Sourdough Discard Pumpkin Bagels
Serves 10
30 mins prep
25 mins cook
140 mins rise
165 mins total
A delicious recipe for Sourdough Discard Pumpkin Bagels, packed with Fall flavor!
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Combine flour, 1 Tablespoon brown sugar, pumpkin pie spice, salt and instant yeast in the bowl of a stand mixer fitted with the dough hook attachment*. Mix to combine. Add the sourdough discard and pumpkin purée. With the mixer on low speed, slowly add the warm water, mixing until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead until smooth, about 4-5 minutes. The dough should be smooth and not sticky. If needed, add more water or more flour (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large, greased bowl, and cover with plastic wrap. Let the dough rise for 2 hours, or until doubled in size.
Prepare two baking sheets lined with parchment paper. Set aside.
Place the dough on a work surface and divide into 10 equal-size pieces. I recommend using a kitchen scale (my bagels were about 114g each). Using one of your palms for friction, roll each piece of dough into a smooth ball. Use your thumb to press a hole through the center of each ball, stretching the hole to form your bagel. Stretch this hole to be larger than you think it should be - it shrinks a lot during boiling and baking. Place the bagels on the prepared baking sheets. Cover with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
Preheat oven to 425°F. Bring a pot with 2 quarts of water and 2 Tablespoons of brown sugar to a boil.
Make the topping. In a small bowl, combine the sugars, flour, cinnamon, and melted butter. Stir until the butter is incorporated. This should be a coarse texture. Set aside.
Place your bagels in the boiling water for 20-30 seconds on each side**. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon, shake off excess water, and return to the baking sheets. If needed, you can reshape the bagels a little after they've cooled.
Lightly brush the bagels with egg wash, then sprinkle with the cinnamon crunch topping. Try to keep as much of the topping on the bagels (not the baking sheet) as possible.
Bake for 20-22 minutes, rotating and flipping the baking sheets halfway through, until golden brown and the topping is melted. Be aware that any excess topping directly on the baking sheet may start burning towards the end of baking. This is ok and will not impact your bagels!
Let cool fully before slicing and serving.