Pumpkin Sourdough Bagels: A Cozy Twist on a Classic Recipe
Have you ever wondered what happens when the earthy sweetness of pumpkin meets the tangy chewiness of sourdough?
These pumpkin sourdough bagels combine the best of both worlds to create a deliciously unique treat.
Perfect for a cozy breakfast or a festive snack, they’re as delightful to eat as they are to bake. Packed with warm spices and the comforting flavor of pumpkin, these bagels are ideal for autumn mornings.
Why You’ll Love This Recipe
Seasonal Flavors in Every Bite
The pumpkin puree and warm spices bring the essence of fall to your table. Each bite delivers a comforting blend of earthy sweetness and subtle tang.
Perfect Texture
Boiling the bagels gives them a crisp crust, while the sourdough creates a chewy, soft interior. It’s the perfect combination for a bakery-style bagel at home.
Easy to Customize
Top these bagels with sesame seeds, poppy seeds, or everything bagel seasoning. You can even adjust the spice mix to suit your personal taste.
Ingredients
- 2 cups active sourdough starter
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup warm water
- 1 tablespoon baking soda (for boiling)
- Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
Prep and Cook Times
| Task | Time |
|---|---|
| Preparation | 30 minutes |
| Rising | 6 hours |
| Boiling & Baking | 25 minutes |
| Total Time | 6 hours 55 minutes |
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter, pumpkin puree, sugar, and warm water. Stir until smooth.
- Add Dry Ingredients: Gradually mix in the flour, salt, and spices. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl. Cover and let it rise at room temperature for 4-6 hours or until doubled in size.
- Shape the Bagels: Divide the dough into 8-10 equal portions. Roll each into a ball, then use your finger to create a hole in the center. Gently stretch the hole to form the bagel shape.
- Second Rise: Arrange the bagels on a parchment-lined baking sheet. Cover and let them rise for 30-60 minutes.
- Boil the Bagels: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda. Boil each bagel for 30 seconds per side, then return them to the baking sheet.
- Add Toppings: Sprinkle your chosen toppings onto the wet bagels if desired.
- Bake: Bake the bagels for 20-25 minutes, or until golden brown. Let them cool on a wire rack before serving.
Tips for Success
- Use Active Starter: Ensure your sourdough starter is bubbly and active for the best results.
- Handle Gently: When shaping the bagels, stretch the dough carefully to avoid tearing it.
- Adjust Spices: Feel free to modify the spice quantities to match your taste preferences.
Storage and Freezing
| Method | How To | Shelf Life |
|---|---|---|
| Room Temperature | Store in an airtight container. | 2-3 days |
| Refrigeration | Keep in a sealed bag or container. | Up to 1 week |
| Freezing | Wrap individually and freeze. | Up to 3 months |
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. This will create a nuttier flavor and slightly denser texture.
What if I don’t have a sourdough starter?
You can use 1 packet of instant yeast instead. Adjust the rising time as yeast works faster than sourdough starter.
Do I have to use the spices?
No, the spices are optional but highly recommended for their warm and festive flavor. If you prefer a simpler bagel, you can skip them.
Bring Warmth to Your Table
These pumpkin sourdough bagels are a perfect way to embrace the flavors of fall. Toast them with a smear of cream cheese, or enjoy them fresh out of the oven with butter.
If you try this recipe, let us know how it went! Share your results in the comments and tag us on social media. Happy baking!
