Pumpkin Everything Bagels
If you're gluten-free, your post Thanksgiving Day brunch just got better thanks to these amazing bagels by Health and fitness expert and personal chef, Sherri Norige, of Shaped by Sherri. Even your non-gluten-free guests, won't know the difference.
1 cup pumpkin puree
½ cup arrowroot powder
¾ cup brown rice flour
¼ teaspoon sea salt
Olive oil or ghee
Everything Bagel seasonings
Bring a large pot of salted water to a rolling boil and preheat oven to 350*F. Combine all the dry ingredients. Add the pumpkin to the dry ingredients and stir together until a dough forms (it will no longer be sticky). Score the dough with your hand down the center to cut the dough into 2 pieces. Roll each half into a long strip and pinch the ends together to make 2 complete circles. (From there I molded the dough a little with my hands to make the nice bagel shape we all expect).
Place one of the bagels onto a metal spider and lower into the boiling water. Let the bagel boil for 5 minutes while resting on the metal spider (so it doesn't stick to the bottom of the pan). Flip the bagel over and boil for another 5 minutes (again on top of the spider). Remove from water and let cool while you do the second bagel.
Once both bagels are cooked, oil a baking sheet or dish and brush both sides of the bagels with either olive oil or ghee. Then top the bagels with the everything bagel seasonings on both sides.
Take your now seasoned bagels and place them on the baking sheet. Bake for 5 minutes. Flip and bake another 5 minutes. Enjoy warm or save for later.