Measure warm water into a glass measuring cup or bowl. Stir in ⅓ cup maple syrup and yeast, allow to stand for 10 minutes – it should get very bubbly.

As the yeast blooms, transfer your thawed brick of spinach - including all liquid - to a mini food processor. Blitz until it’s as smooth as you can get it, set aside,

In a large mixing bow - or the bowl of a stand mixer - combine flours, salt, garlic powder, and onion powder.

Mix in pureed spinach and the yeast mixture, stir well to combine.

Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.

Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.

Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

Once dough has doubled, punch it down, and divide it out.

We divided the mixture into 8 equally sized balls, a medium-large sized bagel. You can divide into 6 for large bagels, or 10- 12 for smaller bagels.

Preheat oven to 350F. Line a baking sheet with parchment paper.

Once you have all of your bagels formed, set them on a baking sheet to rise for another 15 minutes.

Bring a large pot of water to a boil. Turn heat down a little, allowing water to simmer rather than boil. If you're using the optional ¼ cup maple syrup in the boil, stir it in now.

2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.

Drain well, place on a lined baking sheet.

Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.

Bake for about 37-40 minutes (for 6), 35 Minutes (for 8). or 32 minutes (if you're making 10-12), until golden brown.