Mix the fermented dough ingredients in a bowl, cover and leave to ferment for at least 2 hours. The dough will be quite dry, do not worry and don’t add more water.
Mix together the fermented dough with the rest of the bagel ingredients. When everything comes together into a dough tip it out onto the work surface and knead the dough until smooth and elastic, around 10 minutes.
Put the dough back into the bowl, cover with a cloth and leave to rest for 20 to 30 minutes.
Tip it out onto the work surface and divide into six portions.
To shape your bagels from each portion of dough into a ball then, using the end of a wooden spoon, push a hole into the centre of each ball of dough and wiggle the wooden spoon around to make the holes a little bigger.
Lay the bagels on a tray lined with baking paper. Cover with a cloth and leave to prove for 1 hour.
Pre-heat your oven to 240 C / Gas 8-9. Bring a large pan of water to the boil.
Using tongs or a slotted spoon, plunge the bagels into the boiling water for 30 seconds then turn them over for another 30 seconds. Remove them from the boiling water.
Dip the top of each bagel into a bowl of seeds and place them seed-side up on the baking tray.
Put the tray(s) in the oven for about 10 minutes if you like them chewy. Or leave them baking for a further 3 minutes if you like them crunchier. The bagels should be shiny and evenly brown all over.
Cool your bagels on a wire rack then enjoy with some smoked salmon and eggs like I did.
Bagels can be frozen when fully baked. Wrap them in greaseproof paper or put them in an airtight container.