Heat milk for 30 to 40 seconds in a large microwave safe bowl. Remove and stir in maple syrup. Whisk in the yeast and let sit for 3 to 7 minutes. In a separate bowl, mix flour, cinnamon, nutmeg, and salt together. Add by the 1/3 cup into the milk mixture and stir together using a wooden spoon. Continue until all but 1/4 cup of flour is added. Note, the dough will hold together but appear shaggy.
Next, add in the remaining two tablespoons of maple syrup and stir. Add the last 1/4 cup flour until combined. Remove the dough and place on a floured work surface. Knead dough about 5 minutes, using the extra flour from the surface to prevent sticking. In a new large bowl sprayed with cooking spray, add the dough back in and cover with a lightly damp towel. Place in a warm location for a minimum of 2 hours.
When ready to prepare bagels, remove cloth and punch down dough. Remove from bowl and let is sit again for 5 to 7 minutes on a floured surface. Using a sharp knife, cut the dough into 8 equal pieces. Form each piece into a round circle. Place your floured finger through the center of each piece of dough to form the bagel. Note- my bagels were not perfectly round! Use your creativity to make the circle like shape that appeals to you! Set bagels aside while you boil the water. Whisk 2 teaspoons of baking soda into the water. While water is boiling, preheat oven to 425*F and spray a baking sheet liberally with nonstick spray.
Gently place a few bagels at a time into the boiling water. Be careful, use a slotted spoon or alternative utensil so you don't burn your hand!Let bagels sit for 2 minutes per side in the water. Remove and place on baking sheet, repeating until all bagels have been boiled.Bake for 20-22 minutes or until surface is golden brown. Remove from the oven and let cool for 5 minutes. Place baking sheet on top of the stove top racks to cool.Enjoy with cream cheese, fruit, butter or spread! Store in an airtight bag for up to 2 days on the counter or 1 week in the refrigerator for best quality.