1- First, combine the 4 ½ cups of unbleached bread flour, 1 tablespoon of ground cinnamon, and 2 teaspoons of salt in a large mixing bowl. In a separate bowl, dissolve the 1 tablespoon of instant yeast in 1 ⅓ cups of warm water (105-115°F) mixed with ¼ cup of maple syrup, and let it activate for 5-10 minutes until frothy. If you’re using active dry yeast as a substitute, follow the same step to ensure it becomes foamy before proceeding.

2- Gradually add the yeast mixture to the dry ingredients, along with any additional liquids, and mix until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic; this step is crucial for that authentic bagel texture. For more ideas on dough handling, check out our cheesy spinach artichoke bagels recipe for helpful tips on working with flavored doughs.

3- After kneading, place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size. Once risen, punch down the dough and divide it into 8 equal pieces, shaping each into a ball and poking a hole through the center to form the bagel shape; let them rest for 10 minutes to relax the dough.

4- Preheat your oven to 425°F (220°C) and prepare the water bath by combining 2 quarts of water with ¼ cup of maple syrup in a large pot, bringing it to a boil. Boil each bagel for 1 minute per side to achieve that shiny crust and chewy interior, which is a key step for cinnamon bagels.

5- Place the boiled bagels on a parchment-lined baking sheet and optionally add toppings like extra cinnamon. Bake for 20-25 minutes until golden brown, then let them cool before serving for the best results. This method ensures your maple bagels turn out perfect every time, adapting easily to dietary preferences along the way.