Name: Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 13 h 55 min
Cuisine: American
Ingredients: 125 grams (1 cup) sourdough starter, bubbly and active; 215 grams (3/4 cup) pumpkin purée (canned or freshly baked/pureed pumpkin); 110 grams (1/2 cup) filtered water; 42 grams (2 tablespoons) honey; 550 grams (3 1/2 cups) unbleached bread flour or unbleached all-purpose flour; 2 grams (1 teaspoon) pumpkin spice; 12 grams (2 teaspoons) salt; 1 tablespoon sugar; 1 tablespoon baking soda; 8 oz cream cheese, softened; 1/2 cup pumpkin purée; 1 1/2 tablespoons maple syrup; 1 teaspoon vanilla extract; 1 teaspoon pumpkin spice

Jump to Recipe· 4.2 from 189 reviews

If you are looking to elevate your breakfast game with a delightful twist, then the Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe is exactly what you need. This recipe brings together the tangy depth of sourdough, the cozy warmth of pumpkin and pumpkin spice, and a luxuriously smooth cream cheese spread that balances sweetness and spice perfectly. Each bite offers a comforting embrace of flavors that feel like fall wrapped up in a chewy, golden bagel. Whether you’re a seasoned baker or just craving something special for brunch, this recipe will become a cherished favorite in your kitchen.

Ingredients You’ll Need

There is a silver pot on a stove with four light brown dough rings boiling in bubbly water, showing a soft, slightly rough texture. To the right, three more dough rings rest on white parchment paper lined on a tray, with a smooth and raw look. The scene is set on a white marbled surface, with the shiny metal pot handle visible on the right side. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem simple, but each one plays a crucial role in crafting the perfect balance of flavor, texture, and aroma in your Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe.

Sourdough Starter (125 grams): The heart of your bagels that brings tanginess and helps with natural leavening for amazing texture.
Pumpkin Purée (215 grams): Adds moisture, a subtle sweetness, and that signature pumpkin flavor.
Filtered Water (110 grams): Ensures the dough stays hydrated without any off-tastes from tap water.
Honey (42 grams): A natural sweetener that complements pumpkin’s earthiness and helps activate the yeast.
Bread Flour or All-Purpose Flour (550 grams): Provides necessary gluten structure for that perfect bounce in your bagels.
Pumpkin Spice (2 grams): Brings warm, aromatic notes like cinnamon and nutmeg to the dough.
Salt (12 grams): Enhances all the flavors and strengthens the dough.
Cream Cheese (8 oz, softened): Creates a luscious, creamy topping that ties everything together.
Pumpkin Purée (1/2 cup for cream cheese): Deepens the pumpkin flavor in the spread.
Maple Syrup (1 1/2 Tbsp): Adds natural sweetness and a hint of maple aroma to the cream cheese.
Vanilla Extract (1 tsp): Lifts the flavors with a sweet, fragrant note.
Pumpkin Spice (1 tsp for cream cheese): Ensures the spread complements the bagels perfectly.
Sugar (1 Tbsp): Used in the boiling water to help develop a shiny crust on the bagels.
Baking Soda (1 Tbsp): Added to boiling water to help the bagels’ crust become chewy and golden.

How to Make Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe

Step 1: Mix the Wet Ingredients

Start by whisking together your bubbly sourdough starter, pumpkin purée, water, and honey in a large mixing bowl. This blend sets the stage for a moist, flavorful dough that will carry the pumpkin right through your bagels.

Step 2: Incorporate the Dry Ingredients

Next, add in the bread flour, pumpkin spice, and salt. Use a dough hook on your stand mixer to gently bring the dough together until it pulls away from the sides of the bowl, indicating perfect hydration and gluten development.

Step 3: First Rise to Develop Flavor

Cover the bowl with plastic wrap or a damp towel and let the dough rest for an hour. Then, shape it into a ball, cover again, and let it ferment for 8 to 12 hours. This slow rise allows the sourdough flavors to deepen and the dough to become airy.

Step 4: Divide and Shape the Dough

Once your dough has doubled, turn it out onto a clean surface without flour and divide it into 8 equal pieces. Flatten each into a rectangle, fold the edges towards the center about eight times, then roll into smooth balls. This technique creates the right density and texture inside your bagel.

Step 5: Rest and Form Bagels

Place your dough balls on a parchment-lined baking tray and allow them to rest for 15 minutes, which helps the gluten relax. Afterward, poke a hole through the center of each ball and gently stretch it out larger than you expect, because the hole will close up during baking. Let them rest for another 15 minutes for the perfect structure.

Step 6: Boil the Bagels

While preheating your oven to 425°F, bring a large pot of water to a boil and add the sugar and baking soda. Boil your bagels 2-3 at a time for one minute on each side. This step is crucial as it sets the chewy crust and helps the bagels puff perfectly in the oven.

Step 7: Bake the Bagels

Transfer the boiled bagels back to the baking sheet and bake for about 22 minutes or until tops are a gorgeous golden brown. Your home will soon be filled with a delightful aroma that’s impossible to resist.

Step 8: Prepare the Pumpkin Cream Cheese

While your bagels bake, mix softened cream cheese, pumpkin purée, maple syrup, vanilla extract, and pumpkin spice with a hand or stand mixer. Whip until smooth and creamy. Chill the cream cheese spread in the fridge until your bagels are ready to enjoy.

How to Serve Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe

The image shows a bagel sliced in half and placed on a white plate with small raised dots along the edge. The bottom half of the bagel is spread with a thick, creamy light tan spread that looks smooth and fluffy. The top half of the bagel, golden brown and slightly textured, rests tilted on the side of the bottom half. In the background, slightly blurred, there is a white plate stacked with more golden brown bagels and a white dish with a small spoon resting inside, containing more of the light tan spread. The surface beneath everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your warm pumpkin sourdough bagel with a generous swirl of pumpkin cream cheese and sprinkle on some toasted pepitas or a dash of extra pumpkin spice for a festive flair. Fresh sage leaves also add an unexpected herbal note that pairs wonderfully.

Side Dishes

Serve these bagels alongside a hot cup of spiced chai tea or a creamy latte to complement the pumpkin flavors. For a savory contrast, a simple mixed green salad with a light vinaigrette helps balance the richness.

Creative Ways to Present

Turn these bagels into a creative lunch by making savory pumpkin bagel sandwiches loaded with smoked turkey, arugula, and cranberry chutney. Or go sweet by adding a drizzle of honey and crushed candied pecans with the pumpkin cream cheese for a decadent treat.

Make Ahead and Storage

Storing Leftovers

Keep your bagels fresh by storing them in an airtight container or bag at room temperature for up to three days. The pumpkin cream cheese should be kept refrigerated in a sealed container and can last for about a week.

Freezing

If you want to enjoy these bagels later, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to three months. Freeze the pumpkin cream cheese in a small airtight container as well, though it’s best consumed fresh for optimal texture.

Reheating

To reheat, slice frozen or refrigerated bagels and toast them directly until they regain their chewy crust and soft interior. The pumpkin cream cheese can be stirred well after refrigeration and spread cold or left out briefly to soften before serving.

FAQs

Can I use a different type of flour for the bagels?

Yes, while bread flour is preferred for that strong gluten structure, you can use unbleached all-purpose flour as a substitute. Just note that the bagels may be slightly less chewy but still delicious.

Is fresh pumpkin better than canned for this recipe?

Both work beautifully! Freshly pureed pumpkin can add a brighter flavor, but canned pumpkin provides convenience without sacrificing taste. Just make sure it’s pure pumpkin and not pumpkin pie filling.

How do I know when my sourdough starter is ready to use?

Your starter should be bubbly, active, and have a pleasant tangy smell. It should double in size within 4 to 6 hours after feeding, indicating it’s lively enough for this recipe.

Can I make this recipe without sourdough starter?

This recipe relies on the natural fermentation of sourdough for flavor and texture, but you could try using commercial yeast as a shortcut. Keep in mind, the taste and chew will differ slightly without the starter’s unique tang.

What’s the best way to store leftover pumpkin cream cheese?

Store it in an airtight container in the refrigerator. Give it a quick stir before serving as it may firm up a little. It’s best used within a week for freshness and flavor.

Final Thoughts

Making Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe is more than just baking—it’s about welcoming the cozy flavors of fall into your kitchen and onto your breakfast table. The process may take a bit of time, but every step rewards you with bagels bursting with flavor and a cream cheese spread that’s nothing short of magical. I encourage you to try this recipe and share the warm joy it brings. Your mornings will never be the same again!