In a medium bowl, mix together the levain, water, and maple syrup until creamy. In a large bowl, combine the flour and salt. Add the liquid mixture to the flour.
Mix with a stiff spatula as much as you can. Squeeze the dough in your hands until the dough holds together and knead by hand briefly until the dough just gets sticky.
Cover tightly with plastic wrap and let proof for 2 to 3 hours.
Cover baking sheet with parchment paper.
Transfer the dough to a clean work surface. Divide the dough into 8 equal pieces and create tight rounds by rolling each piece with pressure in a circular motion to form a ball. Poke a hole in the middle and twirl the inside with your fingers to shape.
Place the shaped bagels on the parchment, then cover with plastic wrap lightly brushed with oil.
Let rest for 45 minutes - 1hr. 45 minutes.
Preheat the oven to 500°F.
Bring 2 quarts of water to a rolling boil. Lower the heat so the water is barely boiling, then add the baking soda. It will foam up and subside. Test a bagel by dropping it in the boiling water; it should float up to the surface pretty quickly. If not, place back on the tray and proof the bagels for 30-60 minutes.
Cook 3-4 bagels at a time for 45 seconds on each side. Lift up the bagels with a flat spatula and transfer to a cooling rack.
If adding seeds or spices to the bagels, let the bagels rest for 2 minutes, then press only the topside into the toppings. Position the bagels 1 inch apart on the parchment lined baking sheet.
Bake the bagels for 13 minutes until golden brown and internal temperature reaches 190 degrees. Transfer the bagels to a wire rack to cool for 15 minutes before serving.
Makes 8 bagels.