If you’re looking for a delightful way to celebrate the autumn season, you’ve come to the right place. Picture this: a warm, freshly baked bagel filled with all the cozy flavors of fall. The Best Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese are not just a treat for your taste buds, but they also bring a sense of comfort that can only come from homemade goodness. These bagels are perfect for an early morning breakfast or a fall brunch with friends and family. So, let’s dive into this delicious recipe that will elevate your bagel game to a whole new level!
Ingredients
To make these fantastic bagels, gather the following ingredients:
For the Bagels:
- 2 cups strong bread flour
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water
- 1 teaspoon pumpkin pie spice
- 1 tablespoon honey (for boiling)
For the Pumpkin Spice Cream Cheese:
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons pumpkin puree
Substitutions:
- For a gluten-free version, use a gluten-free flour blend.
- If you prefer a vegan option, substitute cream cheese with a plant-based alternative.
Timing
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
If you want to save some time, you can prepare the pumpkin spice cream cheese beforehand and store it in the fridge.
How to Make The Best Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese
Step 1: Begin by combining 1 cup of warm water with the active dry yeast and let it sit for about 5-10 minutes, or until it’s foamy. This step ensures that your yeast is alive and kicking, ready to rise your bagels perfectly.
Step 2: In a large mixing bowl, combine the bread flour, all-purpose flour, sugar, salt, pumpkin puree, and pumpkin pie spice. Pour the yeast mixture in, followed by another 1/4 cup of warm water. Mix it until a dough starts to form. If the dough feels too sticky, add a bit more flour, one tablespoon at a time.
Step 3: Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. You can use the “windowpane test” to check if it’s kneaded enough. Stretch a small piece of dough; it should hold together without tearing.
Step 4: Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 5: When the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Divide it into 8 equal portions. Roll each piece into a ball and create a hole in the center, shaping it into a bagel.
Step 6: Preheat your oven to 425°F. While it’s heating, bring a large pot of water to a boil, adding honey to it. Gently drop each bagel into the boiling water, cooking them for 1 minute on each side. This step gives bagels their chewy texture.
Step 7: Use a slotted spoon to remove the bagels from the water and place them on a baking sheet lined with parchment paper. If desired, sprinkle with additional pumpkin pie spice on top.
Step 8: Bake the bagels for 20-25 minutes, or until they are golden brown and give off a lovely aroma.
Step 9: While the bagels are baking, prepare the pumpkin spice cream cheese. In a medium bowl, mix the softened cream cheese, powdered sugar, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth and fluffy.
Step 10: Once the bagels are out of the oven, let them cool on a wire rack before serving them slathered with the pumpkin spice cream cheese.
Healthier Alternatives
If you’re looking for ways to make this recipe fit specific dietary needs, consider these swaps:
- Use whole wheat flour instead of all-purpose flour for added fiber and nutrients.
- For a lower-carb option, use almond flour mixed with ground flax meal.
- To make it dairy-free, swap out regular cream cheese for a nut-based cream cheese.
Serving Suggestions
Serve your freshly baked pumpkin sourdough bagels with a side of seasonal fruit, a warm cup of apple cider, or even a pumpkin spice coffee. For a lovely display, arrange the bagels on a wooden platter and garnish with colorful fall leaves or small pumpkins to create a festive look.
Common Mistakes to Avoid
- Over-kneading the dough can lead to tough bagels, so be gentle when you knead.
- Not allowing the dough to rise sufficiently will result in dense bagels. Always check that the dough has doubled in size.
- Skipping the boiling step will mean you won’t achieve that classic bagel chewy texture—so don’t skip it!
Storage Tips
Store your leftover bagels in an airtight container in the fridge for up to a week. For longer storage, freeze them wrapped in plastic wrap and foil for up to 2 months. To reheat, simply pop them in a toaster or warm them in the oven.
FAQs
Can I freeze these bagels?
Yes, you can freeze them! Just make sure they’re well-wrapped to maintain freshness.
How long does it take for dough to rise?
Typically, it will take about 1 hour or until the dough doubles in size in a warm environment.
Can I add other flavors to the cream cheese?
Absolutely! You can mix in nuts, dried fruits, or even a dash of maple syrup for a sweet twist.
What can I serve with these bagels for a brunch?
They pair well with a variety of items like salads, soups, or even a cheese platter for a more filling brunch spread.
How can I tell if the bagels are done baking?
The ideal bagels should be a beautiful golden brown color on the outside and give a lightly tapped sound. If they feel firm and sound hollow, they’re ready to enjoy!
Print
Best Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Delightful homemade bagels filled with the cozy flavors of pumpkin and spices, perfect for fall breakfasts and brunches.
Ingredients
- 2 cups strong bread flour
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water
- 1 teaspoon pumpkin pie spice
- 1 tablespoon honey (for boiling)
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons pumpkin puree
Instructions
- Begin by combining 1 cup of warm water with the active dry yeast and let it sit for about 5-10 minutes, or until it’s foamy.
- In a large mixing bowl, combine the bread flour, all-purpose flour, sugar, salt, pumpkin puree, and pumpkin pie spice.
- Pour the yeast mixture in, followed by another 1/4 cup of warm water. Mix it until a dough starts to form.
- Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour.
- When the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Divide it into 8 equal portions.
- Roll each piece into a ball and create a hole in the center, shaping it into a bagel.
- Preheat your oven to 425°F. While it’s heating, bring a large pot of water to a boil, adding honey to it.
- Gently drop each bagel into the boiling water, cooking them for 1 minute on each side.
- Use a slotted spoon to remove the bagels from the water and place them on a baking sheet lined with parchment paper.
- Bake the bagels for 20-25 minutes, or until they are golden brown.
- While the bagels are baking, prepare the pumpkin spice cream cheese by mixing the softened cream cheese, powdered sugar, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth.
- Once the bagels are out of the oven, let them cool on a wire rack before serving with pumpkin spice cream cheese.
Notes
For gluten-free, use a gluten-free flour blend. For vegan, substitute cream cheese with a plant-based alternative.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Conclusion
These bagels are a delicious celebration of fall and a delightful treat for anyone who loves the warm flavors of pumpkin spice. With their chewy texture, and paired with rich pumpkin spice cream cheese, they’re sure to impress your family and friends. Don’t hesitate to give this recipe a try, and explore other seasonal favorites while you’re at it—your kitchen will smell heavenly!