In a large mixing bowl, combine the warm water and maple syrup. Stir in the yeast and let it sit for 10 minutes until it becomes frothy. This step is crucial as it activates the yeast, ensuring your bagels rise properly. If the mixture isn't frothy, your yeast is stale. You'll need to discard and re-do this step with fresh yeast.

Add the whole wheat flour and salt and mix with a wooden or other stiff spoon to form a shaggy dough.

Dump the dough mixture onto a smooth, clean surface and knead for 6 to 7 minutes. The dough will be stiff, so you'll need some muscles to work the dough. Use the palm of your hand and push the dough away from you in a rocking motion, alternating hands as you go.

After you've formed a tight ball, return the dough to the mixing bowl, cover it with a clean tea towel, and put it in the oven with just the oven light on to proof for one hour. This creates the right temperature for the dough to rise.

Preheat your oven to 425°F (220°C). While the oven is preheating, boil the bagels.

Bring a large pot of water to a boil. Add 3 tablespoons of pure maple syrup to the boiling water for added flavor and shine. Gently drop the bagels into the boiling water, a few at a time, and boil for about 1 minute on each side. Use a slotted spatula or spoon to turn the bagels over. This boiling step is what gives bagels their signature chewy texture and shiny crust.

When the bagels are done boiling, arrange them on a parchment-lined baking sheet. Immediately add everything bagel seasoning (if using) and gently press the seeds into the dough to help them stick to the bagels.