In the bowl of a stand mixer, stir together 200g active sourdough starter, 520g water, 80g maple sugar, and 20g salt. Add 1000g bread flour and knead on low with dough hook for 6-7 minutes. Dough will be stiff. Cover the bowl and rest at room temperature for 8-12 hours.
2. Divide dough into 16 equal pieces. Shape each into a ball by cupping under hand and rotating against clean counter until taut. Poke a hole straight down, stretch slightly, and place on parchment lined baking sheet. Cover and let rise until puffy.
3. Preheat oven to 425F. Bring 6 cups of water and 1 Tbsp sugar to a boil in a large pot.
Boil bagels for 2 minutes per side in batches and remove to parchment lined baking sheet. If desired, sprinkle with bagel seasoning, poppy seed, or sesame seeds.
5. Bake bagels for 23-28 minutes or until golden brown
