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Sourdough Pumpkin Bagels

  • Sarah
  • Oct 31
  • 3 min read


There’s something about baking bagels from scratch that just feels right when the weather cools down. The smell of warm pumpkin, cinnamon, and sourdough rising in the kitchen makes those chilly mornings a little cozier.


These Pumpkin Sourdough Bagels are chewy on the outside, soft and flavorful inside, and lightly sweetened with honey and pumpkin purée. They’re perfect for breakfast with a smear of cream cheese, or toasted with butter and cinnamon sugar.


They also freeze beautifully, which makes them a great make ahead fall staple, one bake and you’ve got homemade bagels ready to toast all week long.






Six brown bagels on a parchment-lined tray, resting on a checkered cloth. An orange pumpkin is partially visible in the corner.

 Why You’ll Love This Recipe

  • Uses real pumpkin purée for a beautiful color and gentle flavor

  • Naturally leavened with sourdough starter (active or discard!)

  • Spiced just enough for a cozy fall twist

  • Soft, chewy texture, just like a good bagel should be

  • Simple ingredients and a forgiving process


Whether you’re new to sourdough or you’ve been baking for years, this recipe is easy to follow and gives you that perfect balance of homemade comfort and bakery-style texture.


Bagels with cream cheese stacked on a baking tray, surrounded by uncut bagels. Eggs in a wooden rack and a rustic kitchen backdrop.

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Pumpkin Sourdough Bagels


Ingredients You’ll Need

  • 150g sourdough starter (active or recently fed discard)

  • 160g water

  • 130g pumpkin purée

  • 7g salt

  • 21g honey

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • â…› tsp ground ginger

  • 400–500g flour

For Boiling

  • 6 cups water

  • 1–2 tbsp honey, brown sugar, or baking soda


Instructions

  1. Mix the dough: In a large bowl or stand mixer, combine water, sourdough, pumpkin, salt, honey, and spices. Add 400g flour and mix for 5–7 minutes (or knead 10 minutes by hand). Add more flour as needed until dough isn’t sticky.

  2. Ferment: Transfer to an oiled bowl, cover, and rest at room temperature for 2 hours. Move to the fridge overnight (or up to 24 hours).

  3. Shape: Divide dough into 8 equal pieces (about 115g each). Roll into balls, poke a hole in the center, and stretch into bagel shapes.

  4. Rise: Cover with a towel and let rest 30 minutes.

  5. Boil: Preheat oven to 400°F (204°C). Bring 6 cups of water and honey (or sugar/baking soda) to a gentle boil. Boil each bagel for 1 minute per side, 3–4 at a time.

  6. Bake: Transfer to parchment-lined sheet. Add toppings if desired. Bake 20–25 minutes, until golden brown.



Sliced dough on a floured wooden board, with a knife nearby. Background shows a pumpkin, eggs, and a bowl of batter. Warm kitchen vibe.

 Serving Ideas

  • Toast with cream cheese and a sprinkle of cinnamon sugar.

  • Make breakfast sandwiches with eggs and bacon.

  • Spread with pumpkin butter for a double pumpkin treat.

  • Freeze extras, they reheat beautifully in the toaster.


There’s something so satisfying about making bagels from scratch, especially when they’re infused with pumpkin and spice. These Pumpkin Sourdough Bagels are soft, chewy, and full of that cozy homemade flavor that makes fall mornings feel special.

Whether you eat them fresh out of the oven or from the freezer weeks later, they’re a perfect way to start the day.

Hand holding a cream cheese-filled bagel half, with others on a tray. Background has eggs in a rack, a checkered cloth, and a small pumpkin.

The Recipe:




Did you try making these Sourdough Pumpkin Bagels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

 
 
 
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