Mix sourdough starter and water(s) (and maple syrup if using) together in a large bowl or food processor and set aside.

Mix flour and salt together and set aside.

Add combined flour and salt to the starter and water mixture.

Mix for a few minutes until combined.

Knead dough until it is soft an pliable. This can be done by hand or mixer. About 10-15 minutes if doing by hand.

Cover dough with plastic wrap or a damp tea towel and let rest for 20 minutes.

Divide dough into 10 equal portions and roll each portion into a ball.

Set aside to rest for 10-15 minutes.

Flatten each ball then roll into a long sausage shape (about 15cm long). Flatten the tip of one end of the dough sausage and bring the other end round to join it. Fold the flattened end around the non flattened end. *See Video.

Place on a floured tray. Continue the process until all balls are shaped int bagels and on a floured tray.

Cover the shaped bagels with a tea towel and let sit somewhere warm to proof and rise until PUFFY. This could take between 2.5 - 4.5 hours.

Once proofed place covered with a tea towel in the fridge overnight.

Pre heat the oven to 230/240 Celsius.

Place any toppings you are using (poppy seeds, sesame seeds etc) into small pinch bowls.

Remove bagels from the fridge and place a couple of a time into boiling water. Boil for 15-20 seconds each side.

Use a slotted spoon to remove the bagels from the boiling water and place onto a lined and floured baking tray.

Sprinkle toppings on the bagels immediately whilst still damp.

Bake in oven for 15-20 minutes until golden brown.

Cool on wire rack until ready to serve.