• 4 + ½ cups (675g) plain flour
  • 2 tbsp caster sugar
  • 2 tsp salt
  • 3 tbsp golden syrup (or malt syrup)
  • 1 + ⅔ cups (415ml) warm water
  • 1 tsp dried active yeast
  • ¼ cup poppy seeds
  • 1 tbsp sea salt
  1. Place the flour, sugar, salt, into the bowl of a stand mixer fitted with the dough hook and stir briefly to combine.
  2. In a small jug combine 1 tbsp of the golden syrup with the warm water and the yeast. Stir well to combine and set aside for about 5 minutes or until foamy.
  3. Add the yeast mixture to the flour, and work on a low speed for about 5 minutes until the dough comes together and is elastic. It should cling to the dough hook in a ball.
  4. Cover the dough with plastic wrap and set aside for 1 + ½ to 2 hours or until doubled in size.
  5. Once the dough has risen, turn the oven on to preheat at 475F/250C, line a baking tray with greaseproof paper, and place a wide saucepan with about 3 inches of water and the remaining 2 tbsp of golden syrup in it over a high heat.
  6. Punch down the dough and divide it into ten pieces.
  7. Roll each piece out into a fat log, and then wrap each piece around your hand to form the traditional bagel shape. Roll the two ends of the dough together with your palm and then place the shaped bagels onto the baking sheet.
  8. One by one, place each bagel into the boiling water for 30 seconds a side, removing them with a slotted spoon, and placing them back on the baking sheet.
  9. Once they’re all done, sprinkle them liberally with the poppy seeds and sea salt, and then bake them for 10 minutes, before turning the oven down to 400F/200C, for a further 10 minutes. Leave to cool on a rack, and eat.