Spiced Butternut Squash Hungarian Bagels with Black Garlic Glaze

What Makes This Special

These Hungarian-inspired bagels are a true weekend project: naturally orange from butternut squash, deeply spiced for warmth, and finished with a dramatic black garlic glaze that’s perfect for Halloween. The advanced tempering technique infuses the oil with autumnal spices and ensures maximum flavor, while the black garlic glaze delivers both a rustic look and an umami-rich finish. A showpiece for your spooky table!

Ingredients

The recipe balances rustic Hungarian bread traditions with autumnal and Halloween flair. Butternut squash puree lends moisture, color, and a hint of sweetness, while a freshly ground spice blend embodies the season. Black garlic’s sweet, earthy notes make the glaze both festive and flavorful.

For the Bagel Dough

• Bread and whole wheat flour: Structure and earthy depth.
• Butternut squash puree: Adds moisture, autumn color, and subtle sweetness.
• Yeast & sugar: For rise and gentle sweetness.
• Spice blend: Cinnamon, ginger, nutmeg, allspice, and pepper for warmth.
• Egg & olive oil: Enrichment and softness.
• Salt: Rounds out flavors.

For the Black Garlic Glaze

• Black garlic: Sweet, umami, and dramatic in color.
• Maple syrup & butter: Shine and richness.

Instructions

Step 1: Prepare the Butternut Squash Puree (30 minutes)

Peel and cube 250 g of butternut squash. Roast on a parchment-lined tray at 200°C for 25 minutes, or until soft and caramelized. Puree with a fork or in a processor; measure out 180 g. Let cool to room temperature.

Why: Roasting concentrates flavor and ensures a dry, non-watery puree for the dough’s structure.

Step 2: Create the Spiced Oil (Tempering Technique) (10 minutes)

In a small saucepan, heat the olive oil over medium heat until shimmering. Add the cinnamon, ginger, nutmeg, allspice, and black pepper. Stir constantly for 90 seconds—do not let the spices burn! Remove from heat and cool.

What is Tempering? Tempering (or “blooming”) spices in hot fat releases and intensifies their flavor, infusing the oil and, ultimately, the dough. This ancient technique is widely used in both Hungarian and Central European baking for maximum aroma.

Tips for Mastering Tempering:

• Use moderate heat; if the spices smoke, it’s too hot.
• Stir often and remove from heat at first sign of darkening.
• Pour into a cool bowl to stop cooking.

Step 3: Make the Dough (15 minutes)

In the stand mixer bowl, combine both flours, sugar, and salt. Add roasted butternut puree, spiced oil (with all the infused spices), lukewarm water, and egg. Sprinkle yeast on top. Mix on low until a shaggy dough forms. Knead on medium (dough hook) for 10 minutes, until smooth and elastic. Dough should be soft but not sticky; add 1-2 tbsp flour if needed.

Why: Adequate kneading develops gluten for a chewy interior—a classic bagel trait.

Step 4: First Rise (Bulk Fermentation) (45 minutes)

Lightly oil the bowl, cover, and let dough rise in a warm spot until doubled (about 45 minutes).

Tip: For even warmth, place your bowl in an OFF oven with the light on.

Step 5: Shape the Bagels (25 minutes)

Turn dough onto a lightly floured counter. Divide into 12 equal pieces (~75 g each). Shape each into a tight ball, then poke a hole through the center with your finger, gently stretching and spinning to form a ring (hole should be 3-4 cm wide).

Why: Classic Hungarian bagels (kifli or perec) have generous holes and rustic shapes.

Step 6: Second Rise (20 minutes)

Place shaped bagels on parchment-lined trays. Cover loosely with lightly oiled plastic wrap; let rest for 20 minutes.

Step 7: Prepare the Boiling Solution (5 minutes)

Preheat oven to 220°C. In a large pot, bring 2 L water to a boil. Stir in barley malt syrup (or honey).

Step 8: Boil the Bagels (10 minutes)

Working in batches, gently lower bagels into boiling water. Boil for 30 seconds per side. Remove with a slotted spoon and return to trays.

Why: Boiling gelatinizes the surface starches for that signature chewy, shiny crust.

Step 9: Add Spooky Toppings (5 minutes)

Immediately sprinkle hot bagels with poppy seeds and black sesame seeds for contrast.

Step 10: Bake (18–22 minutes)

Bake in the preheated oven for 18–22 minutes, rotating trays halfway, until deep golden brown.

Step 11: Make the Black Garlic Glaze (while bagels bake)

In a blender, puree black garlic, maple syrup, and water until smooth. Transfer to a saucepan, add butter, and simmer for 2–3 minutes until thickened and glossy. Cool slightly.

Step 12: Glaze and Serve (10 minutes)

While bagels are still warm, brush tops with black garlic glaze for a Halloween-appropriate, dramatic finish. Transfer to a wire rack to cool.

Pro Tips

• Roast the squash well: A dry, caramelized puree delivers the best color and flavor.
• Master tempering: Bloom spices just until aromatic—avoid burning, which creates bitterness.
• Don’t skip the boil: It’s essential for chewy, shiny, authentic bagels.

Troubleshooting

Bagels are too dense? Your dough may have been under-kneaded, or the yeast was inactive. Ensure a long enough knead and check yeast freshness.

Bagels are flat? Overproofing can lead to collapse. Watch rise times—dough should double, not triple.

Variations

• Pumpkin Seed Crust: Top with roasted pumpkin seeds instead of sesame for extra crunch and autumn flavor.
• Savory Cheese Swirl: Add 80 g grated aged Hungarian cheese to the dough for a robust, savory twist.
• Sweet Pumpkin Spice: Sprinkle cinnamon sugar on bagels after glazing for a sweet Halloween treat.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze (unglazed) for up to 2 months; thaw and refresh in a 180°C oven for 8 minutes, then glaze before serving.

Enjoy these warm, rustic, and spooky Hungarian bagels as the centerpiece of your Halloween breakfast or brunch!