1Mix sugar into 120ml of warm water and stir until dissolved

2Pour in the yeast and allow to sit for 5 mins without stirring. After 5 mins, stir until dissolved

3In a separate bowl mix the flour and salt

4Make a well in the middle of the flour and add sugar and yeast mixture and 180ml additional warm water

5Mix into a shaggy dough then turn out onto a floured surface and knead for 10 mins until it is a smooth and elastic dough

6 Put the dough in a lightly oiled bowl covered with a damp tea towel and leave in a warm place to prove for 60mins or until the dough has doubled in size

7Punch down the dough and rest for a further 10 mins

8Divide the dough into 8 balls

9Using a floured finger shape, poke a hole through the centre of the dough and stretch it into a ring (centre hole should be around 1/3 the width of the whole bagel)

10Leave under a damp tea towel on an oiled surface and rest for 10 mins

11Meanwhile bring a large saucepan of water to the boil and add your honey

12Preheat the oven to 210°C

13Boil each bagel for 1 minute on each side (flipping in between)

14Remove from the water and allow to steam dry for a second or two before coating the top with egg wash and sesame seeds

15Bake on a lined baking tray for 20 mins