No-Knead Pumpkin Spice Sourdough Bagels

After testing hundreds of recipes for my book Artisan Sourdough Made Simple, I realized homemade bagels aren’t that intimidating (yes, even the dreaded boiling part). It’s a series of manageable steps, surprisingly therapeutic, with results far tastier than the rubbery store-bought kind.

My pumpkin sourdough bagels is a playful, seasonal twist on my original bagel recipe. Pumpkin purée adds color and autumnal ambiance to the dough, while the real pumpkin flavor comes from the topping: a mixture of pumpkin spice and sugar, sprinkled over soft, chewy, butter-brushed bagels straight from the oven.

How To Make Sourdough Pumpkin Bagels {Step-By-Step Recipe}

Step 1: Make the Bagel Dough

To Start: Whisk the starter, pumpkin purée, sugar and water in a large bowl. Add the flour and salt. Mix to form a rough dough—it will feel very stiff. Cover and rest for 1 hour. Then return to the bowl and form the dough into a semi-smooth ball in preparation to rise.

Tip: Bagel dough is intentionally dry and stiff. So, when you mix it by hand and it seems like a workout, you’re on the right track! Feel free to use a stand mixer if you have one. Instructions can be found at the end of this post, in the recipe card.

Step 2: Bulk Rise

Cover the dough (or transfer to a high-sided dough tub). Let rise overnight at room temperature ~68 F until puffy, airy, and double in size.

See the picture above? That’s what my dough looked like in the morning. It actually rose way too much! My bagels turned out mighty fine regardless, so don’t worry if your dough gets really excited like mine.

Step 3: Shape The Bagels

• I made mini bagels, so cut the dough into 16 equal pieces, about 57 g each. Use a scale of uniform size. For standard size bagels, cut the dough into 8 equal pieces, about 114 g each.
• Roll into balls, and rest for 15+ minutes on a parchment-lined sheet pan coated with cooking spray.
• To shape the bagels, poke your finger through the center of the dough. Then gently stretch the opening to about the size of a walnut. Don’t be afraid to make the hole larger than you think (it will shrink back during proofing and baking).

Step 4: Second Rise

• Now, the dough needs to rise again, but only briefly. Cover and rest until puffy, about 15-30 minutes. I use this sheet pan set w/lid.
• Bring a medium pot of water to a boil. Add a spoonful of honey (or barley malt syrup). This step adds golden color and flavor to the crust.

Step 5: Boil The Bagels

• Gently lower 2-3 pieces into the boiling water- they won’t stick together. Reduce the heat to a rapid simmer if the boil is too high. Cook for 30 seconds on each for a thin crust.
• Using a slotted spoon transfer the bagels back onto the lined sheet pan you used earlier, rounded side up (the sheet pan will get wet). Make sure to have a second lined sheet pan ready for the rest of your bagels.
• By the way, it’s completely normal for your bagels to look bumpy and weird after you boil them. The surface will smooth out once they are baked.

Tip: Don’t over boil the bagels. The crust will be thicker. I prefer about 30 seconds on each side (although I do not time this with a clock- just in my head!) and it creates a nice crispy, crackly crust.

Step 6: Bake The Bagels

• At 425 F, the bake time will run about 16-18 minutes for mini bagels. They should feel light and look lovely and golden when ready.
• Meanwhile, melt some butter and set aside in a small bowl. Combine about 1/2 cup of sugar and pumpkin spice (to taste) in a shallow bowl for your topping.

Step 7: Coat The Bagels With Pumpkin Spice & Sugar

This is the fun part! Working with one bagel at a time brush the rounded surface with some of the melted butter. Get the sides too. If you don’t have a brush, use a folded paper towel or napkin. Then roll and press the bagel into the sugar mixture. See?

Serve warm, straight from the oven. Or slice and spread with softened butter or cream cheese. Delicious!

Heads up: these bagels are best enjoyed FRESH. Eat them on the same day. Otherwise, the moisture from the sugar will soften the crust and they’re just not as good when that happens.