In a large mixing bowl, combine the bread flour, salt, brown sugar, pumpkin spice, and cinnamon. Whisk together to ensure the spices are evenly distributed throughout the flour mixture.

In a separate small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes, until it becomes foamy and activated.

In the center of the flour mixture, create a well and add the pumpkin puree and the yeast mixture. Begin mixing the ingredients together, gradually incorporating the flour into the wet ingredients.

Once the dough starts to come together, transfer it to a lightly floured surface and knead it for about 10 minutes. The dough should become smooth, elastic, and slightly tacky to the touch. If it feels too sticky, add a bit more flour, a tablespoon at a time.

Lightly brush a large bowl with oil, then place the dough in the bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Divide the dough into equal portions, depending on how large you want your bagels (about 10-12 pieces).

Roll each portion into a long rope, about 8-10 inches in length. Then, take the ends of the rope and press them together to form a ring, making sure the ends are securely sealed. Place the shaped bagels on a baking sheet lined with parchment paper and cover them with a towel.

Let them rest for 15-20 minutes while you prepare the boiling water.

In a large pot, bring 8 to 10 cups of water to a boil. Add the malt syrup or molasses, salt, and baking soda to the boiling water, stirring until dissolved.

Gently lower a few bagels at a time into the boiling water. Boil each bagel for about 1 minute on each side, using a slotted spoon to flip them over. The longer you boil, the chewier the bagels will be. Once boiled, remove the bagels from the water and place them back on the parchment-lined baking sheet.

Preheat your oven to 400°F.

In a small bowl, whisk together the egg and whole milk to create an egg wash. Brush the top of each bagel with the egg wash.

Bake the bagels in the preheated oven for 20-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Once baked, remove the bagels from the oven and let them cool on a wire rack. Serve warm or at room temperature. Enjoy them plain, toasted, or with your favorite spread!