Preheat your oven to 375°F and line a large baking sheet with parchment paper. This gives you time to prepare your ingredients while the oven reaches temperature. Having everything ready before you start mixing ensures a smooth, uninterrupted workflow.

In a large mixing bowl, combine the Greek yogurt, pumpkin puree, and honey, stirring until well blended and smooth. The yogurt provides the protein structure while the pumpkin adds moisture and flavor—mixing these first creates your flavor and texture base before adding the dry ingredients. I prefer Fage yogurt because its thickness creates a better dough consistency that holds together beautifully during shaping.

In a separate bowl, whisk together the all-purpose flour, wheat flour, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and salt. Pour this dry mixture into the wet ingredients from Step 2, then fold in the raisins and vanilla extract. Stir until just combined—be careful not to overmix, as this can lead to dense bagels. I like to add the raisins last and fold them in gently so they distribute evenly without breaking apart.

Turn the dough out onto a lightly floured surface and knead by hand for about 1-2 minutes until it becomes smooth and slightly elastic—this develops the structure without overworking it. Divide the dough into 8 equal portions by rolling it into a rope and cutting sections, then roll each portion into a ball. Take each ball and roll it into a 7-inch rope, then bring the ends together and press firmly to form a bagel shape with a small hole in the center. Place each bagel on your prepared baking sheet with even spacing.

In a small bowl, beat the egg with 1 teaspoon of water until combined. Brush this egg wash over the top and sides of each bagel for a glossy, golden finish. Bake in your preheated 375°F oven for 20-25 minutes, until the bagels are golden brown and firm to the touch. They should feel set on the outside but still have a slight give when pressed gently.

Remove the bagels from the oven and let them cool on the baking sheet for 10-15 minutes before transferring to a wire rack or serving. This cooling period allows the structure to set properly so they hold their shape beautifully. Once cooled, slice and toast if desired, or serve as-is with cream cheese, butter, or your favorite topping.