7g sachet dried yeast
3 tablespoons caster sugar
2 teaspoons salt
450g strong flour
Mixed seeds to top (optional)
Place the yeast, 1 tablespoon of the sugar and 100ml of warm (not hot) water in a bowl and leave for 10 minutes until frothy.
When this stage is reached, add 200ml of warm (not hot) water, salt and flour and either mix by hand or using the dough hook attachment on a kitchen mixer.
Knead for 10 minutes until you have a soft but not sticky dough.
Place in a greased bowl, cover with a kitchen towel and leave to prove for 1 hour.
When double in size, return to a floured work surface and knead again to remove excess air.
Divide this dough in 10 equal pieces (approx 80g) and roll into balls.
Take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole.
Cover with a kitchen towel and allow to rest for a further 30 minutes.
While there resting, preheat your oven to 220C / fan 200C / gas 7.
Meanwhile, bring a large pan of water to the boil and add the remaining caster sugar.
Carefully, slip the bagels into the water, do not overcrowd as they will get slightly bigger so depending on the size of your pot, place 3 or 4 in at one time and cook for 2 minutes, turning after 1 minute.
Remove with a slotted spoon and drain excess water.
Egg wash the top of the bagels and sprinkle over your choice of seeds/ topping and place on a lined tray and bake for 25/30 minutes.
Remove and place on a wire rack.
Serve toasted with your favourite filling, mine would be with cream cheese and a slice of smoked bacon!