Add the warm water to a small bowl with the maple syrup. Then sprinkle on the yeast and give it a gentle stir. Allow this to sit for 5 to 10 minutes to activate the yeast. It should get foamy. If it doesn’t, your water may have been too cold, or too hot. Or your yeast may have expired.
1½ cups warm water, 2¼ teaspoons active dry yeast, 1 tablespoon maple syrup
In the bowl of a stand mixer fitted with a dough hook, mix together 4 cups of flour with the salt.
4¼ cups bread flour, 2 teaspoons salt
Pour the activated yeast mixture into the middle of the flour and mix at low speed until the ingredients are incorporated.
Then increase the speed to medium speed and beat for an additional 5 minutes, or until the dough is moist and firm. If you find that the dough is too dry, try adding 1 Tablespoon of water at a time.
Use the remaining ¼ cup of flour to dust a clean flat surface. Remove the dough from the mixer and place it on the floured surface. Knead the dough until it is moist and firm, this will take 3 to 5 minutes, working in the remaining ¼ cup of flour as you are able to.
Form the dough into a ball and place it into a large bowl greased with 1 teaspoon of oil (roll the ball of dough around so it is covered in the oil). Cover the dough with plastic wrap and place it in a warm area to proof. Allow the dough to rise for an hour or until about double in size.
1 teaspoon vegetable oil
Punch down the dough and allow it to rest for 10 minutes.
Preheat the oven to 425°F line 2 baking sheets with parchment paper and set aside.
Divide the dough evenly into 8 pieces (use a bench scraper and kitchen scale for best results). Shape each piece into a ball, and press your finger through the middle to make a hole about 2 inches in diameter.
Place the formed bagels onto a separate baking sheet and cover with a damp towel. Allow these to rest for 10 to 15 minutes while you prepare the water bath.
Add the water, honey, and baking soda to a large pot and bring it to a boil.
8 cups water, 3 tablespoons honey, 1 teaspoon baking soda
Boil 2 to 3 bagels at a time (if you are able to do this without crowding). Boil them on for 1 minute, then flip them and boil for 1 additional minute. Use tongs or a slotted spoon to flip them.
As you remove the bagels from the boiling water, place them on the baking sheets (4 per sheet).
In a small bowl, beat together the egg white and water to make the egg wash.
1 large egg white, 1 tablespoon water
Brush each bagel lightly with the egg wash. Add toppings such as sesame seeds or coarse salt, if desired.
Bake the bagels for 20 minutes or until golden brown. Then transfer them to a wire rack to cool completely before cutting.