Directions

1. In the bowl of a stand mixer with the dough hook attachment (or using your hands if you don’t have a mixer), mix together the warm water, 1 tablespoon of maple syrup, and yeast. Let it sit for a few minutes until the yeast is activated and foamy.
2. Turn the mixer to low speed and slowly pour in the flour.
3. Mix on low for 8 minutes, or until the dough is smooth and elastic.
4. Add the 6g of salt and mix again for 2 minutes.
5. Turn the dough out onto a lightly floured surface and fold it a couple of times. Dust a mixing bowl with flour, place the dough in it, cover with a tea towel, and let it rest for 1 hour or until it’s doubled in size.
6. Preheat the oven to 220°C (430°F).
7. Turn the dough out and stretch it into a roughly rectangular shape. Cut it into 6 even logs, then shape each log into a bagel, pressing the ends together firmly so they don’t unravel. Let them rest for 10 minutes.
8. Bring a large pot of water to the boil and add 10g of salt along with the second tablespoon of maple syrup.
9. Gently simmer each bagel for 1–2 minutes on one side, then flip and simmer for another minute.
10. Remove the bagels from the water and immediately dip them into the everything bagel seasoning.
11. Place the bagels onto a baking tray and bake in the preheated oven for 20–25 minutes, until golden brown.
12. Let the bagels cool for 30 minutes before enjoying.