The Best Homemade Sourdough Pumpkin Bagels
Welcome the fall season by enjoying the best homemade sourdough pumpkin bagels right at home. The pumpkin sourdough bagels are full of pumpkin pie spice flavors with a touch of maple syrup and a light classic sourdough flavor.
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Ingredients
- 200 g active sourdough starter 1⅔ cups
- 300 g pumpkin puree 1⅓ cups
- 2 tbsp maple syrup 2 tbsp
- 12 g salt 2 tsp
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground clove
- 100 g warm water ½ cup
- 625 g bread flour 5 cups, spoon and level
Instructions
Mixing The Dough
- Add 300g (1 ⅓c) pumpkin puree, 200g (1⅔ cups) active sourdough starter, 40 g (2 tbsp) maple syrup, 100 g (½ c) water, 1 tsp cinnamon, 12g (2 tsp) salt, ½ tsp nutmeg, and ¼ tsp ground clove to a large bowl. Use a dough whisk to mix completely.
- Add 625g (5 c) bread flour to the mixing bowl and mix until the flour is fully incorporated. I use a dough whisk to begin with but because the dough is so stiff, I find that using your hands is the best way to get all of the flour mixed in.
- Cover the bowl to let rest for 30 minutes. This allows the flour time to absorb the water.
Stretch and Folds
- Over the next 90 minutes, do a series of stretch and folds with 30-minute intervals.
- Grab the edge of the dough and stretch it up and then fold it over onto itself. Because the dough is stiff you may need to use a second hand to hold the dough in the bowl as you stretch the edge of it upward.
- Continue around the sides of the bowl until all of the dough has been folded over, 4-6 folds. Wait 30 minutes. This completes one set of stretch and folds.
- Continue with the remaining 2 sets.
First Rise
- Cover the bowl with plastic wrap and let the bagel dough rise for 3-4 hours at room temperature. The dough will look puffy and have risen a bit.
Shape
- Turn out the dough onto a lightly floured surface and divide the dough into 12 equal pieces. If you prefer larger bagels, divide them into 8-10 equal pieces.
- With each piece of dough, pull the edges of the dough together, pinching the seams, to create a smooth top. Flip the dough ball over so the seams are facing down and push your thumb and finger together in the center of each dough ball to create a hole. Stretch the opening to create the bagel shape and place it onto a parchment-lined baking sheet, leaving enough room for the bagels to expand.
Second Rise
- Cover the baking tray with a clean kitchen towel and allow to rise for 2 hours or until the bagels have puffed up by 50%. The exact length of time will vary depending on the warmth of your kitchen.
Boil and Bake
- When the bagels have risen and are ready for the next step preheat the oven to 450 degrees.
- Add 2 tsp each of baking soda and sugar to a large pot of water and bring to a boil on the stove over medium-high heat.
- Gently drop bagels into the boiling water, 3 or 4 bagels at a time, or however many fit without overcrowding the bagels. Boil for 30 seconds on one side, flip, and boil for another 30 seconds. The bagels should float, showing that the dough is filled with plenty of air pockets. Their shape won't change much, but the color will get slightly darker.
- Lift the bagels out of the water using a slotted spoon and place them back onto the parchment-lined baking sheet.
- Place the baking tray into the preheated oven with the rack in the middle position and bake for 20-22 minutes.
- The bagels are done when the tops of the pumpkin bagels are lightly golden brown and a digital thermometer inserted into the middle of the bagel reads 200 degrees.
Notes
I know you’re going to LOVE this recipe! It’s one of our family favorites. Plus, don’t forget that you can leave a comment or ask me a question here and I’ll get back to you!
Nutrition
Calories: 206.5kcalCarbohydrates: 42.2gProtein: 6.5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 390.3mgPotassium: 112.6mgFiber: 2.1gSugar: 3gVitamin A: 3892.4IUVitamin C: 1.1mgCalcium: 20.3mgIron: 0.8mg
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