Pumpkin Sourdough Bagels

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

Ingredients

  • 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

Directions

  1. 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.
  2. Warm the water for 20 seconds in the microwave and whisk with the starter.
  3. Whisk in the salt, 2 Tbsp maple syrup (save 1 Tbsp for boiling), pumpkin spice and puree.
  4. 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.
  5. Place dough ball in container and cover. Place somewhere warmer, like a proofing drawer, microwave, or oven. Let sit for 12 hours overnight.
  6. 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.
  7. 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.
  8. Add bagels to the rolling boiling water and let sit for 1 min 30 sec on each side. Remove with slotted spoon.
  9. Let dry on parchment paper.
  10. 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.
  11. Line large sheet pan with parchment paper. Add your bagels, and bake for 25 minutes.
  12. Remove bagels and let cool for at least 15 minutes.
  13. 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! 🎃