Prepare 4 pieces of 10x10cm parchment paper.

Remove seeds and skin from the pumpkin, cut into bite-sized pieces, and microwave with 1 tbsp water for 4 minutes at 600W. Mash and strain until smooth.

In a bowl, mix bread flour, salt, sugar, and dry yeast. Add mashed pumpkin and lukewarm water directly onto the yeast, then mix until combined.

Knead the dough on a flat surface for 10-15 minutes until smooth and shiny.

Divide the dough into 4 equal portions, shape into balls, and let rest for 10-15 minutes under a cover.

Roll each dough ball into a 5x15cm rectangle, then roll tightly and seal the edges.

Flatten one end of the rolled dough and connect both ends to form a ring. Repeat for all portions and let rise for 10 minutes at room temperature.

Boil water with honey in a pot. Add the bagels with parchment paper and boil for 30 seconds. Remove and drain excess water.