Crispy Sourdough Pumpkin Bagels with Everything Seasoning
These crispy sourdough pumpkin bagels feature a chewy interior and golden crust, enriched with pumpkin puree and topped with a flavorful everything seasoning blend. Perfect for cozy fall mornings and easy homemade baking.
- Prep Time: 1 hour 30 minutes (active prep and shaping)
- Cook Time: 25 minutes
- Total Time: 10-12 hours (including 4-6 hours fermentation and proofing time)
- Yield: 8 bagels 1x
- Category: Breakfast, Brunch, Bread
- Cuisine: American
Ingredients
Scale
- 150g (5 oz) active sourdough starter, bubbly and fed
- 500g (about 4 cups) all-purpose flour
- 100g (¾ cup) whole wheat flour
- 150g (½ cup) pure pumpkin puree (not pumpkin pie filling)
- 250ml (1 cup) warm water, adjust as needed
- 2 tbsp honey or maple syrup
- 2 tsp sea salt
- Water for boiling bagels
- 2 tbsp barley malt syrup or honey for boiling water
- About 3 tbsp everything bagel seasoning mix, pressed onto bagels before baking
Instructions
- Feed your sourdough starter 4-6 hours before starting until bubbly and active (about 150g/5 oz).
- Mix the all-purpose flour, whole wheat flour, pumpkin puree, honey, and warm water in a large bowl until just combined; dough will be sticky and shaggy.
- Add sourdough starter and sea salt; mix thoroughly and knead by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and ferment at room temperature for 4-6 hours until doubled in size.
- Turn dough onto a floured surface, gently deflate, and divide into 8 equal pieces (~130g/4.5 oz each). Shape each into a smooth ball.
- Form each ball into a bagel shape by poking a hole in the center and stretching it to about 3 inches (7.5 cm) wide. Place on parchment-lined tray and cover loosely; proof for 45-60 minutes until slightly puffy.
- Preheat oven to 220°C (425°F) and bring a large pot of water to a boil. Add 2 tbsp barley malt syrup or honey to boiling water.
- Boil bagels two at a time for 1 minute on each side, flipping carefully with a slotted spoon.
- Remove bagels from water and drain briefly; press everything seasoning firmly onto the tops while still wet.
- Arrange bagels on parchment-lined baking sheet, spacing apart. Bake for 20-25 minutes until deep golden and crisp.
- Cool on a wire rack for at least 30 minutes before slicing to allow crust to firm and crumb to set.
Notes
Do not skip boiling to achieve the classic chewy texture and shiny crust. Press everything seasoning firmly onto wet bagels for best adhesion. Watch oven closely to prevent over-browning due to pumpkin sugars; tent with foil if needed. For gluten-free, substitute all-purpose flour with gluten-free blend but expect different texture. Let bagels cool completely before slicing to avoid gummy crumb.
Nutrition
- Serving Size: 1 bagel (approx. 130
- Calories: 280320
- Fat: 23
- Carbohydrates: 55
- Fiber: 4
- Protein: 9
Keywords: sourdough bagels, pumpkin bagels, everything seasoning, homemade bagels, fall recipes, crispy bagels, sourdough baking