Making pumpkin bagels at home can be a delightful baking project, especially when using a breadmachine to simplify the dough preparation. This recipe combines the natural sweetness and moisture of pumpkin puree with barley malt syrup, which enhances the bagels’ chewy texture and adds a subtle depth of flavor often found in traditional bakery bagels. To start, warm water between 100-110°F activates the active dry yeast effectively for proper dough rising. Incorporating about a cup of pure pumpkin (not pumpkin pie filling) contributes moisture and a rich orange hue without overpowering the flavor. Barley malt syrup is an essential ingredient in many authentic bagel recipes. It provides natural sugars that yeast feeds on, helping the dough to rise beautifully while contributing to that signature bagel crust when boiled. If barley malt syrup is not available, malt powder combined with a little sugar can be an effective substitute. An important step in bagel making is boiling each bagel for about one minute per side in water mixed with barley malt syrup. This process gelatinizes the starches on the surface, resulting in a shiny, chewy crust after baking. Once boiled, brushing the bagels with egg wash and adding toppings can customize flavors—everything from sesame seeds to coarse salt works wonderfully. Baking at 425°F (218°C) for 20 to 25 minutes, rotating the pans halfway through, ensures even browning and a perfect finish. Adjusting the amount of bread flour from 4 to 4 ½ cups as needed keeps the dough balanced—soft but not sticky—helping achieve the desired bagel texture. This recipe is a fantastic way to celebrate autumn flavors and explore homemade bread baking with the convenience of a breadmachine. Whether you’re a baking TikTok enthusiast or new to bagel making, incorporating pumpkin and barley malt syrup will elevate your bagels with seasonal taste and bakery-quality texture.