Pumpkin Cinnamon Raisin Sourdough Bagels

In a small bowl combine raisins with enough water to cover them. Allow these to sit for 15 minutes before draining remaining liquid.
Combine warm water, 2 tbsp maple syrup, pumpkin puree, and sourdough starter. Mix to combine.
Add in flour and salt. Knead the dough until the dough starts to come together and form a smooth ball.
Cover and let rise for 8-10 hours at room temperature (around 70 degrees).
Line a baking sheet with parchment paper.
Divide the dough into 6-8 equal pieces. Shape each portion into a round ball with your hands. Take your thyme and make a hole in the center of each ball and gently spread the hole out to form a bagel shape. Place on your prepared baking sheets. Cover the pans with cling wrap or a dish towel and place in a warm place to rise for an hour.
Preheat the oven to 425 and bring a pot of water to a boil.
Add 2 tbsp maple syrup to boiling water. Use a spatula to gently drop the bagels into the boiling water one at a time.
Boil for about 1 minute before flipping over to the other side and boiling for another minute.
After they have boiled, place them on the prepared baking sheet.
Bake the bagels for 15 to 20 minutes, rotating the pans halfway through.
Allow the bagels to cool before slicing and serving with your desired spreads!