Fit the Spiral dough tool to the machine.

Line the baking tray with parchment paper.

Add Ingredients 1 (water, yeast) into the Mixer bowl.

Leave to rest for 5 minutes.

Add Ingredients 2 (flour, sugar, oil, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Check the dough is flexible and homogenous.

Cover with a tea towel.

Leave to rise for 1 hour, 30 minutes.

Carefully transfer the dough from the Mixer bowl to a lightly floured work surface.

Carefully flatten the dough with your wrist.

Take the far edge and roll it back towards you.

Gently roll the dough to make it longer, applying even and gentle pressure.

Divide the dough into 80 g pieces.

Cover with a tea towel.

Leave to rest for 10 minutes.

Take one piece of dough, place it under the palm of your hand.

Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape.

Insert a floured wooden spoon on your finger through the centre of the dough ball.

Gently open the hole to create a ring shape.

Place the dough onto a lined baking tray.

Repeat this action with the rest of the dough pieces.

Cover with a damp tea towel.

Leave to rest for 10 minutes.

Pre heat the oven to 220ºC.

Add the first 2 items of Ingredients 3 (water, bicarbonate of soda) to the large saucepan.

Heat until just boiling.

Add the last item of Ingredients 3 (poppy seeds) to a plate.

Poach a bagel for 20 seconds on one side.

Use a slotted spoon to flip over and poach on the other side for 20 seconds.

Using the slotted spoon, gently lift the bagel out, removing as much excess water as possible.

Dip the bagel into the plate of poppy seeds.

Transfer the bagels to the lined baking tray, seeded side up.

Repeat this action with the rest of the bagels.

Bake for 20 minutes at 220ºC.

Serve.