Quarter the kabocha squash and microwave for 5 minutes to soften.

Peel the skin and mash the kabocha squash.

Combine strong flour, mashed kabocha squash, honey, salt, lukewarm water, and instant dry yeast in a bread maker.

Start the dough course in the bread maker (approximately 15 minutes).

Remove the dough and divide into 5 equal portions (around 110g each).

Shape each portion into a ball.

Cover the dough balls with a damp kitchen paper and let rest for 10 minutes.

Shape each ball into a ring (bagel shape) and proof for about 20 minutes.

Prepare the kettling water by adding water, sugar or honey, and cinnamon to a frying pan and bring to a boil.

Preheat the oven to 210C (410F).

Once the dough has proofed, boil each bagel in the simmering water for approximately 30 seconds per side.

Transfer the boiled bagels to a plate lined with kitchen paper and gently pat them down.

Place the bagels on a baking tray lined with parchment paper and bake at 200C (392F) for 20 minutes, or until golden brown.