Add the remaining ingredients for the dough and knead well for 10 minutes. Cover the bowl with a shower hat and leave on the counter for 4 hours. Scrape the dough out on to a floury surface and divide it into 10 pieces.
Shape each piece into a tight ball. Flour them and cover them with plastic and let them rest for 30 minutes.
Pick up each ball and pinch it with your thumb and first finger through the middle. Gently widen the hole with both hands and lay the dough down on a baking tray that is lined with a HEAVILLY floured tea towel. The baking tray helps you carry the bagels around - this becomes important...
Flour the tops, cover them with plastic and let them rest for 2-3 hours or until they pass the probe test.
Pre heat the oven to 220 degrees C.
Bring a large pot of water to a simmer.
Put the bagels in the water (as many as comfortably fit) and simmer them for 20 seconds or so.
Remove them with a slotted spoon, drain them well, and place them on a baking tray that you have lined with non stick baking parchment.
Brush on the beaten egg and sprinkle poppy seeds on top.
Bake them for 20 minutes. Remove them from the oven and let them cool on a wire rack.