Mix dry ingredients in a bowl: stone-ground whole wheat flour, salt, pumpkin spice blend, and fennel seeds.

In a separate bowl, combine pumpkin purée, maple syrup, and warm water. Stir well.

Add ½ cup active sourdough starter and mix.

Gradually incorporate the wet ingredients into the dry mixture and mix until a dough forms.

Knead on a floured surface for 8–10 minutes until smooth and pliable.

Place the dough in a covered bowl and allow it to ferment at room temperature for 8–12 hours (or overnight) until doubled in size.

Punch down the dough to remove air bubbles.

Divide into 8 equal portions, roll into balls, and poke a hole in the center.

Place on a parchment-lined baking sheet and let them rest for 30–60 minutes for a final proof.

In a large pot, bring 8 cups of water to a boil and add 2 tbsp baking soda.

Boil each bagel for 30–45 seconds per side.

Remove with a slotted spoon and place back on the baking sheet.

Preheat oven to 400°F (200°C).

(Optional) Brush the bagels with saffron-infused warm water for enhanced pranic energy.

Sprinkle with pumpkin seeds for texture.

Bake for 18–22 minutes until golden brown.