The Best Flour for Making Pumpkin Bagels
When making any kind of homemade bagels, using organic bread flour is a game-changer. Bread flour is designed explicitly for yeast-leavened baked goods, boasting a higher gluten content than all-purpose flour. This elevated gluten level is crucial for developing the best bagel texture.
The robust gluten network formed by bread flour helps the bagels hold their shape during boiling and baking, ensuring they have a nice crust and tender, chewy interior. Additionally, choosing organic bread flour means you’re opting for a product free from synthetic pesticides and additives, which can contribute to a cleaner, more wholesome bagel. All in all, organic bread flour is an essential ingredient for homemade bagels.
Savory Sourdough Pumpkin Bagels
Sweet pumpkin flavors and pumpkin pie spices are delightful, but have you tried any savory pumpkin treats this season? I’m a savory breakfast kind of girl, so I had to test a savory version of these roasted pumpkin bagels! To make half the batch savory, I folded in chopped baby leeks, parmesan, and garlic powder. I also topped the savory pumpkin bagels with pumpkin seeds and parmesan, which I highly recommend.
Now I know baby leeks are a bit of an obscure ingredient, but it’s what I had on hand! Here are some alternatives you can use instead of leeks for the same great flavor:
- green onions
- chives
- shallot
- yellow onion
Sweet Cinnamon Sourdough Pumpkin Bagels
If you have a sweet tooth when it comes to fall and pumpkin flavors, then you’ll want to opt for the sweet cinnamon option in this recipe. For these cinnamon roasted pumpkin bagels, I folded brown sugar and cinnamon into the dough, creating a lovely and delicious cinnamon swirl. Please note that if you opt for this sweet option, your dough will proof faster due to the extra sugar.
Three ways to make pumpkin bagels with sourdough starter
- Active, bubbly, peaking sourdough starter: The first option is to make cottage cheese bagels with an active, bubbly, peaking sourdough starter. This is the best option for making these bagels without packaged yeast. I do this all the time, and it works great; I double (sometimes triple if it’s cold) the proofing times in the recipe card when using only an active starter.
- Sourdough discard from the fridge: The second option for making these bagels without any packaged instant yeast is to use sourdough discard from the refrigerator. You’ll need to start the dough the night before you plan to bake. So, in step 4 in the recipe card below, you will leave the dough covered overnight for 8-12 hours, then the following day, continue with step 5. This should allow enough time for the starter to become active in the dough. This method isn’t always successful and depends on the individual starter, how long it’s been in the fridge, and how established it is. This method also tends to result in more sour flavors.
- Sourdough Discard + Instant Yeast: This is the method the recipe is written with. It’s the easiest and quickest. Adding instant yeast with the sourdough starter gives you all the great flavors of classic sourdough but with the reliable results of packaged yeast. You can still reap the benefits of long fermentation by proofing the shaped bagels overnight in the fridge before cooking. (see following paragraph for details on long overnight proofing)
For optimal results, I recommend using an active peaking starter or a combination of discard and instant yeast.
Long Ferment Pumpkin Bagels Overnight
To long-ferment these roasted pumpkin bagels overnight, you place them in the fridge after they’re shaped. Once in the refrigerator, you can leave them to ferment for up to 72 hours. Then, continue with the recipe as written.
How to Store Bagels
- Cooling: Allow your pumpkin bagels to cool completely on a wire rack before storing them. This prevents condensation from forming, which can cause them to become soggy.
- Room Temperature: Store bagels at room temperature in an airtight container or resealable plastic bag for up to 4 days.
- Freezing: To freeze bagels, wrap each bagel individually in parchment paper or aluminum foil. Then, place them in a freezer-safe plastic bag or an airtight container. This prevents freezer burn and helps maintain their quality. You can freeze bagels for up to 3 months.
- Thawing: When you’re ready to eat them, you can thaw bagels at room temperature, or for a quicker option, toast them directly from the freezer. You can also defrost them in the microwave for a few seconds, then toast them to restore some of the crispy texture.
Things You May Need:
Sourdough Roasted Pumpkin Bagels (Sweet and Savory Options)
My sourdough roasted pumpkin bagels recipe can be made savory or sweet! Both options are included in the recipe and are perfect for fall sourdough baking. You can use an active starter or discard with yeast!
- Prep: 20 minutes
- Cook: 30 minutes
- Total Time: 4 hours 50 minutes
Ingredients
- 720 grams bread flour (6 cups)
- 120 grams sourdough starter (active or discard, 1 cup)
- 1/2 teaspoon active/instant yeast*
- 200 grams water (3/4 cups)
- 455 grams roasted pumpkin* (2 cups)
- 10 grams sea salt (about 2 teaspoons)
- 20 grams of honey (about one tablespoon)
- 1/2 cup sweet or savory mix-ins (see notes!)
- 1 Tablespoon baking soda (for the water bath)
- 1 Tablespoon brown sugar (for the water bath)
Instructions
- Read the recipe notes on starter, yeast, mix ins, and proofing times before you begin.
- In a large bowl, combine the starter, instant yeast, flour, salt, roasted pumpkin, and water.
- Knead the ingredients together until a uniform, but shaggy dough ball forms.
- Let the dough rest for 20 minutes, then fold in your sweet or savory mix-ins (see notes). Knead until somewhat smooth.
- Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temp.
- Stretch and fold the dough. Wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension. Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
- Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Be gentle with the dough!! You don’t want to flatten it. Just lightly pull the sides until it’s a rectangle about the size of a sheet of paper.
- Divide the dough into 10 equal pieces (each piece should weigh about 160 grams).
- Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a piece of dough, and fold it in, forming a small round dough ball. Place the dough ball on the floured parchment paper. Repeat for the other pieces.
- Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up a good bit.
- Flour your hands and pick up a dough ball. Place it in your right hand. Using your thumb on the top of the dough ball and middle finger on the bottom, squeeze a hole through the center of the dough ball. Bring your index finger and ring finger through the hole in the dough to touch your thumb.
- Use your other hand to guide the donut-shaped dough through your right-hand palm and fingers that are held in a circular shape. This is how you create a bagel shape.
- Place the shaped bagels back on the floured parchment paper. (lightly sprinkle more flour if you need to)
- Let the shaped bagels rest for about 15 minutes until they’re nice and puffy, but don’t overproof.
- (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450° F.
- Gather your toppings and add them to small bowls for easy use.
- Bring a large pot of water to a boil. Add in the baking soda and the honey (or sugar).
- Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds.
- Remove the bagel from the water, place it back on the parchment paper.
- Brush the boiled bagels with egg white and sprinkle on the toppings.
- Repeat for the remaining bagels. Once they all have toppings, place the bagels in the oven.
- Bake for approximately 20 minutes* until golden brown. Rotate the bagels at 10 minutes for even baking.
- Remove and allow to cool for 30 minutes.
Notes
- How to roast a pumpkin: cut and clean a pumpkin, rub the inside with a little oil, place it open-side down on a sheet pan, and roast at 425° F for 30 minutes. Once it is completely cool, you can scoop the pumpkin out of the skin and use it in the recipe.
- For sweet cinnamon pumpkin bagels: combine 1/4 cup cinnamon with 1/4 cup dark brown sugar and a tablespoon of flour. Knead into the dough at step 4. Top with cinnamon sugar after boiling.
- For savory parmesan pumpkin bagels: combine 1/4 cup minced leek or onion, 1/4 cup grated parmesan, and 1 teaspoon garlic granules. Knead into the dough at step 4. Top with parmesan and pumpkin seeds after boiling.
- I proof my dough in my air fryer that is also a bread proofer set to 98° F. The times in this recipe are for those conditions. If you are not using a proofer, and the conditions in your home are cooler, proofing times may take longer.
- If you want to make this recipe without any packaged yeast, you can! Double the proofing times in the recipe directions and use bubbly, peaking, active starter.
- Bake time may vary. I usually end up baking for 35 minutes total. You can check the bagels every 5 minutes to ensure you do not overcook them.
- Make sure your oven rack is higher up in your oven so the bottoms do not burn.
