UPDATE: This post was updated on March 10, 2025 to include a video and nutrition information.
These Sourdough Discard Pumpkin Bagels with a cinnamon crunch topping are the perfect Fall treat! The pumpkin flavor really comes through, and the cinnamon crunch topping gives just the right amount of sweetness. Spread them with cream cheese, or enjoy them on their own!
If you're looking for other pumpkin recipes, check out this Sourdough Discard Pumpkin Bread, these Sourdough Pumpkin Cinnamon Rolls, and these Sourdough Discard Pumpkin Muffins.
And if you're looking for other sourdough discard recipes, check out this Sourdough Discard Garlic Pull Apart Bread and these Sourdough Discard Pretzels.
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Why you'll love this recipe
- This is an easy recipe packed with pumpkin and Fall flavors. They'll become a Fall favorite in no time!
- The cinnamon crunch topping gives just the right amount of sweetness.
- You can choose to leave the topping off, if you'd prefer a savory pumpkin bagel!
- You can easily modify this recipe to be made with active sourdough starter instead of sourdough discard, if you prefer.
- These bagels freeze well, so you can enjoy some now and save some for later, too!
Ingredients
There are only a few key ingredients you'll need to get started with this recipe.
- Bread flour: Using bread flour will help the bagels develop a crusty exterior and some of their signature chewy texture. In a pinch, all-purpose flour will work, but the bagels won't be as crusty.
- Brown sugar: You'll use a little brown sugar in the dough, and a bit in the water when you boil the bagels.
- Pumpkin pie spice: This gives the bagels some of their classic fall flavor. You can also make your own homemade pumpkin pie spice if you don't have any pre-mixed!
- Instant yeast: Even though we're using sourdough discard, we still need to use a leavening agent (in this case, yeast) to make the dough rise predictably.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed to be made from a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Pumpkin purée: You can use store-bought (I like to use Libby's 100% Pure Pumpkin), or you can also make Homemade Pumpkin Purée for this recipe! It's ideal if the pumpkin purée is at room temperature for this recipe.
See full recipe below for detailed directions.
These are excellent! They came together really quickly compared to other bagel recipes and are delicious. This will be my go-to pumpkin bagel recipe!
- Angie
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make these bagels with active sourdough starter instead of discard, you can. To do so, omit the yeast and replace the discard with active starter (1:1 substitute). You will also need to increase the rise times.
- Omit the cinnamon crunch topping - If you'd like a more savory version of these bagels, you can omit the cinnamon crunch topping! Simply brush the bagels with the egg wash before baking.
- Egg substitute - If you're not baking with eggs, brush the bagels with melted butter instead. The purpose of the egg wash in this recipe is to help the cinnamon crunch topping stick to the surface.
- Other bagel recipes - If you'd like to try your hand at other bagel flavors, check out these Sourdough Discard Blueberry Bagels, Sourdough Discard Cinnamon Raisin Bagels, and Sourdough Discard Pretzel Bagels.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Pumpkin Bagels
There are a few easy steps to make these pumpkin bagels! The full recipe with measurements is at the bottom of this post.
Combine all dry ingredients in the bowl of a stand mixer.
Add the wet ingredients and mix until a shaggy dough forms.
Transfer the dough to a work surface and knead until smooth and soft. Transfer the dough to a large, oiled bowl and let rise for 2 hours, or until doubled in size.
Divide the dough into 10 equal-size pieces. I recommend using a kitchen scale here.
Using one palm for friction, roll each piece of dough into a ball (with the same side on your palm).
Use your thumb to press a hole in the center of the dough. Stretch the hole to form your bagel shape. Stretch this to be larger than you think it should be! The bagels will expand and rise a lot during boiling and baking.
Boil the bagels for 20-30 seconds on each side. Use a slotted spoon or spatula to shake off any excess water.
Brush each bagel with egg wash.
Combine the toppings ingredients in a small bowl.
Sprinkle the bagels with the cinnamon crunch topping, then bake until golden.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be smooth and soft, not sticky. If needed, add more flour (1 Tablespoon at a time) to reach your desired consistency.
- Let the dough rise long enough. The dough should double in size during the first rise, but be aware that dough will rise quicker in a warmer room, and slower in a cooler room. Give it enough time!
- When shaping the bagels, make the center hole larger than you think it should be. The bagels will rise and expand a lot during the boiling and baking steps.
- Make sure the bagels pass the float test! The bagels should float in the boiling water. If not, they need a little more time to rise.
- Try to keep the topping on the bagels (not the baking sheet). Be prepared that any excess cinnamon crunch topping on the baking sheet can start to burn in the last few minutes of baking. Try to keep as much of it on the bagels as you can. And if the excess on the sheet does burn, that's ok and it won't impact your bagels!
What is "passing the float test"?
When you put your bagels in the boiling water, they should float (which is called "passing the float test." I recommend doing this with one test bagel first, so you can adjust if needed. If the bagel floats, it has passed the float test! And if the bagel does not float, then they're not yet ready to boil and need to take a bit more time to rise.
If the bagels float: This indicates that the dough has risen enough and the bagels will be light and airy once they're baked. Go ahead and boil and bake the bagels as directed!
- A bagel is considered "passing the float test" if it floats right away, or even if it sinks to the bottom, then slowly floats back up to the top. Both of these options pass!
If the bagels do not float: This indicates that the dough is too dense. If you boil and bake them now, your final bagels will be too dense and chewy. Cover the unboiled bagels with a clean kitchen towel again, and let sit for 10 more minutes to let the dough rise more. Then, try again.
Equipment
I like to make the dough in a KitchenAid 5-Quart Stand Mixer, but this is optional! You can also mix the dough in a large mixing bowl with a wooden spoon, then knead by hand. Use a kitchen scale to measure your sourdough discard.
You'll need a large pot for boiling the bagels (I use a Staub Cocotte), a slotted spoon or spatula, a silicone brush, and two baking sheets lined with parchment paper.
kitchen essentials
My Favorite Kitchen Scale
Perfect for weighing your sourdough discard and other ingredients.
Storage
Room Temperature Storage: Homemade bagels are best fresh! Once cooled, they can be stored in a sealed plastic bag at room temperature for up to three days. Reheat the bagels in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: These bagels also freeze well! Once fully cooled, transfer the bagels to a freezer-safe plastic bag or container and freeze for up to 3 months. I like to freeze them in individual plastic bags so I can reheat just one bagel whenever I like. Reheat frozen bagels in the microwave for about 60 seconds until warm and soft again.
Recipe FAQ
No, a stand mixer is optional! You can also mix the dough in a large mixing bowl with a wooden spoon, then knead by hand.
Yes. To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to adjust the rise times, so keep an eye on the dough as it is rising.
Sourdough discard is inactive so you still need to use a leavening agent (in this case, yeast), to make the dough rise predictably.
No! If you'd rather make these bagels without the topping (a savory option), you can. To do so, simply brush the bagels with egg wash before baking, then bake as directed.
If your oven heats unevenly (mine does!), this can happen. I highly recommend rotating and flipping your baking pans halfway through baking (rotate front to back, and flip top and bottom). This should help ensure the bagels bake more evenly.
Excess topping on the baking sheet can start to burn during the last few minutes of baking. This is why it's important to try to keep as much of the topping as possible on the bagels instead of the sheet. Regardless, if some of the extra topping burns, it will not impact your bagels!
Sourdough Discard Pumpkin Bagels
Ingredients
- 3 ¾ cups bread flour
- 3 Tablespoons brown sugar divided
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons kosher salt
- 1 teaspoon instant yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 cup pumpkin purée
- ½ cup warm water
For Topping
- 3 Tablespoons brown sugar packed
- 2 Tablespoons granulated sugar
- 2 Tablespoons turbinado sugar
- 1 Tablespoon all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 Tablespoon unsalted butter melted
- 1 egg white plus 1 Tablespoon water for egg wash
Instructions
- Combine flour, 1 Tablespoon brown sugar, pumpkin pie spice, salt and instant yeast in the bowl of a stand mixer fitted with the dough hook attachment*. Mix to combine. Add the sourdough discard and pumpkin purée. With the mixer on low speed, slowly add the warm water, mixing until a shaggy dough forms. Transfer the dough to a smooth work surface and knead until smooth, about 4-5 minutes. The dough should be smooth and not sticky. If needed, add more water or more flour (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large, greased bowl, and cover with plastic wrap. Let the dough rise for 2 hours, or until doubled in size.
- Prepare two baking sheets lined with parchment paper. Set aside.
- Place the dough on a work surface and divide into 10 equal-size pieces. I recommend using a kitchen scale (my bagels were about 114g each). Using one of your palms for friction, roll each piece of dough into a smooth ball. Use your thumb to press a hole through the center of each ball, stretching the hole to form your bagel. Stretch this hole to be larger than you think it should be - it shrinks a lot during boiling and baking. Place the bagels on the prepared baking sheets. Cover with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Bring a pot with 2 quarts of water and 2 Tablespoons of brown sugar to a boil.
- Make the topping. In a small bowl, combine the sugars, flour, cinnamon, and melted butter. Stir until the butter is incorporated. This should be a coarse texture. Set aside.
- Place your bagels in the boiling water for 20-30 seconds on each side**. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon, shake off excess water, and return to the baking sheets. If needed, you can reshape the bagels a little after they've cooled.
- Lightly brush the bagels with egg wash, then sprinkle with the cinnamon crunch topping. Try to keep as much of the topping on the bagels (not the baking sheet) as possible.
- Bake for 20-22 minutes, rotating and flipping the baking sheets halfway through, until golden brown and the topping is melted. Be aware that any excess topping directly on the baking sheet may start burning towards the end of baking. This is ok and will not impact your bagels!Let cool fully before slicing and serving.
Megan says
This recipe was SO delicious! Turned out perfect and was my first attempt at bagels. The portion sizes are reasonable too. Thanks!
Missy says
Maybe my mom brain is just missing it but is there no second rise after shaping? Any bagel recipe I’ve made has a second rise after shaping. Wanted to clarify before I made these. Thank you.
Jessica Vogl says
They rest for 20 minutes while you get the boiling water step ready / oven up to temp. That's it for the second rise!
Allison L Smith says
have you tried adding baking soda to the water when boiling? Does the brown sugar take the place of baking soda when boiling?
Jessica Vogl says
I boil bagels with a bit of sugar in the water. I typically use baking soda in the water when making soft pretzels.
Bibby says
delicious and my first time making bagels. thanks for the recipe!
Maria says
Hi! Can you use active sourdough starter in this recipe instead of discard?
Jessica Vogl says
Yes, you can! There are notes in the substitutions section above.
Liz doerr says
So yummy! My 7 year old daughter who doesn’t like pumpkin even LOVED these!
Angie says
These are excellent! They came together really quick compared to other bagel recipes and are delicious. This will be my go-to pumpkin bagel recipe. Next time, I'm going to try an overnight rise.
Laura says
These turned out so good! Thanks for the easy recipe and I love that it uses up my starter discard!
Becca says
This recipe is amazing, I would definitely recommend trying to let them cool before eating!! I noted that you missed the pie spice in the instructions but wasn’t a problem for me. I didn’t change anything in this recipe but put in a little extra discard. They are amazing!!!
Kelley P says
Easy recipe to follow and delicious! Just curious do you know what the macros may be?
Stephanie says
I get home a little late during the week to make these after dinner is all said and done. I was wondering if I could make the dough, fridge it until the next day, bring the dough to room temperature and then shape and bake?
Jessica Vogl says
Generally, yes! I'd recommend letting the first rise happen in the fridge overnight, then let the dough come to room temperature the next day, shape, and continue with the recipe as written.