Pumpkin Sourdough Bagels

Pumpkin Sourdough Bagels are the perfect morning treat for any crisp day. Made with Sourdough Starter, organic pumpkin puree, and warm spices, these bagels could not be more delightful. In addition, this recipe and some techniques were inspired by the Clever Carrot’s Sourdough Bagel recipe. Finally, serve these alongside a cup of coffee or tea, spread with Maple-Cinnamon cream cheese, or with local honey.

Pumpkin Sourdough Bagel Ingredients

• Active Sourdough Starter
• Organic Pumpkin Puree
• Warm Water
• Coconut Sugar
• King Arthur Organic All-Purpose Flour
• King Arthur Organic Whole Wheat Flour
• Pink Salt
• Pumpkin Pie Spice
• Pepitas (optional for topping)
• Chia Seeds (optional for topping)
• Cinnamon-Sugar (optional for topping)

Crafting the Pumpkin Sourdough Bagel Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients, except for the pepitas.
2. Next, turn the mixer on speed 2, until the dough pulls away from the side of the bowl and clings to the dough hook.
3. Finally, the Pumpkin Sourdough Bagel dough is ready!

Combine All of the Ingredients

Mix on a Speed 2 Until a Ball of Dough Forms

The Pumpkin Sourdough Bagel Dough is Ready

Resting and Bulk Rising the Dough

1. First, place the dough into a Banneton Bowl or lightly-oiled ceramic or glass bowl.
2. Next, cover the bowl with a very damp towel, and let it rest for 45 to 60 minutes.
3. Then, after the dough has rested, work the ball of dough into a smooth ball by kneading and rolling it for about 15 to 20 seconds.
4. Finally, cover the bowl with plastic wrap or a dry, kitchen towel, and let the dough rise until it’s doubled in size, about 10-12 hours.

Place the Dough Into a Banneton or Lightly-Oiled Bowl

Cover the Dough with a Damp Towel; Let It Rise

Knead, Roll, and Reform the Ball of Dough; Let It Bulk Rise

Shaping the Bagel Dough

1. First, line a baking sheet with a silicone mat or a sheet of parchment paper.
2. Next, remove the dough onto a non-floured work surface.
3. Then, flatten the dough into a rectangle and divide it into 8 equal pieces (almost like you are dividing dough for scones).
4. Next, shape each piece of dough into a ball, and then place it on the parchment paper to rest.
5. Finally, once all of the balls of bagel dough are shaped, allow them to rest for 10-15 minutes.

Place the Dough on a Non-Floured Work Surface

Divide the Dough Into 8, Equal Sections

Shape Each Section of Dough Into a Ball

Allow the Dough Balls to Rest for 10-15 Minutes

Creating the Bagel Holes

1. First, after the dough has rested for 10-15 minutes, take the back of a spoon and poke a hole into each of the balls of dough.
2. Next, using your fingers, carefully stretch the dough until the hole is about the size of a whole walnut.
3. Then, place the raw bagels back onto the baking sheet.
4. Finally, cover with a damp towel and let the raw bagels rest at room temperature for 20 minutes.

Poke a Hole in Each Bagel

Stretch the Bagel Dough

Place the Bagels Back Onto the Baking Sheet; Let Them Rest

Boiling the Pumpkin Sourdough Bagels

1. First, place the bagel toppings in a shallow dish or plate.
2. Next, preheat the oven to 425 degrees Fahrenheit.
3. While the raw bagels are resting, bring a Dutch Oven with water to a boil.
4. Next, add 1 tbsp. of honey and whisk it into the boiling water.
5. Then, drop 2-3 raw bagels into the boiling water. Boil for about 30 seconds on each side.
6. Next, remove the boiled bagels with a slotted spoon, and place them back onto the parchment-lined baking sheet.
7. Then, when the bagels are cool enough to touch, gently press the rounded top into the topping(s) of your choice (or leave plain).
8. Finally, place the bagels back onto the baking sheet.

Place the Optional Toppings in a Shallow Dish or Plate

Bring Water to a Boil

Add the Honey and Whisk Into the Boiling Water

Boil the Bagels for 30 Seconds Per Side

Remove Boiled Bagels with a Slotted Spoon; Dip Into Topping(s)

Return the Bagels to the Baking Sheet

Baking and Serving the Pumpkin Sourdough Bagels

1. Once the bagels have been boiled and rolled into the toppings, place them into a preheated oven and bake for 18-22 minutes, or until golden brown.
   • Note: During the last 2-3 minutes of baking, flip them over so the bottoms can become golden.
2. Next, remove the baked Pumpkin Sourdough Bagels from the oven and place them onto a wire cooling rack to cool.
3. Finally, slice and serve hot or warm, and enjoy!

Bake for 18-22 Minutes or Until Golden Brown

Slice and Enjoy!

Recommended Products

Pumpkin Sourdough Bagels

Yield: 8 Bagels

Pumpkin Sourdough Bagels are the perfect morning treat for any crisp day. Made with Sourdough Starter, organic pumpkin puree, and warm spices, these bagels could not be more delightful.

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Ingredients

• 1 c. Active Sourdough Starter
• 1/2 c. Organic Pumpkin Puree
• 3/4 c. Warm Water
• 2 tbsp. Coconut Sugar
• 3 c. King Arthur Organic All-Purpose Flour
• 1 c. King Arthur Organic Whole Wheat Flour
• 1 1/2 tsp. Pink Salt
• 1/2 tsp. Pumpkin Pie Spice
• Pepitas (optional for topping)
• Chia Seeds (optional for topping)
• Cinnamon-Sugar (optional for topping)

Instructions

Crafting the Pumpkin Sourdough Bagel Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients, except for the pepitas.
2. Next, turn the mixer on speed 2, until the dough pulls away from the side of the bowl and clings to the dough hook.
3. Finally, the Pumpkin Sourdough Bagel dough is ready!

Resting and Bulk Rising the Dough

1. First, place the dough into a Banneton Bowl or lightly-oiled ceramic or glass bowl.
2. Next, cover the bowl with a very damp towel, and let it rest for 45 to 60 minutes.
3. Then, after the dough has rested, work the ball of dough into a smooth ball by kneading and rolling it for about 15 to 20 seconds.
4. Finally, cover the bowl with plastic wrap or a dry, kitchen towel, and let the dough rise until it's doubled in size, about 10-12 hours.

Shaping the Bagel Dough

1. First, line a baking sheet with a silicone mat or a sheet of parchment paper.
2. Next, remove the dough onto a non-floured work surface.
3. Then, flatten the dough into a rectangle and divide it into 8 equal pieces (almost like you are dividing dough for scones).
4. Next, shape each piece of dough into a ball, and then place it on the parchment paper to rest.
5. Finally, once all of the balls of bagel dough are shaped, allow them to rest for 10-15 minutes.

Creating the Bagel Holes

1. First, after the dough has rested for 10-15 minutes, take the back of a spoon and poke a hole into each of the balls of dough.
2. Next, using your fingers, carefully stretch the dough until the hole is about the size of a whole walnut.
3. Then, place the raw bagels back onto the baking sheet.
4. Finally, cover with a damp towel and let the raw bagels rest at room temperature for 20 minutes.

Boiling the Pumpkin Sourdough Bagels

1. First, place the bagel toppings in a shallow dish or plate.
2. Next, preheat the oven to 425 degrees Fahrenheit.
3. While the raw bagels are resting, bring a Dutch Oven with water to a boil.
4. Next, add 1 tbsp. of honey and whisk it into the boiling water.
5. Then, drop 2-3 raw bagels into the boiling water. Boil for about 30 seconds on each side.
6. Next, remove the boiled bagels with a slotted spoon, and place them back onto the parchment-lined baking sheet.
7. Then, when the bagels are cool enough to touch, gently press the rounded top into the topping(s) of your choice (or leave plain).
8. Finally, place the bagels back onto the baking sheet.

Baking and Serving the Pumpkin Sourdough Bagels

1. Once the bagels have been boiled and rolled into the toppings, place them into a preheated oven and bake for 18-22 minutes, or until golden brown. (Note: During the last 2-3 minutes of baking, flip them over so the bottoms can become golden).
2. Next, remove the baked Pumpkin Sourdough Bagels from the oven and place them onto a wire cooling rack to cool.
3. Finally, slice and serve hot or warm, and enjoy!

Notes

Bagels are best enjoyed the day they are baked. However, if you have leftovers, you can store them in an airtight container, on the counter, for up to 3 days.

Nutrition Information:

Yield: 16 Serving Size: 1/2
Amount Per Serving: Calories: 233Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 222mgCarbohydrates: 43gFiber: 4gSugar: 11gProtein: 7g

Nutritional information isn't always accurate, so please consult your physician if you have any questions or concerns.