Pumpkin Sourdough Bagels With Brown Sugar Topping

Real pumpkin purée goes into this dough, not just the spice blend, which is what gives these bagels their color and a slightly denser, more tender chew than a plain bagel. A brown sugar crust on top turns them almost dessert-like straight out of the oven.

Servings	Prep Time	Cook Time	Total Time
10 bagels	30 minutes (plus rising time)	20-22 minutes	About 2.5 hours

---

Ingredients:

• For the Bagels:

  • 3 ¾ cups bread flour

  • 3 tablespoons brown sugar, divided

  • 1 tablespoon pumpkin pie spice

  • 2 teaspoons kosher salt

  • 1 teaspoon instant yeast

  • 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)

  • 1 cup pumpkin purée

  • ½ cup warm water

• For the Brown Sugar Topping (Optional):

  • 3 tablespoons brown sugar, packed

  • 2 tablespoons granulated sugar

  • 2 tablespoons cane sugar

  • 1 tablespoon all-purpose flour

  • 1 ½ teaspoons ground cinnamon

  • 1 tablespoon butter, melted

  • 1 egg white plus 1 tablespoon water (for egg wash)

Instructions:

1. Combine Ingredients: In a bowl or stand mixer, combine the warm water, 1 tablespoon brown sugar, pumpkin pie spice, salt, and instant yeast.

2. Form the Dough: Add the sourdough discard and pumpkin purée, then gradually mix in the bread flour until a dough forms.

3. Knead and Rise: Transfer the dough to a smooth work surface and knead until smooth, about 4-5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise for about 2 hours or until doubled in size.

4. Shape the Bagels: Divide the dough into 10 equal pieces. Roll each piece into a smooth ball and use your thumb to create a hole in the center, stretching it to form a bagel. Place shaped bagels on a parchment-lined baking sheet and cover with a kitchen towel to rest for 20 minutes.

5. Prepare to Boil: Preheat your oven to 425°F (220°C) and bring a pot of water with 2 tablespoons of brown sugar to a boil.

6. (Optional) Make the Topping: In a small bowl, combine the brown sugar, granulated sugar, cane sugar, all-purpose flour, and ground cinnamon. Stir in the melted butter until a coarse mixture forms.

7. Boil the Bagels: Carefully place each bagel in the boiling water for 30 seconds on each side. They should float. Remove with a slotted spoon and let drain before placing on.

8. Egg Wash and Topping: Lightly brush the bagels with the egg wash, then sprinkle the brown sugar topping over each one.

9. Bake: Bake the bagels for 20-22 minutes, rotating the baking sheets halfway through, until golden brown and the topping is melted.

10. Cool and Serve: Let the bagels cool fully before slicing. Enjoy them fresh with cream cheese or your favorite spread!

---

Additional Tips:

• Variations: Feel free to add nuts or dried fruit to the bagel dough for added texture and flavor.

• Storage: Store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.

• Reheating: To enjoy bagels again, simply toast them for a warm, fresh taste!