First, remove the pumpkin pulp by baking it in the oven at 220°C (425°F) for 30-40 minutes. Peel it and blend it briefly. Combine the yeast and brown sugar in the warm water to activate the leavening process. Mix and let the yeast act for 5 minutes. Add all the ingredients to a blender and turn it on. Knead in the blender until all the ingredients are incorporated. Transfer to a floured surface and knead by hand for 5-6 minutes. Adjust the flour;



the pumpkin pulp may be more or less watery, so if the dough is too sticky, add more flour. You should obtain a soft but not sticky dough. Transfer it to an oiled bowl, cover with plastic wrap, and let it rise for an hour. Keep the dough and divide it into 8 equal portions. Form each portion into a ball. Punch the center of the ball with your thumb, insert your thumbs into the hole, and roll the dough around your thumbs to create the classic bagel shape. Make sure the hole is fairly large, as it will tend to close during the second rise. Place the bagels on a sheet of greased parchment paper and let them rise for 20 minutes. Meanwhile, preheat the oven to 220°C (425°F) and bring a pot of water to a boil. Once the water has reached a boil, add the tablespoon of sugar. Boil the bagels for 30 seconds per side. Drain well and place them on the parchment paper. Brush with egg and sprinkle with pumpkin seeds and other seeds, if desired. Bake at 220°C (425°F) for 18-20 minutes. Remove from the oven and let cool. Open the bagels and fill them as desired. Enjoy your lunch!!!