Kabocha Squash Bagels

Kabocha Squash Bagels

Bagels with the subtle sweetness of kabocha squash.

Ingredients: 5 bagels

For the batter:
Strong (bread) flour
300 g
Kabocha squash (peeled and steamed)
100 g
10 g
1 teaspoon
Lukewarm water
130 ml
Instant dry yeast
1 teaspoon
to taste
1000 ml
Sugar or honey
1 tablespoon


1. Quarter the kabocha, place in a heat-resistant bowl, loosely cover with cling film and microwave for 5 minutes. Peel the skin and mash.
2. Put all of the ingredients for the dough into the bread maker and start the dough course. This should take approx. 15 minutes.
3. Take out the dough and separate into 5 portions (each should weigh around 110 g) and shape into balls. Cover with damp kitchen paper and let rest for 10 minutes.
4. Shape into rings and proof for approximately 20 minutes. Whilst proofing, prepare the kettling water. Add all of the kettling ingredients to a frying pan and boil.
5. Once the dough has proved, preheat the oven to 210°C. Put the dough into the frying pan from Step 4 and boil each side of the bagels for approx. 30 seconds.
6. Once boiled, transfer to a plate lined with kitchen paper and gently pat them down.
7. Place the bagels on baking tray lined with parchment paper and bake at 200°C for 20 minutes to finish!

Story Behind this Recipe

I wanted to try using kabocha squash to make bagles.