Pumpkin Sourdough Bagels
Chewy, golden Pumpkin Sourdough Bagels made with real pumpkin puree, sourdough starter, and warm spices—perfect for cozy fall mornings with a sweet crunch topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 day 45 minutes
- Yield: 8 bagels
- Category: Breakfast, Baked Goods
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 45g ripe sourdough starter
- 45g water
- 45g flour
- 120g levain
- 150g water
- 180g canned pumpkin
- 65g maple syrup
- 600g bread flour
- 12g salt
- 5g diastatic malt powder (optional)
- 30g brown sugar (for boiling water)
- Cinnamon Crunch Topping:
- 55g brown sugar
- 55g granulated sugar
- 20g flour
- 30g unsalted butter
- 6g pumpkin pie spice
Instructions
- Mix levain: Combine 45g starter, 45g water, and 45g flour. Let rise for 3–4 hours until bubbly.
- Mix dough: Combine levain, water, pumpkin, maple syrup, flour, salt, and malt powder. Knead 5–7 minutes until smooth.
- Bulk ferment: Let dough rise at 78–80°F for 4 hours covered.
- Divide dough into 8 pieces. Shape into balls, rest, then poke center hole and stretch into bagel shape.
- Proof bagels at room temperature for 2–3 hours until puffy. Optionally, refrigerate overnight (12–16 hrs).
- Boil water with brown sugar. Boil bagels 40 seconds per side. Drain on rack.
- Top with cinnamon crunch or sugar/pumpkin spice mixture.
- Bake at 425°F for 25–30 minutes until golden brown.
- Cool for 20–25 minutes before serving.
Notes
- Use active, bubbly starter or levain for best results.
- Refrigeration deepens flavor but is optional.
- Use canned pumpkin, not pumpkin pie mix.
- Skip topping for a savory variation.
- Freeze baked bagels for up to 3 months.
Nutrition
- Serving Size: 1 bagel
- Calories: 443 kcal
- Sugar: 23g
- Sodium: 604mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 89g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 8mg
Find it online: https://recipeeasily.com/pumpkin-sourdough-bagels-recipe/