Add the active sourdough starter, water, pumpkin purée, brown sugar, bread flour, salt, cinnamon, ginger, and nutmeg to the bowl of a stand mixer fitted with the dough hook attachment.

Mix on low speed until the ingredients come together and form a rough, shaggy dough. Scrape down the sides of the bowl as needed to incorporate any remaining flour.

With the mixer running, add the softened butter approximately 1 tablespoon at a time. Allow each addition to begin incorporating before adding the next.

Increase the mixer to medium-high speed and knead for approximately 5–7 minutes. The finished dough should be smooth, elastic, and slightly tacky. Bagel dough is naturally firmer than traditional bread dough.

Transfer the dough to a lightly greased bowl and turn it once to coat. Cover the bowl tightly with plastic wrap.

Allow the covered dough to rise at room temperature for approximately 6–8 hours, or until it has doubled in size and looks noticeably puffy.

Fermentation time will vary depending on the strength of your starter and the temperature and humidity of your kitchen. My kitchen is around 66°F, and the dough typically takes approximately 8 hours to double. Watch the dough rather than relying only on the clock.

For additional sourdough flavor or to better fit the recipe into your schedule, place the covered dough in the refrigerator after approximately 6 hours of room-temperature fermentation.

Cold-ferment the dough for up to 24 hours. When you are ready to continue, shape the dough directly from the refrigerator. Chilled dough is typically easier to roll and fill.

Add the brown sugar, cinnamon, and all-purpose flour to a small bowl. Stir until thoroughly combined, breaking apart any clumps of brown sugar.

The flour helps absorb moisture from the pumpkin dough and keeps the cinnamon swirl from becoming overly wet during baking.

Line a large baking sheet with parchment paper.

Turn the dough out onto a clean work surface and divide it into 8 equal portions. For evenly sized bagels, each portion should weigh approximately 120–125g before adding the cinnamon-sugar mixture.

Working with one portion at a time, gently flatten or roll the dough into a rectangle approximately 4 inches wide and 6 inches long.

Starting approximately 1 inch from the bottom edge, spread a thin line of the cinnamon-sugar mixture across the width of the dough. Fold the bottom edge of the dough up and over the cinnamon-sugar line, then press firmly along the dough to seal it.

Spread another thin line of the cinnamon-sugar mixture directly above the sealed edge. Roll the dough over the filling again and press firmly to seal.

Repeat this process 2–3 more times, adding a thin line of cinnamon sugar before each roll. Continue rolling and sealing until the dough is completely rolled into a tight log.

Firmly pinch the final seam closed to prevent the cinnamon filling from escaping during boiling and baking.

Gently roll and stretch the log into a rope approximately 8–9 inches long. Bring the ends together to form a ring, overlapping the ends by approximately 1 inch. Firmly pinch and roll the ends together to create a secure seal.

Place the shaped bagel on the prepared baking sheet. Repeat with the remaining dough and cinnamon-sugar mixture.

Loosely cover the shaped bagels with plastic wrap or a clean kitchen towel. Allow them to rest for approximately 30–60 minutes, or until they look slightly puffy.

The bagels do not need to double during this final rise. Avoid overproofing them, as overproofed bagels may flatten or wrinkle when boiled.

Toward the end of the resting time, preheat the oven to 400°F (204°C).

Add 7 cups (1.65 liters) of water, the baking soda, and brown sugar to a large, wide pot. Bring the mixture to a boil over medium-high heat.

The baking soda helps create the bagels’ distinctively chewy exterior, while the brown sugar encourages browning and adds a subtle sweetness.

Working in batches, carefully lower the bagels into the boiling water without overcrowding the pot.

Boil each bagel for 30–60 seconds, then carefully flip it and boil the second side for another 30–60 seconds. Boiling for closer to 30 seconds per side creates a slightly softer crust, while boiling for 60 seconds per side produces a chewier bagel.

Remove the bagels with a slotted spoon and allow the excess water to drain. Return the boiled bagels to the parchment-lined baking sheet, leaving space between them.

Whisk the egg and milk together in a small bowl until evenly combined.

Lightly brush the tops and exposed sides of the boiled bagels with the egg wash.

Transfer the baked bagels to a wire cooling rack. Allow them to cool before slicing so the interior crumb and cinnamon swirl have time to set.

Serve the bagels fresh or lightly toasted with maple cinnamon cream cheese.

Place the softened cream cheese, cinnamon, vanilla extract, and maple syrup in a medium bowl.

Using a hand mixer or sturdy spatula, beat the ingredients together until smooth, creamy, and evenly combined. Taste and add additional maple syrup if you prefer a sweeter cream cheese.

Serve immediately or cover and refrigerate until ready to use. For a softer, more spreadable consistency, let the cream cheese sit at room temperature for approximately 10–15 minutes before serving.