1. Feed and activate your sourdough starter until bubbly and floating.

2. Whisk pumpkin purée, warm water, and maple syrup or honey until smooth.

3. Combine bread flour, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice in a bowl.

4. Add dry ingredients and active starter to the wet mixture and stir to form a rough dough.

5. Knead the dough by hand or mixer for 8 to 10 minutes until elastic and slightly tacky.

6. Place dough in a lightly oiled bowl, cover, and bulk ferment at room temperature for 6 to 8 hours until slightly puffed.

7. Divide dough into eight 100–120 g pieces, shape into balls, then form bagels by rolling into ropes and sealing ends.

8. Arrange bagels on a parchment-lined sheet, cover, and cold proof in the refrigerator for 12 to 16 hours.

9. Preheat a pot of water with baking soda or barley malt syrup and bring to a gentle boil.

10. Boil each bagel for 20–30 seconds per side, then return to the parchment-lined baking sheet.

11. Sprinkle toppings like pumpkin seeds or cinnamon sugar while bagels are still damp.

12. Bake at 425°F (220°C) for 20 to 25 minutes, rotating halfway, until deeply golden.

13. Cool on a wire rack before slicing and serving.