In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and honey. Stir to combine and let sit until foamy, about 5 to 10 minutes. This step is crucial as it activates the yeast, allowing your dough to rise beautifully.
Once foamy, gradually mix in salt, cinnamon, bread flour, 2 cups of white whole wheat flour, and the pumpkin puree with the mixer on low speed. You want to blend these ingredients until they are just mixed.
If the dough is sticky after about 5 minutes, add the remaining white whole wheat flour a quarter cup at a time until it pulls away from the sides of the bowl. The dough should feel thick and pliable but not overly sticky.
Knead the dough for an additional 3 to 5 minutes. Remove it from the bowl and knead a few times on a floured surface until it forms a smooth ball.
Brush a large bowl with oil and place the dough inside, turning to coat. Cover with a wet towel or plastic wrap and let rise in a warm place until doubled in size, around 1 to 1 1/2 hours. This is when the magic happens!
While the dough is rising, whip together the cream cheese and brown sugar using a hand-held or stand mixer until smooth and creamy. This will be your delicious filling.
Once the dough has doubled, punch it down and place it on a clean, floured counter. Divide the dough into fourths. Working with one section at a time, roll the dough out onto a lightly floured surface to a quarter inch thickness. Be careful to keep the other sections covered to prevent them from drying out.
Using a pizza cutter or a sharp knife, cut the rolled-out dough into rectangles about 1 1/2 by 3 inches. Now take one rectangle and roll it to about double its original size with a rolling pin.
Place a teaspoon-sized dollop of the cream cheese mixture on one end of the dough. Fold the other end over the filling and crimp the edges together using the ends of a fork. Place on a parchment-lined baking sheet. Repeat with the remaining dough until all are filled.
Cover the stuffed bagels with a damp towel and allow them to rise for about 10 minutes. This will help them puff up slightly before boiling.
Meanwhile, melt butter in a heavy-bottomed saucepan over medium heat until just browned, whisking every 30 seconds. Remove from heat and set aside.
In a bowl, mix together granulated sugar and 4 teaspoons of cinnamon, creating a delicious cinnamon-sugar coating.
Bring a large pot of water to a boil and add the brown sugar. Preheat your oven to 425 degrees Fahrenheit. Once the bagels are ready, lower a few at a time into the boiling water. Boil for 1 to 2 minutes, then flip to the other side and boil for 1 additional minute. This gives them the iconic bagel texture.
Using a slotted spoon or spider strainer, remove the bagels from the pot, letting the water drain, and transfer to the prepared baking sheet. Continue until all the bagels have been boiled.
Now, dip each bagel in the browned butter and then either toss through the cinnamon sugar mixture or sprinkle it all over the bagel. Place them back on the baking sheet to prepare for baking.
Bake for 10 to 15 minutes (maybe up to 20 minutes if yours are larger) or until golden brown. Don’t worry if some of the cream cheese oozes out; it just adds to the deliciousness!
To make the white chocolate drizzle, mix together the melted white chocolate, heavy cream, and additional vanilla extract. Whisk in powdered sugar and, if needed, thin with cream. Drizzle this luscious frosting over the warm bagels.
Enjoy these treats warm, perhaps with a bit more cinnamon sugar if desired. They are perfect for sharing!
