1. Can I make these pumpkin sourdough bagels without a sourdough starter?

While using sourdough starter is ideal for the best texture and flavor, you can substitute it with active dry yeast. If you choose to use yeast, you’ll need to adjust the recipe to include the yeast activation step and reduce the resting time.

2. Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin works perfectly in this recipe. It’s a great time-saver and yields the same great flavor. Just make sure to choose pure pumpkin purée and not pumpkin pie filling, as the latter contains added sugars and spices.

3. How can I make these bagels gluten-free?

To make gluten-free pumpkin sourdough bagels, substitute the unbleached bread flour with a gluten-free all-purpose flour blend. Be aware that gluten-free doughs often require a different approach, so you might need to adjust the hydration levels or let the dough rest longer.

The Best Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese

Description

These homemade Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese are a perfect cozy fall treat. With the tang of sourdough, the sweetness of honey, and the comforting flavor of pumpkin and spices, this recipe makes for an indulgent yet healthier alternative to store-bought bagels. Paired with creamy pumpkin spice cream cheese, these bagels are the ultimate fall breakfast or snack.

Ingredients

Scale

125 grams (1 C) Sourdough Starter, bubbly and active
215 grams (3/4 C) Pumpkin Purée
110 grams (1/2 C) Filtered Water
42 grams (2 Tbsp) Honey
550 grams (3 1/2 C) Unbleached Bread Flour
2 grams (1 tsp) Pumpkin Spice
12 grams (2 tsp) Salt
1 Tbsp Sugar (for boiling)
1 Tbsp Baking Soda (for boiling)
8 oz Cream Cheese, softened
1/2 Cup Pumpkin Purée
1 1/2 Tbsp Maple Syrup
1 tsp Vanilla Extract
1 tsp Pumpkin Spice

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Instructions

In a stand mixer, combine sourdough starter, pumpkin purée, water, and honey. Whisk until everything is well combined.
Slowly add the bread flour, pumpkin spice, and salt. Use the dough hook to mix until the dough pulls away from the sides of the bowl.
Cover the bowl with plastic wrap and let the dough rest for one hour.
After one hour, shape the dough into a ball and cover it again. Let it rest for 8-12 hours or until doubled in size.
Divide the dough into 8 equal pieces and shape them into balls.
Let the dough balls rest for 15 minutes, then poke a hole in the center of each ball and stretch it into a bagel shape.
Preheat a pot of water with sugar and baking soda. Boil each bagel for one minute on each side.
Preheat the oven to 425°F. Bake the bagels for 22 minutes or until golden brown.
While the bagels are baking, mix the cream cheese, pumpkin purée, maple syrup, vanilla, and pumpkin spice in a bowl until smooth. Refrigerate until the bagels are done baking.
Once the bagels are baked, allow them to cool for 20-30 minutes before serving with the pumpkin spice cream cheese.

Notes

Feed your sourdough starter 6 hours before starting to ensure it’s bubbly and active.
If you don’t have pumpkin spice, you can mix up your own blend using cinnamon, nutmeg, and ginger.
For a richer flavor, you can use freshly roasted pumpkin instead of canned pumpkin.
Store the bagels in an airtight container for 3-4 days or freeze them for longer storage.
The pumpkin cream cheese can be stored in the fridge for up to a week.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 454
Sugar: 11g
Sodium: 1149mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 76g
Fiber: 4g
Protein: 12g
Cholesterol: 29mg