Sift the flour into a large mixing bowl. Mix with the salt. Heat 600 ml of water a little and dissolve the yeast in it. Add the yeast water and vegetable oil to the flour and knead with the dough hook of the hand mixer until the dough loosens from the bowl. Cover the yeast dough and let rise in a warm place for about 30 minutes. Grate the pumpkin flesh and knead into the yeast dough. If necessary, add a little more flour. Shape the dough into approx. 12 balls. Drill a large hole in the middle with your finger. Preheat the oven to 200 degrees (convection: 180 ° C).
Bring plenty of salted water to the boil and use a slotted ladle to dip the bagels in for about 1/2 minute. Then place the bagels on a baking sheet lined with baking paper, sprinkle with almonds and bake in the oven for about 20 minutes.
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