Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 1 tablespoon (12g) granulated sugar
  • 3 ½ cups (420g) bread flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons (30ml) maple syrup
  • 1 ½ teaspoons pumpkin pie spice
  • 1 tablespoon (15ml) vegetable oil
  • 8 cups (1.9 liters) water
  • 2 tablespoons (30ml) honey
  • 1 large egg, beaten
  • Pumpkin seeds, cinnamon sugar, or everything bagel seasoning

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the yeast mixture, flour, salt, pumpkin puree, maple syrup, pumpkin pie spice, and oil. Knead with the dough hook (or by hand) for 8-10 minutes until a smooth, elastic dough forms.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
  4. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 8 inches / 20 cm). Bring the ends together to form a circle, pinching to seal.
  5. Place the shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise for 15-20 minutes.
  6. Preheat oven to 425°F (220°C).
  7. Bring the water and honey to a boil in a large pot. Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1-2 minutes per side.
  8. Using a slotted spoon or spider skimmer, remove the bagels from the water and place them back on the parchment-lined baking sheet. Brush with beaten egg (if using) and sprinkle with your desired topping.
  9. Bake for 20-25 minutes, or until golden brown.
  10. Let the bagels cool on a wire rack before slicing and serving.