Firstly add the yeast, 4g of sugar and warm water into a bowl and set aside for 5 minutes. 

Place the bakers flour, 30g of sugar, salt and activated charcoal into a mixing bowl and mix well. Then using the dough hook on your standing mixer add the yeast mixture and mix on medium speed for 5-7 minutes or until dough is thoroughly mixed. Round the dough into a ball shape and place in an oiled bowl in a warm place, covered with a tea towel for 1 to 2 hours. 

The dough will double in size. Divide the dough into 8 equal pieces, round them and place them on grease proof paper under a moist cloth or tea towel. With each round of dough push your index finger through the middle and then from the other side push your other index finger through, and circle your fingers around so that the gap in the middle becomes bigger, resembling a bagel or donut shape. Do this with all 8 rounds and then let them rest for a further 20 minutes still covered with the moist cloth or towel. 

Pre heat the oven to 220℃

Heat up a large saucepan 3/4 full with water, and dissolve the rice malt syrup in it (you could use maple instead, or even raw sugar). Once the water is simmering place the bagels one or two at a time into the simmering water and simmer them for 1 minute each side. Then place them back on the tray to dry.

Once they have dried out, brush the bagels with some plant based milk or olive oil (or a mixture of both) and top with sesame seeds if desired. 

Bake in the oven for 18 minutes at 220℃. Let bagels cool and then top with your favourite toppings and enjoy!