Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

Crumble the yeast into a small bowl. Add ⅓ cup of lukewarm water and the sugar and stir until the yeast has dissolved. Set aside for 5 minutes until it begins to foam.

Mix the flour and salt in a large bowl. Form a well in the center and pour in the yeast mixture and the vegetable oil. Cover the yeast with flour, add the remaining 1 cup of water. Stir to combine and knead everything with your hands (or use a mixer fitted with dough hooks) for approx. 10 minutes, until a smooth dough forms.

Place the dough in a lightly oiled bowl. Cover with a damp tea towel and allow to rise on a warm spot for about 45 minutes, or until it has doubled in size.

When the dough is ready, punch it down to release any air bubbles, then divide it into 8 pieces of approx. 119 g each. Shape the pieces into round balls and place them on a baking sheet lined with parchment paper. Allow to rest covered for another 5-10 minutes.

In the meantime, bring a large pot of water to a boil and preheat the oven to 428°F/220°C top/bottom heat (or fan 392°F/200 °C).

Now use the back of a wooden spoon (or your finger) to press a hole through the center of each dough ball, and carefully widen it to be about 1.5 inches in diameter (if the hole is too small it will close during baking, *see photo above).

Carefully, place the bagels in the boiling water, making sure not to overcrowd the pot. Simmer for about 45 seconds to a minute on each side. Use a slotted spoon to remove them onto a wire rack to drain.

Place the bagels back on the baking sheet lined with parchment. Brush with a little non-dairy cream and sprinkle with seeds as desired.

Bake in the preheated oven for about 22-25 minutes. Then remove and allow to cool. Enjoy!