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Course polenta to dust

Put the yeast, sugar and 375 ml of warm water in a small bowl and stir until dissolved. Leave in a warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam, it is dead so discard and start again.

Put 250 g of the flour in a large bowl, make a well in the centre and add the yeast mixture, salt and malt. Stir with a wooden spoon, adding flour as necessary to make a firm dough.

Turn the dough out onto a floured surface and knead for 10 - 12 minutes, or until smooth and stiff. Add more flour if necessary, to make the dough quite stiff.

Divide the dough into 8 portions and roll them into smooth balls. Cover with plastic or a clean towel ( dish towel) and leave for 5 minutes.

Roll each ball under your palms to form a rope 28cm long. Do not taper the ends. Dampen the ends slightly, overlap by 4 cm and pinch firmly together. Place one at a time around the base of your palm, roll the rope several times. Apply firm pressure to seal the seam. It should be the same thickness all the way around. Place all the rings on a tray dusted with polenta. Cover with plastic wrap and refrigerate for 12 hours.

Preheat the overnight to 240 deg Celsius. Line two baking trays with baking paper. Remove the bagels from the fridge 20 minutes before baking. Bring a large pan of water to the boil and drop the bagels, in two batches into the water for 30 seconds. Remove and drain, base-down, on a wire rack.

Place bagels on the prepared baking trays and bake for 15 minutes, or until golden brown and crisp. Transfer to a wire rack to cool.

For a fruit bagel add 150 g mixed fruit, 1 teaspoon of cinnamon and 1 tablespoon of sugar at time of mixing.

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