• Combine the flour, yeast, sugar and salt in a large bowl.
• Add the water and stir it all together until a scraggy dough is formed.
• Turn out on a lightly floured surface and knead for 10-12 minutes until you get a smooth and firm dough. You may need to add some extra water if your dough is not moist enough.
• If you are using a stand mixer, this process will take about 8 minutes. Knead for 2-3 minutes by hand, once you've taken it out of the mixer.
• Place the dough ina lightly greased bowl, cover with a damp kitchen towel or plastic wrap. Place in a draft-free place for 60-90 minute or until the dough doubles in size.
• Lightly grease your baking tray or line it with parchment paper and lightly grease the paper. You may need 2 trays.
• Once the dough has doubled in size, gently deflate it and divide into 12 equal-sized portions. Keep the dough balls covered with a damp kitchen towel.
• Working with one portion at a time, roll the dough ball into a rope, about 7"-8". Pinch the two ends together very well.
• Place the shaped bagels onto the prepared tray. Cover with plastic wrap or a damp kitchen towel. Let it rest for 20-30 minutes or until the bagels are puffy.

Water Bath

• While the shaped bagels are resting, bring water with 1 tablespoon of sugar to a boil in a large wide pot.
• Also preheat your oven to 220C.
• Once the water comes to a boil, carefully drop the bagels, 3-4 at a time, in the pot.
• Cook for 1 minute on each side. Take out with a slotted spoon and place back in the prepared tray. Repeat with all other bagels.
• Top the poached bagels with sesame seeds or any other topping of your choice.
• Bake for 20-25 minutes or until golden brown.
• Let cool on a wire rack for a few minutes. Slice them horizontally, slather with cream cheese and enjoy!