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Mix everything together in a food mixer with the dough hook on low for ten minutes.
Turn the dough out onto an oiled surface, cover it with a bowl and leave it for an hour.
After an hour, give it a gentle knead for ten seconds, leave it for an hour and then knead it again for ten seconds.
When ready to shape the bagels, cut the dough into 6/8/10 pieces depending on how many you want to make.
Roll into little balls and make a hole with the handle of a wooden spoon, stretching the hole out a little.
Place on a parchment lined tray and cover with a tea towel for about another hour before putting them in the fridge overnight.
Bring a pan of water to the boil and boil the bagels for a minute or two until they float and puff up.
Rest them on a tea towel after boiling, then put them back on the parchment lined tray.
Brush with beaten egg and scatter with seeds if desired, then bake at 220C for 14/15 minutes.