Using a stand mixer or by hand, add flour into a bowl and add yeast and salt on the opposite sides of the bowl and mix in with the flour.
In a measuring jug, add water, sugar, oil and mix until the sugar is dissolved.
Pour the liquid mixture into the four mixture and mix until everything is incorporated, then Knead the dough on medium for 8-10 minutes.
Turn the dough onto a worktop, add extra oil on the dough and knead until smooth. Don’t add flour.
Place the dough into an oiled bowl, cover with cling wrap and let it rise for about an hour in a warm place.
knock the air out and place on a lightly oiled surface and divide into equal pieces (use a scale if you want to be precise). Makes 14-16 bagels.
Mould the pieces into balls by rolling the dough on the worktop with your hand, place on a lightly floured surface and flatten the top by slightly pressing with your hand, cover with a towel and proof for 20 minutes.
Preheat the oven to 220°C.
To shape the bagels, use a piping tip to cut out holes in the centre of the bagels.
In a large pot, bring water to a simmer, gently place the bagels into the pot and cook for 45-60 seconds on both sides. Remove from the pot and place on a parchment paper-lined baking sheet.
Brush with egg wash and sprinkle with your choice of toppings.
Reduce the oven to 200°C and bake for 20 minutes on the top rack until golden brown.
Add yeast and salt on the opposite sides of the bowl and mix with flour.
In a separate mixing bowl, add water, sugar and olive oil and mix until the sugar dissolves.
Pour the water mixture into the flour mixture and mix until you form a ball of dough. You may not need to use all the water, so reserve a little bit or you may need extra water if your dough is too dry.
Place the dough into a lightly oiled bowl, cover with cling wrap and a kitchen towel and place in a warm place and let it rise overnight up to 12-18 hours.
Gently reshape into a ball, flour the dough and place into a floured bowl, cover with cling wrap and a kitchen towel and proof for another hour.
Preheat the dutch oven in the oven at 220°C for 30 minutes.
Gently place the dough into a floured dutch oven, score the dough, reduce the oven to 200°C
and bake for 30 minutes with the lid on, then remove the lid and bake further for 30-60 minutes.
Remove from the oven and cool completely on a wire rack.