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pumpkin sourdough bagels

Sourdough Pumpkin Bagels


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  • Author: sourdoughjesha
  • Total Time: 18+ Hours
  • Yield: 6-8 Bagels 1x

Description

These sourdough pumpkin bagels have swirls of REAL pumpkin and the perfect amount of pumpkin spice in every bite. They’re soft on the inside, chewy, and bake up with a gorgeous pumpkin color. Plus, they’re naturally fermented with sourdough so these bagels are gut healthy and nutritious.


Ingredients

Scale

Bagel Ingredients

  • 360g Organic Bread Flour
  • 40g Whole Wheat or Whole Grain Flour
  • 226g Pumpkin Puree
  • 100g Active Sourdough Starter
  • 100g Water 
  • 15g Honey 
  • 8g Sea Salt 
  • 1.5 TSP Pumpkin Spice

MAPLE PECAN CREAM CHEESE (FOR 1 BAGEL)

  • 1 TSBP Chopped Pecans
  • 12 TSP Maple Syrup
  • 23 Tablespoons Cream Cheese – I used Nancy’s probiotic cream cheese.


Instructions

  1. In a medium-sized bowl, add all bagel ingredients. Mix by hand for a couple of minutes until a ball forms.
  2. Let the dough rest for 30 minutes covered in a Tupperware or the container.
  3. Now, knead the dough for 2-3 minutes or until the dough looks smooth on the outside.
  4. Place dough in a Tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size.
  5. Optional but my preferred method: Stretch and fold your dough 3 times during the first rise. I stretch and fold every 1-1.5 hours until I hit 3 sets. To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides.
  6. Now, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
  7. Place your bagels in a greased tupperware and cover them securely or on a greased baking sheet and cover with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out and leave room on either side so they can expand.
  8. Let the bagels rise for 1-2 hours at room temperature or until puffy.
  9. Place your bagels covered in the fridge for an overnight rise. This is where your bagels will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
  10. The next day, preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
  11. Now, place them on a clean, parchment-lined baking sheet. Bake bagels for 20-23 minutes or until golden brown on the outside.
  12. Let bagels cool for 10 minutes. Using a spoon mix together cream cheese, chopped pecans, and maple syrup in a small bowl. Layer onto your bagel and enjoy every nourishing bite. 
  • Fermentation: 16+ Hours
  • Cook Time: 20 - 23 Minutes
  • Category: Sourdough Bagels
  • Cuisine: Breakfast