PUMPKIN FRENCH TOAST BAGELS

1. In a large bowl, combine water, yeast & 2 tbsp brown sugar. Let stand for 5-10 mins until foamy. Add flour, salt, spices, 1/4 cup brown sugar and pumpkin purée — stir to combine mixture and a shaggy dough forms. Transferring to a cleaned surface to form dough and knead for a few minutes until a dough ball forms.
3. Place dough in an oiled bowl and cover with plastic wrap, let rise on the counter for an hour. Once risen, cut into 6-8 equal sized pieces and roll into balls. Cover with a towel and let rise for 10 mins.
4. Poke holes in dough balls to form bagel shape. Cover once more with a towel for 30 more mins. In a large pot, bring 6-8 cups of water to a simmer with 3 tbsp brown sugar. Poach bagels on each side for 1 min each. I poach 2 at a time.
5. Arrange poached bagels on a lined baking sheet and coat in egg wash & top with sugar mixture. Bake at 425 F for 20-25 mins.