0 Shares

When the golden hues of fall begin to paint the trees, there’s nothing quite as comforting as the warm scent of freshly baked bagels wafting through my kitchen. I remember the first time I experimented with pumpkin in my sourdough recipe; it was an unexpected delight that transformed an ordinary morning into something magical. These Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese combine the tangy depth of freshly fed sourdough with the cozy flavors of pumpkin and spice, creating a truly unique breakfast experience.

Picture this: a soft, chewy bagel, perfectly boiled to golden perfection, topped with a creamy spread that tastes like autumn itself. Whether you’re entertaining guests or simply treating yourself on a Sunday morning, these bagels strike the perfect balance between ease and indulgence. Plus, they are a delightful departure from the fast-food routine, offering a homemade option that satisfies both the tummy and the soul. Let’s embark on this baking adventure together!

Why Are Pumpkin Sourdough Bagels So Special?

Homemade perfection: Experience the satisfaction of baking your own bagels, and enjoy the superior flavor of these fresh delights.
Seasonal magic: With the addition of pumpkin and spices, these bagels capture the essence of fall in every bite.
Versatile pairing: Serve them with the heavenly pumpkin cream cheese for a brunch that impresses everyone.
Healthy choice: Say goodbye to fast food! They’re full of wholesome ingredients, making them a nutritious alternative.
Crowd-pleasing treat: Everyone, from kids to adults, will love the unique twist on a classic breakfast staple.
Elevate your baking game and explore more amazing bagel recipes like Classic Sourdough Bagels.

Pumpkin Sourdough Bagels Ingredients

For the Bagels
• 125 grams (1 C) Sourdough Starter – Make sure it’s bubbly and active for the best rise.
• 215 grams (3/4 C) Pumpkin Purée – Adds moisture and a delicious seasonal flavor to your bagels.
• 110 grams (1/2 C) Filtered Water – Use filtered water for the best taste and to avoid chlorine interference.
• 42 grams (2 Tbsp) Honey – Acts as a natural sweetener, enhancing the flavor of the pumpkin sourdough bagels.
• 550 grams (3 1/2 C) unbleached Bread Flour – Provides strength and structure; all-purpose flour can be used as a substitute.
• 2 grams (1 tsp) Pumpkin Spice – This is what brings that cozy autumn flavor to your bagels.
• 12 grams (2 tsp) Salt – Enhances the overall flavor of the dough.
• 1 Tbsp Sugar (for boiling) – Makes the bagels lightly sweet in the boiling process.
• 1 Tbsp Baking Soda (for boiling) – Helps achieve that beautiful chewy crust.

For the Pumpkin Cream Cheese
• 8 oz Cream Cheese – Softened for easy mixing and spreading on your delicious bagels.
• 1/2 Cup Pumpkin Purée – Adds creaminess and elevates the pumpkin flavor in the spread.
• 1 1/2 Tbsp Maple Syrup – Provides a hint of sweetness that complements the pumpkin perfectly.
• 1 tsp Vanilla Extract – Adds depth and warmth to the cream cheese spread.
• 1 tsp Pumpkin Spice – For that finishing touch of warmth, echoing the flavors of the bagels.

Revitalize your mornings with these enchanting Pumpkin Sourdough Bagels with Pumpkin Cream Cheese, and welcome the season with each delightful bite!

How to Make Pumpkin Sourdough Bagels

Mix ingredients: In a stand mixing bowl, combine sourdough starter, pumpkin purée, filtered water, and honey. Whisk until everything is blended together smoothly, like a cozy hug for your dough.
Incorporate flour: Gently add bread flour, pumpkin spice, and salt to your wet mixture. Using a dough hook, mix slowly until the dough pulls away from the sides and forms a ball—this should take just a couple of minutes, giving you a beautifully cohesive texture.
Rest the dough: Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rest for about one hour—this small patience will yield incredible flavor development.
Shape for fermentation: After an hour, shape the dough into a ball and cover it again. Allow it to sit for 8-12 hours or until it has doubled in size, creating that perfect airy inside.
Divide dough: Once it’s doubled, transfer the dough to a clean counter and divide it into 8 equal pieces with a knife or dough cutter.
Form into balls: Flatten each piece into a rectangle, folding the outer edges in towards the center about 8 times—create little balls that feel light yet firm in your hands.
Rest on a sheet: Arrange the dough balls on a parchment paper-lined cookie sheet, giving them space to breathe, and allow them to rest for 15 minutes while you dream of the delicious bagels to come.
Shape the bagels: Poke a hole through the center of each dough ball and stretch gently to form bagels. Let them rest for another 15 minutes to maintain their shape and texture.
Prepare to boil: Preheat your oven to 425°F, and bring a large pot of water to a boil, adding 1 tablespoon of sugar and baking soda for that perfect chewy crust.
Boil bagels: Using a slotted spoon, carefully place 2-3 bagels into the boiling water. Boil for one minute, flip, and then boil for another minute. This step creates that characteristic bagel texture!
Bake to perfection: Transfer the boiled bagels to the oven and bake for 22 minutes or until they are golden brown on top and irresistible to your senses.
Whip the cream cheese: For your pumpkin cream cheese, mix softened cream cheese, pumpkin purée, maple syrup, vanilla extract, and pumpkin spice in a bowl. Whip until everything is well combined and fluffy like a cloud.
Chill and serve: Place the pumpkin cream cheese in the fridge while the bagels finish baking—this prep will ensure it’s nice and cool when you slice into those warm bagels.

Optional: Sprinkle with chopped pecans for a delightful crunch!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese are perfect for meal prep enthusiasts! You can prepare the bagel dough up to 24 hours in advance. Simply mix the ingredients as directed, let the dough rise for one hour, then skip the overnight fermentation in the bowl and instead store the shaped dough balls in the refrigerator. Make sure to cover them well to prevent drying out. When you’re ready to enjoy, allow the dough to come to room temperature for about 30 minutes before boiling and baking. Additionally, the pumpkin cream cheese can be made up to 3 days ahead; just store it in an airtight container in the fridge. This way, you’ll have a delicious, homemade breakfast with minimal effort on busy mornings!

Pumpkin Sourdough Bagels Variations

Feel free to create your own spin on these delicious bagels and cream cheese, transforming each bite into a new experience!

Gluten-Free: Substitute the bread flour with a 1:1 gluten-free flour blend to cater to dietary needs.
Vegan: Swap the cream cheese for a dairy-free alternative and replace honey with agave syrup for a plant-based delight.
Extra Nutty: Add 1/2 cup of chopped walnuts or pecans into the dough for a satisfying crunch and depth of flavor.
Herbed Twist: Incorporate fresh herbs like rosemary or thyme into the cream cheese for a savory spin that pairs beautifully with the pumpkin.
Spicy Kick: Mix in some finely diced jalapeños or a pinch of cayenne pepper for a bagel that ignites your taste buds with heat!
Oat-Topped: Before baking, sprinkle rolled oats or seeds on top of the bagels for an added texture contrast and nutty flavor.
Cinnamon Sugar Dust: Brush the bagels with melted butter after baking and roll them in a cinnamon sugar mix for a delightful sweet finish.
Cheese Stuffed: For an indulgent treat, fill the bagel dough with smoked cheddar before shaping to create a cheesy surprise in each bite.

Embrace the opportunity to play with flavors and boost your culinary creativity!

Expert Tips for Perfect Pumpkin Sourdough Bagels

Starter Quality: Ensure your sourdough starter is bubbly and active; this is crucial for the perfect rise in your bagels.

Dough Resting Time: Don’t rush the resting times. Allow the dough to ferment properly for that airy texture—8-12 hours is key!

Boiling Precision: Boil bagels in small batches to prevent overcrowding. This helps achieve a chewy crust without uneven cooking.

Cooling Tip: Let your bagels cool on a rack after baking. This allows them to set properly and enhances the texture of your Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese.

Storage Advice: If you have leftovers, store bagels in an airtight container. They’re best enjoyed fresh, but you can freeze them for later enjoyment!

Customize Flavors: Feel free to adjust the pumpkin spice to your taste preference—some love it extra spicy, while others prefer a milder flavor.

How to Store and Freeze Pumpkin Sourdough Bagels

Room Temperature: Enjoy your freshly baked bagels at room temperature for up to 3 days. Keep them in an airtight container to maintain their softness.

Fridge: If you plan to keep your bagels for longer than 3 days, store them in the fridge for up to 1 week. Wrap them tightly to prevent them from drying out.

Freezer: For longer storage, freeze your Pumpkin Sourdough Bagels in a resealable bag for up to 3 months. Make sure they are completely cooled before freezing to preserve texture.

Reheating: To enjoy your frozen bagels, simply pop them in the toaster or warm them in the oven at 350°F for about 10-15 minutes. Don’t forget to serve them with the delightful pumpkin cream cheese!

What to Serve with Pumpkin Sourdough Bagels with Pumpkin Cream Cheese?

Imagine a cozy autumn morning where every bite of your bagels is complemented by delightful pairings that enhance their flavors.

Savory Avocado Toast: Creamy avocado on whole-grain toast adds a delightful contrast to the sweetness of pumpkin.
Fresh Fruit Salad: A colorful medley of seasonal fruits brightens the meal and provides a refreshing crunch that balances the richness of the cream cheese.
Warm Apple Cider: This classic fall beverage enhances the cozy atmosphere, with spices echoing the flavors of your bagels.
Crispy Bacon: The salty, crispy texture of bacon creates a satisfying contrast, making each bite of the bagel even more indulgent.
Maple Pecan Granola: A sprinkle of granola on the side adds crunch and a touch of sweetness, perfectly harmonizing with the cream cheese spread. It’s perfect for those who crave texture in every meal.
Yogurt Parfait: Creamy yogurt layered with berries and nuts pairs beautifully with your bagels, making for a nourishing and satisfying breakfast.
Chai Tea: This spiced beverage compliments the pumpkin flavors in your bagels and warms your soul on brisk mornings. Its fragrant spices will transport you to a fall wonderland.
Chocolaty Mocha: For a sweet treat, a mocha brings a coffee boost and rich chocolatey flavor that meshes wonderfully with the spices in your bagels.

Elevate your breakfast experience and enjoy these tempting combinations alongside your Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese!

Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe FAQs

What is the best way to select ripe pumpkins?
Absolutely! When choosing a pumpkin, look for one that has a smooth, firm skin without any dark spots or blemishes. A ripe pumpkin should feel heavy for its size and have a vibrant orange color. If you’re using pumpkin purée, opt for 100% pumpkin with no added ingredients for the best flavor.

How should I store my Pumpkin Sourdough Bagels?
Very easy! Keep your homemade bagels at room temperature in an airtight container for up to 3 days. If you want to keep them longer, refrigerate them for up to 1 week, ensuring they are well wrapped to avoid dryness. A tip: If you want to enjoy them fresh later, consider freezing them!

Can I freeze Pumpkin Sourdough Bagels?
Absolutely! After your bagels have completely cooled, place them in a resealable freezer bag, ensuring to squeeze out as much air as possible. They can remain in the freezer for up to 3 months. When you’re ready to enjoy them, simply toast them or reheat in the oven at 350°F for about 10-15 minutes until warm.

What if my dough doesn’t rise?
Oh no! If your dough doesn’t rise, it could be due to your sourdough starter not being active or bubbly. Always feed your starter before use and allow it to sit at room temperature for a few hours. If it still does not rise, consider increasing the resting time or checking the temperature of your kitchen; it should be warm but not too hot (ideally around 75°F to 80°F).

Are there any dietary considerations for pets or allergies?
Yes! While these Pumpkin Sourdough Bagels are delicious for humans, remember that cream cheese and certain spices (like nutmeg) can be harmful to pets. Always keep these treats away from your furry friends! For allergies, ensure that all ingredients are safe for those consuming them, especially when it comes to gluten and dairy.

How long is the process to make Pumpkin Sourdough Bagels?
The whole process from mixing to baking takes about 13 hours and 55 minutes, mainly due to the long resting period for the dough to develop that beautiful texture and flavor. The hands-on prep time is approximately 30 minutes, so it’s perfect to make the night before for a fresh breakfast!