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Sourdough Pumpkin Bagels
Chewy pumpkin sourdough bagels with an overnight rise, a honey-water boil, and an optional buttery cinnamon-sugar topping.
- Total time
- About 13½–14 hr, including cooling; rise varies with starter strength
- Yield
- 8 bagels
- Starter
- Unfed starter
- Heat
- 425°F / 218°C, after a honey-water boil
Ingredients
Bagel dough
- ¾ cup sourdough starter, active or viable unfed starter
- ⅓ cup water, plus a little more only if needed
- ¾ cup plain pumpkin purée
- 3 Tbsp brown sugar
- 3½ cups bread flour; all-purpose is a source-suggested option
- 1½ tsp salt
- 1 tsp pumpkin pie spice, optional
Boiling bath
- 6 cups water
- 2 Tbsp honey
Optional cinnamon-sugar topping
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 Tbsp ground cinnamon
- 4 Tbsp unsalted butter, melted
- As needed additional melted butter for brushing, optional
Method
Mix & rise
- Mix the starter and ⅓ cup water in a bowl. Stir in the pumpkin purée and brown sugar until well combined.
- Add the flour, salt, and optional pumpkin pie spice. Knead into a firm, fairly dry dough, adding a little water only if needed to bring it together.
- Cover and leave at room temperature for about 12 hours, until doubled. Judge readiness by the rise rather than the clock; unfed starter can take longer.
Shape & boil
- Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Form each into a ball, pinch the base closed, then poke a hole through the center and gently widen it into a bagel shape.
- Arrange on a parchment-lined baking sheet. Cover and rest 30–60 minutes, until slightly puffy.
- Preheat the oven to 425°F. Bring 6 cups water and 2 Tbsp honey to a boil. Boil the bagels in batches for about 1 minute per side, then drain and return them to the baking sheet.
Top & bake
- For the optional topping, mix the granulated sugar, brown sugar, cinnamon, and 4 Tbsp melted butter. Brush the boiled bagels with a little additional melted butter if desired, then sprinkle the topping over them.
- Bake at 425°F for about 25 minutes, until golden. Transfer to a rack and allow to cool before slicing.
Helpful Notes
My saved note:
Breakfast - Unfed starter
Sourdough Pumpkin Bagels
Chewy pumpkin sourdough bagels with an overnight rise, a honey-water boil, and an optional buttery cinnamon-sugar topping.
- Total time
- About 13½–14 hr, including cooling; rise varies with starter strength
- Hands-on
- About 30 min
- Yield
- 8 bagels
- Starter
- Unfed starter
- Difficulty
- Intermediate
- Heat
- 425°F / 218°C, after a honey-water boil
- Pan or vessel
- Large pot + parchment-lined baking sheet
Gather first
Ingredients
Ingredients
Bagel dough
- ¾ cup sourdough starter, active or viable unfed starter
- ⅓ cup water, plus a little more only if needed
- ¾ cup plain pumpkin purée
- 3 Tbsp brown sugar
- 3½ cups bread flour; all-purpose is a source-suggested option
- 1½ tsp salt
- 1 tsp pumpkin pie spice, optional
Boiling bath
- 6 cups water
- 2 Tbsp honey
Optional cinnamon-sugar topping
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 Tbsp ground cinnamon
- 4 Tbsp unsalted butter, melted
- As needed additional melted butter for brushing, optional
Method
Step by step
Part 1
Mix & rise
- Mix the starter and ⅓ cup water in a bowl. Stir in the pumpkin purée and brown sugar until well combined.
- Add the flour, salt, and optional pumpkin pie spice. Knead into a firm, fairly dry dough, adding a little water only if needed to bring it together.
- Cover and leave at room temperature for about 12 hours, until doubled. Judge readiness by the rise rather than the clock; unfed starter can take longer.
Part 2
Shape & boil
- Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Form each into a ball, pinch the base closed, then poke a hole through the center and gently widen it into a bagel shape.
- Arrange on a parchment-lined baking sheet. Cover and rest 30–60 minutes, until slightly puffy.
Set a check timer
- Preheat the oven to 425°F. Bring 6 cups water and 2 Tbsp honey to a boil. Boil the bagels in batches for about 1 minute per side, then drain and return them to the baking sheet.
Part 3
Top & bake
- For the optional topping, mix the granulated sugar, brown sugar, cinnamon, and 4 Tbsp melted butter. Brush the boiled bagels with a little additional melted butter if desired, then sprinkle the topping over them.
- Bake at 425°F for about 25 minutes, until golden. Transfer to a rack and allow to cool before slicing.
Part 4
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Dough doubles before shaping; bagels are puffy before boiling and golden after baking
Storage
Cool completely and keep covered. Refrigerate cinnamon-sugar-topped bagels as the source recommends, or freeze.
Reheat or serve
Split and toast, or warm briefly in a low oven.
Keep Baking
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