Tana Ramsay's homemade bagels

2. Add the flour, salt and the remaining 1 tbsp of caster sugar (with the dough hook if using a mixer) and mix to a firm dough. This shouldn't be too sticky - adjust by adding a little extra flour if needed.

3. Turn the dough out onto a floured surface and knead for 5-10 minutes until it is really smooth and elastic.

4. Place the dough into a large bowl, cover with a damp tea towel and stand in a warm place for approximately 1 hour until it has doubled in size. Be careful not to leave it for too long or it will form a hard crust on the top which stops it rising properly.

5. Flour the work surface and turn out your dough. Knead it a little more then divide into 10 equal balls.

6. Using your finger, make a hole in the middle of each ball and massage into a bagel shape. The hole in the centre should be approximately 2 1/2cm / 1 inch in diameter and there should be equal thickness in the edges all around. Resist perfection at this point or you'll go mad!

7. Place your 10 bagels onto a greased baking sheet, cover with a damp tea towel and leave in a warm place for 20 minutes to give them a chance to rise again.

8. Preheat the oven to 190C/375F/GM5.

9. Bring to the boil a large pan of water, lower the bagels in batches into the water and blanch for 1 minute. Remove and place back onto the lightly greased baking sheet.

10. Brush over the tops of the bagels with the egg yolk and sprinkle over your chosen seeds.

11. Bake for 20 minutes until golden then cool on a wire rack.

Tip: It's easiest to make the dough in a food mixer with a whisk attachment, followed by a dough hook. By hand is also fine, just slightly harder work!

More recipes from Tana Ramsay:

• Toad-in-the-hole with roasted shallots
• Warm potato, chorizo and parsley salad