Add to the food processor all three flours.
Add 1 tsp salt and maple syrup.
Process for a 45 seconds to a minute until the dough comes together. If the dough is too dry, add small quantities of water. The finished dough will be slightly but not too sticky.
Turn the flour on a lightly floured countertop and knead for a couple of minutes until it is smooth and elastic.
Place the dough in an oiled bowl, cover with a kitchen towel or plastic wrap, and set aside to rise in a warm place, about two hours. At the end of this, the dough should have doubled.
Turn the dough onto the counter and punch it down. Cover it and let it stand another 10 minutes.
Now divide the dough into eight pieces and roll each piece into a ball.
Make a hole with your finger in the center of each ball. Then 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.
After you have shaped all the bagels, let them rest on the countertop, covered loosely, for about 45 minutes to an hour.
Boil water in a larger pot. When it comes to a rolling boil, drop the bagels, one at a time, into the water. Let each side cook for about a minute. They will still look funny- kinda like when your fingers look when you're in the shower too long. Lift out with a slotted spoon, drain, and place on an oiled rack.
Grease a baking sheet and, if you really want to ensure your bagels don't stick, dust it with some cornmeal. Place the bagels on the sheet, brush the tops with water, and sprinkle with sesame or poppy seeds.
Before you place the bagels in a preheated 400-degree oven, spray the inside with water. Bake the bagels for about 25 minutes, spraying water again after 5 minutes of baking.
Remove to a wire rack to cool (although there's nothing in the world like a warm bagel!).