Bagels always feel somewhat decadent, so it's pretty great that making them is super simple and also budget-friendly! Great for breakfast, lunch or a larger snack.

Makes: 8 standard or 12 small

INGREDIENTS

• 2 tbsp sugar
• 2 1/2 tsp yeast
• 1 1/12 cups warm water
• 4 cups high grade flour
• 1 tsp salt

METHOD

Into a large bowl, add the first three ingredients - sugar, yeast and warm water. Set aside for 10 minutes until it begins to look frothy.

Add flour and salt into the yeast mixture, combine then knead dough for around 10 minutes until it becomes smooth and elastic, and can be shaped into a firm, round ball.

Oil the surface of the inside of the bowl and place dough ball inside (the oil prevents the dough from sticking to the bowl). Leave in a warm place, covered with a damp tea towel and allow to rise for at least one hour.

Boil a kettle and pour into a large saucepan over medium heat (so that you don't have to wait for the pot to boil on the stovetop), add a little salt to the water. Pre-heat oven to 220 degrees celcius.

Punch down the dough ball by using your knuckles to press into it. Split dough into smaller balls depending on how many you want to make. For 8 standard bagels, divide the ball in half, then divide each of those balls in half again, and finally split those in half one more time to get them even in size.

Re-shape the 8 pieces into smaller balls, use thumbs to poke a hole into the centre and smooth them out. Prepare a baking tray lined with baking paper.

Reduce your pot of boiling water to a simmer and add a batch of bagels into it - they will get bigger so allow space between them to rise without touching. They should float to the surface, if they don't, free them up with a spoon. Simmer for one minute, use spoon to flip and simmer on the other side for another minute.

Remove from pot with a slotted spoon, allow water to drain off it then place on the baking tray you prepared earlier.

Repeat with all bagels, then place in oven for 18 minutes or until browned on top. Remove, allow to cool and then serve.