1. 1. Combine the Wet Ingredients: In a large mixing bowl, gently whisk together the active sourdough starter, warm water, 2 tablespoons of maple syrup, and salt until well combined. The mixture should look slightly milky and uniform.

2. 2. Form the Dough: Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. Once all the flour is incorporated, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smooth, elastic, and no longer sticky. If it’s too sticky, add a tiny bit more flour; if too dry, a tiny splash of water.

3. 3. First Rise (Bulk Fermentation): Place the kneaded dough back into the clean mixing bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 2-4 hours, or until it has visibly increased in size by about 50%. Alternatively, for a deeper sourdough flavor, you can refrigerate the dough overnight (8-12 hours).

4. 4. Shape the Bagel Twists: Gently punch down the dough to release the air. Divide the dough into 8 equal pieces. Roll each piece into a rope about 12-14 inches long. Take one rope, fold it in half, and twist the two strands together to form a spiral. Pinch the ends together to seal. Repeat with the remaining dough pieces.

5. 5. Prepare for Boiling: Bring a large pot of water to a rolling boil. Add the 1 tablespoon of baking soda to the boiling water. This creates an alkaline environment that helps create that classic chewy bagel crust and glossy finish.

6. 6. Boil the Bagels: Carefully drop 2-3 bagel twists into the boiling water at a time, ensuring not to overcrowd the pot. Boil for 30 seconds to 1 minute per side. They should puff up slightly and look a bit shiny. Using a slotted spoon, remove the boiled bagels and place them on a wire rack to drain briefly.

7. 7. Bake the Bagels: Preheat your oven to 425 F (220 C). Line a baking sheet with parchment paper. While the bagels are still warm from boiling, brush them lightly with extra maple syrup (this adds shine and flavor) and sprinkle generously with your chosen toppings (everything bagel seasoning, sesame seeds, etc.).

8. 8. Final Bake: Transfer the topped bagel twists to the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack for a few minutes before slicing and serving.