Add 1 1/2 tablespoon granulated sugar and the dried easy bake yeast to a small bowl, and pour over 100 ml warm water and allow to stand for for 5 minutes. Then stir until all the sugar and yeast has fully dissolved.

Next, add the flour, salt, and 3 tbsp of the mixed seeds into a large mixing bowl. Blend the dry ingredients thoroughly using a bell whisk and form a well in the centre.

Pour in the sugar and yeast mixture, followed by the remaining 200 ml warm water. Using a silicone spatula (or wooden spoon), fold together until you have formed a dough ball.

Turn onto a lightly flour dusted silicone mat or lightly floured work surface, and knead dough for approximately 10 minutes, or until dough feels smooth and elastic. Place dough in a clean and lightly oiled bowl and cover with cling film and leave to prove for an hour in a warm place (such as an airing cupboard), until dough has doubled in size.

Punch dough down, and leave to rest for 5-10 minutes.

Weigh the dough, and divide by half, then cut each section into quarters. You can either divide by instinct, or use scales throughout (as a tip, cover scales with lightly greased cling film to stop dough sticking to base of scales).

Shape each dough segment into a round ball, and flatten against the work surface. Either using the handle of a wooden spoon or spatula, or a lightly floured finger, create a hole in the middle of about 3 cm wide.

Cover the dough with a damp clean tea towel for a further 10 minutes.

Preheat oven to 200C (or 220C if not fan assisted).

Bring a large deep frying pan of water to the boil, and add a further tablespoon of sugar and 2 teaspoons salt to the water until in has dissolved. With the water simmering, carefully place each bagel into the water for 1-2 mins, then turn over only bagels have slightly puffed and a skin formed. Remove with slotted spoon and drain off any excess water.

Place on a silicone baking mat or lightly oiled parchment paper, then brush with a simple egg wash.

Sprinkle over the remaining seed mix, plus a pinch of coarse sea salt and gentle press into the top of the bagel.

Bake in the oven for 20-25 mins or until golden brown, then turn out onto a wire rack to cool down.

Enjoy with your favourite filling.