In a large bowl, or the bowl of your stand mixer if you’re using one, mix bread flour, instant yeast, 1 tablespoon of brown sugar, salt and pumpkin spice. Stir to combine.

Add pumpkin puree and water and knead until the dough is formed. After that, knead for more 5 minutes on medium-low speed if using a stand mixer (use the dough hook for that), or 10 minutes if doing by hand. The final dough should be stiff but smooth.

Transfer your dough to a clean and greased bowl, cover with plastic wrap and let it rest until it doubles in size, 1 hour and a half to 2 hours. Leave it resting in a warm spot to accelerate the process.

After it has doubles, divide the dough into 8 pieces and shape each one into a tight ball. Starting with the first ball you shaped, using your finger, make a hole in the center of the dough and stretch it out. Do it a little bigger than you want your final bagel to be, as it will shrink during the second rest and boiling/baking process. Place your shaped bagel into a lined baking sheet, or over a lightly floured surface.

Cover your shaped bagels with plastic wrap so it won’t develop a skin, and let them rest for another 30 minutes, or until almost twice its starting size. The bagel should feel light when ready.

Using a saucepan or your dutch oven, heat about 4 cups or enough water for you to boil your bagels, and mix ¼ cup of brown sugar. Make sure the water is boiling before adding your bagels.

Preheat your oven to 450°F.

With a fork, on a small bowl, beat one egg for the egg wash if you opt to use it.

Boil each bagel from 45 to 50 seconds, then flip them over with the help of a spatula and repeat boiling on the other side. Avoid boiling for longer than 1 minute on each side.

Place your boiled bagels over a paper towel and cover with sesame seeds or your topping of choice. Brush it with the egg wash before adding the top if you choose to use it.

Transfer your bagels to a baking sheet lined with parchment paper, and bake them on 450°F for 15 to 20 minutes, or until golden brown on top and slightly golden on the bottom.

Let them cool for 15 minutes before slicing and serving.