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Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy.
Knead briefly, shape into a ball, cover, and rest 1 hour.
Knead again, reshape, return to bowl seam-side down, and bulk ferment until doubled (about 6–12 hours).
Let dough release naturally, divide into 12 pieces (~170g each), and shape into tight balls.
Cover and rest 20 minutes.
Poke a hole in each ball and gently stretch into bagels.
Final rise until soft and puffy (a few hours).
Preheat oven to 425°F. Boil water + add about 50g honey. Boil bagels 30 seconds per side.
Place on parchment-lined sheet and bake 15–18 minutes until golden and glossy.
Cool at least 1 hour before slicing (don’t be cutting early then calling them 'gummy').