These wonderful gluten-free bagels have fast become a staple in our household – crusty, chewy, proper bagel goodness. These bagels will stay fresh for a couple of days, but they also freeze really well so I often make a triple batch and freeze them. Once baked and cooled, slice in half, then wrap in cling film (plastic wrap) and freeze for up to three months.

Method:

• Add the warm water, yeast and sugar to a measuring jug. Stir to combine, then leave to stand for about 10 minutes while the yeast activates. After this time, you should see a layer of foam on top of the water. If not, your yeast is dead and you’ll need to get a fresh packet.
• Now tip the psyllium husk into the jug, along with the vinegar, stir well and leave to stand for 10 minutes, stirring halfway through until you have a gel.
• In a stand mixer fitted with a dough hook attachment or a large bowl, combine the flour, tapioca starch and salt. Pour the contents of the jug into the mixer and mix on medium–high speed for 5 minutes, or until a ball of smooth dough has formed. Line a baking tray with baking parchment or a silicone baking mat and lightly flour. Set aside.
• Lightly flour your work surface and tip the dough onto it. Divide it into four equal portions, then roll each portion into a ball and use your thumb (floured) to make a hole in the centre of the ball. Now gently swing the dough around your finger to widen the hole to 4 cm. Once shaped, place on the prepared tray.
• Cover with a clean, damp tea towel and leave to rise at room temperature for 1 hour, or until almost doubled in size.
• Preheat the oven to 200°C fan . For the water bath, add the water, bicarbonate of soda and sugar to a large saucepan. The water should be at least 10 cm deep, so add more water if it looks shallow. Bring to a gentle simmer.
• Carefully lower a bagel into the water bath and cook for 30 seconds on each side, before lifting out with a slotted spoon and transferring back to the tray. Repeat with the remaining bagels and sprinkle with seeds.
• Bake on the middle shelf of the oven for 30 minutes, or until puffed and golden. Leave to cool on a wire rack, then enjoy!

Adapted from Eat and Enjoy Gluten Free (Hardie Grant)

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