How to Make Sourdough Pumpkin Bagels – A Perfect Fall Treat

Sourdough pumpkin bagels combine the chewy texture of classic bagels with the warm, spiced flavors of fall. With a natural sourdough fermentation process, these bagels are more flavorful, easier to digest, and free from commercial yeast. Whether you enjoy them sweet, savory, or topped with cream cheese and maple glaze, this guide will help you master the art of making sourdough pumpkin bagels at home.

What Makes Sourdough Bagels Special?

• Sourdough fermentation enhances flavor and gives bagels a slight tang.
• Naturally chewier and more flavorful than traditional yeast bagels.
• Longer fermentation helps break down gluten, making them easier to digest.

How Pumpkin Adds Flavor & Moisture

• Pumpkin purée makes the dough softer and more tender.
• Adds natural sweetness that pairs well with warm spices.
• Creates a beautiful golden color and seasonal flavor.

Perfect for Fall Breakfasts, Brunches, or Snacks

• Toasted with cream cheese or maple butter for a cozy breakfast.
• Used for bagel sandwiches with eggs, cheese, or smoked salmon.
• Transformed into French toast or bagel chips for a unique twist.

The Benefits of Using Sourdough Starter

Why Sourdough Improves Texture & Flavor

• Creates a complex, slightly tangy taste that complements pumpkin.
• Naturally develops a chewy, airy interior.

Natural Fermentation & Digestibility Benefits

• Breaks down gluten, making it easier to digest.
• Increases nutrient availability by reducing phytic acid.

How to Make or Maintain an Active Starter

• Feed with equal parts flour and water every 12 hours.
• For bagels, use a strong, bubbly, active starter that has doubled in size after feeding.

Choosing the Right Pumpkin for Bagels

Fresh Pumpkin Purée vs. Canned: Which Works Best?

• Canned pumpkin is smoother and more consistent.
• Homemade pumpkin purée can be too watery—strain before using.

How to Make Homemade Pumpkin Purée

1. Roast a small sugar pumpkin at 375°F for 45 minutes.
2. Scoop out flesh and blend until smooth.
3. Strain excess liquid with a cheesecloth.

Best Canned Pumpkin Brands for a Rich Flavor

• Libby’s 100% Pure Pumpkin – Best texture and consistency.
• Farmer’s Market Organic Pumpkin – A slightly sweeter organic option.

Essential Ingredients for Soft & Chewy Bagels

Best Flour for Bagel Dough: Bread Flour vs. All-Purpose

• Bread flour (high protein) makes bagels chewier and more elastic.
• All-purpose flour creates a softer texture, but may need extra kneading.

Natural Sweeteners: Honey, Maple Syrup, or Brown Sugar

• Honey – Helps develop a richer color and subtle sweetness.
• Maple syrup – Enhances the warm fall flavors.
• Brown sugar – Adds moisture and a mild caramel flavor.

Spices for a Warm Fall Flavor

• Cinnamon (1 tsp) – The base spice for warmth.
• Nutmeg (¼ tsp) – Adds a slightly nutty, earthy flavor.
• Cloves (⅛ tsp) – A small amount gives depth to the spice mix.

Preparing the Dough for the Perfect Bagels

Hydration & Kneading for the Right Bagel Texture

• Dough should be firm but slightly tacky, not sticky.
• Knead for 8-10 minutes by hand or 5-6 minutes in a stand mixer.

How Long to Ferment & Proof for Maximum Flavor

• Bulk fermentation: Let dough rise at room temperature for 6-8 hours or overnight.
• Shaping & final proof: Refrigerate shaped bagels for at least 12 hours to develop flavor.

Shaping Techniques for Round, Even Bagels

• Divide dough into equal portions (about 100g each).
• Roll into tight balls, then poke a hole in the center.
• Stretch the hole gently to 1 ½ inches wide—it will shrink as it proofs.

Now that we’ve covered the ingredients and fermentation process, let’s go through the classic sourdough pumpkin bagel recipe, along with delicious variations like cinnamon raisin, savory herb and cheese, vegan, and pumpkin spice bagels with maple glaze.

Classic Sourdough Pumpkin Bagels Recipe

A perfectly chewy, golden-brown bagel with warm pumpkin flavor and a hint of spice.

Ingredients

For the Dough:

• 500g (4 cups) bread flour (or all-purpose flour)
• 100g (½ cup) active sourdough starter (fed & bubbly)
• 200g (¾ cup) pumpkin purée (canned or homemade)
• 120g (½ cup) warm water (adjust as needed)
• 30g (2 tbsp) honey or maple syrup
• 10g (2 tsp) salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger

For Boiling & Baking:

• 2 quarts water
• 1 tbsp baking soda
• 1 tbsp honey (for extra shine)

Instructions

1: Mix the Dough

1. In a large bowl, whisk together sourdough starter, pumpkin purée, water, honey, and spices.
2. Add flour and salt, then mix until a shaggy dough forms.
3. Knead for 8-10 minutes by hand (or 5 minutes in a stand mixer) until the dough is smooth and elastic.

2: Bulk Fermentation (6-8 Hours at Room Temperature)

• Cover and let rise at room temperature until doubled in size.
• If fermenting overnight, place in the fridge after 6 hours.

3: Divide & Shape the Bagels

1. Divide dough into 8-10 equal pieces (about 100g each).
2. Roll into balls, then use your thumb to poke a hole in the center.
3. Stretch the hole to about 1 ½ inches wide—they will shrink as they proof.

4: Cold Proof (12-24 Hours in the Fridge)

• Place bagels on a parchment-lined tray, cover, and refrigerate for at least 12 hours.
• This step improves texture and flavor.

5: Boil the Bagels (Essential for Chewiness!)

1. Bring water to a gentle boil and add baking soda and honey.
2. Drop bagels in one at a time, boiling for 30 seconds per side.
3. Drain on a rack and let dry slightly before baking.

6: Bake Until Golden Brown

• Preheat oven to 425°F (220°C).
• Bake for 18-22 minutes, rotating the tray halfway.
• Bagels should be deep golden brown and crisp on the outside.

Cinnamon Raisin Sourdough Pumpkin Bagels

A sweet, chewy variation with juicy raisins and a hint of cinnamon.

Additional Ingredients:

• ½ cup raisins (soaked in warm water for 10 minutes, then drained)
• 1 extra teaspoon cinnamon
• 2 tbsp brown sugar (optional, for extra sweetness)

How to Make It:

1. Knead raisins and cinnamon into the dough after mixing.
2. Follow the same fermentation, shaping, and baking process.
3. For a crunchy top, brush with egg wash and sprinkle with cinnamon sugar before baking.

Tip: Serve with cinnamon honey butter or maple cream cheese.

Savory Sourdough Pumpkin Bagels

A herbaceous, cheesy twist perfect for breakfast sandwiches.

Additional Ingredients:

• 1 tbsp chopped fresh rosemary or sage
• ½ cup shredded cheddar, gruyère, or goat cheese
• 1 tsp garlic powder

How to Make It:

1. Knead herbs and cheese into the dough before fermentation.
2. Follow the same process for proofing and shaping.
3. Sprinkle extra cheese on top before baking for a crispy crust.

Tip: Serve with herbed cream cheese, avocado, or smoked salmon.

Vegan & Dairy-Free Sourdough Pumpkin Bagels

A lighter, naturally sweetened option that’s completely plant-based.

Substitutions:

• Use maple syrup or coconut sugar instead of honey.
• Replace milk-based toppings with vegan butter or coconut oil.
• Brush with almond milk before baking for a glossy finish.

Tip: These bagels pair perfectly with cashew cream cheese or almond butter.

Pumpkin Spice Bagels with Maple Glaze

For those who love a sweeter, dessert-style bagel.

Additional Ingredients:

• 1 extra teaspoon pumpkin spice (cinnamon, nutmeg, ginger, cloves)
• ¼ cup chopped pecans or walnuts (optional)

Maple Glaze Recipe:

• ½ cup powdered sugar
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• 1-2 tbsp milk (or dairy-free alternative)

How to Make It:

1. Bake the bagels as usual.
2. Mix the glaze ingredients until smooth and pourable.
3. Drizzle over warm bagels and top with chopped nuts.

Tip: Perfect with whipped cream cheese or cinnamon butter.

Now that you’ve baked a perfect batch of sourdough pumpkin bagels, let’s go over how to store them properly, the best toppings and spreads, creative ways to serve them, ideal drink pairings, and troubleshooting common bagel-making mistakes.

How to Store & Keep Bagels Fresh

Sourdough bagels stay fresh and chewy for several days if stored correctly.

Best Ways to Store for Maximum Freshness

• Room Temperature: Store in a paper bag or loosely covered container for 1-2 days.
• Airtight Container: Keeps bagels soft but may reduce crust crispiness—best for 3-4 days.

Freezing Instructions for Long-Term Storage

• Slice bagels before freezing for easy toasting later.
• Wrap each bagel in plastic wrap and place in a freezer-safe bag.
• Freeze for up to 3 months.

How to Reheat Without Drying Out

• Oven: Bake at 350°F (175°C) for 5-7 minutes.
• Toaster: Toast sliced bagels on medium-high heat.
• Microwave: Wrap in a damp paper towel and heat for 20-30 seconds (softens texture).

Best Toppings & Spreads for Pumpkin Bagels

Classic Creamy Spreads

• Plain Cream Cheese – A timeless choice.
• Maple Cinnamon Cream Cheese – Adds extra fall flavor.
• Honey Butter – Sweet and smooth.

Sweet Options for a Cozy Fall Breakfast

• Pumpkin Butter – Intensifies the pumpkin flavor.
• Cinnamon Sugar Sprinkle – A simple but delicious topping.
• Apple Jam or Cranberry Compote – Fruity and seasonal.

Savory Pairings for a Gourmet Twist

• Herbed Goat Cheese or Ricotta – Rich and creamy.
• Smoked Salmon with Dill & Capers – Perfect for a savory brunch.
• Avocado & Everything Bagel Seasoning – A great dairy-free option.

Tip: For extra crunch, sprinkle crushed pecans or walnuts on top of your spread.

Creative Ways to Use Pumpkin Bagels

1. Pumpkin Bagel Breakfast Sandwich

• Fill with scrambled eggs, crispy bacon, and cheddar cheese.
• Try a veggie version with avocado and roasted bell peppers.

2. Bagel French Toast

• Slice bagels and dip them in a cinnamon-vanilla egg mixture.
• Pan-fry until golden and serve with maple syrup and pecans.

3. Bagel Chips for Snacking

• Slice bagels into thin rounds, brush with olive oil, and bake at 350°F for 10 minutes.
• Season with cinnamon sugar or garlic powder for sweet or savory chips.

4. Pumpkin Bagel Bread Pudding

• Cube stale bagels and soak in a spiced custard mixture.
• Bake for a warm, comforting dessert.

Tip: Use day-old bagels for bagel chips or bread pudding—they absorb flavors better.

Best Drinks to Pair with Sourdough Pumpkin Bagels

Warm & Cozy Beverages

• Pumpkin Spice Latte – A perfect autumn match.
• Chai Tea Latte – Complements warm cinnamon and nutmeg.
• Hot Apple Cider – A naturally sweet pairing.

Rich & Creamy Options

• Spiced Hot Chocolate – Chocolate and pumpkin are a great duo.
• Vanilla Almond Milk or Oat Milk Latte – A dairy-free, nutty alternative.

Cold & Refreshing Choices

• Maple Cinnamon Smoothie – A nutrient-packed drink.
• Fresh Orange Juice – Brightens up the pumpkin flavors.

Tip: A hot chai latte with a maple-glazed bagel is an amazing fall combo.

Common Bagel-Making Mistakes & Troubleshooting

1. How to Prevent Dense or Flat Bagels

Problem: Bagels come out too dense or flat.
Solution:

• Make sure the sourdough starter is active and bubbly before use.
• Knead dough long enough to develop gluten (8-10 minutes).
• Let dough ferment fully—if underproofed, bagels won’t rise properly.

2. Fixing Overly Sticky or Dry Dough

Problem: Dough is either too wet or too dry.
Solution:

• If too sticky, add 1-2 tbsp of flour while kneading.
• If too dry, add 1 tbsp of warm water and knead to incorporate.

3. Avoiding Bagels That Spread Too Much

Problem: Bagels lose shape and spread out too much.
Solution:

• Use bread flour for better structure.
• Chill bagels in the fridge for at least 12 hours before boiling.

4. How to Achieve the Perfect Crust & Chew

Problem: Bagels are too soft or lack chewiness.
Solution:

• Boil bagels in baking soda water for 30-60 seconds per side.
• Bake at 425°F (220°C) for 18-22 minutes until golden brown.

5. Preventing Cracked or Uneven Bagels

Problem: Bagels crack or bake unevenly.
Solution:

• Let bagels rest at room temperature for 15 minutes after boiling.
• Bake on a preheated baking stone or sheet for even heat.

Final Thoughts – Sourdough Pumpkin Bagels

Sourdough pumpkin bagels are a delicious seasonal twist on a classic. By mastering fermentation, shaping, and baking techniques, you can create bagels that are chewy, flavorful, and perfectly spiced.

With the right storage, topping ideas, and creative serving suggestions, you’ll never get tired of these cozy, homemade bagels.

More FAQs About Sourdough Pumpkin Bagels

1. Can I make sourdough bagels without a long fermentation?

Yes, but long fermentation improves flavor and texture. For a quick method, let the dough rise at room temperature for 4-6 hours, then shape and refrigerate for 4-6 more hours before boiling and baking.

2. What if I don’t have a sourdough starter?

You can substitute ¼ teaspoon instant yeast and reduce rise time to 2-3 hours.

3. Can I make these gluten-free?

Sourdough bagels rely on gluten development, so a gluten-free version requires a special blend of flours and binders like xanthan gum.

4. How do I make the bagels extra chewy?

Use bread flour, knead well, and boil for a full minute per side.

5. Can I use whole wheat flour?

Yes, but replace only 25-50% of the flour to avoid a dense texture.

6. How do I prevent bagels from sticking to the parchment paper?

Use cornmeal or flour on the tray before placing shaped bagels on it.

7. Why do my bagels taste too sour?

Overfermentation can make bagels too tangy. Reduce proofing time or ferment at a cooler temperature.