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Mix water and starter, then add maple syrup, sugar, flour, onions, and salt. Mix on low until shaggy.
Knead briefly on the counter, shape into a ball, return to bowl, cover, and rest 1 hour.
Knead again, reshape, cover, and bulk ferment 6–12 hours until domed and pillowy.
Turn dough out, divide into 12 pieces (about 175g), shape into balls, rest 20 minutes.
Poke holes, stretch gently, then let bagels finish rising until soft and puffy.
Boil in honey water (about 50g honey) for 30 seconds per side.
Bake at 425°F for 15–18 minutes until golden and glossy.
Cool at least 1 hour before slicing. Yes, wait. You’ll survive.