Pumpkin Sourdough Bagels with Pumpkin Cream Cheese Recipe
Enjoy the flavors of fall with these delicious Pumpkin Sourdough Bagels topped with a creamy Pumpkin Cream Cheese spread. Perfect for a cozy breakfast or brunch!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 10-12 hours
- Yield: 8 bagels 1x
- Category: Bread
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Bagels:
- 125 grams (1 C) Sourdough Starter, bubbly and active
- 215 grams (3/4 C) Pumpkin Purée, canned or freshly baked/pureed pumpkin
- 110 grams (1/2 C) Filtered Water
- 42 grams (2 Tbsp) Honey
- 550 grams (3 1/2 C) unbleached Bread Flour or unbleached All-Purpose Flour
- 2 grams (1 tsp) Pumpkin Spice
- 12 grams (2 tsp) Salt
- 1 Tbsp Sugar
- 1 Tbsp Baking Soda
For the Pumpkin Cream Cheese:
- 8 oz Cream Cheese, softened
- 1/2 Cup Pumpkin Purée
- 1 1/2 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Spice
Instructions
- Prepare the Bagel Dough: Combine sourdough starter, pumpkin purée, water, and honey. Add flour, pumpkin spice, and salt. Mix until dough forms.
- Rise and Shape: Let the dough rise for 8-12 hours, then divide into 8 parts. Shape into bagels and allow to rest.
- Boil and Bake: Boil bagels briefly, then bake until golden.
- Make the Pumpkin Cream Cheese: Whip together cream cheese, pumpkin purée, maple syrup, vanilla, and pumpkin spice.
Notes
- For best results, use a bubbly and active sourdough starter.
- Adjust the sweetness of the cream cheese spread to your liking.
- Bagels are best enjoyed fresh but can be stored in an airtight container.
Nutrition
- Serving Size: 1 bagel with cream cheese (approx. 130g)
- Calories: 320
- Sugar: 10g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Pumpkin Sourdough Bagels, Pumpkin Cream Cheese, Fall Breakfast Recipe
