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Crispy Sourdough Discard Pumpkin Bagels Easy Homemade Recipe with Everything Seasoning

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These crispy sourdough discard pumpkin bagels are crispy on the outside, chewy on the inside, and flavored with warm pumpkin spices and savory everything seasoning. A quick and easy homemade bagel recipe perfect for fall mornings or brunch.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, room temperature
  • 1/2 cup (120 g) pumpkin purée (canned or fresh roasted)
  • 1/4 cup (60 ml) warm water (about 105°F/40°C)
  • 1 tsp (3 g) active dry yeast (optional)
  • 3 to 3 1/2 cups (360–420 g) all-purpose flour
  • 2 tbsp (25 g) brown sugar
  • 1 1/2 tsp (9 g) salt
  • 1 tsp (2 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground nutmeg
  • About 2 tbsp (20 g) everything bagel seasoning
  • 1 egg beaten with 1 tbsp water (egg wash)

Instructions

  1. Mix 1 tsp active dry yeast with 1/4 cup warm water and let sit for 5–7 minutes until foamy.
  2. In a large bowl, combine sourdough discard, pumpkin purée, and yeast mixture; stir until smooth.
  3. Add brown sugar, salt, cinnamon, nutmeg, and gradually add 3 cups flour; mix until shaggy dough forms.
  4. Knead dough on floured surface for 8–10 minutes, adding up to 1/2 cup more flour as needed until tacky but not sticky.
  5. Place dough in lightly oiled bowl, cover, and let rise in warm spot for about 45 minutes until doubled.
  6. Punch down dough and divide into 6 equal pieces (~120 g each). Shape each into a ball and poke a 2-inch hole through center to form bagels. Place on parchment-lined baking sheet.
  7. Cover shaped bagels and let rest for 20 minutes while preheating oven to 425°F (220°C).
  8. Bring large pot of water to a gentle boil. Boil bagels in batches for 1 minute per side. Remove with slotted spoon and drain briefly.
  9. Place boiled bagels back on baking sheet. Brush with egg wash and press everything bagel seasoning on top.
  10. Bake for 20–25 minutes until golden brown and crispy, rotating pan halfway through.
  11. Cool bagels on a wire rack for at least 15 minutes before slicing.

Notes

If dough is too wet, add flour tablespoon by tablespoon; if too dry, add water. Boiling is essential for chewy crust. Press everything seasoning firmly to adhere. For vegan version, replace egg wash with maple syrup or plant-based milk. Gluten-free flour can be used but expect denser bagels. Baking on a preheated stone or heavy sheet improves crispiness. Cool on wire rack to prevent soggy bottoms.

Nutrition

Keywords: sourdough discard, pumpkin bagels, everything seasoning, homemade bagels, fall recipe, crispy bagels, easy bagel recipe

Find it online: https://prismtaste.com/crispy-sourdough-discard-pumpkin-bagels-easy-homemade-recipe-with-everything-seasoning/