mini bagel, shape as a small ball, poke a hole in the middle with your thumb, smooth the opening and make it even on all sides.
- Optional: Stuff some of the buns with dried cranberries.
- Brush each bun/bagel with an egg wash and sprinkle with any topping you like; sesame, everything bagel seasoning, cinnamon, poppy seeds, etc.
- Place on a cookie sheet lined with parchment paper and bake at 425° for 12 minutes.
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