Sourdough Pumpkin Bagels

Sourdough pumpkin bagels bring together the best of both worlds – the tangy complexity of natural fermentation and the cozy warmth of autumn spices. These bagels are naturally gut-healthy thanks to the long fermentation process that breaks down gluten and creates beneficial prebiotics, making them easier to digest than regular bagels.

The first time I made these in my grandmother’s old kitchen, I was amazed by how the pumpkin puree transformed the dough into these beautiful golden-orange rings. My family couldn’t believe something so delicious could actually be good for them too. The secret is using real pumpkin puree – not pie filling – which gives these sourdough pumpkin bagels their gorgeous color and subtle sweetness. They’re soft on the inside with that perfect chewy crust that only comes from proper boiling and baking. You’re going to love this one!

Why You’ll Love This Sourdough Pumpkin Bagels Recipe

I’ve been making these sourdough pumpkin bagels for over five years, and they never disappoint. What started as an experiment in my grandmother’s old recipe box has become our family’s most requested fall treat, combining the best of traditional sourdough techniques with seasonal pumpkin flavors.

• Naturally fermented with active sourdough starter for better digestibility and complex flavor
• Real pumpkin puree creates a beautiful orange color and moist, tender texture
• Gut-healthy benefits from the fermentation process make these more nutritious than regular bagels
• Perfect balance of pumpkin spice without being overwhelming or artificial-tasting
• Soft interior with that classic chewy bagel exterior everyone loves
• Clean, simple ingredients you probably already have in your pantry

This recipe brings together everything I love about fall baking – it’s comforting, naturally nutritious, and creates memories around the breakfast table.

Ingredient Note List

Organic Bread flour: I always recommend using high-protein bread flour because it creates the perfect chewy texture that makes these sourdough pumpkin bagels so satisfying to bite into.

Whole Wheat Flour: This adds a subtle nutty flavor and extra nutrition while complementing the earthiness of the pumpkin beautifully.

Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, as it provides the gorgeous orange color and natural sweetness without added sugars.

Active Sourdough Starter: The star ingredient that creates that signature tangy flavor and makes these bagels easier to digest than traditional yeast versions.

Honey: I prefer using raw honey because it adds gentle sweetness and helps create a beautiful golden crust during baking.

Sea Salt: A good quality sea salt enhances all the other flavors and is essential for proper gluten development in the dough.

Pumpkin Spice: This warm blend of cinnamon, nutmeg, and ginger gives these bagels their cozy fall flavor without being overpowering.

Maple Syrup: For the cream cheese topping, pure maple syrup adds the perfect sweet complement that pairs beautifully with the pumpkin flavors.

How to Make Sourdough Pumpkin Bagels

Step 1. I always start by combining all the bagel ingredients in a medium bowl, mixing by hand until a shaggy ball forms – don’t worry if it looks messy at first.

Step 2. Let the dough rest covered for 30 minutes, which allows the flour to fully hydrate and the pumpkin puree to distribute evenly throughout.

Step 3. I’ve learned that kneading this dough takes patience since it’s quite stiff – work it for 2-3 minutes by hand until it feels smooth and stops being sticky.

Step 4. The long fermentation is what makes these sourdough pumpkin bagels special – I let the dough rise at room temperature for 6-8 hours until it doubles in size and feels puffy.

Step 5. My grandmother always said to stretch and fold the dough 3 times during the first 3 hours (every hour) to develop better structure and flavor.

Step 6. When dividing the dough, I weigh each piece at 80-120g to ensure even baking – this recipe makes 6-8 beautiful bagels depending on your preferred size.

Step 7. I’ve found that making the center holes slightly larger than you think necessary works best, since they’ll close up a bit during the final rise.

Step 8. The overnight fridge rise is crucial for developing complex flavors – this cold fermentation is what makes homemade bagels taste so much better than store-bought.

Step 9. For the boiling step, I bring a large pot of water to a rolling boil and cook each bagel for exactly 1 minute per side – this creates that signature chewy exterior.

Step 10. Baking at 400°F for 20-23 minutes gives these sourdough pumpkin bagels their beautiful golden color while keeping the inside perfectly soft and tender.

How to Store & Reheat

I usually store any leftover sourdough pumpkin bagels in an airtight container on the counter, where they stay fresh for up to 4 days. Make sure they’re completely cooled before storing to prevent condensation from making them soggy.

For longer storage, these bagels freeze beautifully for up to 3 months. I recommend slicing them first, then wrapping individually in plastic wrap before placing in a freezer bag – this makes it easy to toast just what you need.

For best results, I like to reheat day-old bagels by lightly toasting them or warming in a 350°F oven for 5-7 minutes. Frozen bagels can go straight from freezer to toaster, though they may need an extra minute or two to heat through completely.

What to Serve with Sourdough Pumpkin Bagels

Maple Pecan Cream Cheese: The combination of creamy, sweet, and crunchy creates the perfect complement to these spiced bagels, and it’s included right in the recipe.

Apple Butter: The concentrated apple flavors pair beautifully with pumpkin spice, creating a double dose of fall comfort on every bite. Try it with these sweet cottage cheese bagels with cinnamon raisin.

Cinnamon Honey Butter: I often whip together softened butter with a drizzle of honey and a pinch of cinnamon for a simple yet indulgent topping. It also works beautifully on overnight NY-style bagels.

Sharp Cheddar Cheese: The tangy sharpness of aged cheddar provides a savory contrast that balances the sweetness of the pumpkin perfectly — especially good if you also love onion bagels for that sweet-savory combo.

Pumpkin Spice Latte: In my kitchen, I love serving these bagels alongside a warm PSL for the ultimate autumn breakfast experience — especially if you’re a fan of raspberry pistachio sourdough bagels too.
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Fresh Fruit Salad: A light, seasonal fruit salad with apples and pears adds freshness and balances the richness of the bagels beautifully. Or serve with bagel and cottage cheese for a protein-packed breakfast.

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