For the dough
11 fl. oz. warm water
1 ½ tbsp. demerara sugar (or any sugar)
1 tbsp. fast action dried yeast
1 ½ tsp. salt
1 lb. 1oz. strong white bread flour, plus extra
2 tsp. vegetable oil, for greasing

For the water bath
3 tbsp. bicarbonate of soda
3 pints water

For the egg wash
1 egg
1 tbsp. water

1. Add the warm water into a bowl. Next gently mix in the sugar and yeast. Cover and set aside for 10 minutes or until it becomes frothy.
2. In a large mixing bowl (or in a stand mixer attached with a dough hook), add the salt and flour.
3. Once the yeast mixture becomes frothy, add to bowl with the flour and salt. Use your hand to mix together until nothing sticks to the sides of the bowl. Turn out the dough onto a lightly-floured surface and knead for 10 minutes or until smooth and pliable. (If you’re using a stand mixer, mix on a low-medium speed for about 8-10 minutes. The dough will need to be smooth and not too sticky).
4. Grease a large, clean bowl with the oil. Place the dough in the bowl, cover tightly with clingfilm and leave to rise in a warm place for 1 hour or until doubled in sized.
5. After the dough has risen, gently remove the dough from the bowl on to a lightly-floured surface. Divide the dough into eight equal pieces and then roll each of them into balls.
   Rest the dough balls onto baking trays lined with baking paper. Cover them with a damp cloth for 10 minutes.
6. In the meantime, preheat the oven to 230º Celsius. Bring to a boil 3 pints of water in a large pot. Reduce down to a simmer but it should still be gently bubbling.
7. Gently stir in the bicarbonate of soda.
8. Using your index finger and thumb, pinch through the centre of a dough ball to make a hole. Gently use your fingers to twirl and stretch the dough around until the hole is about one inch wide. Repeat this for the remaining dough balls.
9. Poach the dough balls (one or two at a time) in the pot of boiling water for 1 minute on each side. Remove with a slotted spatula and place on the baking trays that have been lined with baking paper.
10. Make the egg wash by whisking the egg and water until thoroughly combined. Use a pastry brush to gently go over the poached bagels. (After you’ve done so, this is where you add any toppings of your choice: sesame seeds, poppy seeds, garlic flakes, etc).
11. Bake in the oven for 15 minutes or until golden. Remove from the oven and leave to cool on a wired rack.
12. Enjoy with cream cheese and smoked salmon, salt beef and mustard or whatever suits your fancy!