1. Prepare the dough the night before:
   • Bread Machine Method: Add all ingredients to the bread machine in the order specified by your machine. Select the “dough” setting (it should be kneaded for a minimum of 18 minutes). Once the dough is ready, transfer it to a lightly greased bowl, cover with plastic wrap, and refrigerate overnight.
   • Stand Mixer Method: In the bowl of a stand mixer, combine bread flour, sugar, salt, and yeast.
     Add mashed kabocha and warm water. Using the dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium and knead for 7-10 minutes until the dough is smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and refrigerate overnight.
   • Hand Kneading Method: In a large bowl, combine bread flour, sugar, salt, and yeast.
     Add mashed kabocha and warm water. Stir with a spatula or wooden spoon until it forms a rough dough. Transfer to a lightly floured surface and knead by hand for 10-12 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.
2. Shape the bagels: The next day, take the dough out of the fridge and let it come to room temperature for about 30 minutes. Divide the dough into 6 equal portions. Roll each portion into a cylinder, cover and let it rest for 10-15 minutes. Roll out the dough, about 15×18 cm. Starting from the top, roll the dough downward, pressing it tightly with the base of your palm to maintain tension. Pinch the seams to seal. Repeat with the remaining pieces, keeping them covered with a damp cloth. See my Japanese-style bagel recipe for visuals. Let them proof until puffy and x1.5 in size. 
3. Boil the bagels: Once almost proofed, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon of molasses or 1 tsp baking powder and 2 tbsp of sugar. Reduce to a simmer. Boil the bagels for 20-30 seconds on each side (they should float if properly proofed) then place them on a parchment-lined baking sheet.
4. Bake: Bake for 18-22 minutes, or until the bagels are golden brown. Let them cool on a wire rack before serving. Enjoy!

Cream Cheese

1.  Mix the cream cheese with maple syrup and cinnamon. Add a thick generous layer between a sliced bagel. Serve and enjoy!!