First you need to activate the yeast. Add the warm water to a jug and stir in the sugar. Add the yeast, stir and then cover with a tea towel. Leave in a warm place for 5-10 minutes to activate. When the yeast is ready it should have frothed up a bit like the head on a beer.

Add the gluten free flour. xanthan gum, salt and baking powder to a large mixing bowl and mix with a wooden spoon.

When the yeast is ready, pour the mixture into the flour mix. Add the oil and then beat with a wooden spoon until it forms a thick, sticky dough which starts to come away from the sides.

Loosely cover the bowl with clingfilm and place in a warm spot for around 1 hour until the dough has expanded in size.

When the dough has proved, bring a large pan of salted water to the boil. Preheat an oven to 220'C / Fan 220'C / Gas Mark 7. Mix the topping ingredients together in a bowl and set to one side.

While the water is coming to the boil, shape the bagels. To do this, break off a chunk of dough around 125g in weight. Lightly flour your hands and use them to roll the dough into a flat-ish ball. Use your thumb to make a hole in the centre of the dough and place to one side. Repeat until you have 9, equal-sized bagels.

When the water has come to the boil, keep it on a gentle boil are carefully lower a 3-4 bagels at a time in the water - they should float to the top after a few seconds. Boil for 40-60 seconds then use a slotted spoon to turn them over and cook for another 40-60 seconds on the other side.

Once the first batch of bagels have boiled, use the slotted spoon to remove them from the water and onto a lined baking tray with at least an inch between them. Cover with a damp tea towel while you repeat the process with the rest of the bagels.

Once they are have all boiled, brush the bagels with beaten egg. Sprinkle generously with the bagel topping and then bake for 20-25 minutes until golden on top.

Once cooked, remove from the oven and leave to stand for at least 30 minutes before eating.