Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe

Imagine cozying up on a crisp autumn morning with the intoxicating scent of fresh bread wafting from your oven and the promise of a creamy, spiced spread waiting in the fridge. These Pumpkin Sourdough Bagels with Pumpkin Cream Cheese are the baking project that dreams are made of: golden, chewy bagels infused with real pumpkin and warm spices, topped with a luxuriously smooth pumpkin cream cheese that’s the very essence of fall. This is comfort food, elevated, and I promise—it’s easier than you think.

Ingredients You’ll Need

The magic behind these Pumpkin Sourdough Bagels with Pumpkin Cream Cheese comes from a handful of well-chosen ingredients. Each plays a specific role: some lend that satisfyingly chewy crumb, others bring color and warmth, and a few work behind the scenes to amplify both flavor and texture. Here’s how it all comes together:

• Sourdough Starter (125 grams/1 cup): Use a bubbly and active starter for the best rise and developed tangy taste in your bagels.
• Pumpkin Purée (215 grams/3/4 cup + 1/2 cup): This not only gives the bagels gorgeous orange color and moistness but creates a deep, earthy sweetness in both bagels and cream cheese.
• Filtered Water (110 grams/1/2 cup): Helps hydrate the dough—filtered water’s purity keeps your wild yeast as happy as can be.
• Honey (42 grams/2 tbsp): Adds gentle sweetness and that beautiful browned finish without overwhelming the pumpkin flavor.
• Bread Flour or AP Flour (550 grams/3 1/2 cups): Bread flour gives the bagels their classic chewy bite; all-purpose can be used for a slightly fluffier result.
• Pumpkin Spice (2 grams/1 tsp + 1 tsp): That signature blend of cinnamon, nutmeg, ginger, and cloves makes every bite feel like fall.
• Salt (12 grams/2 tsp): Just the right touch awakens and balances all the flavors in each chewy bite.
• Cream Cheese (8 oz, softened): Rich, tangy, and velvety; make sure it’s fully soft for the smoothest pumpkin cream cheese.
• Maple Syrup (1 1/2 tbsp): Adds earthy sweetness to the spread, elevating every swipe on your bagel.
• Vanilla Extract (1 tsp): Warm, fragrant, and essential for that bakery-quality cream cheese.
• Sugar (1 tbsp): Enhances the water bath’s caramelization and gives the bagels a shiny crust.
• Baking Soda (1 tbsp): When added to boiling water, this creates the bagel’s classic chewy exterior.

How to Make Pumpkin Sourdough Bagels with Pumpkin Cream Cheese

Step 1: Mix Wet Ingredients

Start by whisking together your bubbly sourdough starter, pumpkin purée, water, and honey in the bowl of your stand mixer. You’ll instantly catch that sweet, earthy aroma—a little preview of what’s coming. Mixing these first lets the pumpkin and sourdough mingle, setting the stage for flavorful, airy bagels.

Step 2: Add Dry Ingredients and Knead

Add your bread flour, pumpkin spice, and salt to the wet bowl. Using the dough hook, knead on low speed until the dough pulls cleanly from the sides and everything is incorporated. The dough will be slightly sticky and vibrantly orange, promising both structure and flavor.

Step 3: First Rest (Bulk Ferment)

Cover the bowl with plastic wrap or a damp towel and let it rest for an hour. This short rest gives gluten a head start, making later shaping much easier. After the hour, form the dough into a ball, cover again, and let it ferment at room temp for 8-12 hours (overnight works great). The next morning, your dough should be doubled and pillowy—a sign of a job well done by your starter.

Step 4: Divide and Pre-shape

Turn the dough onto a clean, unfloured counter and divide into 8 equal portions. Don’t add flour! The dough is soft and will be a little tacky, but it’s more manageable like this and makes for a chewier bagel.

Step 5: Shape the Bagels

Take each dough piece and flatten into a rough rectangle, then fold the sides toward the center about eight times to trap in air and create surface tension. Roll each into a tight ball. This technique helps your bagels bake up tall and round instead of flat.

Step 6: Bench Rest

Line a baking sheet with parchment and space the dough balls out. Let them rest for 15 minutes; this takes the edge off the gluten so shaping is a breeze.

Step 7: Shape into Bagels

Here’s the fun part! Poke a hole through the center of each dough ball and gently stretch to form a bagel shape. Make the holes a bit larger than you think (they’ll shrink during the final rise and baking). Let the shaped bagels rest another 15 minutes while you prep the water bath and oven.

Step 8: Prepare Water Bath & Preheat Oven

Preheat your oven to 425°F. Fill a large pot with water, add the sugar and baking soda, and bring to a boil. This classic bagel bath is what gives Pumpkin Sourdough Bagels with Pumpkin Cream Cheese their signature glossy, slightly crisped shells.

Step 9: Boil the Bagels

When the water’s at a rolling boil, use a slotted spoon to lower 2 or 3 bagels in at a time. Boil for one minute, flip, and boil another minute. This sets the crust and gives them their unmistakable bagel chew.

Step 10: Time to Bake

Return the boiled bagels to the parchment-lined sheet. Bake for about 22 minutes, until deeply golden and fragrant. The kitchen will smell like pure bakery heaven.

Step 11: Make the Pumpkin Cream Cheese

While bagels bake, whip together softened cream cheese, pumpkin purée, pumpkin spice, vanilla, and maple syrup (a splash more if you like!). Use a hand or stand mixer to beat until ultra-creamy and dreamy. Tuck this into the fridge so it thickens up as the bagels cool.

Step 12: Enjoy!

Once the bagels are cool enough to handle, slice them open and slather generously with pumpkin cream cheese. Brew some coffee, plate them up, and bask in the glow of your homemade Pumpkin Sourdough Bagels with Pumpkin Cream Cheese.

How to Serve Pumpkin Sourdough Bagels with Pumpkin Cream Cheese

Garnishes

Dress up your bagels with a few finishing touches. Sprinkle extra pumpkin spice or cinnamon on top of the cream cheese for flair. Crushed pecans or walnuts add crunch, while a drizzle of honey or maple syrup brings extra sweetness that pairs perfectly with the spiced pumpkin.

Side Dishes

Pairing ideas are half the fun! Serve these bagels with fresh-cut fruit for brightness or a steaming mug of chai for double the cozy vibes. For a brunch spread, include scrambled eggs, crispy bacon, or even a tangy apple salad to balance the richness of the Pumpkin Sourdough Bagels with Pumpkin Cream Cheese.

Creative Ways to Present

Bagel sandwiches make for an irresistible lunch—try smoked turkey, sharp cheddar, and arugula. For something sweet, load up with sliced pears and a dusting of nutmeg. Or, cut bagels in half, toast, and slice into “chips” for dipping into the pumpkin cream cheese as a fun snack board centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap cooled bagels individually in plastic wrap or slip them into an airtight container. The cream cheese spread can be stored separately in a sealed container in the fridge; both will stay fresh and delicious for up to four days. If you’ve made extra, you’ll have breakfast on hand all week!

Freezing

Leftover bagels freeze beautifully. Once completely cool, pop them into a zip-top freezer bag and store for up to two months. For the pumpkin cream cheese, spoon it into a freezer-safe container and let it thaw overnight in the fridge before using. Thaw bagels at room temperature or gently warm for that just-baked texture.

Reheating

To revive a cooled or frozen bagel, slice and toast until warmed through; this brings back that irresistible chewiness and crisp crust. If you’re in a hurry, a quick zap in the microwave (10-15 seconds) followed by a brief toast works great as well. Always spread on your chilled pumpkin cream cheese right before serving for the best flavor and texture.

FAQs

Do I need to use bread flour, or can I substitute all-purpose?

Bread flour gives the most authentic chewy bagel texture, but all-purpose flour works just fine if that’s what you have! Your bagels may be a touch lighter, but the taste of Pumpkin Sourdough Bagels with Pumpkin Cream Cheese will still be stunning.

My dough is really sticky—should I add more flour?

It’s normal for this dough to be a bit sticky because of the pumpkin purée’s moisture. Resist adding extra flour; use lightly damp hands or a bench scraper to shape. This ensures your bagels stay chewy and tender.

Can I make the pumpkin cream cheese ahead of time?

Absolutely! The flavors meld even more after a night in the fridge. Just keep it sealed and chill until you’re ready for your Pumpkin Sourdough Bagels with Pumpkin Cream Cheese breakfast.

Does the sourdough starter flavor come through strongly?

You’ll get that wonderful subtle sour tang in every bite, but it’s beautifully balanced by the sweet, earthy pumpkin and fragrant spices. The combination is unique, comforting, and downright delicious!

What if I don’t have a stand mixer?

No problem at all! You can mix and knead the dough by hand—it will just take a little extra elbow grease, but the payoff is absolutely worth it. Channel your inner artisan and enjoy the hands-on experience!

Final Thoughts

There’s just something magical about the golden color and soft spice of Pumpkin Sourdough Bagels with Pumpkin Cream Cheese. Once you make them, there’s no turning back—they’re the ultimate homemade treat to share with friends or savor on a quiet morning. Give this recipe a try and let your kitchen become the coziest place you know!

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