PUMPKIN SPICE BAGELS 🥯🎃

1. In the evening, mix all dough ingredients and knead until smooth, ~10-15mins (I recommend doing this by hand. The dough is a little firm for a stand mixer). Form it into a ball then let it rise for 30mins-1hrs at room temp, then place it into the fridge overnight for a long slow rise.
2. The next morning, divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 20 mins.
3. Shape them as shown in the reel. You can also use the pinch method (or any method that works best for you) but I find that I achieve the most aesthetic bagels this way.
4. Place them onto individual sheets of parchment paper (this makes transferring easier), cover, and proof for 30mins-1hr or until they’re noticeably puffy and almost doubled in size.
5. When the bagels are just about done proofing, preheat your oven to 425F and boil a large pot of water. Once it starts to boil, turn the heat down slightly to a gentle rolling boil, add a spoonful of barley malt and baking soda. Working in batches, boil each bagel for 30 seconds each side, then transfer to a lined baking sheet. Try to be as gentle as possible throughout this process.
6. Add toppings if desired, then bake for 18-22mins until deeply golden brown.