Method:

1.       Mix the flour and salt together in a bowl. If the flour is very cold, you may wish to heat it slightly in a very cool oven.

2.       Heat the water until it is about blood heat (test with your finger). Take a little out and stir in first the yeast, working it to a smooth paste, then the malt extract.

3.       Add the yeast and malt mix to the flour, then add the water little by little.

4.       Stir the mx first with a wooden spoon, then by hand, adding more water if required to absorb all the flour.

5.       Turn the dough onto the worktop, and knead for five to 10 minutes. This dough is quite stiff and you will have to work quite hard towards the end as the gluten develops. When the dough is ready, it will not stick to your hands or the worktop.

6.       Work the dough into a ball, place in a bowl; place the bowl in a plastic bag, and level to rise. It will take about 90 minutes in a warmish place, or three hours in a cold room: choose your place according to your timetable.

7.       Now bash the dough back down, and knead for a few more minutes. Add bits to the dough at this point.

8.       Half, half and half again the dough to form eight pieces. Work each one into a smooth ball (getting them round is quite important). Cover the plastic bag and leave for half an hour.

9.       Meanwhile, mix together the malt and water, bring to the boil in a very large pan, heat the oven to 210oC / 425 oF / gas mark 7. Very lightly grease a large baking tray.

10.   Now shape the bagels by sticking your thumb through the middle and working out a hole about 3.5cm across (the hole gets much smaller as the dough boils). Once the water has come to the boil, lower the heat slightly to a fast simmer (if it boils too hard it deforms the bagels), and lower a few bagels in.

11.   Expect them to double in size as they boil; it’s better to boil them two at a time rather than trying to crowd them all into the pan. Let them boil for four minutes, turning them half way through by prodding them down on one side.

12.   Once each batch of bagels is boiled, lift them out (try using a wooden spoon handle through their hole), let them drain off as much as possible, and transfer to the baking sheet.

13.   Bake the bagels for half an hour, turning half way through to get them to brown evenly. If you want to sprinkle with onions, seeds or cinnamon, do this as you turn them.