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Pumpkin Spice Sourdough Bagels

Taralynn
Perfectly Chewy Pumpkin Spice Sourdough Bagel Recipe! Celebrate crisp fall mornings with these delicious pumpkin bagels.
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 20 minutes
Course Breakfast
Servings 6 Bagels

Ingredients
  

Sourdough Starter Activation (double if you plan on making extra)
  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Cup Room Temp Filtered Water
  • 1/4 Cup Sourdough Starter
Sourdough Bagel Dough
  • 105 Grams Activated Sourdough Starter
  • 250 Grams Room Temp Filtered Water
  • 40 Grams Honey (or Sugar)
  • 10 Grams Sea Salt
  • 550 Grams Bread Flour
  • 90 Grams Pumpkin Puree
SPICES - you can also use 1 tbsp of cinnamon and 1 tablespoon pumpkin spice as replacement
  • 1 Tbsp Cinnamon
  • 1/4 Tsp Ginger
  • 1/8 Tsp Cloves
  • 1/4 Tsp Nutmeg
  • 1/2 Tsp Allspice

Instructions
 

Sourdough Starter Activation

  • Sourdough Starter Activation (double if you plan on making extra)
    IN THE MORNING In a jar, mix together your sourdough starter, all-purpose flour, and room-temperature filtered water. 
    Place the jar in a warm area in the house for 6-8 hours.

Sourdough Bagel Dough

  • BEFORE BED Add the activated sourdough starter, filtered room-temperature water, honey, and sea salt to an eclectic mixer's fitted bowl. Mix the ingredients until they resemble milk. Fold in the bread flour, pumpkin puree, and spices.
  • Let the dough sit for ten minutes. It'll look flaky and dry. 
  • Mix the bagel dough on a low speed for seven minutes with a knead attachment.
     If you do not have an eclectic mixer, you can knead with your hands on a floured surface until the dough is tough.
  • Cover the dough overnight or for the next 10 hours. 
  • IN THE MORNING After 10 - 12 hours, the dough will double in size.
    Shape the bagels. On a floured surface, weigh 150 grams of dough and form it into balls. Once you create a ball, poke through it with your thumb and stretch the edges until you get a bagel shape. 
  • Place the bagels on a parchment paper-lined baking sheet and cover them for two hours to allow them to rise.
  • Once your bagel dough has doubled, bring a large pot of water to a boil. Carefully add 2-3 bagels to the boiling water, and cook each side for 1 minute.
    Once each bagel side has been through the water bath, you can place it back on a baking sheet lined with parchment paper.
  • BAKE: Preheat your oven to 400- degrees. 
    Place the bagels on a parchment-lined baking sheet (they do not need to be far apart since they will not rise any larger in the oven.) Bake for 22-26 minutes. 
    If your bagels' bottoms look brown, place cornmeal underneath the parchment paper to keep the bottoms from touching the pan directly. You can also bake them on a rack.
  • Allow the bagels to cool, slice, toast, and enjoy!

Notes

 If you do not have an eclectic mixer, you can knead with your hands on a floured surface until the dough is tough.
If your bagels' bottoms look brown, place cornmeal underneath the parchment paper to keep the bottoms from touching the pan directly. You can also bake them on a rack.
Keyword sourdough, pumpkin spice, pumpkin recipes, bagels, bagel recipe, sourdough bread, vegan, pumpkin, fall recipes, breakfast, dairy free
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