Low Carb Pumpkin Bagels Recipe 455

Steps:

• Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.
• Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.
• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.
• Bake in the preheated oven until cooked through, 25 to 30 minutes.

Steps:

• Preheat oven to 350 F, and grease or oil generously a bagel or donut pan. In large mixing bowl combine: sifted coconut flour, golden flax meal, pumpkin pie spice, cinnamon, and sea salt. Mix together well. Set aside. In a separate mixing bowl combine: eggs, pumpkin puree, milk of choice, vanilla extract, sweetener of choice, and melted butter or coconut oil. Mix baking soda and apple cider vinegar together in pinch bowl. Add baking soda- apple cider vinegar mixture to egg mixture and stir together. Add egg mixture to coconut flour mixture. Stir thoroughly until batter in smooth Spoon Batter into pan forms and spread around with the back of a spoon or a spatula. Wipe the center, hole part of the form clean with a damp paper towel. Bake for 23 to 25 minutes, or until the tops are browned and firm. Remove from oven, and cool completely before removing from pan. Using a butter knife in-between bagel and pan edges then slide around to loosen and lift out. Can be served whole, or turned up on its side and sliced in half, being careful not to apply too much pressure.*For a firmer texture, refrigerate overnight, then slice in half.* Can be pan toasted on each side (in a fry pan with a little butter or coconut oil & flipped over to brown both sides) or toast in a toaster oven.* Do not use a regular, pop-up toaster as it is a little delicate for that.* Serve with butter or cream cheese for low carb and primal, or serve with honey or coconut butter for paleo. Enjoy :) Notes NUTRITIONAL DATA FOR LOW CARB VERSION: Serving size: 1 bagel, Cal: 82, Carbs: 5.4 g / Net Carbs: 2.6 g, Fiber: 2.8 g Fat: 5 g, Protein: 3 g, Sugar: 1 g NUTRITIONAL DATA FOR PALEO VERSION: Serving size: 1 bagel, Cal:94, Carbs: 9 g / Net Carbs: 6.2 g, Fiber: 2.8 g, Fat: 5 g, Protein: 3 g, Sugar: 4 g