Soft and Fluffy Sourdough Pumpkin Bagels | Made From Scratch!

My sourdough pumpkin bagels are soft, fluffy, and perfectly spiced! You can make them sweet or savory based on your cream cheese of choice! My original bagels were such a hit, I had to create a pumpkin version for fall. They’ve become one of our favorite fall breakfasts for Saturdays and Sunday mornings after church!

Recipe: https://plumbranchhome.com/sourdough-...

My Kitchen Tools for this Recipe:
(This section contains Amazon affiliate links to items I use and love for this recipe)
bench scraper: https://amzn.to/4npZ9Y9
bread whisk: https://amzn.to/4prYKp8

Troubleshooting Help
What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise:

If your dough doesn't look like it's doing anything halfway through the rises, you need to place it in a slightly warmer area.
This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.

What to do if your dough won't double in size even in the warmer place (and your baked good is dense):

If your dough doesn't double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.

Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.

The temperature of my home/kitchen is 70°F. If your kitchen is colder, fermentation could take longer during each phase. If it's warmer, the phases will be shorter.

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