Activate the Yeast: In a small bowl, stir together the maple syrup, warm water, and yeast. Let it sit for about 5 minutes until it becomes bubbly and frothy, indicating the yeast is active.
Make the Dough: Attach the dough hook to your stand mixer. Add the bread flour and sea salt to the mixing bowl, then pour in the yeast mixture. Mix on medium-low speed for 5 to 7 minutes. The dough should come together firmly around the hook but still be slightly tacky; if it feels too dry after a few minutes, add a tablespoon of water gradually.
Knead and Proof: Turn the dough out onto a clean surface and knead by hand for 2 to 3 minutes until it becomes smooth and slightly sticky. Shape it into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, until nearly doubled in size.
Shape the Bagels: Prepare two baking sheets by lining them with parchment paper and lightly oiling them. Turn the dough onto a clean surface without flour. Divide the dough into 8 equal portions. Roll each portion into a tight ball by cupping your hand and rolling the dough on the countertop. Keep unused dough covered with plastic wrap to prevent drying.
Form the Rings: Lightly moisten the countertop with a few drops of water. Roll each dough ball into a rope about 9 inches long. Fold the rope in half over your fingers so the ends overlap by about 2 inches. Flip your hand over and gently roll the dough on the surface to seal the ends together, forming a bagel shape. Place the shaped bagels on the prepared baking sheets. Lightly dust with flour and cover tightly with plastic wrap. Refrigerate overnight.
Morning Proof: Remove the bagels from the fridge and allow them to rest at room temperature for 1 hour to warm up and proof further. Preheat your oven to 450°F (230°C).
Test the Dough: Drop one bagel into a bowl of water. If it sinks, give the dough an extra 30 minutes of proofing at room temperature until it floats, indicating it’s ready to boil.
Prepare the Boiling Solution: In a large pot, bring about 2 quarts (8 cups) of water to a boil. Add the maple syrup, baking soda, and salt. Stir well.
Boil the Bagels: Gently add 3 bagels at a time to the boiling water. Boil each side for 1 minute. Remove with a slotted spoon and place back on the baking sheets, flipping so the smooth side is on top. Repeat with the remaining bagels.
Add Toppings: Whisk together the egg white and water in a small bowl. Brush this mixture over each bagel for a shiny crust and better seasoning adherence. Sprinkle everything bagel seasoning or your choice of toppings generously. If preferred, skip the egg wash and dip the bagel tops directly into the seasoning.
Bake: Place the bagels in the preheated oven and bake for 14 to 18 minutes until they turn a light golden brown.
