Pumpkin Bagels

In a medium bowl, combine the pumpkin purée, soymilk, and butter.
In a large bowl, mix the flour, wheat gluten, Sucanat, salt, yeast, and cinnamon (if using).
Stir the wet ingredients into the dry ingredients.
Knead the dough for 4 minutes, then add the optional raisins, chocolate chips, or nuts, and knead for another 4-6 minutes.
Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and pliable, adding flour if needed.
Shape into a ball.
Lightly coat a large bowl with oil, place the dough inside, cover with plastic wrap, and let rise for 60-90 minutes until doubled in size.
Punch down the dough and divide into 4 equal portions, shaping them into balls.
Let rest for 10 minutes.
Cut each piece in half and roll into balls.
Flatten slightly, insert a thumb in the center, and twirl to create a hole about 1½ inches (3.
8 cm) in diameter.
Let rest for 5 minutes.
Meanwhile, bring a large saucepan of water to a boil.
Preheat the oven to 400°F (200°C, gas mark 6) and line baking sheets with parchment paper or a silicone mat.
Boil the bagels in batches, 2 at a time, for 1 minute, flipping halfway through.
Remove bagels with a slotted spoon and place them on the baking sheet.
Bake for 20 minutes, one sheet at a time, until golden brown and hollow-sounding when tapped.
Cool on a wire rack before serving.