Sourdough Pumpkin Bagels | Homemade & Delicious
This Sourdough Pumpkin Bagels Recipe combines the tangy depth of sourdough starter with warm pumpkin spice for bakery-quality bagels you can make at home. Whether you’re an experienced sourdough baker or just starting, this recipe guides you through creating chewy, flavorful bagels with a beautiful golden crust. We’ll cover everything from preparing your dough to shaping and boiling techniques that ensure professional results every time. Get ready to fill your kitchen with the irresistible aroma of fresh-baked autumn goodness!
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
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 thebowl 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
Classic cream cheese spread: Pair your bagels with plain or cinnamon cream cheese to complement the pumpkin flavor without overwhelming it.
Savory options: Try them with herb cream cheese, smoked salmon, or avocado for a satisfying breakfast or lunch. The subtle sweetness of pumpkin works surprisingly well with savory toppings.
Sweet toppings: Spread with butter and a drizzle of honey, maple cream cheese, or pumpkin butter for an indulgent fall treat.
Toasted perfection: Slice and toast your bagels to enhance their chewy texture and bring out the warm spice notes. The edges will crisp up beautifully while the inside stays soft.
Breakfast sandwiches: Use them as the base for breakfast sandwiches with eggs, bacon, and cheese—the pumpkin adds an unexpected seasonal twist.
Alongside soup: Serve toasted bagel halves with autumn soups like butternut squash or tomato bisque for a cozy meal.
How to Store Sourdough Pumpkin Bagels
Room temperature (1-2 days): Keep bagels in a paper bag or bread box at room temperature for optimal texture. Avoid plastic bags, which trap moisture and make them soggy.
Refrigeration (not recommended): Skip the fridge—it accelerates staling and makes bagels tough and dry.
Freezing (up to 3 months): This is the best method for longer storage. Slice bagels in half before freezing so you can toast them directly from frozen. Wrap each bagel tightly in plastic wrap, then place in a freezer-safe bag with air pressed out.
Reheating from frozen: Toast frozen bagel halves directly in your toaster or toaster oven. No thawing needed—this actually helps restore that fresh-baked texture.
Refreshing day-old bagels: Lightly dampen the exterior with water and heat in a 350°F oven for 5-7 minutes to revive their chewy texture.
For More Guidance:
Why You’ll Love This Recipe
Chewy
These sourdough pumpkin bagels deliver that authentic, bakery-style chew that’s impossible to find in store-bought versions. The combination of sourdough fermentation and proper boiling technique creates a dense, satisfying texture with a golden, slightly crispy exterior. Each bite offers the perfect resistance—not too tough, not too soft—just like the bagels you’d get from a traditional bagel shop. The sourdough starter adds structure and depth that make these bagels truly exceptional. If you’re new to working with sourdough, King Arthur Baking’s sourdough starter guide is an excellent resource for maintaining a healthy, active starter.
Easy
Don’t let sourdough intimidate you—this recipe breaks down every step into simple, manageable instructions. You don’t need fancy equipment or professional baking skills, just basic kitchen tools and a little patience. The hands-on time is minimal, with most of the work happening during the overnight fermentation while you sleep. Clear guidance on mixing, shaping, and boiling ensures success even if you’re new to bagel making. Plus, the forgiving nature of sourdough means small variations won’t ruin your results.
Perfect Autumn Breakfast
Capture the essence of fall in every bite with the warm, comforting flavors of pumpkin and spice. These bagels make mornings special, filling your kitchen with the cozy aroma of cinnamon, nutmeg, and fresh-baked bread. They’re substantial enough to keep you satisfied through busy autumn mornings, whether you’re heading to work or enjoying a leisurely weekend brunch. The seasonal appeal makes them perfect for holiday gatherings, cozy breakfasts, or as thoughtful homemade gifts during the fall and winter months. For tips on selecting the best pumpkin puree and understanding its nutritional benefits, check out The Spruce Eats’ guide to cooking with pumpkin.
Frequently Asked Questions
Can I use discard sourdough starter for this recipe?
Yes, you can use sourdough discard, but for best results, use discard that’s been fed within the past 12-24 hours. Active, bubbly starter will give your bagels better rise and texture, but recently fed discard still works well. If using older discard that’s been refrigerated for days, your bagels may be slightly denser and have a more tangy flavor. Some bakers actually prefer this stronger sourdough taste! Just make sure your discard hasn’t developed any off colors or odors before using.
Why do I need to boil bagels before baking?
Boiling is the secret to authentic bagel texture! This crucial step gelatinizes the starches on the bagel’s surface, creating that characteristic shiny, chewy crust. The boiling process also sets the shape and prevents the bagels from rising too much in the oven, keeping them dense and chewy rather than bread-like. Adding a touch of honey or malt syrup to the boiling water contributes to browning and adds a subtle sweetness. Skipping this step will result in rolls, not bagels—so don’t skip it!
Can I make these bagels without pumpkin puree?
Absolutely! If you want traditional sourdough bagels, simply replace the pumpkin puree with an equal amount of water and reduce or omit the pumpkin spice. You can also substitute other purees like sweet potato, butternut squash, or even mashed banana for different flavor variations. Keep in mind that different purees have varying moisture levels, so you may need to adjust the flour slightly to achieve the right dough consistency—it should be firm and only slightly tacky.
How long does the sourdough fermentation take?
Plan for 8-12 hours of cold fermentation in the refrigerator, typically done overnight. This slow fermentation develops complex flavors and makes the bagels easier to digest. If you’re short on time, you can do a shorter 4-6 hour room temperature rise, though the flavor won’t be as developed. Conversely, if you need more flexibility, the dough can ferment in the fridge for up to 24 hours—just know that longer fermentation creates a more pronounced tangy flavor. The dough is ready when it’s slightly puffy but still firm enough to shape.
Happy baking!
Sourdough Pumpkin Bagels Recipe
Ingredients
- 150 grams 3/4 cup active sourdough starter
- 100 grams 1/3 cup + 1 1/2 Tablespoons warm water
- 200 grams 3/4 cup + 2 Tablespoons pumpkin puree
- 40 grams 3 Tablespoons light brown sugar
- 500 grams 3 1/2 cups bread flour
- 9 grams 1 1/2 teaspoons salt
- 24 grams 2 Tablespoons honey, for boil bath
- Cinnamon Sugar Topping
- 50 grams 1/4 cup white sugar
- 110 grams 1/2 cup light brown sugar
- 8 grams 1 Tablespoon ground cinnamon
- 56 grams 4 Tablespoons unsalted butter, melted & divided
- Maple Pecan Cream Cheese
- 8 ounces cream cheese softened
- 50 grams 4 Tablespoons maple syrup
- 40 grams 1/3 cup pecans, chopped
Instructions
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.
- 150 grams (3/4c) starter, 100 grams (1/3c + 1 1/2 T) warm water, 200 grams (3/4c + 2 T) pumpkin puree, 40 grams (3 T) light brown sugar, 500 grams (3 1/2c) bread flour, 9 grams (1 1/2 teaspoons) salt
- 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.
- 24 grams (2 T) honey
- 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 1 Tablespoons worth of the melted butter on top of the boiled bagels. To the remaining butter, mix in both sugars and ground cinnamon until combined.
- 56 grams (4 T) unsalted butter, 110 grams (1/2c) light brown sugar, 50 grams (1/4c) white sugar, 8 grams (1 T) ground cinnamon
- 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.
- 8 ounces cream cheese, softened, 50 grams (4 T) maple syrup, 40 grams (1/3c) chopped pecans
Notes
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 Serve Sourdough Pumpkin Bagels
Classic cream cheese spread: Pair your bagels with plain or cinnamon cream cheese to complement the pumpkin flavor without overwhelming it. Savory options: Try them with herb cream cheese, smoked salmon, or avocado for a satisfying breakfast or lunch. The subtle sweetness of pumpkin works surprisingly well with savory toppings. Sweet toppings: Spread with butter and a drizzle of honey, maple cream cheese, or pumpkin butter for an indulgent fall treat. Toasted perfection: Slice and toast your bagels to enhance their chewy texture and bring out the warm spice notes. The edges will crisp up beautifully while the inside stays soft. Breakfast sandwiches: Use them as the base for breakfast sandwiches with eggs, bacon, and cheese—the pumpkin adds an unexpected seasonal twist. Alongside soup: Serve toasted bagel halves with autumn soups like butternut squash or tomato bisque for a cozy meal.How to Store Sourdough Pumpkin Bagels
Room temperature (1-2 days): Keep bagels in a paper bag or bread box at room temperature for optimal texture. Avoid plastic bags, which trap moisture and make them soggy. Refrigeration (not recommended): Skip the fridge—it accelerates staling and makes bagels tough and dry. Freezing (up to 3 months): This is the best method for longer storage. Slice bagels in half before freezing so you can toast them directly from frozen. Wrap each bagel tightly in plastic wrap, then place in a freezer-safe bag with air pressed out. Reheating from frozen: Toast frozen bagel halves directly in your toaster or toaster oven. No thawing needed—this actually helps restore that fresh-baked texture. Refreshing day-old bagels: Lightly dampen the exterior with water and heat in a 350°F oven for 5-7 minutes to revive their chewy texture.
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