Kabocha Squash Bagels

1. 1

   Quarter the kabocha, place in a heat-resistant bowl, loosely cover with cling film and microwave for 5 minutes.

2. 2

   Peel the skin and mash.

3. 3

   Put all of the ingredients for the dough into the bread maker and start the dough course.

4. 4

   This should take approx.

5. 5

   15 minutes.

6. 6

   Take out the dough and separate into 5 portions (each should weigh around 110 g) and shape into balls.

7. 7

   Cover with damp kitchen paper and let rest for 10 minutes.

8. 8

   Shape into rings and proof for approximately 20 minutes.

9. 9

   Whilst proofing, prepare the kettling water.

10. 10

    Add all of the kettling ingredients to a frying pan and boil.

11. 11

    Once the dough has proved, preheat the oven to 210C.

12. 12

    Put the dough into the frying pan from Step 4 and boil each side of the bagels for approx.

13. 13

    30 seconds.

14. 14

    Once boiled, transfer to a plate lined with kitchen paper and gently pat them down.

15. 15

    Place the bagels on baking tray lined with parchment paper and bake at 200C for 20 minutes to finish!

* Per serving · 4 servings · Values may vary.

No additional tips available.