Description
Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese combine the rich flavors of fall in a soft, chewy sourdough bagel. Infused with pumpkin and warm spices, these bagels are the perfect treat for a cozy breakfast or an afternoon snack. Paired with a sweet, creamy pumpkin spice cream cheese spread, they bring out the best of autumn’s flavors.
Ingredients
Scale
- 125 grams (1 cup) Sourdough Starter
- 215 grams (3/4 cup) Pumpkin Purée
- 110 grams (1/2 cup) Filtered Water
- 42 grams (2 tablespoons) Honey
- 550 grams (3 1/2 cups) Unbleached Bread Flour
- 2 grams (1 teaspoon) Pumpkin Spice
- 12 grams (2 teaspoons) Salt
- 1 tablespoon Sugar (for boiling water)
- 1 tablespoon Baking Soda (for boiling water)
- 8 oz Cream Cheese (softened)
- 1/2 cup Pumpkin Purée (for cream cheese)
- 1 1/2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Spice (for cream cheese)
Instructions
- In a stand mixer, combine sourdough starter, pumpkin purée, water, and honey. Whisk until combined.
- Gradually add bread flour, pumpkin spice, and salt. Mix with a dough hook until the dough pulls away from the sides of the bowl.
- Cover and let the dough rest for 1 hour. Afterward, shape it into a ball and let it rise for 8-12 hours or until doubled in size.
- Once the dough has risen, divide it into 8 equal portions and shape each portion into a ball. Let them rest for 15 minutes.
- Use your finger to poke a hole in each dough ball and stretch to form a bagel shape.
- Preheat the oven to 425°F (220°C). Boil water in a large pot with sugar and baking soda.
- Boil each bagel for 1 minute on each side, then bake for 20-22 minutes, or until golden brown.
- For the cream cheese, mix softened cream cheese, pumpkin purée, maple syrup, vanilla extract, and pumpkin spice until smooth and well-combined.
- Refrigerate the pumpkin cream cheese while the bagels cool for 20-30 minutes. Spread the cream cheese on the bagels and enjoy.
Notes
- Feed your sourdough starter at least 6 hours before starting the dough to ensure it’s bubbly and active.
- Rest the dough properly to achieve a chewy texture in the bagels.
- Don’t skip boiling the bagels for the perfect chewy crust.
- You can make the pumpkin cream cheese ahead of time and refrigerate it for a few days.
Nutrition
- Serving Size: 1 bagel with cream cheese
- Calories: 454
- Sugar: 11g
- Sodium: 1149mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 29mg