Pumpkin Sourdough Bagels With Brown Sugar Topping

Looking for a cozy fall treat? These Pumpkin Sourdough Discard Bagels, topped with a sweet brown sugar crunch, are just what you need! Not only do they make great use of sourdough discard, but they also fill your kitchen with the warm aromas of pumpkin and spice. Perfect for breakfast or a snack, these bagels are sure to become a seasonal favorite!

Servings: 10 bagels

Prep Time: 30 minutes (plus rising time)

Cook Time: 20-22 minutes

Total Time: About 2.5 hours

Ingredients:

• For the Bagels:

  • 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 the Brown Sugar Topping (Optional):

  • 3 tablespoons brown sugar, packed

  • 2 tablespoons granulated sugar

  • 2 tablespoons cane sugar

  • 1 tablespoon all-purpose flour

  • 1 ½ teaspoons ground cinnamon

  • 1 tablespoon butter, melted

  • 1 egg white plus 1 tablespoon water (for egg wash)

Instructions:

1. Combine Ingredients: In a bowl or stand mixer, combine the warm water, 1 tablespoon brown sugar, pumpkin pie spice, salt, and instant yeast.

2. Form the Dough: Add the sourdough discard and pumpkin purée, then gradually mix in the bread flour until a dough forms.

3. Knead and Rise: Transfer the dough to a smooth work surface and knead until smooth, about 4-5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise for about 2 hours or until doubled in size.

4. Shape the Bagels: Divide the dough into 10 equal pieces. Roll each piece into a smooth ball and use your thumb to create a hole in the center, stretching it to form a bagel. Place shaped bagels on a parchment-lined baking sheet and cover with a kitchen towel to rest for 20 minutes.

5. Prepare to Boil: Preheat your oven to 425°F (220°C) and bring a pot of water with 2 tablespoons of brown sugar to a boil.

6. (Optional) Make the Topping: In a small bowl, combine the brown sugar, granulated sugar, cane sugar, all-purpose flour, and ground cinnamon. Stir in the melted butter until a coarse mixture forms.

7. Boil the Bagels: Carefully place each bagel in the boiling water for 30 seconds on each side. They should float. Remove with a slotted spoon and let drain before placing on.

8. Egg Wash and Topping: Lightly brush the bagels with the egg wash, then sprinkle the brown sugar topping over each one.

9. Bake: Bake the bagels for 20-22 minutes, rotating the baking sheets halfway through, until golden brown and the topping is melted.

10. Cool and Serve: Let the bagels cool fully before slicing. Enjoy them fresh with cream cheese or your favorite spread!

Additional Tips:

• Variations: Feel free to add nuts or dried fruit to the bagel dough for added texture and flavor.

• Storage: Store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.

• Reheating: To enjoy bagels again, simply toast them for a warm, fresh taste!