Go Back Email Link
sourdough bagels, pumpkin bagels, homemade sourdough recipes, homemade sourdough bagels, discard recipes, overnight sourdough bagels, overnight bagels, bagel, sourdough, how to make sourdough bagels, the best chewy sourdough bagels, easy pumpkin bagel recipe, sourdough pumpkin recipes, pumpkin recipes, healthy bagels, healthy breakfast recipes, baking sourdough, best sourdough blog, fall baking, fall idea for food

Pumpkin Sourdough Bagels

Taralynn
Perfectly chewy pumpkin sourdough bagels made with active sourdough starter, real pumpkin puree, honey, and warm pumpkin spices. Prepare the dough overnight, then shape, boil, and bake fresh in the morning!
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 14 hours
Course Breakfast
Cuisine American
Servings 6 Bagels

Ingredients
  

Sourdough Starter Activation (double if you plan on making extra)
  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Filtered water Room Temperature
  • 1/4 Cup Sourdough Starter
Sourdough Bagel Dough
  • 105 Grams Activated Sourdough Starter
  • 250 Grams Filtered water Room Temperature
  • 40 Grams Honey or sugar
  • 10 Grams Sea Salt
  • 550 Grams Bread Flour
  • 90 Grams Pumpkin Puree
Pumpkin Spices (see notes for shortcut)
  • 1 Tbsp Cinnamon
  • 1/4 Tsp Ginger
  • 1/8 Tsp Cloves
  • 1/4 Tsp Nutmeg
  • 1/2 Tsp Allspice

Instructions
 

  • Activate the starter. Feed your sourdough starter and allow it to become active and bubbly.
  • Make the dough. Combine the active starter, filtered water, honey, and sea salt. Add the bread flour, pumpkin puree, and spices and mix until a shaggy dough forms.
  • Rest. Let the dough rest for 10 minutes.
  • Knead. Knead with a dough hook on low speed for about 7 minutes, or knead by hand until the dough is firm, smooth, and strong.
  • Ferment overnight. Cover and let the dough ferment at room temperature for approximately 10–12 hours.
  • Shape. Divide the dough into approximately 150-gram portions. Shape each into a ball, poke a hole through the center, and gently stretch into a bagel shape.
  • Rise. Place the shaped bagels on a parchment-lined baking sheet, cover, and let rise for approximately 2 hours.
  • Boil. Bring a large pot of water to a boil. Boil 2–3 bagels at a time for 1 minute per side. Remove carefully and return them to the prepared baking sheet.
  • Bake. Bake at 400°F for 22–26 minutes, or until golden brown.
  • Cool. Let the bagels cool slightly before slicing and serving.

Notes

For darker-bottom prevention: I like to add a thin, even layer of uncooked rice underneath the parchment paper before baking. This creates a buffer between the hot baking sheet and the bagels.
The dough should be firm and strong rather than wet like traditional sourdough bread dough. Fermentation time can vary depending on the temperature of your kitchen and the activity of your starter.
For mini bagels, use approximately 75 grams of dough per bagel. To double the recipe, double all ingredients, including the active sourdough starter.
Keyword pumpkin sourdough bagels, sourdough pumpkin bagels, pumpkin spice sourdough bagels, pumpkin bagel recipe, sourdough bagel recipe
Tried this recipe?Leave a Rating!