Can I use sourdough discard instead of active starter?

I recommend using active, bubbly sourdough starter rather than discard for the best rise and flavor development in these bagels.

How do I know if my sourdough starter is active enough?

Your starter should double in size within 4-8 hours of feeding and have a pleasant, tangy aroma - this ensures proper fermentation.

While possible, I've found that the overnight cold fermentation develops much better flavor and makes the dough easier to shape.

Try increasing the pumpkin spice to 2 teaspoons, or add a tablespoon of pumpkin pie spice blend for more intense fall flavors.

Each bagel contains approximately 210 calories and 7.4g of protein, making them a nutritious breakfast option.

Yes, the natural fermentation process makes them easier to digest, and the real pumpkin adds vitamins and fiber that processed bagels lack.

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Beginner-friendly sourdough pumpkin bagels with real pumpkin puree and cozy pumpkin spice. Soft, chewy, naturally fermented, and gut healthy.

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In a mixing bowl, combine all bagel ingredients and mix by hand until a rough dough forms.
Cover and let rest for 30 minutes.
Knead for 2–3 minutes until smooth. Cover and let rise at room temp for 6–8 hours until doubled.
(Optional) Stretch and fold dough 3 times during the first rise, every 1–1.5 hours.
Divide into 6–8 equal pieces. Shape into balls, then poke a hole and gently stretch into rings.
Place on greased sheet, cover, and rise at room temp for 1–2 hours until puffy.
Refrigerate overnight covered.
Next day, preheat oven to 400°F and bring large pot of water to boil.
Boil bagels 1–2 at a time, 1 minute per side. Drain and place on parchment-lined baking sheet.
Bake for 20–23 minutes until golden brown. Cool for 10 minutes.
For topping: Mix cream cheese, pecans, and maple syrup.

Find it online: https://www.benefitiany.com/sourdough-pumpkin-bagels/