Can I add pumpkin pie spice to the dough directly?

It’s not recommended. Spices can inhibit fermentation. Instead, use spice in the topping where it enhances flavor without affecting rise.

Can I skip the diastatic malt powder?

Yes, but your bagels may not get the same deep brown crust. You can add a little extra flour and increase proofing time slightly to compensate.

Are these bagels sweet or savory?

They're naturally sweet from the pumpkin and maple syrup, but not sugary. The toppings determine if they lean more sweet or neutral.

Can I make them gluten-free?

This recipe depends on gluten development, so it doesn’t adapt well to gluten-free flour blends. Try our Bariatric Pumpkin Seed Recipe for a gluten-free-friendly snack instead.

Pumpkin Sourdough Bagels – The Best Homemade Fall Bagels

Pumpkin Sourdough Bagels

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Pumpkin Sourdough Bagels are chewy, golden, and slightly sweet bagels made with active sourdough starter and pumpkin puree. Perfect for cozy fall mornings, they feature a cinnamon crunch or pumpkin spice topping for extra flavor.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 day 45 minutes
Yield: 8 bagels 1x
Category: Breakfast, Bread
Method: Baking, Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

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45g ripe sourdough starter
45g water
45g bread flour (for levain)
120g levain (prepared)
150g water
180g canned pumpkin
65g pure maple syrup
5g diastatic malt powder
12g salt
600g bread flour
55g brown sugar (topping)
55g granulated sugar (topping)
20g flour (topping)
30g unsalted butter, melted (topping)
6g pumpkin pie spice (topping)
1800g water (boil bath)
30g brown sugar (boil bath)

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Instructions

Mix 45g starter, 45g water, and 45g flour to make the levain. Let rise until bubbly (3–4 hours).
Combine 120g levain, 150g water, 180g pumpkin, 65g maple syrup, 600g bread flour, 12g salt, and 5g diastatic malt powder. Knead for 5–7 minutes in a stand mixer or 10–15 minutes by hand.
Cover and bulk ferment dough at 78–80°F for 4 hours.
Divide dough into 8 pieces. Shape each into a tight ball, then poke and stretch to form bagel holes.
Place shaped bagels on a parchment-lined tray. Proof at room temp for 2–3 hours, then refrigerate overnight.
Preheat oven to 425°F. Bring 8 cups (1800g) water with 30g brown sugar to a boil.
Boil each bagel for 40 seconds per side. Remove and place on parchment-lined tray.
Top bagels with either cinnamon crunch or pumpkin sugar topping.
Bake for 25–30 minutes until golden. Let cool for 20–25 minutes before serving.

Notes

Use only canned pumpkin, not pumpkin pie filling.
Homemade pumpkin puree can be used if well-drained.
Substitute active sourdough starter for levain if needed.
If skipping diastatic malt powder, extend proofing slightly and use more flour.
Do not refrigerate bagels for more than 16 hours to avoid over-proofing.

Nutrition

Serving Size: 1 bagel
Calories: 443
Sugar: 23g
Sodium: 604mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0.1g
Carbohydrates: 89g
Fiber: 3g
Protein: 11g
Cholesterol: 8mg

Find it online: https://recipeshots.com/pumpkin-sourdough-bagels-recipe/