Mix all seasoning ingredients together in a bowl and set aside.
Place lukewarm water, yeast and maple syrup or sugar in a large bowl.
Add one cup of whole wheat flour and two cups of bread flour to the bowl with the salt. Use a wooden spoon or your hands to mix until a dough forms. Turn out the dough on an unfloured surface and knead. If the dough seems too soft and sticky, add flour to it. You might need up to half cup more flour, but add only a tablespoon or two at a time.
After six to seven minutes of kneading the dough should be smooth and supple and not sticky. Form into a smooth ball and place into an oiled bowl, making sure to oil the top of the dough.
Cover the bowl with a lid or cling wrap and place in a warm spot for an hour or until it has doubled.
Turn out the dough on an unfloured surface, knead lightly, form into a disc and cut into eight equal-sized pieces.
Roll one of the pieces into a smooth ball. To do this tuck the seams of the dough under and roll the ball of dough on the surface using the palm of your hand. Flatten slightly, then use your forefinger or a wooden ladle to make a hole in the center.
Hook both thumbs inside the hole and pull the sides outward until the hole expands to about 2-3 inches. It will look a little funny at this stage, but rest assured the dough will pull back and rise enough so you end up with a good-looking bagel.
Place the bagels on a baking sheet lined with parchment or a silpat sheet, cover loosely with a kitchen towel and set aside in a warm spot or on the countertop on a warm day.
After 45 minutes to an hour the bagels should have doubled in size and become very puffy.
About 20 minutes before the bagels are done rising, bring a large pot of water to a boil. Add 2 tablespoons of maple syrup or sugar to the water. Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
Gently lift the bagels and drop them into the water bath, making sure you don't overcrowd them. Immediately after putting them in the water set your timer to 45 seconds. After 45 seconds flip the bagels over and set the timer again for 45 seconds. As soon as the time goes off, remove the boiled bagels to a rack. Roll each bagel in the seasoning to coat. The water still clinging to the bagel will help the seeds adhere to the bagel. Place the bagels on a parchment- or silpat-lined baking sheet at least an inch apart.
Bake the bagels in the preheated oven for 25 minutes, turning the sheet around once halfway through baking. Let the baked bagels cool on a rack before serving warm or at room temperature.