In a mixing bowl, combine yeast, 1 tablespoon brown sugar, and warm water. Let it sit for 10 minutes until foamy.

Whisk in the almond milk, pumpkin puree, and vanilla extract to create a luscious base.

In a large bowl, add the organic all-purpose flour, bread flour, rolled oats, cane sugar, pumpkin spice, and sea salt.

Pour in the wet mixture and mix until just combined, forming a shaggy dough.

Transfer the dough to a floured surface and knead for about 5-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour or until doubled in size.

After the dough has risen, punch it down and roll out into a rectangle measuring approximately 9”x14½”.

Use a bagel cutter to create bagel shapes and place them on a parchment-lined baking sheet.

In a large pot, bring water and maple syrup to a gentle boil. Carefully add the bagels and boil each side for 1 minute.

Transfer the boiled bagels back to the baking sheet.

Brush the boiled bagels with egg wash or almond milk and sprinkle with oats. Allow to rest for an additional 15-20 minutes.

Preheat your oven to 400°F (200°C) and bake the bagels for approximately 20 minutes.

Keep an eye on them after 15 minutes; they should be golden brown.

Allow to cool slightly before serving.