Mix together all the ingredients for the bagels in a mixing bowl - add the water a little bit at a time until you get a firm dough that can be easily moulded into shape (it’s better to add the water a bit at a time so that you don’t add too much)
Divide the dough into six equal parts
Use your hands to shape one part of the dough into a circular patty
Place on a square of baking paper slightly bigger than the size of the patty and place on a plate
Repeat for the rest of the dough
Use a chopstick or your finger to make a small hole in the centre of all the patties
Sprinkle over seeds to decorate, if desired
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place a small amount of water in the bottom of the wide-bottomed pan with a steaming colander inside it Bring the water to the boil
Once the water is boiling, carefully place the bagels into the steaming colander (with the baking paper still underneath them)
Place a lid over the pan and steam for 7 minutes - you might have to do this in two batches depending on the size of your steaming colander
Transfer the steamed bagels onto a baking tray lined with baking paper - remove the squares from the bottom of the bagels before placing them on the baking tray
Bake in the oven for 15-20 minutes, until the surface has crisped up
Leave to cool completely before slicing
These bagels keep well covered in the fridge for a few days - best toasted before eating
Notes
*The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.