Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese – Best Recipe

Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese offer the perfect cozy, fall-inspired breakfast. This unique recipe combines the classic texture of sourdough bagels with the warm flavors of pumpkin and spice. It’s a healthier, homemade alternative to store-bought bagels, and the sweet pumpkin cream cheese adds the perfect finishing touch. If you’re craving a seasonal treat that’s both delicious and nutritious, these bagels are a must-try.

Why You’ll Love These Pumpkin Sourdough Bagels

These pumpkin sourdough bagels with pumpkin spice cream cheese are ideal for a cozy breakfast or snack. The dough, which benefits from a long fermentation process using sourdough starter, gives the bagels a tangy flavor and soft texture. Pumpkin puree is mixed in, adding moisture and natural sweetness. The pumpkin spice cream cheese, flavored with maple syrup and pumpkin spice, complements the bagels beautifully, making each bite a comforting experience. These bagels are also a great option for those looking to avoid store-bought bagels with unnecessary preservatives.

Ingredients For Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese

For the Pumpkin Sourdough Bagels:

• Sourdough Starter: Adds natural leavening and enhances the flavor with a slight tang.
• Pumpkin Puree: Provides moisture and rich, earthy pumpkin flavor.
• Filtered Water: Helps to bind the ingredients together and achieve the right dough consistency.
• Honey: Adds natural sweetness that balances the pumpkin’s flavor.
• Unbleached Bread Flour: The main structure of the dough, offering elasticity and chewiness.
• Pumpkin Spice: The perfect fall flavor, enhancing the bagels with a warm, aromatic blend of cinnamon, nutmeg, and cloves.
• Salt: Essential for flavor and dough structure.

For the Pumpkin Spice Cream Cheese:

• Cream Cheese: Acts as the base for the spread, providing a smooth and creamy texture.
• Pumpkin Puree: Adds extra flavor and richness to the cream cheese spread.
• Maple Syrup: Naturally sweetens the spread with a subtle caramel-like flavor.
• Vanilla Extract: Balances the sweetness with a hint of floral notes.
• Pumpkin Spice: Infuses the cream cheese with comforting autumn spices.

Alternative Ingredient Suggestions:

If you don’t have all the ingredients on hand, here are some swaps:

• Sourdough Starter: If you don’t have sourdough starter, you can use instant yeast, but the texture and flavor won’t be as rich.
• Pumpkin Puree: Fresh pumpkin or canned pumpkin can both be used, offering a natural sweetness and depth of flavor.
• Maple Syrup: Honey or agave syrup can also work well as a sweetener in the cream cheese.

Step-by-Step Instructions

1. Prepare the Dough: In a stand mixer, combine the sourdough starter, pumpkin puree, water, and honey. Whisk until well combined. Add the bread flour, pumpkin spice, and salt, and mix slowly using the dough hook until the dough pulls away from the sides of the bowl. If mixing by hand, expect thick, sticky dough.
2. Let the Dough Rest: Cover the bowl with plastic wrap or a damp towel and let the dough rest for 1 hour.
3. Long Fermentation: After an hour, shape the dough into a ball, cover it again, and allow it to ferment for 8–12 hours, or until it doubles in size.
4. Shape the Bagels: Once the dough has doubled, place it on a clean countertop. Divide the dough into 8 equal portions. Flatten each portion into a rectangle, fold in the sides, and roll them into balls. Let them rest for 15 minutes.
5. Form the Bagels: Poke a hole in the center of each dough ball and gently stretch it into a bagel shape. Remember, the hole should be large as the bagels will puff up during baking. Let the bagels rest for another 15 minutes.
6. Boil the Bagels: In a large pot, bring water to a boil and add 1 tablespoon of sugar and 1 tablespoon of baking soda. Gently place 2-3 bagels into the water at a time and boil for 1 minute on each side.
7. Bake the Bagels: Preheat the oven to 425°F. Place the boiled bagels on a parchment-lined baking sheet and bake for 22 minutes, or until the tops are golden brown.
8. Prepare the Pumpkin Cream Cheese: While the bagels bake, combine softened cream cheese, pumpkin puree, maple syrup, vanilla extract, and pumpkin spice in a bowl. Use a hand mixer to whip the ingredients together until smooth. Refrigerate until ready to serve.

Tips & Tricks

• Long Fermentation: Allowing the dough to ferment for a longer period helps to develop the sourdough’s tangy flavor, making your bagels more flavorful.
• Shaping Tips: When shaping the bagels, make sure the hole in the center is large, as it will shrink slightly during baking.
• Texture Check: The dough should feel slightly sticky but manageable. If it’s too wet, add a little more flour, but be careful not to overwork it.

Pairing Ideas and Variations

These pumpkin sourdough bagels are delicious on their own, but they also pair well with a variety of toppings or side dishes. Serve them with a warm cup of coffee or tea for a cozy breakfast. If you’re looking for a twist, try adding a sprinkle of sunflower seeds or crushed pecans on top before baking for added crunch. For a more indulgent option, spread the pumpkin cream cheese generously on the bagels and enjoy them as a sweet treat.

If you need to store your bagels, place them in an airtight container or a Ziploc bag, and they’ll stay fresh for 3-4 days. The pumpkin cream cheese should be stored in the fridge for up to one week.

Why This Recipe Works

Using sourdough starter in these pumpkin bagels is key to achieving a chewy, tangy texture that contrasts beautifully with the sweetness of the pumpkin puree and the spiced cream cheese. The addition of honey and maple syrup not only sweetens the dough and cream cheese but also provides a deeper, more complex flavor profile. This recipe is an excellent way to celebrate the flavors of fall while also enjoying the benefits of sourdough’s long fermentation process.

Enjoy these pumpkin sourdough bagels with pumpkin spice cream cheese as a breakfast or afternoon snack. They offer a delightful combination of flavors and are the perfect way to embrace the cozy vibes of the season.

Conclusion

Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese are the ultimate fall treat that combines the tangy, chewy goodness of sourdough with the cozy, aromatic flavors of pumpkin and spice. This recipe is not only a delightful breakfast or snack but also a healthier, homemade alternative to store-bought bagels. The long fermentation of the dough makes the bagels easy to digest, and the pumpkin spice cream cheese adds the perfect finishing touch to each bite. Whether you enjoy them as-is or add your own twists, these bagels are a great way to embrace the flavors of autumn.

So, next time you’re craving something delicious and seasonal, don’t hesitate to make these pumpkin sourdough bagels. They’ll fill your home with the warmth of fall and provide a satisfying, flavorful treat for you and your family!

FAQ About Pumpkin Sourdough Bagels with Pumpkin Spice Cream Cheese

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