• In a medium bowl add all the dry infredients and mix. Then conutine by adding the melted butter, warm water and yogurt. Beat the dough with a mixer on medium for 5 minutes or until the dough is sticky and stiff. (you can also mix the dough with hands)
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line a baking sheet with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 6 to 7 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 220°C (425°F).

To prepare the water bath:

• Fill a large, wide pot with 2 quarts of water. Whisk in the maple syrup. Bring water to a boil, then reduce heat to medium-high.
• Drop bagels in, 2-3 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel, top with sesame seeds, sea salt and/or poppy seeds. Place the bagels on a baking sheet.
• Bake for 20-25 minutes or until the bagels start to get dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• The completely cooled bagels can be stored in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week.