1. Preheat the oven to 350ºF. Line a large baking sheet w/ parchment paper.
2. In a mixing bowl, combine the dry ingredients.
3. Add the yogurt and pumpkin and mix with a spatula until it’s a shaggy dough.
4. Dump the shaggy dough onto a floured surface. Knead together with a floured hand until it’s a smooth ball. The dough should not be sticky, so add a bit more flour if needed.
5. Let it rest for 5-10 minutes.
6. Divide the dough into 4 equal portions. Roll each portion into a ball, stick your thumb through the center to create a hole and stretch and form into a large bagel with about 1.5” hole in the center. Repeat with each portion.
7. Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
8. Bake the bagels for 28-35 minutes, or until med-deep golden brown on top. Remove from the oven and let them cool on the baking sheet. The texture becomes better as it cools.

To store: Let the bagels cool completely to room temperature first. Then store in an airtight container in the refrigerator and eat within 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.

NOTE: If using a regular yogurt that’s more runny (compared to greek yogurt) or if using a whole milk yogurt, then be sure to increase the flour in the recipe! The bagel dough should not be sticking to your fingers, so add a little at a time until it is no longer sticky. Every yogurt has a different consistency. I personally have success with Stonyfield Grass-fed 0% yogurt, Nancy’s grass-fed 0% greek yogurt, and also tried Chobani 0% with success as well. Stonyfield is what I created this recipe from.