activate the yeast: in a small bowl, combine the warm almond milk and lakanto sugar substitute. stir until the sugar is dissolved. sprinkle the packet of rapid-rise yeast over the almond milk mixture. allow it to sit for about 5-10 minutes until it becomes frothy. this indicates that the yeast is active.

prepare the dough: in a large mixing bowl, combine the activated yeast mixture, dairy-free yogurt, and pumpkin purée. mix well until the ingredients are fully incorporated. gradually add the all-purpose unbleached flour and add one cup at a time, stirring continuously. continue adding flour until the dough begins to form. don't forget to add the salt!

knead the dough: once the dough starts to come together, transfer it to a floured surface. knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. if the dough feels too sticky, you can add a little more flour as needed.

shape the bagels: divide the dough into 6 equal portions. roll each portion into a ball and then flatten it slightly. use your finger to poke a hole in the center of each flattened ball, shaping it into a classic bagel shape.

boil the bagels: preheat your oven to 425°f (220°c). in a large pot, bring water to a boil. carefully place each bagel into the boiling water for 1 minute, flipping it halfway through. remove the bagels from the water using a slotted spoon and place them on a baking sheet lined with parchment paper. gently brush with melted vegan butter.

bake the bagels: bake the bagels in the preheated oven for approximately 20 minutes or until they turn golden brown and have a slightly crispy crust.

cool and enjoy: allow the vegan pumpkin bagels to cool on a wire rack for a few minutes. then, dust with melted vegan butter and cinnamon sugar. once they have cooled slightly, you can enjoy them with your favorite vegan cream cheese, jam, or toppings of your choice.