Place the tepid water, yeast and malt extract into a bowl and mix well. Add the strong white bread flour, then sprinkle over the sea salt.

Bring the dough together by hand, then tip onto a work surface and knead for 8–10 minutes until smooth and elastic.

Return to the bowl, cover and leave to prove for 1 hour, or until doubled in size.

Divide the dough into 6 equal portions, around 80 g each, and roll into smooth balls. Leave to rest for 5 minutes.

Dust your finger with flour, make a hole through the centre of each ball, then gently stretch to form a bagel shape.

Place onto a parchment-lined tray lightly dusted with flour. Cover and leave to rest for 25 minutes.

Preheat the oven to 180°C fan.

For the water bath, fill a pan halfway with water. Add the malt extract, or brown sugar, and bring to the boil. Reduce to a medium heat, then whisk in the bicarbonate of soda.

Gently lower the bagels into the water, 2–3 at a time, allowing room to move. Poach for 30 seconds on each side. Remove with a slotted spoon and return to the tray.

Brush each bagel with beaten egg, then sprinkle with your chosen seeds.

Bake for 18–20 minutes, turning the tray if needed, until golden brown.

Remove from the oven, cover with a clean tea towel and transfer to a wire rack to cool completely.