1. Make the Dough: In a large mixing bowl, combine the water, egg yolks, maple syrup, yeast, bread flour, and salt. Be sure the yeast and salt does not come in direct contact. Mix and knead until the dough becomes smooth and elastic (about 8-10 minutes). If using a bread machine or stand mix, please follow the steps in my Japanese-style bagel recipe.
2. Hydrate cinnamon: In a small bowl, mix the cinnamon, vanilla extract and water to form a thick paste (it may be crumbly, thats okay. We just want it hydrated.) Gently fold this cinnamon paste into the dough. Do not directly add the cinnamon into the dough or knead it in completely as it has a yeast-inhibiting effect.
3. First Proof: Cover the dough and refrigerate overnight (at least 8 hours) for a slow rise. If baking on the same day, let the dough rise at room temperature for 1-2 hours until it doubles in size.
4. Divide dough: If the dough was refrigerated, remove it and let it come to room temperature for about 1 hour, or until it reaches around 17°C (63°F). Divide the dough into 6 equal portions and shape each piece into a short log. Let them rest, covered, for 15 minutes.
5. Shape the bagels: Roll the dough out into a 14 x 20 cm rectangle. Add filling to the upper section if adding (about 30 grams). Starting at the top edge, fold it over the filling to cover it. Press down to seal tightly. Continue rolling the dough downward, sealing each roll, and pinch the seam firmly at the bottom to ensure no filling escapes. After rolling, flatten the right side of the log slightly. Bring the other end over to form a circle and pinch the ends together tightly to seal the bagel.
6. Second proof: Place each shaped bagel onto a piece of parchment paper and keep them covered. Proof for 30-60 minutes, or until they feel puffy and spring back slowly when poked.
7. Boil Bagels: Preheat your oven to 425°F (220°C). Bring a pot of water to a boil and add 1 heaping spoonful of malt syrup, molasses, honey or sugar (you can also add 1 tsp baking soda if using honey or sugar for more browning). Boil each bagel for 15-20 seconds on each side, then transfer them to a parchment-lined baking sheet.
8. Topping: In a small bowl, mix together the demerara sugar, brown sugar, maple syrup, melted butter, and cinnamon. Brush the boiled bagels with the egg wash and generously sprinkle them with the cinnamon sugar mixture.
9. Bake: Bake for 20-24 minutes until they’re golden brown and the sugar is well caramelized. Let them cool slightly before serving.

Maple Cream Cheese

1. Mix room temperature cream cheese with melted white chocolate and maple sugar to taste. 

Apple Pie Cream Cheese:

1. Combine cream cheese with apple pie filling and salted caramel sauce.