• Combine water, yeast, and sugar and stir in a large bowl or the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast, this step can be skipped. 180 g water, 1 ½ teaspoons instant yeast, 32 g soft brown sugar
• Add in the flour, spices, pumpkin puree and salt. Use a fork or switch the stand mixer onto low speed to combine it until a shaggy dough forms. The dough should be very thick and just a little bit sticky. 405 g bread flour , 120 g pure pumpkin puree, 1.5 teaspoon pumpkin spice, 1.25 teaspoon salt
• Keep it kneading or mixing for around 10 minutes for optimal gluten development.
• Form the dough Into a ball once it is kneaded and strong. Place the dough ball into a large bowl, lightly oiled bowl, and cover it with plastic wrap or a damp towel. Let the dough rise in a warm place until doubled in size.
• Punch down the dough and pull it from the bowl onto a lightly floured work surface.
• Cut the dough into 8 equal pieces (a kitchen scale works well to ensure even bagels) and shape each dough into a smooth ball. Let these dough balls rest for 5 minutes.
• Use both hands' thumb and index finger to push a hole into the center of each dough ball, then roll the dough ball around your fingers in a circular motion to widen the hole. Aim for a large hole, as it will shrink once it sits.
• Place the shaped bagels on a prepared sheet pan lined with parchment paper and loosely cover with a dampened kitchen towel. Let them proof for around 30-45 minutes until puffy while the oven preheats and a pot of water is brought to a boil.

Poaching

• Bring a large pot of water to a boil, preheat the oven to 400°F/200°C, and line a large baking sheet with a silicone mat or parchment paper.* 2 Litres water
• Stir in brown sugar and baking soda once the water is boiling. 1 Tbsp brown sugar, 1 teaspoon baking soda
• Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 2-3 bagels at a time.
• Let them poach in the water for 1 minute, flipping them after 30 seconds.
• Remove the bagels from the water using a slotted spoon, letting them drain for a few seconds. Place the bagels on the lined baking sheet. Continue with the rest.
• Bake them in the oven for around 20-23 minutes until golden brown, the timing will depend on your oven. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
• Remove the baked bagels from the tray and let them cool to room temperature on a wire rack for 30 minutes before slicing and serving.