Chewy Sourdough Pumpkin Bagels

The sourdough pumpkin bagels are on a cutting board and one bagel is cut in half and shmeared with cream cheese.

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These sourdough pumpkin bagels are everything you want from fall baking without the fuss. Pumpkin puree does double duty here, adding flavor and keeping the bagels soft and chewy in the middle with just the right amount of crust outside. Made with pantry staples you probably already have on hand, they're perfect for busy mornings or an easy fall snack.

Prep Time8

Cook Time35

Total Time8 35

Course: Breakfast

Cuisine: American

Servings: Bagels

Calories: 362kcal

Author: Lynn Polito

Equipment

Ingredients

700 g Flour All purpose or Bread flour
200 g Active sourdough starter Bubbly
200 g Pumpkin puree Not pumpkin pie filling
250 g Warm Water
3 tablespoon Brown sugar
2 teaspoon Salt
2 ½ teaspoon Pumpkin pie spice
1 tablespoon Honey For the water
1 Egg OPTIONAL, For brushing

US Customary - Metric

Instructions

Whisk the starter, pumpkin puree, brown sugar, and water together in the bowl of a stand mixer. Then add the flour, salt, and pumpkin pie spice, mixing until a shaggy dough forms. Knead for 2 to 3 minutes until smooth and stiff.
Cover and let rise until puffy and doubled, about 6 to 8 hours at room temperature. For deeper flavor, you can let the dough rise at room temperature, then move it to the fridge overnight and shape the next day.
Divide into 8 pieces. Roll each into a smooth ball, then poke your thumb through the center and stretch the hole wider than feels natural, about the size of a walnut. It will shrink back during boiling and baking.
Place shaped bagels on a parchment lined tray, cover, and let rest until puffy, about 60 minutes.
Add the honey to a large pot of boiling water. Boil the bagels for 30 to 60 seconds per side. T
Brush each boiled bagel with egg wash and add your topping of choice. Bake at 425F for 20 to 25 minutes, rotating the pan halfway through, until deep golden brown on top and bottom.

Notes

Use canned pumpkin puree, not pumpkin pie filling, so you don't end up with extra spices and sugar you didn't plan for.
Let the shaped bagels rest before boiling so they hold their shape better in the water.
Boil for about 1 minute per side. Any longer and the crust gets tough instead of chewy.
Add a spoonful of brown sugar or honey to the boiling water for a shinier, slightly sweeter crust.
Top wet bagels right after boiling so seeds or coarse sugar actually stick.
Bake on parchment paper, not a bare pan, so they don't stick once that pumpkin caramelizes.
Cool bagels on a wire rack for at least 10 minutes before slicing so they don't turn gummy inside.

Nutrition