Pumpkin Sourdough Bagels With Brown Sugar Topping
Updated: Oct 23
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.
Who doesn't love changing up the regular bagel for something fall-flavored?
Why You'll Love This Recipe
A fun fall twist on a classic bagel
Real chew from a proper boil before baking
That brown sugar topping adds a bakery-style finish
Servings: 10 bagels
Prep Time: 30 minutes (plus rising time)
Bake Time: 20-22 minutes
Total Time: About 2.5 hours
Ingredients:
For the Bagels:
475g (3¾ cups) bread flour
40g (3 Tbsp) brown sugar, divided
8g (1 Tbsp) pumpkin pie spice
12g (2 tsp) fine sea salt
3g (1 tsp) instant yeast
200g (about ¾ cup) sourdough discard (unfed, at room temperature)
245g (1 cup) pumpkin purée
120g (½ cup) warm water
For the Brown Sugar Topping (Optional):
40g (3 Tbsp) brown sugar, packed
25g (2 Tbsp) granulated sugar
25g (2 Tbsp) cane sugar
8g (1 Tbsp) all-purpose flour
4g (1½ tsp) ground cinnamon
14g (1 Tbsp) butter, melted
1 egg white plus 15g (1 Tbsp) water (for egg wash)
Instructions:
Combine Ingredients: In a bowl or stand mixer, combine the warm water, 1 tablespoon brown sugar, pumpkin pie spice, salt, and instant yeast.
Form the Dough: Add the sourdough discard and pumpkin purée, then gradually mix in the bread flour until a dough forms.
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.
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.
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.
(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.
Boil the Bagels: Carefully place each bagel in the boiling water for about 1 minute per side. They should float. Remove with a slotted spoon and let drain before placing on a parchment-lined baking sheet.
Egg Wash and Topping: Lightly brush the bagels with the egg wash, then sprinkle the brown sugar topping over each one.
Bake: Bake the bagels for 20-22 minutes, rotating the baking sheets halfway through, until golden brown and the topping is melted.
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!
Storing Instructions:
Store in an airtight container at room temperature for up to 2 days. For longer storage, slice the bagels in half and freeze them in an airtight bag for up to 3 months. Toast straight from frozen, that is how they taste freshest. The fridge makes bagels go stale faster, so skip it.
Ingredient Notes
Pure pumpkin purée: Not pie filling, which is pre-sweetened and pre-spiced.
Reducing the water: Pumpkin adds moisture, so the liquid in the dough needs adjusting down accordingly.
Bread flour: Bagels need chew, which requires high protein.
Brown sugar topping: Add it after boiling so it does not dissolve away in the water.
Troubleshooting Tips
My bagels came out dense. Pumpkin puree adds extra moisture, if your dough feels too soft to shape, add a little extra flour, a tablespoon at a time, until it holds its shape.
My bagels didn't get that classic chewy crust. Don't skip the boil, that's what gives bagels their chew. About a minute per side in barely-boiling water is enough.
What to Serve This With
Delicious toasted with cream cheese, or alongside a cup of coffee.
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