Description
Artisan sourdough bagels infused with pumpkin puree and warm spices, served with a whipped pumpkin spice cream cheese spread. A chewy, seasonal breakfast treat.
Ingredients
Scale
- 400g Bread Flour
- 100g Active Sourdough Starter
- 120g Pumpkin Puree
- 150ml Warm Water
- 30g Brown Sugar
- 5g Salt
- 2 tbsp Honey (for boiling water)
- 2 liters Water (for boiling)
- 8oz Softened Cream Cheese
- 2 tbsp Pumpkin Puree (for spread)
- 1 tsp Pumpkin Pie Spice
- 1 tbsp Maple Syrup (for spread)
Instructions
- Mix the sourdough starter, 120g pumpkin puree, and warm water in a large bowl.
- Stir in the bread flour, brown sugar, and salt until a shaggy dough forms.
- Knead the dough for 8-10 minutes by hand or mixer until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise at room temperature for 6-10 hours until increased by 50%.
- Divide dough into 8 equal portions and shape into bagels by poking a hole through the center.
- Place bagels on a parchment-lined tray, cover, and refrigerate overnight.
- Bring a large pot of water to a boil and stir in the honey.
- Boil bagels for 30-60 seconds per side, then remove with a slotted spoon.
- Bake in a preheated oven at 425F (218C) for 15-20 minutes until golden brown.
- Whip together softened cream cheese, 2 tbsp pumpkin puree, pumpkin pie spice, and maple syrup until smooth.
- Prep Time: 24 hours (includes fermentation)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American