Sourdough Bagels

Combine the flour, water, salt and starter in the bowl of an electric mixer with a dough hook.

Mix on low for about five minutes until the dough is smooth.

Turn dough out onto a work surface and gently knead for a minute or two so you have a smooth, round ball.

Now place this in a lightly oiled bowl, cover with plastic wrap and rest for 20 minutes.

Divide the dough into 10 pieces, about 100g each. Form into a ball, cover and rest for another 20 minutes.

Dust a baking tray with semolina and begin shaping the dough balls into bagels.

To do this, roll the first ball into a cylinder, about 13cm long and about 3cm wide.

Roll around your palm to create a round bagel shape, pressing the edges together to seal.

Repeat with remaining dough then wrap the tray with plastic. Leave to prove (rise) in a warm place for about four hours.

Transfer to the fridge overnight or for at least 8 hours.

Preheat the oven to 200C.

Position a cooling rack over a tea towel, mix together the sesame seeds in a shallow dish or tray and put a large saucepan of water on to boil.

Once the water is boiling, add the bicarbonate of soda.

Remove the bagels from the fridge and drop three at a time into the boiling water for about 20 seconds at a time.

Remove with a slotted spoon and transfer to the cooling rack for about 10 seconds.

Press one side down into the seeds and place back on the baking tray. Repeat with remaining bagels.

Bake for 25-30 minutes or until golden brown. Serve with smoked salmon, cream cheese, avocado or whatever you fancy!