For the Dough
150 g (3/4 cup) bubbly, active sourdough starter
200 g (about ¾ cup + 2 level tbsp) pumpkin puree
24 g (2 level tbsp) sugar
100 g (1/3 cup + 1½ tbsp) warm water
500 g (4 cups + 2 tbsp) bread flour
9 g (1½ tsp) fine sea salt
Cooking spray, for coating
small dollop of honey
For the Topping
½ cup sugar
pumpkin spice, to taste
- Start in the evening: In a large bowl, add the starter, pumpkin puree, sugar, and water. Whisk with a fork to combine. Add the flour and salt. Continue mixing until the dough becomes stiff; then finish mixing by hand to fully incorporate the flour. Alternatively, combine the ingredients in a stand mixer and run on low speed for 4-6 minutes. Cover with a damp towel and let rest for 30 minutes to 1 hour.
- After the dough has rested, work it into a semi-smooth ball directly in the bowl, about 15-20 seconds. You’ll notice the dough is still stiff, but much softer than it was earlier. Cover with a damp towel and let rise overnight, about 10+ hours @ 68 F. The dough is ready when it has doubled in size.
- In the morning: Remove the dough onto a non-floured work surface. Flatten into a rectangle and cut into 16 equal pieces, about 57 g each for mini bagels (or 8 pieces, appx. 114g, for standard size bagels).
- Working with one dough at a time, gather the ends toward the center, flip it over, and then roll into a ball using the palm of your hand. Place onto a parchment lined sheet pan lightly coated with cooking spray. Repeat with the remaining pieces of dough. Let rest for 15 minutes to relax the gluten.
- To shape into bagels, poke your finger through the center of each dough ball. Lift up the dough and stretch the opening to about the size of a walnut. Place back onto your sheet pan. Repeat with the remaining dough. Cover with a damp towel and let rest for 15- 20 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk to dissolve. Preheat your oven to 425 F (220 C). Line a second sheet pan with parchment paper and lightly coat with cooking spray.
- Add 2-3 bagels into the pot and wait for them to float; they will most likely float right away. If not, wait about 10 seconds or so. Simmer for 30 seconds on each side. Using a slotted spoon, transfer the bagels back onto the sheet pan you used earlier (you will also use the second lined sheet pan for this). Repeat boiling the rest of the bagels.
- Bake one sheet pan of bagels on the center rack for 16-18 minutes. The bagels should be golden brown and feel light to the touch when ready (22-25 minutes for standard size bagels). When finished, bake the second sheet pan.
- Meanwhile, melt the butter and set aside in a small bowl. Add the sugar and pumpkin spice (to taste) in a shallow bowl.
- When the bagels are cool enough to handle, brush the rounded surface and sides with some of the butter. Press the bagels into the sugar mixture to coat. Repeat with the rest of the bagels.
- Serve warm or at room temperature. These bagels are best served fresh.
These bagels are best served fresh and eaten on the same day they are baked. Otherwise, the sugar will moisten the surface of the bagels.
Keywords: sourdough, sourdough bagels, sourdough recipes, pumpkin sourdough bagels