Fresh-Milled Flour Sourdough Pumpkin Bagels
I had this idea where I wanted to try making a pumpkin bagel but not too much pumpkin or making it a sweet dough. So I tried making these and I am pleasantly surprised at how they turned out! I had fun shaping some to have a little twist instead of the typical bagel shape. The recipe I used was adapted from Grainsinsmallplaces I personally think her bagel recipe is the best! I’m so happy they turned out with sourdough!
Making the Dough
For the bagel dough I added some pumpkin and removed some of the liquid so it wouldn’t have too much moisture. Then I also added more flour to be the perfect bagel dough consistency. It is very thick dough and not sticky. I let the dough rise for about 3 hours until puffy, it doesn’t have to be doubled.
Shaping The Bagels
Once the dough had risen I added cinnamon and kneaded it in by hand. Then I divided the dough into 8 bagels, Rolled them into an 8 inch rope. Cover for 30 minutes. Then shape each into bagels. Once they were all shaped I covered them and let them rise for 3 more hours. I am so happy they got so big!
Boiling & Baking
Now time for boiling and baking the bagels! I heated up a pot of water with some maple syrup until it started to boil then boiled the bagels on each side for 40 seconds. After they were boiled I placed them on a parchment covered baking sheet and baked the bagels @425*F for 20-25 minutes. They turned out beautifully! I hope you try this recipe and enjoy it this fall!
Short video of the bagels!
Fresh-Milled flour sourdough pumpkin bagels
Equipment
- large stock pot for boiling
- slotted spoon for straining
Ingredients
For Bagel Dough:
- 5 cups fresh-milled flour I used Hard White wheat
- 1 cup non-chlorinated water
- 2 tsp salt
- 1 cup pumpkin
- 1 cup Sourdough starter
- 1 TBS Brown sugar
- 1 tsp cinnamon add after bulk fermentation
Water Bath
- 2 quarts water
- 2 TBSP Maple syrup
Instructions
- First, Mill the flour.
- In the bowl of the stand mixer, combine the flour, water, salt, and brown sugar. Mix until no dry flour remains.5 cups fresh-milled flour, 1 cup non-chlorinated water, 2 tsp salt, 1 TBS Brown sugar
- Next, add the sourdough starter and pumpkin until fully incorporated. Dough will be very stiff.1 cup pumpkin , 1 cup Sourdough starter
- Knead for 15 minutes. Cover the bowl and let it rise until puffy. It doesn't need to double. (About 3 Hrs.)
- Once the dough is nice and puffy, add the cinnamon to the dough. Incorporate it by hand. Divide the dough into 8 pieces.1 tsp cinnamon
- Roll each piece into an 8-inch rope, cover, and let proof for 30 minutes.
- After the dough has rested again, form each piece into a bagel shape. Put the ends together, locking them into place by rolling the ends on the counter.
- Place each bagel on a parchment-lined baking sheet, cover, and let them proof for 3 hours.
- After the bagels have proofed and look bigger and puffy. It's time to boil them. Using a large pot, fill it with water and maple syrup. Bring it to a boil.2 quarts water, 2 TBSP Maple syrup
- Preheat the oven to 425℉.
- When the water has started boiling. You can gently place the bagel in the pot. Boil on each side for 40 seconds for a nice bagel crust. I can usually boil 2 at a time. Be careful not to overcrowd the bagels.
- Place the boiled bagels on a parchment-lined baking sheet. Bake them for 20-25 minutes.
- Allow them to cool or slice and toast them immediately. Enjoy!
Notes
- Store these bagels in an airtight container or bag at room temperature for 1-3 days.
- Freeze completely cooled bagels, slice and put them in a freezer-safe bag, and store in the freezer for up to 3 months.
