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Easy No Boil Sourdough Discard Pumpkin Bagels

No Boil Sourdough Discard Pumpkin Bagels - featured image
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These no-boil pumpkin bagels use sourdough discard for a tangy, chewy texture and are packed with warm autumn spices. They’re simple to make, require no boiling, and are perfect for fall mornings.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 cup (240 grams) sourdough discard, unfed, at room temperature
  • ½ cup (120 grams) pumpkin puree (100% pure, not pie filling)
  • 2 tablespoons (25 grams) brown sugar, packed
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Optional toppings: everything bagel seasoning, cinnamon sugar, sesame seeds, or coarse salt

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, pumpkin pie spice, salt, and baking powder.
  3. Make a well in the center of the dry ingredients. Add the sourdough discard and pumpkin puree. Stir with a wooden spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead gently for about 2 to 3 minutes, just until the dough comes together into a smooth, slightly tacky ball. Do not over-knead.
  5. Use a bench scraper or sharp knife to cut the dough into 6 equal pieces (about 100-110 grams each).
  6. Take one piece of dough and roll it into a smooth ball. Poke your thumb through the center to create a hole, then gently stretch the hole to about 1 to 1 ½ inches wide. Place on the prepared baking sheet. Repeat with remaining dough.
  7. In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of the bagels generously with the egg wash.
  8. Sprinkle your chosen toppings over the egg-washed bagels immediately, pressing lightly so they stick.
  9. Bake for 20 to 25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. Rotate the pan halfway through for even browning.
  10. Transfer the bagels to a wire rack and let them cool for at least 10 minutes before slicing.

Notes

For a crispier exterior, brush the baked bagels with melted butter right after they come out of the oven. If the dough feels too sticky to shape, lightly oil your hands instead of adding more flour. Use room temperature ingredients for best results.

Nutrition

Keywords: sourdough discard, pumpkin bagels, no boil bagels, fall breakfast, sourdough bagels, pumpkin spice

Find it online: https://zestynora.com/easy-no-boil-sourdough-discard-pumpkin-bagels/