Description

These Pumpkin Sourdough Bagels combine the tangy flavor of active sourdough starter with the warm, comforting taste of pumpkin and pumpkin spice, resulting in perfectly chewy, flavorful bagels. Paired with a creamy pumpkin-spiced cream cheese spread, these bagels make an ideal fall-inspired breakfast or snack. The dough benefits from a long overnight fermentation for enhanced flavor and texture.

Ingredients

Scale

For the Pumpkin Sourdough Bagels:

1 cup active sourdough starter
1 cup pumpkin puree (canned or homemade)
2 tablespoons honey (use maple syrup for vegan option)
1 cup warm water
4 cups bread flour (all-purpose flour as alternative)
1 tablespoon pumpkin spice (homemade blend optional)
2 teaspoons salt

For the Creamy Pumpkin Bliss Spread:

8 ounces cream cheese (dairy-free option for vegan)
1/2 cup pumpkin puree
1 teaspoon vanilla extract (optional but recommended)

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Instructions

Mix Wet Ingredients: In a large bowl, combine the active sourdough starter, pumpkin puree, warm water, and honey. Stir until the mixture is well combined and smooth.
Add Dry Ingredients: Gradually fold in the bread flour, pumpkin spice, and salt to the wet mixture. Mix until a thick, slightly sticky dough forms.
First Rise: Cover the bowl with a damp cloth and let the dough rest at room temperature for 1 hour to begin fermentation.
Cold Fermentation: Transfer the covered bowl to the refrigerator and allow the dough to rise for 8 to 12 hours, or until it has doubled in size, developing flavor.
Divide and Shape: Remove the dough from the fridge and divide it into 8 equal pieces. Shape each piece into a smooth ball and let them rest for about 15 minutes to relax the gluten.
Create Bagel Shape: Using your finger, poke a hole through the center of each dough ball, gently stretching it to form a ring. Let the shaped bagels rest for an additional 15 minutes to puff slightly.
Preheat Oven and Prepare Boiling Water: Preheat your oven to 425°F (220°C). Meanwhile, fill a large pot with water and bring it to a boil. Add sugar and baking soda to the water to enhance the bagel crust.
Boil Bagels: Boil 2 to 3 bagels at a time for approximately 1 minute on each side. This step creates the characteristic chewy crust.
Bake Bagels: Drain the boiled bagels and place them on a baking sheet lined with parchment paper. Bake in the preheated oven until golden brown, about 20 to 25 minutes.
Prepare Pumpkin Bliss Spread: While the bagels bake, combine cream cheese, pumpkin puree, and vanilla extract in a bowl. Mix until smooth and creamy. Adjust seasoning to taste if desired.
Serve: Once the bagels have cooled slightly, slice and spread generously with the creamy pumpkin bliss. Enjoy warm as a delightful breakfast or snack.

Notes

Ensure the sourdough starter is active and bubbly before starting to guarantee good rise.
For a vegan version, substitute honey with maple syrup and use dairy-free cream cheese.
The boiling water should have sugar and baking soda to achieve the perfect shiny and chewy crust.
Bagels can be stored in a sealed container for 2-3 days or frozen for longer storage.
Adjust pumpkin spice according to personal taste; you can use a mixture of cinnamon, nutmeg, cloves, and ginger.