Pumpkin Spice Bagels

• 2/3 cup plus 2 tbsp water, divided (70-80 degrees)
• 1/2 cup canned pumpkin
• 1/3 cup packed brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 3 cups bread flour
• 1 (1/4 ounce) package active dry yeast
• 1 egg white
• 3 tablespoons cornmeal

1. In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour, and yeast in order suggested by manufacturer. select dough setting (check dough after 5 minutes of mixign; add 1 to 2 tbsp water or flour if needed.).
2. When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
3. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon. Drain on paper towels.
4. Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spreay and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove to wire racks to cool.

water, pumpkin, brown sugar, salt, ground cinnamon, ground nutmeg, ground allspice, ground cloves, bread flour, active dry yeast, egg, cornmeal

Taken from www.food.com/recipe/pumpkin-spice-bagels-443276 (may not work)