Gluten Free Sourdough Discard Pumpkin Bagels

My gluten-free sourdough discard pumpkin bagels with cinnamon crisp bring cozy autumn flavors to every bite. With a blend of pumpkin puree, pumpkin pie spice, and a sweet cinnamon topping, these bagels are soft, flavorful, and perfect for seasonal breakfasts. Enjoy a gluten-free treat that’s both chewy and crisp, ideal for pairing with your favorite spreads.

Prep Time: 2 Hours Cook Time: 20 minutes Serves: 8

1 ¼ cups Water

2  tbsp whole Psyllium Husk

2 ½ cups Gluten Free Flour

3 Tbsp Brown Sugar

2 ¼ tsp Rapid Rise Yeast

1 tsp Salt

1 tbsp Pumpkin Pie Spice

½ cup Pumpkin Puree

3/4 cup Gluten Free Sourdough Discard

1 Egg + 1 tbsp Water

For the Cinnamon Crisp:

2 tbsp Brown Sugar

1 tbsp Turbinado Sugar

1 tsp Cinnamon

1 tbsp Gluten Free Flour

¼ tsp Salt

1. In a small bowl combine 1 ¼ cups of water and the psyllium husk. Set aside while it forms into a gel.

2. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, pumpkin pie spice, and salt.

3. Add the psyllium husk gel, sourdough discard, and pumpkin puree to the stand mixer.

4. Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl – this will take about 3 minutes. Cover and set aside for 90 minutes.

5. Divide into 8 equal pieces (I recommend using a food scale for consistency) and form into bagels.

6. Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil.

7. Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds.

8. Place on a pan lined with parchment paper and brush with an egg wash. 

9. Take the leftover egg wash and combine in a bowl with brown sugar, turbinado sugar, cinnamon, salt, and gluten free flour. Brush across the tops of the bagel, being careful not to let too much drip on the pan so it does not burn.

10. Bake for 20 minutes or until the edges are golden brown.