Dissolve yeast in water. Mix the flour with salt and tumeric powder. Add the yeast water, butter and milk to the flour mixture and knead to a soft, smooth dough. Cover and let rest for 30 minutes.You can skip the butter and milk too. I have added it to make the dough smoother.

Divide the yeast dough into 9 portions and form them into balls. Make a hole in the middle of the dough with a finger or a spoon handle. Enlarge the hole to approx. 7-8 centimetre by circular movement with two fingers, so that an even ring is formed. Place on a baking tray lined with baking paper. Cover with cling film and let rest for about 30 minutes.

Preheat the oven to 200°C. Bring the water to the boil with the sodium bicarbonate soda. Add the bagels to the water in portions and boil for approx. 1 minute. Turn and cook again for approx. 1 minute until the bagels have doubled. Remove, drain and place on a baking tray lined with baking paper. Sprinkle with seeds or kernels as desired. Bake the bagels in the middle of the oven for about 25 minutes. Halfway through the baking time, cover with aluminium foil or baking paper and bake.

Allow the bagels to cool. Then cover with double cream cheese, smoked salmon, radish and cress.