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A sourdough discard pumpkin bagel is next to a half of a bagel with cream cheese on parchment paper.
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Sourdough Discard Bagels with a Cinnamon Sugar Crust!

Chewy sourdough discard pumpkin bagels with a caramelized brown sugar and cinnamon crust. Made with real bagel technique, boiled then baked for that perfect chewy bite, these are a cozy fall favorite that use up your extra discard. Simple ingredients, big payoff, and worth every step.
Prep Time2 hours
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 8 Bagels
Calories: 393kcal
Author: Lynn Polito

Equipment

Ingredients

  • 500 g Bread Flour or all purpose flour
  • 227 g Sourdough discard Unfed
  • 122 g Pumpkin puree
  • 118 g Warm water Not too hot
  • 3 tablespoon Brown sugar
  • 2 ¼ teaspoon Active Dry Yeast
  • 2 teaspoon Salt
  • 2 teaspoon Pumpkin Pie Spice
  • 1 tablespoon Baking soda

Brown sugar crust

  • ⅓ cup Brown sugar
  • 1 tablespoon Cinnamon
US Customary - Metric

Instructions

  • Add the flour, discard, pumpkin puree, water, brown sugar, yeast, salt, and pumpkin pie spice in the bowl of a stand mixer. Mix until a shaggy dough forms, then knead for 8 to 10 minutes until the dough is smooth and stiff.
  • Cover and let rise until puffy and nearly doubled, about an hour in a warm kitchen. If your kitchen is a little cooler, it might take up to 2 hours.
  • 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. It will shrink back during boiling and baking. If you want smaller bagels, cut the dough into 10-12 pieces.
  • Let the shaped bagels rest for 15 to 20 minutes while your water comes to a boil.
  • Add the baking soda to a large pot of boiling water. Boil the bagels for 60 to 90 seconds per side. This step is what gives bagels their signature chewy crust.
  • Brush each boiled bagel with egg wash and add your topping of choice. I like to add some brown sugar and cinnamon. Bake at 425F for 18 to 20 minutes until deep golden brown.

Notes

  • Do not rush the boil, it is what gives these bagels their signature chewy texture and sets the crust for caramelizing.
  • Add the brown sugar and cinnamon mixture as soon as the bagels come out of the boiling water so it sticks and gets that crunchy caramelized finish.
  • Pure pumpkin keeps the hydration right so your bagels stay chewy instead of turning cakey.

Nutrition

Calories: 393kcal | Carbohydrates: 83g | Protein: 11g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1000mg | Potassium: 159mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2379IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg