In a large bowl, add the bread flour, yeast, salt and sugar. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together
Add the water to the flour mixture and bring it together into a dough
Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes
Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour
Knock the air out of the risen dough, and separate into nine pieces weighing roughly 90g each
Shape each piece into a ball, then use your fingers to create a hole in each ball, make sure it is at least 3cm wide
Place the bagel shapes onto lined baking trays, cover with oiled cling film and leave them to prove (rise) again, for 30 minutes
Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
Prepare a pan of boiling water and add the bicarbonate of soda to it
Boil each bagel for 1 minute, flipping it over half way through, so 30 seconds each side. You can boil multiple bagels at once if there is space in your pan
Once they are boiled, put them baking on the lined baking tray, give them a couple of minutes to stop steaming, then glaze them with beaten egg and add any seeds or seasoning
Bake for 15-18 minutes until puffed up and golden
Let them cool, then slice and add your favourite toppings!
Store leftovers in an airtight container and eat within 2 days. You can also freeze them