These sourdough pumpkin cinnamon raisin bagels are chewy, cozy, and full of fall flavor. Made with pumpkin purée, maple syrup, and warm spices, they’re the perfect autumn breakfast or snack.

There’s nothing quite like the smell of freshly baked bagels in the kitchen—especially when they’re filled with warm pumpkin, sweet raisins, and cozy fall spices. These Sourdough Pumpkin Cinnamon Raisin Bagels are chewy on the outside, soft on the inside, and packed with flavor from sourdough starter and pumpkin purée.

They’re naturally leavened, which means they take a little time to rise, but the process is simple and the results are so worth it. Whether you enjoy them toasted with cream cheese, spread with butter and honey, or layered into a fall-inspired breakfast sandwich, these bagels will become a seasonal favorite.

Why You’ll Love This Recipe

Fall-inspired flavor – Pumpkin, cinnamon, raisins, and maple syrup bring the coziest taste of autumn.
Chewy bakery-style texture – Thanks to sourdough starter and the maple syrup boil.
Make-ahead friendly – The long rise fits easily into an overnight schedule.
Freezer-friendly – Perfect for meal prep—just reheat and enjoy anytime.

Ingredient Breakdown & Substitutions

Active Sourdough Starter – The key to rise and tang. Make sure it’s active and bubbly before starting.
Pumpkin Purée – Adds moisture and subtle sweetness. Substitution: Butternut squash purée or sweet potato purée works too.
Raisins – For natural sweetness and chew. Substitution: Dried cranberries or chopped dried figs also work well would add another layer of flavor.
Bread Flour – Provides the gluten strength for chewy bagels. Substitution: All-purpose flour works, but bagels may be less chewy.
Salt – Essential for flavor and balance.
Cinnamon – Adds warmth and depth. Tip: Use pumpkin pie spice for extra cozy flavor.
Maple Syrup – Light sweetness and caramelized crust. Substitution: Honey works too.

Step-by-Step Instructions

Soak the Raisins
Place raisins in a small bowl and cover with water. Let sit 15 minutes, then drain.
Make the Dough
In a large bowl, whisk together warm water, 2 tbsp maple syrup, pumpkin purée, and sourdough starter. Stir in flour, salt, and cinnamon. Knead until a smooth dough ball forms.
Bulk Fermentation
Cover and let rise for 8–10 hours at room temperature (around 70°F). The dough should double in size.
Shape the Bagels
Line a baking sheet with parchment paper. Divide dough into 6–8 equal pieces, roll into balls, and poke a hole in the center to form bagels. Place on the sheet, cover, and let rise for 1 hour.
Boil the Bagels
Preheat oven to 425°F. Bring a pot of water to boil, stir in 2 tbsp maple syrup. Gently drop bagels into the water, boiling 1 minute per side.
Bake
Transfer boiled bagels to the baking sheet and bake 15–20 minutes, rotating pans halfway through.
Cool + Serve
Let bagels cool before slicing. Serve with cream cheese, butter, or your favorite fall spread.

Serving Suggestions

Toast and spread with cinnamon cream cheese or pumpkin butter.
Drizzle with honey or maple syrup for extra sweetness.
Make a breakfast sandwich with bacon, egg, and cheddar.
Pair with a pumpkin spice latte or your favorite fall coffee.

Tips for Success

Use an active starter – Bagels won’t rise properly if your starter isn’t bubbly and strong.
Soak the raisins – This keeps them from soaking up any extra liquid while the dough is rising and doesn’t alter the hydration levels of the dough.
Don’t skip the boil – It’s what gives bagels their chewy crust and signature shine.
Rotate your pans – This ensures even baking and browning.

Final Thoughts

These Sourdough Pumpkin Cinnamon Raisin Bagels are the ultimate cozy fall bake—perfect for crisp autumn mornings. With their chewy crust, soft inside, and just the right amount of sweetness, they’ll make your kitchen smell like a bakery.

If you try this recipe, leave a review below and let me know how it turned out! Don’t forget to tag me on Instagram @thefarmstyle so I can see your beautiful bagels. 🍂🥯

Ingredients

1/2 cup active sourdough starter
2/3 cup water warmed
1/2 cup pumpkin puree
1/2 cup raisins
4 cups bread flour
1 1/2 tsp salt
1 tsp cinnamon or pumpkin pie spice
2 tbsp maple syrup
2 tbsp maple syrup for boiling

US Customary – Metric

Instructions

In a small bowl combine raisins with enough water to cover them. Allow these to sit for 15 minutes before draining remaining liquid.
Combine warm water, 2 tbsp maple syrup, pumpkin puree, and sourdough starter. Mix to combine.
Add in flour and salt. Knead the dough until the dough starts to come together and form a smooth ball.
Cover and let rise for 8-10 hours at room temperature (around 70 degrees).
Line a baking sheet with parchment paper.
Divide the dough into 6-8 equal pieces. Shape each portion into a round ball with your hands. Take your thyme and make a hole in the center of each ball and gently spread the hole out to form a bagel shape. Place on your prepared baking sheets. Cover the pans with cling wrap or a dish towel and place in a warm place to rise for an hour.
Preheat the oven to 425 and bring a pot of water to a boil.
Add 2 tbsp maple syrup to boiling water. Use a spatula to gently drop the bagels into the boiling water one at a time.
Boil for about 1 minute before flipping over to the other side and boiling for another minute.
After they have boiled, place them on the prepared baking sheet.
Bake the bagels for 15 to 20 minutes, rotating the pans halfway through.
Allow the bagels to cool before slicing and serving with your desired spreads!

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