Steam pumpkins for 30 minutes, then mash until smooth.

In a cup, mix water and honey until fully combined. Next, add flour, salt, yeast, mashed pumpkins, and honey water into the stand mixer with a dough hook.

Mix until fully combined. The dough may seem more on the dryer side, but keep mixing until it forms into a dough. This process will take around 5-6 minutes.

Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball. Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.

After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.

Take one piece of ball, and roll the dough flat to around 12cm square.

Line up cream cheese at the top of the bagel, leaving room on the sides to prevent the fillings from spilling.

Tuck and roll the dough from the top down with your fingers, pinching the ends close before rolling each section and tucking the fillings in. Once you reach the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.

Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.

In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.

Allow the bagels to cool on a wire rack. Once cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.