Marbled Nutella bagels

Whisk the sugar, yeast and 1 tbsp oil with 300ml warm water in a large bowl. Leave for 5 minutes until foamy. Add the flour, 1 tsp cinnamon, 1 tsp salt, and mix with a knife then your hand, or in a stand mixer with a dough hook. Knead until you have a smooth, elastic dough, about 10 minutes.

Weigh the dough, and divide in half. Add the cocoa to half of the dough, and return it to the mixing bowl and knead with a dough hook until uniform in colour, or sprinkle it over the dough, and fold and knead it into the dough by hand (you might need to add a splash of water if you’ve kneaded it on a heavily floured worksurface). Put both balls into separate lightly oiled bowls, cover with clingfilm and leave in a warm place until doubled in size, or put in the fridge to prove slowly overnight.

Heat the oven to 220C/fan 200C/gas 7. Tip both the doughs onto a lightly floured worksurface and divide each ball into 8 (weigh them for even bagels).

Making one bagel at a time, roll a plain, and a chocolate dough ball to long thin sausages that are roughly the same size, about 25cm x 3cm. Press them flat with your fingertips so you get a long thin strip.

Using the back of a spoon, lightly spread a little Nutella over the plain dough, then add the chocolate dough on top, and press them together. (Don’t add too much Nutella or they’ll be hard to roll and won’t stick together.)

Twist the doughs in your hands to make a spiral. Roll lightly on the worksurface, to help stick the doughs together.

Make a circle so the dough ends meet, and pinch to seal into a round, making sure the join isn’t visible. Allow to prove on a lightly oiled baking tray covered with oiled clingfilm while you make the rest.

Bring a large pan of water to the boil and tip in the bicarb of soda – it will fizz. Lower the bagels into the boiling water 2 at a time. Cook for 1 minute, turning over in the water after 30 seconds, until the bagels have puffed slightly and a skin has formed.

Remove with a flat slotted spoon and drain away any excess water. Put on an oiled baking tray. Mix the egg with a pinch of cinnamon and glaze the bagels. Bake for 15-18 minutes until golden and crisp. Cool on a wire rack.