1- Begin by combining 4 ½ cups unbleached bread flour, 1 tablespoon instant yeast, 3 tablespoons light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons salt, 1 ⅓ cups warm water, and ¼ cup real maple syrup in a stand mixer bowl with a dough hook. Mix on low speed until everything is incorporated, then switch to medium speed and knead for about 10 minutes until the dough forms a stiff, cohesive ball.

2- Shape the dough into a ball, place it in a lightly oiled bowl, cover it, and let it rise in a draft-free spot for 45 to 60 minutes until it’s noticeably puffy. Once risen, line two baking sheets with parchment paper and spray them with nonstick spray. Turn the dough out onto a work surface, divide it into 12 equal pieces, roll each into a smooth ball, and place them on one baking sheet. Cover and let them rise for another 30 minutes until the volume increases by about 20%.

3-Shaping and Boiling the Bagels While the dough rises, bring 2 quarts of water and ¼ cup maple syrup to a gentle boil, and preheat your oven to 400°F. Shape each bagel by pressing a finger through the center and widening the hole to about 50% larger than you want it to be, then place 6 bagels on each baking sheet.

4- Boil the bagels in the maple water bath for 1 ½ minutes on one side, flip them, and boil for 1 more minute. Use a skimmer to remove them and place them back on the baking sheets. Finally, bake for 20 to 25 minutes, flipping halfway through, until they’re lightly golden brown. Let them cool on a wire rack before serving. The total preparation time is about 2 hours and 40 minutes, including prep, rising, and cooking.

5- In the initial mixing phase, ensure the water is at the right temperature to activate the yeast properly. If using a stand mixer isn’t an option, knead by hand for around 15 minutes on a floured surface. This step-by-step approach to how to make cinnamon maple bagels makes it accessible for all skill levels, from students to baking enthusiasts.