There is nothing more delightful than a warm soft bagel on a cool fall morning. Slow-fermented pumpkin sourdough bagels can be served sweet or savory, as the base for sandwiches, with strong hot coffee, or toasted to perfection with lots of cream cheese. I love this recipe because it’s a great way to use up leftover pumpkin puree and can be mixed with or without pumpkin pie spice.
I have also made the pumpkin pie spice optional for this recipe because I love to get creative with sweet and savory pumpkin options! When you add in the spices, the pumpkin sourdough bagels immediately become warm, nostalgic, and ready for cream cheese. If you omit the spices, you have a blank canvas for savory snacks and meals. To my pumpkin sourdough bagels, I love to add a fried egg, turn them into creative sandwiches, or dunk in a warm soup or stew. You can also divide the dough and spice half, leaving the rest plain. Whichever direction you decide to go, I hope you enjoy this delicious recipe and all the wonderful fall flavors!
A few words on Sourdough Starter
There is so much to say about sourdough starter, that I wrote an entire blog about it last year. Feel free to read that if you want an in-depth read on all things starter. That being said, you will want your starter to be active and bubbly before beginning this bake. There is no one right way to achieve this so it is important to know your starter and how long it takes to rise and fall.
Ingredients and supplies you will need for
pumpkin sourdough bagels
Filtered water- The British Berkefeld is my top choice for filtering water
Organic pumpkin puree
Pumpkin Sourdough Bagels
- 150 g pumpkin puree
- 100 g starter
- 10 g salt
- 225 g water
- 500 g flour
- Optional: 1 tablespoon pumpkin pie spice
THE NIGHT BEFORE
- Add 225g warm water to a large bowl and stir in 100g starter until mostly dissolved
- Weigh and sift 500 g flour into the bowl
- Mix in 10g salt and 150g pumpkin puree
- Combine everything and allow dough to hydrate for a few minutes before kneading
- Knead your dough by hand for 5-7 minutes or with a stand mixer for 3-5 minutes. The dough will be very thick and a little stiff. Work the dough in your hands until a smooth b isall formed
- Allow the dough to rest overnight for 8-12 hours
THE NEXT MORNING
- Turn dough out onto a clean work surface
- Using a bench scraper, divide the dough into 8 equal pieces
- To create bagels, use your hands to roll a dough piece into a long snake, being careful not to break the dough or pop any bubbles
- Pinch the two ends of the snake to create a hollow circle
- Repeat for all the bagels Cover the bagels with a damp towel to rest for 30 minutes or until puffy
- While the bagels are resting, preheat your oven to 425 F and bring your large water pot to a boil and add the sugar
- Once the bagels are puffed up a bit, gently add them (only a few at a time) to the large pot 1 minute on each time, I like to flip with a spider or a slotted wooden spoon.
- Once each bagel is pulled from the water bath, add your toppings of choice to the slightly wet bagel. I like to add salt, cinnamon sugar, or pumpkin seeds
- Repeat will all 8 bagels
- Once your water bath is complete, place your bagels on a baking stone and bake for 25 minutes or until golden brown
- Serve and enjoy!