Bagels

Add the yeast and 1 tbsp sugar to a large bowl, and then pour in 100ml warm water. Leave for 10 mins until the mixture begins to froth.

Pour in 200ml of warm water and then stir in the salt and half the flour. Continue to add the rest of the flour and mix with your hands until you have soft dough. It shouldn’t be sticky. Knead for 10 mins until the dough becomes smooth and elastic. Form a ball and pop it into a clean, lightly oiled bowl. Cover with cling film and leave in a warm place until it doubles in size. This takes about an hour.

Preheat the oven to 200°C/gas 7. Scatter flour on a surface, divide the dough 10 even pieces and shape each piece of dough into a ball that has been flattened. Use the handle of a wooden spoon to then make a hole in the centre of each ball. The hole should be roughly 3cm wide.  

In the meantime, bring a large pan of water to the boil and add in the rest of the sugar. Place the bagels in the boiling water – 3-4 at a time. Cook for 1-2 mins, turning over in the water until the bagels become puffy and you can see a skin forming. Take out of the water using a slotted spoon and drain any excess water. Sprinkle the seeds on each bagel and transfer to a baking tray lined with greaseproof paper. Leave to bake in the oven for 25 mins until golden brown and crisp. Tap the bases, they should sound hollow. Leave to cool on a wire rack and serve with cream cheese.