These sourdough pumpkin bagels are mildly spiced in beautiful golden shades. They have a chewy texture outside and have a soft, soft inside.
Pumpkin puree gives a gentle sweetness and moisture. These bagels are slightly sweet and baked in a very hot oven, which can cause the bottom to get too dark. To prevent this, I apply the bread to a silicone mat and line up a bit of insulation. A brightly colored pot can also be used to place another baking pan under what you have a bagel.
This recipe can be homemade or canned pumpkin puree. Some pumpkin purees have more water than others. If the pumpkin puree is slightly wet and the dough gets too wet, add more tablespoons of flour as needed or leave it alone. The sticky dough will make softer bagels, so feel free to adjust them based on your preferred texture.
Pumpkin spices
I love the pumpkin spices in this dough. A cozy blend of warm spices. Here’s what you see inside:
Ground Cloves: Only a pinch of cloves brings a bold, sweet flavour. Cinnamon: Sweet and woody, cinnamon is the main spice. Ground Ginger: This adds a touch of warmth and spicyness. Nutmeg: Nutmeg brings subtle depth. Allspice: Despite its name, it’s just one spice! It tastes like a blend of cinnamon, nutmeg and cloves.
If you don’t have these spices, cinnamon alone is great!
How is this done?
Feed the starter in time before you start and it will be great and active.
Add flour, salt and spices.
Mix it into the shaggy dough and knead until smooth and soft.
Raise the dough until it is nearly doubled in size and then refrigerate overnight. The next day, shape, boil, and bake!
Storage Tips
Place bagels in an airtight container at room temperature for up to 2 days and refrigerate for up to 5 days. Gently reheat in a toaster or oven.
Freezing instructions
Allow the freshly baked bagels to cool completely, slice in half and place in a single layer on a baking sheet. Once frozen, transfer to a frozen bag. This allows you to take out individual bagels and toast them if necessary.
More sourdough recipes
Sourdough pumpkin bagel
These sourdough pumpkin bagels are mildly spiced in beautiful golden shades. They have a chewy texture outside and have a soft, soft inside.
starter
twenty five g Sourdough starter50 g Bread crumbs 50 g water
Bagel dough
120 g water Lukewarm32 g Soft brown sugar180 g Pure pumpkin puree440 g Bread crumbs All Sourdough Starters 100g (approx. 1/2 cup)1 1/2 Small spoons Cinnamon or pumpkin spices* Please see the note 1 1/2 Small spoons salt
poaching
2 liter water18 g Honey Or brown sugar
Fert the sourdough starter the morning or evening before.
Once the starter is ready, add it to a large mixing bowl along with the remaining dough ingredients, then use a fork to combine it into a thick, coarse dough.
Tilt the dough onto a clean work surface and knead until smooth and strong. For optimal gluten development, the dough must be worked and kneaded for about 8 minutes. Take a break if necessary, and allow it to rest for 10 minutes to make it easier to knead. Alternatively, mix the dough into a bowl of a stand mixer with the dough hook attachment attached at a slow speed.
As you knead, place the dough bowl in a large bowl and cover the bowl with a plastic wrap or a damp tea towel. Raise the dough in a warm place, around 25°C/77°F until it is surrounded by at least 60%.
Once the dough has risen, place in the fridge overnight or up to 24 hours.
Shaping
Lightly pull it from the bowl onto a powdery work surface and form it into a bowl.
Cut the dough into 8 equal pieces (the kitchen scale works to ensure even bagels). Shape each dough into a smooth bowl. Let these dough bowls rest for 5 minutes.
Use a rolling pin to roll the dough ball into a rectangle. Seal the edges by winding them firmly from the long ends into the cylinder and pinching them. Next, stretch the cylinder onto a 10-inch rope with a clean surface. Flat one end of the rope approximately 1-2 inches long.
Bring in the round end of the rope and meet the flat end. Carefully layer the flattened edges on the round edges. If necessary, slightly dampen the flattened edges to help stick.
Place the shaped bagels on a baking sheet lined with silicone baking mat or parchment paper and cover them loosely. Raise until it is puffy for about 2 hours. Timing depends on room temperature.
Poaching and baking
Bring a large boil of water, and once the water boils, stir in honey or brown sugar.
Preheat the oven to 400°F/200°C.
Dust the excess flour from the bagels and drop it into boiling water one at a time. If the pots are small, boil them in batches.
They poach under the water for 1 minute and turn them over after 30 seconds. Use a slotted spoon to remove the bagel from the water and return it to the baking sheet.
Bake bagels in the oven for about 20-25 minutes until golden brown. Timing depends on the oven. If they are baking unevenly or if there is a hot spot in your oven, turn the oven tray after a 15-minute baking.
Remove the freshly baked bagels from the tray and allow them to cool to room temperature on a wire rack for 30 minutes before slice and serving.
Pumpkin spices
3/4 tsp cinnamon 1/4 tsp Grand Ginger 1/4 tsp nutmeg 1/8 tsp 1/8 tsp 1/8 tsp 1/8 tsp 1/8 tsp 1/8 tsp 1/8 tsp Earl Spice
Both metric and US cup conversions are provided. Use the toggle to toggle between the two.
The combination of the sweetness of the bagel and the hot oven makes the bagels very dark. I line up the bread on a silicone mat and add some insulation. Using a light-colored pot can avoid this or even put another baking pan underneath the ones that have bagels.
Serving: 1Bagelcalorie: 247kcalcarbohydrates: 51gprotein: 8gfat: 1gSaturated fat: 0.2gPolyunsaturated fat: 0.4gJanuary Saturated Fat: 0.1gsodium: 392mgpotassium: 113mgfiber: 2gsugar: 5gVitamin A: 3503iuVitamin C: 1mgcalcium: 19mgiron: 1mg
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