Kabocha Bagels

1. Place all ingredients into a bread maker and let it knead for 15 minutes or until dough comes together. Start with lesser amount of water. If it looks like it needs more, add a bit at a time. The total amount will depend on how watery the kabocha is. It should come together but not be sticky on your hands. It does not have to be completely smooth as long as it forms a smooth-ish dough ball.
2. Cover and rest. If using overnight method (2 g of yeast), cover and place into vegetable compartment of fridge for at least 8 hours. If using straight method, cover and rest until double in size (about 1 hour at room temperature).
3. Remove dough and divide into 4-5 portions. Squish the air out and roughly form into a log. Cover and rest for 10 minutes.
4. Roll the dough out, bring the top part down and seal as you roll down to make a log. Cross the tips and fold under to attach the ends to keep their shape. Cover and let it proof until almost doubles in size.
5. When almost ready, re-heat the oven to 400 F / 200 C and bring a pot of water to a boil. Add 1 tbsp of molasses per 1 L of water.
6. Boil for 15-30 seconds on each side and then use a slotted spoon to transfer them onto a baking sheet. 
7. Bake for 14-15 minutes, rotating the tray half way. Remove from oven and transfer them onto a cooling rack.

Cream Cheese

1.  Mix every 1/4 c of cream cheese with 1/2 tbsp of maple syrup and 1/4 to 1/2 tsp of cinnamon until smooth.
2. When serving, slice the bagels in half and spread cream cheese over. For storing, freeze bagels. Store cream cheese in airtight container for up to 1 week.