Pumpkin Spice Bagels

Now that we're well into fall it seems like everything is pumpkin-flavored. Starbucks even had a whole ad campaign for its pumpkin spice lattes (which are sadly not vegan, but if this is bumming you out you can join the movement for change here). I've made bagels several times before but this is the first time I've created a recipe. Bagels aren't difficult to make but they do take several hours start to finish, so plan accordingly. So without further ado, here is my ode to fall - bagel style.

Pumpkin Spice Bagels (makes 6)

1 Tbls. barley malt syrup
8 1/3 cups filtered water
2 tsp. active dry yeast
1 3/4 cups white whole wheat flour
1 tsp. pumpkin pie spice
2 Tbls. brown sugar
3/4 cup canned pumpkin (props to you if you want to use actual pumpkin flesh)
1/4 tsp. sea salt
1/2 tsp. wheat gluten
1/4 cup baking soda

In a small bowl combine the barley malt syrup and 1/3 cup of the water and microwave for 20 seconds. Stir the mixture so it becomes cloudy and then stir in the yeast. Set aside while you prepare the rest of the ingredients; the yeast will become bubbly and foamy.

In a large bowl combine the pumpkin and brown sugar. Add the rest of the ingredients except for the remaining 8 cups of water and baking soda. Add the yeast mixture and stir with a spoon, then knead with your hands until the dough forms a ball. Cover with plastic wrap and let rise in a warm place for an hour.

Uncover the dough but save the plastic wrap, you will need it again. Knead the dough for a few minutes and divide into 6 equal pieces. Roll into balls and cover with the plastic wrap for 20 minutes.

One at a time, slightly flatten the dough balls. Form into a bagel shape by sticking your thumb through the middle and repeatedly pulling the inside border through the hole. Cover with plastic wrap and let rest for 20 minutes.

About halfway through this final rising preheat the oven to 350 F. Bring the 8 cups of water to boil. When the water is almost boiling lower the heat slightly and SLOWLY add the baking soda. If you add it too quickly it will bubble over and create a huge mess. Sssslllloooowwwwllllyyyy.

Drop the bagels 2 at a time into the boiling water. Boil for 30 seconds, turn over with a slotted spoon, and boil for another 30 seconds. Remove using the spoon and let drain on a wire rack for a few minutes. Line a baking pan with parchment paper and bake for 20 minutes, until the bottoms sound hollow when tapped. Enjoy the warm pumpkiny smell as you take them out of the oven and cool on a wire rack.