Prepare the Dough: Combine yeast, brown sugar, and warm water in a small bowl and let sit for about 10 minutes until foamy. In a large bowl, whisk almond milk, pumpkin puree, and vanilla extract, then add the foamy yeast mixture.

Mix the Dry Ingredients: In a separate bowl, combine all-purpose flour, bread flour, rolled oats, cane sugar, pumpkin spice blend, and sea salt.

Knead the Dough: Transfer the shaggy dough to a floured surface and knead for 5 to 10 minutes. Place the dough in a greased bowl, cover, and let rise for about 1 hour.

Shape the Bagels: Once risen, punch down the dough and cut out bagel shapes. Place on a parchment-lined baking sheet.

Boil the Bagels: In a large pot, bring water to a gentle boil. Add maple syrup and boil each bagel for 1 minute on each side.

Second Rise and Prepare for Baking: Preheat oven to 400°F (200°C). Brush bagels with egg wash or almond milk and let them rest for 20 minutes.

Bake the Bagels: Bake for 20 minutes, rotating halfway through until golden brown.