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Cinnamon-Swirled Pumpkin Sourdough Bagels with Fresh-Milled Flour

Soft, chewy, and naturally leavened, these cinnamon pumpkin sourdough bagels are made with fresh-milled whole grain flour, pumpkin puree, and a cozy swirl of buttery cinnamon sugar filling. A twist on the classic bagel, they combine the comforting flavors of a cinnamon roll with the wholesome goodness of whole grain sourdough. Perfect for cozy fall mornings, brunch, or as a make-ahead breakfast, these bagels are a healthier option that keeps you full and satisfied. Vegan-friendly and sourdough discard options available.
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Whole grain fresh-milled pumpkin sourdough bagels served in a basket lined with an embroidered linen cloth. One bagel is split to expose the dark brown cinnamon sugar swirl.
5 from 1 vote
Prep Time:15 minutes
Cook Time:20 minutes
Bulk Rest and Proofing Time:9 hours
Total Time:9 hours 35 minutes
Servings:8 bagels
Calories:305kcal
Equipment
  • stand mixer (optional) - You can also knead by hand, of course.
  • rolling pin - For rolling out the dough into an even rectangle.
  • large pot - For boiling the bagels before baking.
  • slotted spoon - For carefully lifting the cooked bagels out of the hot water.
Ingredients

Bagel Dough Ingredients

  • 500 g fresh-milled spelt flour - (Milled from 2¾ cups whole spelt berries.) Swap store-bought whole grain spelt flour.
  • 200 g water - (¾ cup + 1½ tbsp)
  • 125 g sourdough starter, active and bubbly - (½ cup)
  • 130 g pumpkin puree, homemade or from a can - (½ cup)
  • 45 g honey - (2 tbsp)
  • 10 g salt

Cinnamon-Swirl Ingredients

  • 55 g butter - melted and cooled, (4 tbsp)
  • 75 g brown sugar - (5½ tbsp)
  • 1 tbsp ground cinnamon
Instructions

Mix and rest the Dough

  • To the bowl of a stand mixer add water, pumpkin puree, sourdough starter, honey and salt.
  • Weigh out whole spelt berries and grind them on the finest setting of your grain mill. You can mill the flour right into the bowl with the wet ingredients. Use the paddle attachment to mix the dry and wet ingredients until there are no dry bits of flour on the bottom of the bowl. Cover and rest for 30 minutes to properly hydrate the flour.

Knead the Dough

  • Switch to the dough hook and knead the dough for 7 minutes on the lowest speed. It should come together into a smooth, firm but pliable ball. Cover and bulk ferment for 6-8 hours, until the dough is puffy and about doubled in size.

Roll Out and Shape Bagels

  • When the dough has doubled in size, stir together melted butter, sugar and cinnamon. It should be thick and spreadable.
  • Lightly flour your worktop and the top of the dough with flour. Roll the dough out into as neat a rectangle as you can. Spread the cinnamon filling evenly across the dough. Divide the dough into four equal parts, then cut each new rectangle into two triangles. Roll up each triangle from the tip towards the long side.
  • Take the rolled up piece of dough into your hands and gently press down from the middle out towards the end, to create a longer rope. Wrap the dough around your fingers and gently press the ends together until sealed. Place the shaped bagels onto a baking sheet lined with baking paper. Cover with plastic wrap and let them rise for 1-2 hours, or until the bagels are puffy but not doubled again.

Boil and Bake Bagels

  • Preheat the oven to 210°C (410°F). In a large pot, bring 2 litres (8 cups) of water to a boil. Add 1 tablespoon sugar and 1 tablespoon baking soda (and enjoy the cauldron bubble). Turn the heat down to a simmer. Gently lower two bagels at a time into the simmering water and boil for one minute. Flip once and boil the other side for another minute.
  • Carefully lift out the boiled bagels with a slotted spoon and place them back on the baking sheet. Once all bagels are boiled, bake for 20-25 minutes, or until the bagels turn golden brown. Place the sheet on a cooling rack and let the bagels cool down.
Notes
  1. Instead of active starter, you can use sourdough discard from the fridge and add 1 sachet (7g) of instant yeast. Let the dough rise for 1 hour before shaping, then rise for about 30 minutes before boiling.
  2. Don't roll the dough too thin, or the layers might tear during shaping or boiling.
  3. Instead of pulling the dough to stretch it, hold it in both hands and gently press outward from the center to elongate into a rope. If the dough resists stretching, pause and just hold it as is for 10-15 seconds, until you feel it relax.
  4. Don’t roll the ends of the rope together, but gently press them together for 15–20 seconds to seal instead.
  5. The kneaded dough should be firm but pliable. There will be additional moisture from the butter in the filling and from boiling, so don't add more water to the dough.
  6. The cinnamon sugar filling should be thick and spreadable, not wet and soupy. If the filling is too loose, place it in the fridge for 5-10 minutes.
  7. Store at room temperature, well wrapped, for up to 2 days. If you have any leftovers on day 2, split sourdough bagels and separate halves with a piece of parchment paper. Place in a freezer bag and press out as much air as possible. No need to thaw, just toast from frozen.
  8. For vegan cinnamon pumpkin bagels, swap vegan butter and maple syrup.
For more tips and swaps, check out the post above.
Author: Sarah | Grains & Greens Kitchen
Calories: 305kcal
Tried this recipe?Let me know how it turned out!