Homemade Sourdough Pumpkin Bagels Recipe

Homemade Sourdough Pumpkin Bagels are the perfect fall treat with a chewy crust, soft inside, and an easy-to-follow recipe for a super delicious autumn breakfast.

You’ve got to try these homemade sourdough pumpkin bagels—they’re the perfect mix of that classic sourdough bagel flavor with a hint of fall.

Made with active sourdough starter and pumpkin puree, these pumpkin sourdough bagels are basically fall in every bite!

I mean, just look at that color? These sourdough bagels have a vibrant orange hue that perfectly celebrate the fall season.

Soft and chewy, just like my original sourdough bagel recipe, but now with a cinnamon sugar crunch on top! This topping can absolutely be skipped, but I highly suggest you don’t!

First, it not only makes the tops of each pumpkin bagel stunning to look at, but it brings an extra touch of cinnamon and crunch that is to die for.

Top yours with your favorite topping like butter or cream cheese, or take it to the next level with my maple pecan cream cheese recipe. It slightly sweet with an extra bit of crunch. Yum!

But be forewarned, you’re going to want to make these Sourdough Pumpkin Bagels all fall long!

MY LATEST VIDEOS

Pin for Later!

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Why You’ll Love This Recipe:

Chewy 

Once you try these homemade pumpkin bagels, there’s no turning back! They’ve got that perfect chewy crust and a soft, airy inside that will make you forget every other bagel you’ve ever had. Seriously, these sourdough bagels are in a league of their own! 

Easy 

And guess what? This recipe is pretty much hands-off. After a quick kneading and some easy shaping, you’re all set. It’s the simplest way to whip up some delicious bagels without a fuss. 

Perfect Autumn Breakfast 

These Sourdough Pumpkin Bagels are like fall on a plate! With a gorgeous cinnamon sugar topping and that vibrant orange color, they’re as stunning as they are tasty. They’re packed with rich brown sugar, warm cinnamon, and pumpkin goodness—just what you need to kick off a cozy autumn morning!

Ingredients Needed

*Scroll down to the recipe card to find precise measurements*

Sourdough starter: An active and bubbly starter will give you the best rise for these chewy bagels.

Water: Make sure to use a warm water, not hot. Water any hotter than 120 degrees F can kill your starter, preventing your bagel dough from rising. 

Brown sugar: I love the inclusion of brown sugar for a touch of fall-like sweetness, but you can use substitute sugars like cane or coconut sugar or even honey.

Pumpkin puree: Make sure to use pumpkin puree, not pumpkin pie filling! You may use homemade pumpkin puree but you will need to reduce the added water since homemade purees tend to contain more water content than store-bought.

Bread flour: You technically can use all-purpose flour for this recipe, but I highly suggest making it with bread flour, as it has a higher protein percentage. This allows the dough to rise at greater lengths for a more chewy and enjoyable Sourdough Bagel. 

Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Honey – Adding a little bit of honey to the boil bath gives your Sourdough Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup as well.

Cinnamon and Sugar – For a stunning and delicious finish to these Sourdough Pumpkin Bagels, top them with a mixture of cinnamon sugar just before baking!

Supplies

Large mixing bowl

Digital scale

Plastic wrap/Shower cap (what I use!)

Bench scraper or a sharp Knife

Parchment paper

Baking Sheet

Kitchen towel

Slotted spoon

Simple Baking Schedule

8 pm: Make and knead the dough. Cover the bowl and let the dough rest for 1 hour.

9 pm: Knead dough for 30 seconds, cover, and let rest overnight until it doubles in size, about 8-12 hours.

7 am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke holes in the center of each dough ball, and stretch them to shape. Cover and let them rest for 20-60 mins until puffed up.

8 am: Boil bagels for 30 seconds on each side. Top with cinnamon/sugar mixture, if desired. Bake for 20-25 minutes at 425 degrees F.

This schedule is made for a 68-70 degree F environment. Higher temperatures will quicken the process. Lower will lengthen the process.

How to Make Sourdough Pumpkin Bagels

Make the Dough

In a large bowl, add your active starter, warm water, pumpkin puree and brown sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!). It will look like a milky, orange liquid. Next, add the bread flour and salt to the dough. Mix until fully incorporated. It’s a pretty shaggy dough at this point, but don’t worry, it will come together with kneading.

Next is a small labor of love, but it’s all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method. 

If you’d prefer using a stand mixer, you can mix on low with a dough hook for 4-5 minutes to mix and knead the dough.

First, I keep the dough in the bowl – less mess. Praise! Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.

As you knead, you’ll notice that the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal. After your mini arm workout, cover the dough and let it rest for 60 minutes to allow the gluten to rest.

Knead

After 1 hour of resting, repeat the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.

If you’d like, you could add a 1 cup of chocolate chips to the dough and knead them in at this point for Pumpkin Chocolate Chip Sourdough Bagels. Maple chips would be divine as well!

You’ll notice that the dough is a little less stiff and now the dough ball is smoother. Cover the bowl with a reusable shower cap and place the dough in a warm place to rise.

Bulk Rise

Leave the dough to at least double in size. In my 69 degree kitchen, this typically takes anywhere from 8-12 hours. If your kitchen is warmer, it will take less time and the opposite is true if it is colder. 

Shape

Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed. 

Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)

You can weigh the pieces of dough on a kitchen scale to verify that they are all equal ( about 120g), otherwise, just eyeball it and call it a day!

To shape, grab one piece of dough and pull the corners of the triangles towards the center. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.

One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches. The dough will shrink back a bit, but that’s okay. 

Second Rise

Place your shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel or this plastic lid that fits my baking sheets perfectly so they don’t dry out.

Let them rest until puffed up in a warm place, about 20-60 minutes.

Boil Bath

While your bagels are rising, preheat your oven to 425 degrees F.

Fill a large pot of water. Add honey and whisk until well mixed. Bring the water to a boil.

Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.

Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. 

Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.

Topping

After all the bagels have been boiled, it’s time to talk about toppings! Eating these homemade Sourdough Pumpkin Bagels plain is heavenly, but adding a cinnamon sugar topping brings a touch of extra autumn-like sweetness.

In a small bowl, melt the butter. Brush the melted butter on top of the boiled bagels. To the remaining butter, mix in both sugars and ground cinnamon until combined. 

Top each boiled pumpkin bagel with an even amount of the sugar mixture. 

Bake

Bake the Sourdough Pumpkin Bagels for 20-25 minutes, or until golden brown. 

Remove the bagels from the oven and allow them to cool on a wire rack

Once they are cool enough to handle, I highly recommend slicing into one while it is still warm and spreading my maple pecan cream cheese on top. It’s fall in a bite!

Maple Pecan Cream Cheese

In a medium bowl, mix together the softened cream cheese, maple syrup with a hand mixer. Once smooth, stir in the chopped pecans by hand. 

How to Serve Sourdough Pumpkin Bagels

Once your sourdough pumpkin bagels are fresh and golden brown from the oven, they’re perfect with a simple smear of whipped cream cheese.

If you’re feeling fancy, sprinkle a little cinnamon sugar on top or go with classic bagel seasoning. They’re great for breakfast, or you can even make a quick bagel sandwich out of them for lunch.

How to Store Sourdough Pumpkin Bagels

To keep your sourdough pumpkin bagels soft and fresh, wrap them up in a brown paper bag and leave them at room temperature for 1-2 days. 

If you top the bagels with the cinnamon sugar, do not store them in a plastic bag, like a Ziploc bag. Trust me. The cinnamon sugar mixture becomes wet and the bagel get slimy. It is best to eat them fresh on the day of or to store in a brown paper bag.

These Sourdough Pumpkin Bagels with the topping do not freeze well.

However, plain Sourdough Pumpkin Bagels can be stored in a large Ziplock and they freeze well! When ready to enjoy, allow them to thaw at room temperature or pop them in the microwave until soft and then toast until crispy!

FAQs

1. How do I add cinnamon sugar to the sourdough pumpkin bagels?

After boiling the bagels, I like to brush the tops with melted butter and then sprinkle a mix of cinnamon sugar on top. It adds the perfect touch of autumn sweetness.

2. Can I use a dough hook instead of hand-kneading the bagel dough?

Yes, you can totally use a stand mixer with a dough hook if you prefer. However, I’ve found that hand-kneading gives me chewier bagels with a softer texture. But if you’re short on time, using the mixer on low speed with a dough hook for 4-5 minutes works just fine.

3. Do I need parchment paper when baking these sourdough pumpkin bagels?

Yes, I’d definitely use parchment paper when baking the bagels. It keeps them from sticking and makes sure they bake up evenly with that perfect golden brown finish.

4. What are some great topping options for sourdough pumpkin bagels?

I like adding cinnamon sugar for sweetness, or bagel seasoning for a savory kick. You could also drizzle on maple syrup or toss in some chopped nuts if you’re feeling adventurous.

Happy baking!

More Bagel Recipes Like This:

The Best Sourdough Bagels

The Best Sourdough Blueberry Bagels Recipe

Soft and Fluffy Sourdough Dinner Rolls Recipe

Soft and Fluffy Sourdough English Muffins Recipe