MAKE THE DOUGH: Stir the yeast into 275ml lukewarm water. In the bowl of a stand mixer with the dough hook fitted, stir together the flour, sugar and salt until well mixed. Pour in the water, yeast and oil then knead for 10 minutes. The dough should be fairly stiff so if it is not moving freely around the bowl after 5 minutes, add a little more flour, 1 Tbsp at a time until it does.

ALLOW TO RISE: Turn the dough out onto the bench top, dust with flour, then shape into a ball, place back into the bowl and cover with a clean, damp dish towel or a sheet of plastic wrap. Allow to rise in a warm area like a sunny windowsill for at least an hour until nearly doubled in size.

DIVIDE AND SHAPE: When the dough has doubled in size, turn it out onto a lightly floured work surface. Knock the air out, then divide into 8 pieces of equal weight. I find it easiest to weigh the entire piece of dough, then divide that by 8 to get the correct weight - it will be roughly 100-110g each. Shape each piece into a ball.

MAKE THE HOLES: Line a baking sheet with parchment paper and dust with flour. Use the handle of a wooden spoon to make a hole through the first ball of dough. Either use your fingers to gently stretch the hole out until it is at least 5cm / 2 inches in diameter - it will shrink as the dough rises and as it cooks.

SECOND RISE: Place each shaped bagel onto the prepared tray, allowing room to rise. Cover with a clean cloth and allow to rise in a warm place for 30 minutes.

PREPARE TO COOK : Meanwhile, heat the oven to 230°C / 450°F / Gas 8 and line a second tray with baking paper. Lightly grease the baking paper with neutral oil. Prepare the boiling liquid by filling a wide saucepan with 1.5 litres (1.5 qt.) of water. Stir in the honey, baking soda and salt. TIP: Lightly oil the spoon before measuring the honey and honey will slide right off. Bring the water to a gentle simmer, stirring until the honey, baking soda and salt are dissolved.

BOIL THE BAGELS: When the bagels have risen a second time, carefully place two into the simmering water, upside down. Allow to simmer for 45 seconds, then use a slotted spoon or spatula to gently turn them over. Allow to cook for a further 30 seconds, then remove from the water and place on the prepared tray. Brush with the beaten egg white and scatter generously with sesame, nigella or poppy seeds. Repeat with two more of the bagels.

BAKE: Bake the boiled bagels in the preheated oven for 10-12 minutes until dark golden brown. Remove from the oven, allow to cool on the tray for 5 minutes, then transfer to a rack to cool completely. While the bagels are baking you can repeat with the second batch.

SERVE AND ENJOY: When cool, slice through the middle and serve with cream cheese, salmon, capers, or any other topping that you like.