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Mix water and active starter together
Add maple syrup, sugar, flour, and salt to the mixture
Mix until shaggy, then knead briefly on counter for about a minute
Shape dough into a ball, cover, and rest for 1 hour
Knead dough again to create tension, reshape into a ball, and return to bowl seam-side down
Bulk ferment until dough has doubled (about 6-12 hours)
Let dough release naturally from bowl, then divide into 12 pieces of approximately 170g each
Shape each piece into a tight ball, cover, and rest for 20 minutes
Poke a hole in the center of each ball and gently stretch into bagel shape
Allow bagels to do their final rise until soft and puffy (a few hours)
Preheat oven to 425°F and prepare boiling water with honey
Boil bagels for 30 seconds per side, flipping carefully
Place boiled bagels on parchment-lined baking sheet
Bake for 15-18 minutes until golden brown and glossy
Transfer to cooling rack and cool for at least 1 hour before slicing