Don't forget, this is the quick reference card. The full walk-through and video tutorial are available on the blog.

Add all of the ingredients except for the salt to a bowl. Stir to combine.

Add the salt gradually while stirring and tasting to make sure you don't over season.

In a mixing bowl dissolve the salt in the water.

Sprinkle the instant dried yeast on top of the water.

Add half the flour to the bowl and mix to create a porridgy consistency.

Add the barley malt syrup and blend into the other ingredients.

Add the rest of the flour and create a rough dough with no dry spots of flour.

Cover and leave to rest.

After 15 minutes turn the dough out onto the work surface and knead for 10 minutes to develop strength in the dough. Cover and leave to rest.

After forty-five minutes divide the dough into 4 pieces and roll each piece into balls. Leave to rest covered for 10 minutes on the work surface.

Shape each dough ball into a sausage that is roughly 15cm long. Cover and rest for 10 minutes.

Roll the dough so you extend the length of the dough to fit around your hand.

Wrap the dough around your hand and join the dough together in front of the palm of your hand. Roll the dough between the worktop and your palm to seal the ends together.

Dust a baking tray with fine semolina flour and place the bagels on the tray. Leave enough room between them so they won't touch as they increase in volume. Cover the tray and leave the bagels to proof for 30 minutes at room temperature.

Place the tray (covered) in the fridge.

The next day when it's time to bake, place a baking stone on the lower third shelf of your oven and preheat to 220C/430F.

Fill a large pot three-quarters full with water. Bring to a boil and add a tablespoon of honey or barley malt syrup.

Carefully place one bagel in the boiling water. Boil for 30 seconds on each side. Remove it with a slotted spoon, drain well and coat with the everything bagel seasoning. Place on a baking peel or thin baking sheet ready to transfer to the oven.

Repeat with the second bagel. Now you can slide the two bagels that are ready to bake into the oven. They will take approximately 15 minutes to bake but make sure to keep an eye on them, don't let the seasoning burn.

Repeat with the other two bagels.

Leave to cool before eating.