Gradually add in the flour and mix together thoroughly. Once all of the flour had been added, knead for a couple of minutes, then cover and set aside at room temperature for half an hour.
3 ½ cups flour
Lightly dust a work surface with some flour. Transfer the dough to the surface and divide it into 6 equal segments. Shape each one into a ball, and arrange them on the floured surface. Cover and set aside for 1 hour.
Roll each segment out into a long rope, then gradually twist it into a circle to form the shape of a bagel.
Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper.
Bring a large saucepan of water to a simmer. Add maple syrup and baking soda to the water, stirring until dissolved.
2 tbsp maple syrup, 1 tbsp baking soda
Once a foam starts to form on the surface of the water, remove some of it using a spoon, and transfer to a small bowl. This will be used to glaze the bagels.
Transfer the bagels to the saucepan around 2 at a time, depending on the size. Boil for around 2 minutes on each side, then remove using a slotted spoon and transfer to the baking tray.
Brush the bagels with some of the foam from the saucepan. Bake in the preheated oven for 16-18 minutes, until golden brown and crispy.
You can store these bagels in the fridge in an airtight container for up to 4 days. Reheat as normal in the toaster or microwave.
In order to freeze, you can freeze them whole in ziplock bags. Allow to thaw fully in the fridge overnight, then slice and serve as normal after reheating in the toaster.
You can also slice them in half before freezing, then reheat in the toaster from frozen.