Description
Delight in the warm and comforting flavors of fall with these The Best Pumpkin Sourdough Bagels topped with creamy, spiced pumpkin cream cheese.
Ingredients
Scale
- 125 grams (1 C) Sourdough Starter bubbly and active
- 215 grams (3/4 C) Pumpkin Purée canned or freshly baked/pureed pumpkin will work
- 110 grams (1/2 C) Filtered Water
- 42 grams (2 Tbsp) Honey
- 550 grams (3 1/2 C) unbleached Bread Flour or unbleached All-Purpose Flour
- 2 grams (1 tsp) Pumpkin Spice
- 12 grams (2 tsp) Salt
- 1 Tbsp Sugar
- 1 Tbsp Baking Soda
- 8 oz Cream Cheese softened
- 1/2 Cup Pumpkin Purée
- 1 1/2 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Spice
Instructions
- In a large bowl, combine the sourdough starter, pumpkin purée, filtered water, and honey until well mixed.
- Gradually add the flour, pumpkin spice, salt, and sugar, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add baking soda to the boiling water.
- Divide the dough into 8 equal pieces, shape each piece into a bagel, and make a hole in the center using your thumb.
- Boil each bagel for about 30 seconds on each side, then transfer them to a baking sheet lined with parchment paper.
- Bake the bagels in the preheated oven for 20-25 minutes until golden brown.
- To make the pumpkin spice cream cheese, beat together the softened cream cheese, pumpkin purée, maple syrup, vanilla extract, and pumpkin spice until smooth.
- Allow the bagels to cool slightly before serving them warm with the pumpkin spice cream cheese.
Notes
For a stronger pumpkin flavor, add more pumpkin purée to the cream cheese mixture. Bagels can be frozen for up to a month; toast them for the best texture upon reheating.
- Prep Time: 40 minutes (plus 5–7 hours rising)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boiled & Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel with 2 tablespoons pumpkin spice cream cheese
- Calories: 390 kcal
- Sugar: 12 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 35 mg
Keywords: pumpkin bagels, sourdough, cream cheese, pumpkin spice, fall recipes