Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese

Jump to Recipe

Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese combine two comforting fall flavors into one irresistible treat. These homemade bagels are perfect for breakfast, brunch, or a cozy snack. With the warmth of pumpkin and aromatic spices in both the bagels and the cream cheese spread, they’re sure to become your favorite seasonal recipe. Plus, they’re a healthier alternative to store-bought bagels, made with a long-fermented sourdough starter that enhances flavor and nutrition.

Why You’ll Love These Pumpkin Sourdough Bagels

These pumpkin sourdough bagels are not only delicious but also easy to make. The sourdough starter adds a tangy, nutty depth that pairs perfectly with the sweet pumpkin and warm spices. The dough is long-fermented, which means less sugar and a more wholesome bagel. If you’re looking for a fall-inspired breakfast or snack, this recipe will quickly become a staple in your kitchen. The addition of pumpkin spice cream cheese brings everything together, making this recipe the ultimate cozy treat.

Ingredients

For the Pumpkin Sourdough Bagels:

Sourdough Starter: Adds natural leavening and depth of flavor.
Pumpkin Purée: Brings a rich, creamy texture and seasonal flavor to the bagels.

Filtered Water: Hydrates the dough for the perfect texture.
Honey: Sweetens the dough with a subtle, natural sweetness.
Bread Flour: Provides structure and chewiness to the bagels.
Pumpkin Spice: Infuses the bagels with that cozy, autumn flavor.
Salt: Balances the sweetness and enhances flavor.

For the Pumpkin Spice Cream Cheese:

Cream Cheese: Forms the base of the spread, providing creaminess and richness.
Pumpkin Purée: Adds sweetness and a velvety texture.
Maple Syrup: A touch of sweetness to complement the pumpkin.

Vanilla Extract: Enhances the flavors with a smooth, aromatic note.
Pumpkin Spice: Rounds out the seasonal flavor of the cream cheese spread.

Alternative Ingredient Suggestions

If you don’t have all the ingredients on hand, here are some substitutions:

Pumpkin Purée: Fresh pumpkin can be used instead of canned, or you can substitute with butternut squash purée for a different twist.
Bread Flour: All-purpose flour can work, though it may alter the texture slightly, making the bagels less chewy.
Maple Syrup: Agave nectar or honey can be swapped for a similar natural sweetness.

Step-by-Step Instructions

Prepare the Dough: In a stand mixer, combine the sourdough starter, pumpkin purée, water, and honey. Mix until combined. Then add bread flour, pumpkin spice, and salt. Mix on low speed using a dough hook until the dough starts to come together.
Rest the Dough: Cover the bowl with plastic wrap or a damp towel. Let the dough rest for one hour.
Fermentation: After an hour, shape the dough into a ball. Cover and let it sit for 8–12 hours, or until the dough has doubled in size.

Shape the Bagels: Turn the dough out onto a clean surface. Divide it into 8 equal pieces. Shape each piece into a ball and let rest for 15 minutes. Then, poke a hole in the center of each ball and stretch to form bagels.
Boil the Bagels: Bring a large pot of water to a boil and add sugar and baking soda. Gently drop 2–3 bagels at a time into the boiling water. Boil for 1 minute per side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.
Bake: Preheat the oven to 425°F (220°C). Bake the bagels for 20–22 minutes or until golden brown.

Make the Pumpkin Cream Cheese: In a bowl, whip together softened cream cheese, pumpkin purée, maple syrup, vanilla extract, and pumpkin spice. Set aside in the fridge while the bagels bake.
Serve: Allow the bagels to cool for 20–30 minutes. Spread the pumpkin spice cream cheese on the bagels and enjoy!

Tips & Tricks

Active Sourdough Starter: Ensure your sourdough starter is bubbly and active. Feed it at least 6 hours before starting this recipe for the best results.

Resting the Dough: Don’t rush the fermentation process. A long fermentation gives the bagels their characteristic tangy flavor and chewy texture.
Boiling the Bagels: Boiling the bagels is a crucial step. It gives them that signature chewy, crisp crust. Be sure to flip the bagels while boiling to ensure even cooking.
Cream Cheese Consistency: Make sure the cream cheese is softened before mixing, or it may be hard to achieve a smooth, creamy consistency.

Pairing Ideas and Variations

These pumpkin sourdough bagels pair perfectly with a hot cup of coffee or tea for a cozy fall breakfast. You can enjoy them plain, with a dollop of pumpkin spice cream cheese, or top them with extra pumpkin seeds for crunch. For a savory variation, consider adding a slice of turkey or avocado for a balanced meal.

For those with dietary restrictions, these bagels can be made gluten-free by swapping the bread flour with a gluten-free flour blend. If you prefer a spicier kick, feel free to add a dash of cayenne pepper to the pumpkin spice blend.

Why You Should Make Pumpkin Sourdough Bagels

These pumpkin sourdough bagels with pumpkin spice cream cheese are not only a delicious way to celebrate the fall season but also a healthier alternative to store-bought bagels. The sourdough fermentation process improves digestibility, and the pumpkin adds a rich source of vitamins and fiber. Whether you’re craving a cozy breakfast or an afternoon snack, these bagels will become a beloved staple in your autumn recipes.

Conclusion

These Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese are the perfect way to welcome the fall season. They offer the best of both worlds: the tangy flavor of sourdough with the rich, comforting taste of pumpkin and spices. This recipe is not only easy to follow but also a healthier alternative to store-bought bagels, thanks to the use of sourdough starter and natural sweeteners like honey and maple syrup. Whether you’re enjoying a cozy breakfast or serving them at a fall brunch, these bagels will undoubtedly become a favorite in your household.

FAQ

Can I use store-bought pumpkin purée for these bagels?

Yes, store-bought pumpkin purée works perfectly for this recipe. However, if you have the time, using fresh, homemade pumpkin purée can elevate the flavor and give your bagels a more natural, rich pumpkin taste.

Do I need to use sourdough starter for this recipe?

Using sourdough starter in this recipe provides a tangy flavor and improves the digestibility of the bagels. However, if you don’t have a sourdough starter, you can substitute it with active dry yeast, although the flavor and texture may differ slightly.

Can I make these bagels gluten-free?

Yes, you can make these Pumpkin Sourdough Bagels gluten-free by using a gluten-free flour blend. Keep in mind that the texture and rise of the bagels might vary, but they will still be delicious.

More Relevant Recipes