Step 1

Add ½ cup of water, yeast, and maple syrup to a large mixing bowl. Set aside for 10 minutes to activate the yeast.

Step 2

Add the remaining 1 cup water, flour, and salt. Mix into a shaggy dough. Turn the dough onto a workbench an knead for 5-6 minutes, adding more flour as needed, until a smooth ball of dough forms.

Step 3

Place the dough into a clean, lightly oiled bowl. Cover and set aside to rise until doubled in size, about an hour.

Step 4

Once the dough has risen, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 5

Divide the dough into 8 equal pieces and roll into balls. Bring the 8 cups water to a boil and add the baking soda and sugar. make a hole in the centre with your finger (larger than expected as it swells up)

Step 6

Make a hole in the middle of each ball, larger than you think is needed. Place the bagels into the boiling water 2-3 at a time. Boil for 20-30 seconds on each side, using a slotted spoon to turn. Place the boiled bagels onto the parchment-lined sheet.

Step 7

If you want to top the bagels with seeds, add the seeds to a shallow plate and dip the boiled bagels in before placing onto the baking sheet.

Step 8

Once all of the bagels have been boiled, bake for 25 minutes, or until golden. Cool before slicing and serving. The bagels can be kept in a sealed container for 3-4 days and freeze well.