If using an electric mixer, mix the flour, salt, sugar, instant dried yeast and water in the mixer bowl. Using the dough-hook attachment, knead on a medium speed for 6–7 minutes until a sticky dough comes together. Alternatively, if mixing by hand, mix the flour, salt, sugar, instant dried yeast and water in a large bowl. Knead for 10 minutes, after which the dough should be stiff, smooth and elastic. For either method, if using fresh yeast, dissolve it in the lukewarm water before adding the water to the bowl.

Place the dough in a lightly oiled bowl, cover with a damp dish towel and leave for 1 hour, or until doubled in size.

When risen, punch down the dough and divide it into 8 pieces. Roll each into a ball, poke a hole through the middle with your finger and stretch the dough into a ring about 5–6 cm (2–2½ in) across. Place the beigels on a floured tray, cover loosely with the damp dishtowel and let rest for 20 minutes. Preheat the oven to 200°C fan (425°F).

Bring 2 litres (68 fl oz/8½ cups) of water to a simmer in a large saucepan and add the sugar or honey. Drop the beigels in, two or three at a time, and boil for 1 minute on each side. Remove with a slotted spoon and drain briefly on a clean dish towel.

Place the boiled beigels on two lined baking trays (pans). Bake for 20–25 minutes until golden brown. Cool on a wire rack. These are best eaten the same day or toasted the next day, and can be frozen for up to 3 months.