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In a large bowl, combine water, pumpkin pie mix, and starter, roughly mix, then add brown sugar, maple syrup, and salt, and bread flour, mix until a shaggy dough forms. Shape into a smooth ball, cover, and rest 1 hour.
Gently pull the dough out, give it one more shape to build surface tension, then place back in the bowl.
Cover and let it rise until doubled in size.
Divide dough into even pieces (about 6-8”). Shape each into a tight ball. Rest 20 minutes.
Poke a hole through the center of each ball and gently stretch to a 1–1½-inch opening. Cover and let rise again until slightly puffy.
Bring a pot of water to a boil, stir in honey, and boil bagels 45 seconds per side.
Bake on a parchment-lined sheet at 425 °F (220 °C) for about 15 minutes, until golden and the internal temperature hits 195 °F.
Let cool at least 30 minutes before slicing so the crumb stays chewy, not gummy.