Tis the season to pumpkin-fy everything 🎃, including my favorite sourdough bagels! I used The Little Spoon Farm’s basic recipe as a guide and readjusted the recipe to balance the wet to dry ingredient ratio. I hope you enjoy these as a lovely morning breaky or as a vehicle for a sandwich!(my hubby’s favorite).
Pumpkin Sourdough Bagels
Time: 14 hours Yields: 8 medium sized bagels
- 1/4 cup sourdough starter
- 1 1/8 cup filtered water
- 1 1/2 tsp salt
- 3 Tbsp maple syrup
- 1 tsp pumpkin spice (you can make your own with cinnamon, ginger, ground cloves, and nutmeg)
- 1/2 cup + 2 Tbsp pumpkin puree
- 4 cups all purpose or bread flour
- 1 egg white
- 1/2 tsp salt
- pumpkin spice to top
- Make dough the night before baking (12 hours before forming the bagels). So if you plan to form them at 7am, make the dough at 7pm. To do so, add 1/4 cup sourdough starter to a large bowl, preferably tupperware you can seal/cover.
- Warm the water for 20 seconds in the microwave and whisk with the starter.
- Whisk in the salt, 2 Tbsp maple syrup (save 1 Tbsp for boiling), pumpkin spice and puree.
- Lastly, add the flour 1 cup at a time and mix well. Add the dough to a Kitchen Aid mixer with a bread hook and put on setting 4 for 6 minutes. If you don’t have a mixer, knead well by hand for 6 minutes. In order to tell if the dough is ready, work a small ball of dough in your hands. Pull the dough apart slowly to form a window. If you can begin to see through the window without it breaking easily, then the dough is ready. If not, keep working the dough. Note: the dough should NOT be sticking to your hands. If it is, add a touch of flour until this resolves. It should feel similar to wet play dough. If it’s too dry, add 1/8 cup water.
- Place dough ball in container and cover. Place somewhere warmer, like a proofing drawer, microwave, or oven. Let sit for 12 hours overnight.
- It’s baking time! Reference this video on how to shape your bagels. Do so as you desire, and let those bagels rise for another hour.
- With 20 minutes to go, bring a large pot to a boil and preheat the oven to 425F.. Right before you add the bagels to the water, add the last Tbsp of maple syrup.
- Add bagels to the rolling boiling water and let sit for 1 min 30 sec on each side. Remove with slotted spoon.
- Let dry on parchment paper.
- Crack 1 egg and remove/discard yolk. add to a small bowl. Add 1/2 tsp salt and whisk with a fork until consistent and non-clumpy. Brush bagels with egg white generously. Add sprinkle of pumpkin spice to top.
- Line large sheet pan with parchment paper. Add your bagels, and bake for 25 minutes.
- Remove bagels and let cool for at least 15 minutes.
- Enjoy with cream cheese or make a delicious sandwich with them. 😋
Did you enjoy this recipe? Please leave me your thoughts in the comments below! Happy fall y’all! 🎃