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sourdough pumpkin bagels

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
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Prep Time 37 minutes
Cook Time 20 minutes
Total Time 57 minutes
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
  

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
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