Gluten Free Sourdough Discard Pumpkin Bagels

My gluten free pumpkin sourdough discard bagels bring the best of fall baking to your kitchen with pumpkin puree, pumpkin pie spice, and a cinnamon topping that’s crispy and sweet. Made with gluten-free sourdough discard, this bagel recipe delivers a chewy texture and cozy autumn flavor that’s perfect alongside cream cheese or your favorite spread.

Prep Time: 2 Hours

Cook Time: 20 minutes

Makes: 8 Bagels

Ingredients:

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

For the Water Bath:

4 quarts Water

2 tbsp Granulated White Sugar

2 tbsp Baking Soda

Instructions:

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.

Frequently Asked Questions:

Can I use unfed gluten-free sourdough discard for bagels?

Yes! This recipe is designed specifically for unfed gluten-free sourdough discard, which is starter that hasn’t been refreshed. Using discard adds flavor without requiring the starter to be active or bubbly, making it a great way to reduce waste.

Are gluten-free sourdough discard bagels beginner-friendly?

Yes! This recipe is approachable even if you’re new to gluten-free sourdough. Since it uses discard instead of an active starter, it removes much of the guesswork while still delivering great flavor and texture.

How do I store gluten-free sourdough discard bagels?

Store bagels in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days. For best texture, toast before serving.

Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and Gluten Free Sourdough Bread!

Recommended Sourdough Bread Tools

If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising.

Check out my sourdough starter kit here: Gluten Free Sourdough Starter Kit

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