Sourdough Pumpkin Bagels

Chewy, tangy, sweet, and delicious! These sourdough pumpkin bagels are sure to be a family favorite this fall season!

Course Breakfast

Cuisine American

Keyword bagels, Sourdough, sourdough bagels, Sourdough Bread, Sourdough Recipes, Sourdough Starter

Prep Time 10

Cook Time 20

Servings Bagels

Calories 267.5kcal

Author Mary Rose

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.

Store bagels in a plastic bag on the counter for up to 3 days.

Store bagels in the freezer in a freezer safe bag for up to 3 months.