Sourdough Pumpkin Cinnamon Swirl Bagels (100% Sourdough Recipe!)

These sourdough pumpkin cinnamon swirl bagels are soft and chewy, filled with pumpkin purée, warm fall spices, and layers of sweet cinnamon-brown sugar. Serve these homemade sourdough pumpkin bagels with maple cinnamon cream cheese for the perfect cozy fall breakfast.

My family absolutely loved these sourdough pumpkin bagels! The cinnamon swirl in the center is a fun twist, but the key is ensuring that you seal the cinnamon sugar with the dough so none of it spills out during rise time, boiling, or baking!

I topped mine with a very simple maple cinnamon cream cheese spread as well. This is such a lovely fall breakfast or brunch!

Make sure to check these sourdough breakfast recipes too!

• sourdough bagels
• sourdough cinnamon crunch bagels
• sourdough pecan sticky buns

Why You’ll Love This Recipe

• Perfectly chewy: Boiling the bagels before baking creates a deliciously chewy exterior while keeping the centers soft and tender.
• Filled with fall flavor: Pumpkin purée, cinnamon, ginger, nutmeg, brown sugar, and maple create the ultimate cozy flavor combination.
• Cinnamon in every bite: The unique rolling technique creates multiple layers of sweet cinnamon-brown sugar throughout each bagel.
• Naturally fermented: Active sourdough starter gives these homemade pumpkin bagels wonderful flavor without commercial yeast.

Step-by-Step Instructions

• Mix the dough. Add the starter, water, pumpkin purée, brown sugar, flour, salt, and spices to a stand mixer. Mix with the dough hook until a shaggy dough forms.
• Add the butter. Add the softened butter 1 tablespoon at a time. Knead on medium-high speed for 5–7 minutes, until smooth and elastic.
• Bulk ferment. Transfer the dough to a greased bowl, cover, and let rise for 6–8 hours or until doubled. If desired, refrigerate for up to 24 hours after approximately 6 hours of fermentation.
• Prepare the cinnamon sugar. Mix the brown sugar, cinnamon, and flour in a small bowl.
• Divide the dough. Divide the dough into 8 equal portions and flatten each piece into a rectangle. (see pictures below)

• Add the cinnamon swirl. Spread a thin line of cinnamon sugar about 1 inch from the bottom edge. Fold the dough over the filling and press to seal.
• Roll and repeat. Add another line of cinnamon sugar, roll, and seal again. Repeat 2–3 more times, then pinch the final seam closed.

• Shape the bagels. Roll each piece into an 8–9-inch rope. Bring the ends together, overlap them, and pinch firmly to seal.
• Rest the bagels. Arrange the bagels on a parchment-lined baking sheet, cover, and let rest for 30–60 minutes. Preheat the oven to 400°F (204°C).

• Boil the bagels. Bring the water, baking soda, and brown sugar to a boil. Boil each bagel for 30–60 seconds per side, then return it to the baking sheet.

• Apply the egg wash and bake. Whisk the egg with the milk and brush it over the bagels. Bake for approximately 18 minutes or until golden brown and the centers reach 200°F (93°C).
• Cool and serve. Transfer the bagels to a wire rack to cool before slicing. Serve with maple cinnamon cream cheese.

Helpful Tips for the Best Sourdough Pumpkin Cinnamon Swirl Bagels

• Use an active, bubbly starter. For the best rise, feed your sourdough starter several hours before mixing the dough and use it at or near its peak.
• Use pumpkin purée, not pumpkin pie filling. Pure pumpkin adds moisture and flavor without the additional sugar and spices found in pumpkin pie filling.
• Expect a firm dough. Bagel dough should feel firmer and less sticky than traditional bread dough. Allow it to knead fully before adding more flour.
• Watch the dough during fermentation. Temperature, humidity, and starter strength can all affect the rising time. Continue bulk fermentation until the dough has doubled and looks noticeably puffy.
• Chill the dough for easier shaping. Cold fermentation adds more sourdough flavor and makes the pumpkin dough easier to roll, fill, and shape.
• Add the cinnamon sugar in thin lines. Thick layers of filling are more likely to leak. Thin lines create defined swirls throughout the bagel without overwhelming the dough.
• Seal after every roll. Press the dough firmly after rolling it over each line of cinnamon sugar. Pinch the final seam and joined ends securely to keep the bagels from opening during boiling.
• Do not overproof the shaped bagels. Let them rest only until slightly puffy. Overproofed bagels can become flat or wrinkled when boiled.
• Check that the bagels float. A properly proofed bagel should rise to the surface shortly after being placed in the water. If it remains at the bottom, remove it and let the shaped bagels rest a little longer.

Equipment

• Stand mixer fitted with a dough hook
• Digital kitchen scale
• Large greased bowl
• Plastic wrap or a clean kitchen towel
• Small mixing bowls
• Bench scraper
• Rolling pin
• Large baking sheet
• Parchment paper
• Large, wide pot
• Slotted spoon or spider strainer
• Pastry brush
• Wire cooling rack
• Hand mixer or sturdy spatula for the cream cheese
• Instant-read thermometer, optional

Storage

Allow the bagels to cool completely before storing them in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, slice the bagels, place them in a freezer-safe bag, and freeze for up to 3 months; toast them directly from frozen or thaw at room temperature before serving.

Store the maple cinnamon cream cheese separately in an airtight container in the refrigerator for up to 1 week.

More pumpkin sourdough recipes to check out:

• brown butter sourdough pumpkin coffee cake
• sourdough pumpkin swirl bread
• sourdough discard pumpkin cupcakes
• pumpkin cheesecake with sourdough graham cracker crust

Sourdough Pumpkin Bagels with Cinnamon Swirl

These sourdough pumpkin cinnamon swirl bagels are soft and chewy, filled with pumpkin purée, warm fall spices, and layers of sweet cinnamon-brown sugar. Serve these homemade sourdough pumpkin bagels with maple cinnamon cream cheese for the perfect cozy fall breakfast.

Print Pin Rate

Course: Bread, Breakfast, Brunch

Cuisine: European

Prep Time: 40 minutes minutes

Cook Time: 18 minutes minutes

Bulk Fermentation: 10 hours hours

Total Time: 10 hours hours 58 minutes minutes

Servings: 8 bagels

Author: Jamie

Ingredients

For the Pumpkin Bagel Dough

• ▢ 100 g active bubbly sourdough starter (about ½ cup)
• ▢ 220 g water ¾ cup plus 3 tablespoons
• ▢ 100 g pumpkin purée not pumpkin pie filling (⅓ cup plus 1 tablespoon)
• ▢ 20 g packed brown sugar about 1½ tablespoons
• ▢ 500 g bread flour about 4 cups plus 2 tablespoons
• ▢ 5 g fine sea salt ¾ teaspoon
• ▢ 3 g ground cinnamon 1 teaspoon
• ▢ 1 g ground ginger ½ teaspoon
• ▢ 0.5 g ground nutmeg ¼ teaspoon
• ▢ 28 g salted butter softened (2 tablespoons)

For the Cinnamon Swirl

• ▢ 60 g packed brown sugar about ¼ cup
• ▢ 15 g ground cinnamon 2 tablespoons
• ▢ 10 g all-purpose flour 1 tablespoon plus 1 teaspoon

For the Baking Soda Bath

• ▢ 7 cups water 1.65 L
• ▢ ¼ cup baking soda 55g
• ▢ 2 tablespoons packed brown sugar 25g

For the Egg Wash

• ▢ 1 large egg
• ▢ 15 g milk 1 tablespoon

For the Maple Cinnamon Cream Cheese

• ▢ 8 ounces block-style cream cheese softened (226g)
• ▢ 1 teaspoon ground cinnamon 3g
• ▢ ¼ teaspoon vanilla extract 1g
• ▢ 1 tablespoon pure maple syrup 20g

Instructions

Make the Pumpkin Bagel Dough

• Add the active sourdough starter, water, pumpkin purée, brown sugar, bread flour, salt, cinnamon, ginger, and nutmeg to the bowl of a stand mixer fitted with the dough hook attachment.
• Mix on low speed until the ingredients come together and form a rough, shaggy dough. Scrape down the sides of the bowl as needed to incorporate any remaining flour.
• With the mixer running, add the softened butter approximately 1 tablespoon at a time. Allow each addition to begin incorporating before adding the next.
• Increase the mixer to medium-high speed and knead for approximately 5–7 minutes. The finished dough should be smooth, elastic, and slightly tacky. Bagel dough is naturally firmer than traditional bread dough.
• Transfer the dough to a lightly greased bowl and turn it once to coat. Cover the bowl tightly with plastic wrap.

Bulk Ferment the Dough

• Allow the covered dough to rise at room temperature for approximately 6–8 hours, or until it has doubled in size and looks noticeably puffy.
• Fermentation time will vary depending on the strength of your starter and the temperature and humidity of your kitchen. My kitchen is around 66°F, and the dough typically takes approximately 8 hours to double. Watch the dough rather than relying only on the clock.

Optional Cold Fermentation

• For additional sourdough flavor or to better fit the recipe into your schedule, place the covered dough in the refrigerator after approximately 6 hours of room-temperature fermentation.
• Cold-ferment the dough for up to 24 hours. When you are ready to continue, shape the dough directly from the refrigerator. Chilled dough is typically easier to roll and fill.

Prepare the Cinnamon-Sugar Mixture

• Add the brown sugar, cinnamon, and all-purpose flour to a small bowl. Stir until thoroughly combined, breaking apart any clumps of brown sugar.
• The flour helps absorb moisture from the pumpkin dough and keeps the cinnamon swirl from becoming overly wet during baking.

Divide the Dough

• Line a large baking sheet with parchment paper.
• Turn the dough out onto a clean work surface and divide it into 8 equal portions. For evenly sized bagels, each portion should weigh approximately 120–125g before adding the cinnamon-sugar mixture.

Add the Cinnamon Swirl and Shape

• Working with one portion at a time, gently flatten or roll the dough into a rectangle approximately 4 inches wide and 6 inches long.
• Starting approximately 1 inch from the bottom edge, spread a thin line of the cinnamon-sugar mixture across the width of the dough. Fold the bottom edge of the dough up and over the cinnamon-sugar line, then press firmly along the dough to seal it.
• Spread another thin line of the cinnamon-sugar mixture directly above the sealed edge. Roll the dough over the filling again and press firmly to seal.
• Repeat this process 2–3 more times, adding a thin line of cinnamon sugar before each roll. Continue rolling and sealing until the dough is completely rolled into a tight log.
• Firmly pinch the final seam closed to prevent the cinnamon filling from escaping during boiling and baking.
• Gently roll and stretch the log into a rope approximately 8–9 inches long. Bring the ends together to form a ring, overlapping the ends by approximately 1 inch. Firmly pinch and roll the ends together to create a secure seal.
• Place the shaped bagel on the prepared baking sheet. Repeat with the remaining dough and cinnamon-sugar mixture.

Rest the Shaped Bagels

• Loosely cover the shaped bagels with plastic wrap or a clean kitchen towel. Allow them to rest for approximately 30–60 minutes, or until they look slightly puffy.
• The bagels do not need to double during this final rise. Avoid overproofing them, as overproofed bagels may flatten or wrinkle when boiled.
• Toward the end of the resting time, preheat the oven to 400°F (204°C).

Prepare the Baking Soda Bath

• Add 7 cups (1.65 liters) of water, the baking soda, and brown sugar to a large, wide pot. Bring the mixture to a boil over medium-high heat.
• The baking soda helps create the bagels’ distinctively chewy exterior, while the brown sugar encourages browning and adds a subtle sweetness.

Boil the Bagels

• Working in batches, carefully lower the bagels into the boiling water without overcrowding the pot.
• Boil each bagel for 30–60 seconds, then carefully flip it and boil the second side for another 30–60 seconds. Boiling for closer to 30 seconds per side creates a slightly softer crust, while boiling for 60 seconds per side produces a chewier bagel.
• Remove the bagels with a slotted spoon and allow the excess water to drain. Return the boiled bagels to the parchment-lined baking sheet, leaving space between them.

Apply the Egg Wash and Bake

• Whisk the egg and milk together in a small bowl until evenly combined.
• Lightly brush the tops and exposed sides of the boiled bagels with the egg wash.
• Bake the bagels at 400°F (204°C) for approximately 18-23 minutes, or until they are golden brown and baked through. Use a kitchen thermometer to ensure that the internal temperature is 200℉ (93℃)

Cool and Serve

• Transfer the baked bagels to a wire cooling rack. Allow them to cool before slicing so the interior crumb and cinnamon swirl have time to set.
• Serve the bagels fresh or lightly toasted with maple cinnamon cream cheese.

Make the Maple Cinnamon Cream Cheese

• Place the softened cream cheese, cinnamon, vanilla extract, and maple syrup in a medium bowl.
• Using a hand mixer or sturdy spatula, beat the ingredients together until smooth, creamy, and evenly combined. Taste and add additional maple syrup if you prefer a sweeter cream cheese.
• Serve immediately or cover and refrigerate until ready to use. For a softer, more spreadable consistency, let the cream cheese sit at room temperature for approximately 10–15 minutes before serving.

Nutrition

Serving: 1bagel | Calories: 403kcal | Carbohydrates: 71g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 1524mg | Potassium: 336mg | Fiber: 7g | Sugar: 16g | Vitamin A: 2093IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg

Calories: 403kcal

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