Cinnamon Crunch Pumpkin Bagels

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.

Jump to Recipe

❤️ 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.

Jump to Section

Water – Warm, filtered water.

Flour – Most all of my recipes use All-purpose 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.

Yeast – Instant or Active yeast will work for this recipe. Linked is the one I love and recommend!

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

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!

🪄 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.

🗒 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
Autumn Brunch

👝 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.

5 from 5 votes