Today& #39;s experiment: pumpkin bagels.

Instead of doing it overly sweet, like pumpkin pie, I roasted the pumpkin with salt, black pepper, nutmeg, cardamom, cloves, and coriander. But it& #39;s still got some maple syrup and pumpkin spice in the dough.

Trying to decide how to top them: nothing, everything, or sesame.

Update: After a rise, a water bath, and an egg wash, I topped half with sesame seeds and the other half with cinnamon and sugar.

Further update. I& #39;m going let them cool a bit but they smell incredible.

Final judgment: a lot softer than normal bagels, given the high water content in the pumpkin, but still a sense, chewy dough. The pumpkin spice flavor is subtle and allows the savory pumpkin flavors to come through, which balances well with the cinnamon sugar topping.