I’m squeezing in every last pumpkin recipe that I can before October ends. My Sourdough Discard Bagels is one of the most popular recipes on my page, and for good reason. They are fool proof and so easy, and now with the addition of cinnamon sugar + pumpkin they are incredibly special. Once you try these bagels, there will be no reason to ever buy bagels from the store again.

❤️ Why You’ll Love Sourdough Discard Pumpkin Bagels

These Pumpkin Bagels are perfect for the fall season and the easiest bagels that you will make. These are a family favorite and usually don’t last a full day at the house before little hands run by to gobble up every single one. These are a breakfast you can feel good about, and they can be made in less than a few hours.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour Most all of my recipes use AP flour because I have learned it is not only a kitchen staple, but a kitchen necessity. Almost everyone has a bag of all-purpose flour in their pantry, no matter how much they bake.

Pumpkin Puree – Trader Joes Organic Pumpkin Puree is our family’s favorite.

Pumpkin Pie Spice – Trader Joes Pumpkin Pie Spice.

👩‍🍳 How to Make Sourdough Discard Pumpkin Bagels

These really couldn’t be any simpler to make. First you throw all of your dry ingredients into a mixing bowl (yeast included, there is no need to activate it). In a separate bowl or large measuring cup, whisk together the sourdough discard, pumpkin puree, and water until it is all mixed together. Turn your stand mixer to low and slowly add in the sourdough starter mixture until the dough starts to come together. Keep it in the mixer or knead by hand for 5-8 minutes. Cover and let rise for 2 hours. Split the dough into 8 large pieces, or 10 smaller ones. Roll into balls and poke a hole in the middle to make the bagel shape.

Bring a pot of water to a boil and then add in the sugar and baking soda. Place your bagels into the water and let boil for 30 seconds, flip over and let them boil for another 30 seconds. Remove from the water and place onto a parchment paper lined baking sheet.

Preheat your oven to 425 degrees. Top with the toppings of your choosing, I do everything bagel seasoning, cinnamon sugar, and cheese. Bake for 25-27 minutes. Let cool slightly and make a bagel sandwich or spread some whipped cream cheese on top. You really can’t go wrong. You have to try these!

🪄 Tips and Tricks

  • When making your bagel shape, stretch the hole in the middle wider than you think you’ll need. It will shrink during the boiling and baking process.
  • I now have a mason jar with premixed cinnamon sugar sitting in the pantry exactly for recipes like this, where you have it ready to sprinkle on top of anything. (1 cup of granulated sugar + 2 TBS of cinnamon)

🗒 Variations

This is a variation of my regular sourdough discard bagel recipe.

  • Sourdough Discard Bagels
  • Blueberry Bagels
  • Stuffed Bagels

🗒 Substitutions

You can substitute the all-purpose flour for bread flour, and the pumpkin pie spice with cinnamon.

🗒 Best Served With

  • Breakfast
  • Flavored Cream Cheese

👝 How to Store Leftovers

My favorite way to store any fresh bread product to ensure you get the longest shelf life out of it, is placing the bagels into a brown paper bag and storing it in a bread box or kitchen cabinet. I have had the most success with this method and the bread will last 4-5 days.

🤔 Common Questions

Can I prep this the night before and bake in the morning?

Yes! If you were to prep this the night before to have bagels for breakfast -Mix the dough together, let it rise, make the bagel shapes and then cover and leave in the fridge overnight. In the morning when you’re ready to make the bagels, boil and bake them the same way the recipe says.

pumpkin bagels on a wire cooling rack
5 from 4 votes

Sourdough Discard Pumpkin Bagels

Print Recipe
Soft and delicious fall bagels made with pumpkin puree and sourdough discard.
Prep Time:10 minutes
Cook Time:27 minutes
2 hours 15 minutes
Total Time:3 hours 52 minutes



  • 4 cups all-purpose flour
  • 2 ¼ tsp active yeast
  • 1 tsp salt
  • 3 TBS sugar
  • 2 tsp pumpkin pie spice or cinnamon
  • ¾ cup sourdough discard
  • ¾ cup pumpkin puree
  • 1 cup warm water
  • 1 egg for egg wash
  • 1 TBS baking soda for boiling
  • 1 TBS sugar for boiling


  • In a stand mixer, add in all the dry ingredients – flour, sugar, salt, pumpkin pie spice (or cinnamon), and active yeast. Mix together until all incorporated.
  • In a large measuring cup or small mixing bowl, whisk together water, sourdough discard and pumpkin puree until the mixture is fully combined.
  • With the stand mixer on medium-low speed, slowly add the wet ingredients to the dry ingredients. Knead for 5-8 minutes.
  • Leave the dough in the mixing bowl and cover with a bowl cover or tea towel for 2 – 2 ½ hours, or until it has doubled in size.
  • After the dough has doubled, punch the dough down so it released the gas. Turn it over onto a lightly floured surface and divide the dough into 8 large pieces or 10 medium pieces. Shape into balls and poke a hole directly into the middle, stretching lightly until there is a clear bagel shape. Transfer the bagels onto a parchment lined baking sheet.
  • Bring a pot of water to a boil, add in 1 TBS of sugar and 1 TBS of baking soda. Depending on the size of your pot, add in 2-4 bagels at a time. Boil for 1 minute, flip over and boil for another minute.
  • Preheat your oven to 425 degrees. Transfer your bagels back onto the parchment lined baking sheet. Whisk the egg and brush the tops of the bagels. Top with cinnamon sugar and bake for 25-30 minutes.
  • Let cool slightly, smear with your favorite cream cheese. I used cinnamon sugar cream cheese, and it was delightful. But honey + almond cream cheese, or maple cream cheese would be wonderful too!


This is a fairly wet dough for a bagel recipe, if you find it is too sticky, you can add 1 TBS of flour at a time during the mixing to make it easier to work with. 
Course: Breakfast
Cuisine: American
Keyword: Bagels, Sourdough, Sourdough Discard
Servings: 8

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Recipe Rating


  1. This is the 1st discard recipe I’ve tried & they turned out great! I made 10 bagels & they were a great size. I got to try a couple of them & then I froze the other 8 for family breakfasts during the Thanksgiving weekend. I love that the pumpkin flavor really comes through!

  2. 5 stars
    I will be trying your recipes and will start with pancakes using discards. I don’t have pumpkin purée but will use fresh bananas. Such a blessing that you are sharing your recipes. I am about ready to give up on artisan sourdough loaf. Can you share with me your recipe please?

    Thank you very much!

  3. 5 stars
    These bagels are absolutely delicious. They have the perfect amount of chew and excellent pumpkin flavoring. I don’t have parchment paper but I put a little cornmeal on the bottoms and it worked like a charm. I paired my bagel with homemade whipped cinnamon maple cream cheese. Going to keep this recipe on repeat! I uploaded it to my fitness pal If anyone needs. “Discard Pumpkin Bagels AOS”. Thank you for this recipe 🩷