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An overhead close-up of a batch of freshly baked sourdough roasted pumpkin bagels resting on parchment paper. The left side features four sweet cinnamon crumble bagels with a dark brown topping, and the right side features four savory bagels topped with vibrant green pumpkin seeds and parmesan.
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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

  1. Read the recipe notes on starter, yeast, mix ins, and proofing times before you begin.
  2. In a large bowl, combine the starter, instant yeast, flour, salt, roasted pumpkin, and water.
  3. Knead the ingredients together until a uniform, but shaggy dough ball forms.
  4. Let the dough rest for 20 minutes, then fold in your sweet or savory mix-ins (see notes). Knead until somewhat smooth.
  5. Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temp.
  6. 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.
  7. Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
  8. 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.
  9. Divide the dough into 10 equal pieces (each piece should weigh about 160 grams).
  10. Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Place the shaped bagels back on the floured parchment paper. (lightly sprinkle more flour if you need to)
  16. Let the shaped bagels rest for about 15 minutes until they’re nice and puffy, but don’t overproof.
  17. (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
  18. Preheat your oven to 450° F.
  19. Gather your toppings and add them to small bowls for easy use.
  20. Bring a large pot of water to a boil. Add in the baking soda and the honey (or sugar).
  21. Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds.
  22. Remove the bagel from the water, place it back on the parchment paper.
  23. Brush the boiled bagels with egg white and sprinkle on the toppings.
  24. Repeat for the remaining bagels. Once they all have toppings, place the bagels in the oven.
  25. Bake for approximately 20 minutes* until golden brown. Rotate the bagels at 10 minutes for even baking.
  26. 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.

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

Find it online: https://cultured.guru/blog/sourdough-roasted-pumpkin-bagels-sweet-and-savory-options