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.

Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese

Description

These homemade Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese are the perfect cozy fall recipe. The bagels are made with a sourdough starter, which gives them a tangy flavor, while the pumpkin and spices infuse them with the warmth of the season. Paired with a creamy, slightly sweet pumpkin spice cream cheese, this recipe is a delicious treat for breakfast or brunch.

Ingredients

Scale

125 grams (1 C) Sourdough Starter
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 or unbleached All-Purpose Flour
2 grams (1 tsp) Pumpkin Spice
12 grams (2 tsp) Salt
1 Tbsp Sugar (for boiling water)
1 Tbsp Baking Soda (for boiling water)
8 oz Cream Cheese (softened)
1/2 Cup Pumpkin Purée (for cream cheese)
1 1/2 Tbsp Maple Syrup
1 tsp Vanilla Extract
1 tsp Pumpkin Spice (for cream cheese)

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Instructions

In a stand mixer, combine the sourdough starter, pumpkin purée, water, and honey. Mix until combined.
Add bread flour, pumpkin spice, and salt. Mix on low speed using a dough hook until the dough starts to come together.
Cover the bowl with plastic wrap or a damp towel. Let the dough rest for 1 hour.
Shape the dough into a ball. Cover again and let it sit for 8–12 hours, until doubled in size.
Divide the dough into 8 equal pieces. Shape each piece into a ball and let rest for 15 minutes.
Poke a hole in the center of each dough ball and stretch to form bagels. Let rest for 15 minutes.
Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil with 1 tbsp sugar and baking soda.
Boil 2–3 bagels at a time for 1 minute per side, then remove and place on a parchment-lined baking sheet.
Bake the bagels for 20–22 minutes, until golden brown.
For the cream cheese, whip together softened cream cheese, pumpkin purée, maple syrup, vanilla extract, and pumpkin spice.
Refrigerate the cream cheese while the bagels bake. Once the bagels have cooled for 20–30 minutes, spread with the pumpkin cream cheese and enjoy.

Notes

Feed your sourdough starter 6 hours before starting to ensure it’s bubbly and active.
Use canned or fresh pumpkin purée, both work great in this recipe.
The dough can be a bit thick; if you’re mixing by hand, be patient and use some arm strength.
If you prefer a stronger pumpkin flavor, add more pumpkin purée or spice to the dough.
Store the bagels in an airtight container for up to 3-4 days. The cream cheese will last in the fridge for up to 1 week.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Snack
Method: Baking, Boiling
Cuisine: American

Nutrition

Serving Size: 1 bagel with cream cheese
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