In a small bowl, combine warm water, maple syrup, and yeast. Let sit for 5 minutes until foamy.

In a stand mixer bowl, add flour and salt. Pour in the yeast mixture and mix with the dough hook on medium-low for 5 to 7 minutes until a stiff, smooth dough forms. Add 1 tablespoon water if needed.

Transfer the dough to a clean surface and knead by hand for 2 to 3 minutes. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rise in a warm spot for 60 to 90 minutes.

Line two baking sheets with parchment paper and lightly oil them. Divide the dough into 8 pieces. Roll each into a ball, then into a 9-inch rope. Form into a ring by overlapping ends and sealing the seam on the counter.

Place shaped bagels on the baking sheets. Lightly dust with flour, cover with plastic wrap, and refrigerate overnight.

Next morning, remove bagels from the fridge and let them rest at room temperature for 1 hour.

Preheat oven to 450°F. Test one bagel in a bowl of water. If it floats, they are ready to boil. If not, let rest 30 more minutes.

In a large pot, bring 2 quarts of water to a boil. Add maple syrup, baking soda, and salt.

Boil bagels in batches, 1 minute per side. Remove and place back on baking sheets, smooth side up.

Brush with egg wash and sprinkle with toppings or dip directly into toppings for a vegan option.

Bake for 14 to 18 minutes or until golden brown. Let cool slightly before serving.