Without stirring, add the sugar and yeast to a measuring cup containing ½ cup of the warm water, then let the mixture sit for five minutes.

In a large bowl, mix together the flour and salt with a wooden spoon. Make a well in the center and pour in the sugar-yeast-water mixture. Add another ⅓ cup of warm water into the well, then mix to incorporate.

Slowly add in the remaining scant ½ cup water as needed to get a moist, firm dough.

Pour the dough onto a well-floured countertop and knead for about 20-25 minutes until you have a firm, smooth, elastic dough.

Grease the interior of a large bowl with olive oil, add the dough, cover with a damp cloth, and place in the oven with a pot of boiling water below to create a warm environment for rising.

After 1 hour or when the dough has doubled in size, punch it down and let it rest for another 10 minutes.

Prepare the poaching water by bringing 2 quarts of water to a boil with maple syrup, baking soda, and salt.

Without flouring your surface, divide the dough into 8 equal pieces and shape each into a smooth round.

Press down into the center of each dough ball to form the hollow middle of the bagel and stretch each ring until it's about 1 ½ inches in diameter.

Place each formed bagel onto a greased baking sheet and cover with a damp cloth to rest for another 10 minutes.

Preheat your oven to 425ºF and reduce the heat on the poaching water to a simmer.

Using a slotted spoon, place each bagel into the water, boiling on each side for 90 seconds.

Remove the bagels from the water, sprinkle with desired toppings, and bake for 20 to 25 minutes until browned.