Sourdough Pumpkin Bagels (with Cinnamon Spread Recipe!)

Made with real pumpkin purée and topped with a creamy homemade cinnamon spread recipe, these sourdough pumpkin bagels are the perfect fall treat to enjoy with your morning coffee.

There’s just something magical about crisp mornings, cozy sweaters, and the smell of freshly baked bread filling the kitchen. When fall rolls around, my baking always shifts toward warm spices, comforting flavors, and recipes that make the whole house feel inviting. These sourdough pumpkin bagels are a wonderful way to welcome the season: soft, chewy, and full of cozy pumpkin spice goodness.

These bagels are soft, chewy, and perfectly spiced with warm pumpkin flavors that make them the ultimate fall baking project. Topped with a smooth, creamy cinnamon spread, they’re the perfect cozy weekend treat. Whether you’re new to sourdough or a seasoned baker, this recipe is simple, approachable, and full of rich autumn flavor.

Why You’ll Love These Sourdough Pumpkin Bagels

• Perfect for the fall season and cozy baking mornings
• Made with simple ingredients you probably already have on hand
• Uses your active sourdough starter for a light, chewy texture
• A great way to use sourdough discard if you have extra
• Beautifully spiced with pumpkin pie spice and real pumpkin purée
• Includes a creamy cinnamon spread recipe for serving
• Can be prepped ahead with an overnight cold proof for best results
• Perfect for gifting, freezing, or enjoying fresh out of the oven

Ingredients You’ll Need:

For the Sourdough Pumpkin Bagels

• 150 g active sourdough starter
• 250 g real pumpkin purée (not pumpkin pie filling)
• 250 g water
• 600 g flour
• 50 g honey
• 10 g salt
• 1 tablespoon pumpkin pie spice

For the Cinnamon Cream Cheese Spread

• 4 oz cream cheese, softened
• 4 tablespoon unsalted butter, room temperature
• 3-4 tablespoon maple syrup or honey
• 1 teaspoon cinnamon
• Pinch of salt

Affiliate Disclosure: This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through my links. Thank you for supporting The Proverbs Kitchen.

Step-by-Step Instructions

Step 1

In a large mixing bowl or stand mixer, whisk together the active sourdough starter, pumpkin purée, water, honey, and pumpkin pie spice until smooth. Add the bread flour and salt. Knead on medium speed for 7 to 8 minutes until a smooth ball forms. The dough will be soft and slightly sticky but should pull away from the sides of the bowl. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap, and let it rest at room temperature for the first rise (bulk fermentation), about 6 to 8 hours, or until doubled in size.

step 2

Lightly flour your work surface and turn out the risen dough. Use a kitchen scale or bench scraper to divide the dough into equal pieces, about 8 for standard-sized bagels. Take each piece of dough and roll it into a smooth ball. Using your thumb, poke a hole in the center of each dough ball and gently stretch to form a classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet and cover them loosely with a plastic bag or plastic wrap to prevent drying out. Allow them to rest for 30 minutes.

step 3

For deeper flavor and easier shaping, place the bagel dough in the refrigerator overnight. Slow fermentation develops a stronger sourdough flavor and makes the bagels easier to handle the next day.

step 4

Fill a large pot of water and bring it to a gentle boil. Add 1 tablespoon of baking soda. Using a slotted spoon, carefully lower 1 to 2 bagels at a time into the boiling water. Boil for 30 to 40 seconds per side for softer bagels or up to 1 minute per side for a chewier texture. Return bagels to a parchment-lined baking sheet or baking trays as you finish boiling them.

step 5

Preheat your oven to 425°F (220°C). Bake the bagels on the middle rack for 20 to 25 minutes, until beautifully golden brown. Transfer to a cooling rack and let them rest for at least 30 minutes before slicing.

step 6

In a small mixing bowl, combine the softened cream cheese, butter, maple syrup, cinnamon, and salt. Whip until smooth and creamy.

Tips for the Best Results

• Use an active starter: Your starter should be bubbly and at peak activity before mixing the dough.
• Weigh your ingredients: Using a kitchen scale ensures consistent results.
• Don’t skip boiling: The quick dip in boiling water gives bagels their signature chewy crust.
• Let them cool: Allow bagels to rest on a cooling rack before slicing to avoid gummy centers.
• Freeze for later: Store cooled bagels in a brown paper bag inside a freezer-safe container for up to 2 months.

Variations to Try

• Maple Cream Cheese Bagels: Swap the cinnamon spread for a sweet maple cream cheese version.
• Pumpkin Spice Glazed Bagels: Drizzle with a glaze made from equal parts powdered sugar, milk, and pumpkin spice.
• Savory Pumpkin Bagels: Skip the cinnamon spread and sprinkle sea salt, sesame seeds, or rosemary before baking.
• Mini Bagels: Divide the dough into 12 to 14 equal pieces instead of 8 for smaller, snack-sized bagels.

Serving and Storage Suggestions

• Enjoy fresh on the day they’re baked for the best texture.
• Store leftover bagels in an airtight container or plastic bag at room temperature for up to 3 days.
• For longer storage, freeze cooled bagels in a brown paper bag or freezer-safe container for up to 2 months.
• Toast directly from the freezer for a quick and easy breakfast.

FAQs About Sourdough Pumpkin Bagels:

Do I need an active starter or can I use discard?

For the best results, use an active starter. If your starter isn’t fully active, you can add ¼ teaspoon of instant yeast to help the dough rise.

Can I make these bagels without pumpkin?

Yes. Replace the pumpkin purée with an equal amount of water or milk. However, you’ll lose the cozy pumpkin flavor that makes these perfect for the fall season.

Why are my bagels flat?

This usually happens if the dough didn’t build enough strength during kneading or if the dough rise was too long. Be sure to knead thoroughly and keep an eye on fermentation times.

Can I make these ahead of time?

Yes. Shape the bagels, cover them with plastic wrap, and refrigerate overnight. In the morning, boil and bake as directed.

Can I make these gluten-free?

You can try replacing the bread flour with a high-quality 1:1 gluten-free blend. The texture will be softer and less chewy but still delicious.

Can I double this recipe?

Absolutely. You can easily double the ingredients and make two baking trays at once. 

Can I add toppings before baking?

Yes. After boiling, brush the tops with a little melted butter or water, then sprinkle cinnamon sugar, pumpkin seeds, or crushed pecans on top before baking. 

pin for later

Sourdough Pumpkin Bagels (with cinnamon spread recipe!)

by Sylvia Hofer

These sourdough pumpkin bagels are soft, chewy, and spiced with warm pumpkin flavor—perfect for fall mornings with creamy cinnamon spread.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 37 minutes mins

Cook Time 20 minutes mins

Total Time 57 minutes mins

Course Breakfast

Cuisine American

Servings 8

Calories 395 kcal

Equipment

• 1 Large mixing bowl or stand mixer
• 1 Kitchen scale or bench scraper
• 1 Baking sheet
• 1 Parchment paper
• 1 Large pot
• 1 Slotted spoon
• 1 Small bowl

Ingredients

  

1x2x3x

For the Sourdough Pumpkin Bagels

• 150 g active sourdough starter
• 250 g real pumpkin purée not pumpkin pie filling
• 250 g water
• 600 g flour
• 50 g honey
• 10 g salt
• 1 tablespoon pumpkin pie spice

For the Cinnamon Cream Cheese Spread

• 4 oz cream cheese softened
• 4 tablespoon unsalted butter room temperature
• 3-4 tablespoon maple syrup or honey
• 1 teaspoon cinnamon
• Pinch of salt

Instructions

 

• In a large mixing bowl or stand mixer, whisk together the active sourdough starter, pumpkin purée, water, honey, and pumpkin pie spice until smooth. Add the bread flour and salt. Knead on medium speed for 7 to 8 minutes until a smooth ball forms. The dough will be soft and slightly sticky but should pull away from the sides of the bowl. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap, and let it rest at room temperature for the first rise (bulk fermentation), about 6 to 8 hours, or until doubled in size.
• Lightly flour your work surface and turn out the risen dough. Use a kitchen scale or bench scraper to divide the dough into equal pieces, about 8 for standard-sized bagels. Take each piece of dough and roll it into a smooth ball. Using your thumb, poke a hole in the center of each dough ball and gently stretch to form a classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet and cover them loosely with a plastic bag or plastic wrap to prevent drying out. Allow them to rest for 30 minutes.
• For deeper flavor and easier shaping, place the bagel dough in the refrigerator overnight. Slow fermentation develops a stronger sourdough flavor and makes the bagels easier to handle the next day.
• Fill a large pot of water and bring it to a gentle boil. Add 1 tablespoon of baking soda. Using a slotted spoon, carefully lower 1 to 2 bagels at a time into the boiling water. Boil for 30 to 40 seconds per side for softer bagels or up to 1 minute per side for a chewier texture. Return bagels to a parchment-lined baking sheet or baking trays as you finish boiling them.
• Preheat your oven to 425°F (220°C). Bake the bagels on the middle rack for 20 to 25 minutes, until beautifully golden brown. Transfer to a cooling rack and let them rest for at least 30 minutes before slicing.
• In a small mixing bowl, combine the softened cream cheese, butter, maple syrup, cinnamon, and salt. Whip until smooth and creamy.

Notes

Tips for the Best Results

• Use an active starter: Your starter should be bubbly and at peak activity before mixing the dough.
• Weigh your ingredients: Using a kitchen scale ensures consistent results.
• Don’t skip boiling: The quick dip in boiling water gives bagels their signature chewy crust.
• Let them cool: Allow bagels to rest on a cooling rack before slicing to avoid gummy centers.
• Freeze for later: Store cooled bagels in a brown paper bag inside a freezer-safe container for up to 2 months.

Variations to Try

• Maple Cream Cheese Bagels: Swap the cinnamon spread for a sweet maple cream cheese version.
• Pumpkin Spice Glazed Bagels: Drizzle with a glaze made from equal parts powdered sugar, milk, and pumpkin spice.
• Savory Pumpkin Bagels: Skip the cinnamon spread and sprinkle sea salt, sesame seeds, or rosemary before baking.
• Mini Bagels: Divide the dough into 12 to 14 equal pieces instead of 8 for smaller, snack-sized bagels.

Serving and Storage Suggestions

• Enjoy fresh on the day they’re baked for the best texture.
• Store leftover bagels in an airtight container or plastic bag at room temperature for up to 3 days.
• For longer storage, freeze cooled bagels in a brown paper bag or freezer-safe container for up to 2 months.
• Toast directly from the freezer for a quick and easy breakfast.

Nutrition

Calories: 395kcalCarbohydrates: 64gProtein: 9gFat: 11gSodium: 533mgFiber: 2gSugar: 6g

Keyword sourdough pumpkin bagels

Tried this recipe?Let us know how it was!