Can I use store-bought pumpkin spice cream cheese instead of homemade?

Yes, you can, but making your own pumpkin spice cream cheese gives you full control over the sweetness and spice level. Homemade versions are also free from additives and taste fresher.

What type of flour is best for these sourdough bagels?

Unbleached bread flour works best because it creates the chewiness traditional bagels are known for. You can substitute all-purpose flour, but the texture will be slightly softer.

How long do pumpkin sourdough bagels stay fresh?

Stored in an airtight container at room temperature, they’ll stay fresh for 3–4 days. For longer storage, freeze the bagels and toast them when ready to eat.

Can I skip the boiling step before baking the bagels?

Boiling is essential to get that shiny, chewy crust that defines a classic bagel. It also helps the bagel hold its shape while baking. Don’t skip it!

Pumpkin Sourdough Bagels – Best Fall Recipe + Cream Cheese

Name: Pumpkin Sourdough Bagels
Prep time: 30 min
Cook time: 22 min
Total time: 13 h
Cuisine: American
Ingredients: 125 grams (1 cup) Sourdough Starter, bubbly and active; 215 grams (3/4 cup) Pumpkin Purée, canned or fresh; 110 grams (1/2 cup) Filtered Water; 42 grams (2 tablespoons) Honey; 550 grams (3 1/2 cups) Unbleached Bread Flour or All-Purpose Flour; 2 grams (1 teaspoon) Pumpkin Spice; 12 grams (2 teaspoons) Salt; 1 tablespoon Sugar (for boiling); 1 tablespoon Baking Soda (for boiling); 8 oz Cream Cheese, softened; 1/2 cup Pumpkin Purée; 1 1/2 tablespoons Maple Syrup; 1 teaspoon Vanilla Extract; 1 teaspoon Pumpkin Spice

Description

These Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese are the ultimate fall breakfast. Naturally leavened and gently sweetened with honey, these bagels are chewy, flavorful, and perfectly paired with a creamy, spiced pumpkin spread. A healthier alternative to store-bought options, this recipe is great for cozy mornings, brunches, or anytime fall comfort baking.

Ingredients

Scale

125 grams (1 cup) Sourdough Starter, bubbly and active
215 grams (3/4 cup) Pumpkin Purée, canned or fresh
110 grams (1/2 cup) Filtered Water
42 grams (2 tablespoons) Honey
550 grams (3 1/2 cups) Unbleached Bread Flour or All-Purpose Flour
2 grams (1 teaspoon) Pumpkin Spice
12 grams (2 teaspoons) Salt
1 tablespoon Sugar (for boiling)
1 tablespoon Baking Soda (for boiling)
8 oz Cream Cheese, softened
1/2 cup Pumpkin Purée
1 1/2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Spice

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Instructions

In a mixing bowl, whisk together the sourdough starter, pumpkin purée, water, and honey until combined.
Add flour, pumpkin spice, and salt to the bowl. Mix with a dough hook in a stand mixer until the dough comes off the sides of the bowl. Alternatively, mix by hand with effort.
Cover the bowl and let the dough rest for 1 hour. Shape it into a ball, cover again, and let it ferment for 8–12 hours or until doubled in size.
Turn the dough onto a clean surface and divide it into 8 equal parts.
Flatten each piece into a rectangle, fold the edges in, and roll into a ball. Let rest for 15 minutes.
Poke a hole in the center of each dough ball and stretch to form bagel shapes. Let rest again for 15 minutes.
Preheat oven to 425°F (218°C). Boil water in a large pot and add baking soda and sugar.
Boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
Bake bagels for 22 minutes or until golden brown. Let cool for 20–30 minutes before serving.
Meanwhile, make the cream cheese by beating softened cream cheese, pumpkin purée, maple syrup, vanilla, and pumpkin spice until smooth. Chill until ready to serve.

Notes

Feed sourdough starter 6 hours before beginning for best results.
Use a scale to divide dough evenly for uniform bagels.
Bagels freeze well for up to 2 months — toast before serving.
Homemade pumpkin purée can be substituted for canned.
Make cream cheese ahead and store in fridge for up to 1 week.

Prep Time: 30 minutes (plus 8–12 hours fermentation)
Cook Time: 22 minutes
Category: Breakfast, Brunch, Snack
Method: Baking, Boiling, Fermenting
Cuisine: American

Nutrition

Serving Size: 1 bagel with cream cheese
Calories: 454
Sugar: 11g
Sodium: 1149mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 76g
Fiber: 4g
Protein: 12g
Cholesterol: 29mg