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sourdough pumpkin bagels

Sourdough Pumpkin Bagels

Naturally leavened pumpkin bagels made with pumpkin pie spice and maple syrup. These bagels are spiced, slightly sweet, and have a chewy yet soft texture.
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Prep Time 3 hours
Cook Time 22 minutes
Total Time 3 hours 22 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 bagels
Calories 230 kcal

Equipment

  • Mixing Bowls
  • Kitchen Scale
  • Baking sheets
  • Parchment Paper
  • Large pot
  • Wire cooling rack

Ingredients
  

For the Levain

  • 1 tablespoon sourdough starter
  • 50 grams white bread flour
  • 50 grams whole wheat flour
  • 100 grams water room temperature

For the Dough

  • 350 grams pumpkin puree
  • 100 grams water room temperature
  • 40 grams maple syrup
  • 3 grams pumpkin pie spice
  • 650 grams white bread flour
  • 15 grams salt

For Boiling & Topping

  • 1/4 cup granulated sugar for boiling
  • 2 teaspoons baking soda for boiling

Instructions
 

  • Mix together the levain ingredients in a small mixing bowl and cover with a towel. Leave at room temperature overnight until active and bubbly.
  • The next morning, combine the levain with the remaining dough ingredients and mix until it forms a shaggy ball. Let rest for 30-60 minutes.
  • Knead the dough until it starts to smooth out (about 5 minutes), then transfer to an oiled bowl and cover.
  • Let the dough ferment for 3-5 hours, stretching and folding it every 30 minutes over the first 2-3 hours.
  • Divide the dough into 12 portions (about 115g each) and shape into bagels. Place them on floured baking sheets.
  • Cover and let proof at room temperature for 30 minutes, then refrigerate overnight.
  • The next morning, let the bagels sit at room temperature for an hour. Preheat the oven to 450°F (230°C).
  • Bring a pot of water to a simmer and add sugar and baking soda. Boil the bagels for 30 seconds per side.
  • Place boiled bagels onto a parchment-lined baking sheet and bake for 20-22 minutes until golden brown.
  • Let the bagels cool on a wire rack before slicing and serving.

Notes

For best results, use a mature sourdough starter. You can add toppings like cinnamon sugar, sesame seeds, or coarse salt before baking.

Nutrition

Calories: 230kcalCarbohydrates: 45gProtein: 7gFat: 1.5gSodium: 350mgFiber: 4gSugar: 5g
Keyword Fall Recipes, Pumpkin Bagels, Sourdough Bagels
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