The Best Homemade Sourdough Pumpkin Bagels Recipe
These sourdough pumpkin bagels are the perfect fall treat! Spread with cream cheese along side an espresso for an amazing fall breakfast!
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One of my favorite bread products is a homemade sourdough bagel spread with cream cheese.
These pumpkin sourdough bagels are bursting with flavor and make for the perfect fall bagel!
With the signature tang of the sourdough and the slight sweetness of the pumpkin it’s one of my favorite flavor combinations.
If you are brand new to sourdough, you will need to make your own sourdough starter
Why I love this recipe for Sourdough Pumpkin Bagels
Sourdough bagels are so flavorful and with the addition of pumpkin puree the flavor is amped up for the fall season.
Using simple ingredients and long fermented, this recipe is also quite nutritious.
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active.
Sourdough starter at this stage is ready to bake with and will rise dough.
What is Sourdough Discard?
Sourdough starter discard is starter that has not been fed recently. It will have a liquid on top and an acetone odor.
Although sourdough discard can rise dough, it will take much longer and can result in a denser end product.
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The Grain Mill I use
My Stand Mixer
For weighing ingredients I use a Kitchen Scale
Where I get my Wheat Berries
What you will need to make this recipe
Flour
You can use all purpose flour, bread flour, or freshly milled flour.
I prefer for this recipe to use half fresh milled flour and half all purpose flour.
Sourdough starter
Use active sourdough starter for this recipe.
Water
For best results, use filtered water.
Pumpkin Puree
I use fresh pumpkin puree. You can use canned as well. I would caution against using pumpkin pie filling as it is quite sweet.
Salt
For full ingredient amounts, see recipe card below
Step-by-step instructions for making this recipe
Mix the dough
In the bowl of a stand mixer with a dough hook attachment, add the water, sourdough starter, and pumpkin puree.
Mix just until combined.
*You may also mix this in a large mixing bowl and knead by hand*
Add 2 cups of flour and the salt. Mix on low and continue adding the flour 1/2 cup at a time until you get a somewhat stiff dough that has cleaned the sides of the mixing bowl.
Bagel dough is a stiffer dough than bread dough
Knead the dough
Knead on speed 2 for 10 minutes or until the dough is smooth and elastic.
First rise/bulk fermentation
Place the dough in a large bowl and cover with plastic wrap at room temperature.
Let the dough rise for 8-12 hours or up to 24 hours.
Shape the dough
Turn the dough onto a work surface and divide the dough into 8 equal parts.
Take each piece of dough and roll into a round shape similar to a bun.
To make the bagel shape, press your finger into the center of each dough ball and round it out to make the hole.
Second Rise
Place the shaped bagels on a parchment-lined baking sheet.
Cover and let rise for 1-2 hours.
Boil the Bagels
Preheat the oven to 425 degrees F.
Bring a large pot of water to boil and add 4 tbsp of baking soda.
You may also add 1/4 cup of brown sugar if you prefer. It is optional.
Boil each bagel for 30 seconds to 1 minute per side.
Remove with a slotted spoon from the boiling water.
Place the boiled bagels on the baking tray.
Bake the Bagels
Bake the bagels in the preheated oven for 20-25 minutes or until golden brown.
Allow them to cool on a cooling rack.
Storage Tips
Store cooled bagels in a plastic bag on the counter for up to 3 days.
Store bagels in the freezer in a freezer bag for up to 3 months.
Serving Suggestion
Spread with cream cheese for a delicious breakfast.
Top with fried eggs and cheese for a protein packed meal.
Sourdough Pumpkin Bagels
Equipment
- 1 Stand Mixer
- 1 Baking Sheet
Ingredients
- 1 cup water
- 1/2 cup sourdough starter
- 1/2 cup pumpkin puree
- 1 1/2 tsp salt
- 4 1/4-4 1/2 cups flour
Instructions
- In the bowl of a stand mixer with a dough hook attachment, add the wet ingredients and pulse to mix.
- Add 2 cups of flour and the salt. Mix on low and continue adding flour 1/2 cup at a time to make a somewhat stiff dough. Bagel dough is stiffer than bread dough.
- This dough will clean the sides of the mixing bowl and be a stiff cohesive ball of dough.
- Knead on speed 2 for 10 minutes.
- Place in a large bowl and cover with plastic wrap.
- Let the dough rise on the counter for 8-24 hours.
- Turn the dough onto a work surface and divide into 8 equal parts.
- Roll each dough ball into a roll shape like a bun.
- Press your finger into the center or each dough ball and round it out to make the hole.
- Place each shaped bagel on a parchment lined baking sheet, cover, and allow to rise for 1-2 hours.
- Bring a large pot of water to a boil.
- Preheat oven to 425 degrees F.
- Add 4 tablespoons of baking soda to the boiling water.
- Carefully lower each shaped bagel into the boiling water and boil for 30 seconds to 1 minute per side.
- Lift bagels out of water with a slotted spoon and place baking on the baking tray.
- Bake for 20-25 minutes or until golden brown.
- Let cool on a wire rack.
You say to use starter. Does that mean I can use discard starter??
You can use discard for these bagels. Either active or discard will work. I will say that active starter will give a fluffier crumb.
My dough is sooo sticky after allowing it to ferment about 18 hrs. It’s not usable at all. 🫣 What can I do??