Quick batch bagels - Pumpkin & rosemary
This simple 4 step recipe uses no yeast, kneading or rising to create a quick batch of seasonal pumpkin bagels. Just the right amount of pumpkin flavour with a hint of rosemary.
Equipment
- Mixing bowl
- spoon
- Baking tray
- Baking paper
Ingredients
- 190 grams self raising flour
- 1 large egg
- 160 grams pumpkin puree
- 1 tbsp dried rosemary (extra to garnish)
- splash of milk
- pumpkin seeds to garnish (optional)
Instructions
- Place all ingredients into mixing bowl and combine
- Roll mixture into 6 balls and form rings by pushing thumb through centre and smoothing rings evenly
- Place bagels onto a lined baking tray and sprinkle with herbs and pumpkin seeds
- Bake at 190c/375f for 10-15 mins