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Fluffy Sourdough Pumpkin Bagels Recipe Easy Homemade with Everything Seasoning

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These fluffy sourdough pumpkin bagels combine a subtle autumn flavor with a chewy texture and a savory crunch from everything seasoning. Perfect for cozy weekend mornings, they offer a comforting and flavorful twist on classic bagels.

Ingredients

Scale
  • 100g (⅓ cup) active sourdough starter
  • 500g (4 cups) all-purpose flour, preferably unbleached
  • 120g (½ cup) pumpkin puree, canned or fresh
  • 240ml (1 cup) warm water (around 75°F / 24°C)
  • 30g (2 tablespoons) honey or maple syrup
  • 10g (1¾ teaspoons) salt
  • 3 tablespoons everything seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, sea salt)
  • Optional: 1 tablespoon olive oil for a softer crumb

Instructions

  1. Activate your starter: Make sure your sourdough starter is bubbly and active. Feed it 4-6 hours before starting if needed.
  2. Mix the dough: In a large bowl, combine 500g (4 cups) all-purpose flour and 10g (1¾ tsp) salt. In a separate bowl, mix 100g (⅓ cup) active sourdough starter, 240ml (1 cup) warm water, 120g (½ cup) pumpkin puree, and 30g (2 tbsp) honey or maple syrup. Slowly add the wet ingredients to the flour mixture, stirring until it forms a shaggy dough.
  3. Knead: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable. Dust with more flour if too sticky.
  4. First rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise for 2-3 hours at room temperature until doubled in size.
  5. Shape the bagels: Punch down the dough gently, divide into 8 equal pieces (about 120g/4.2 oz each). Roll each piece into a ball, poke a hole through the center with your finger, and gently stretch it to form a bagel shape (about 3 inches/7.5 cm diameter).
  6. Second rise: Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 45 minutes to 1 hour at room temperature.
  7. Preheat oven & boil: Preheat oven to 450°F (230°C). Bring a large pot of water to a gentle boil, reduce to simmer. Boil bagels 2-3 at a time for 1 minute per side. Remove with slotted spoon and place back on parchment.
  8. Add seasoning: While bagels are still wet from boiling, sprinkle generously with everything seasoning, pressing lightly to adhere.
  9. Bake: Bake bagels for 20-25 minutes until golden brown and crusty, rotating pan halfway through.
  10. Cool: Transfer bagels to a cooling rack for at least 20 minutes before slicing to set crumb and keep fluffiness.

Notes

Use warm water around 75°F (24°C) to activate the starter without killing yeast. Do not skip boiling the bagels before baking to achieve the classic chewy crust. Press everything seasoning firmly onto wet bagels to prevent falling off. Let the bagels rest after shaping for a light, fluffy texture. Optional olive oil can soften crumb. For gluten-free, use a gluten-free flour blend but expect different texture.

Nutrition

Keywords: sourdough bagels, pumpkin bagels, everything seasoning, homemade bagels, autumn recipes, sourdough baking, pumpkin puree, chewy bagels

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