Dilute yeast in warm water (not too hot) with sugar.

Add flour, malt and salt.

Start kneading until you get a smooth ball. Leave to rise for about 60 minutes in a dry place, until the dough doubles in size.

Transfer the dough to a work surface with a little flour. Knead for a few moments with your hands to remove the air from the dough and form a smooth ball.

Divide the dough into 12-13 equal sized balls.

With your thumb, make a hole in the middle of the ball and shape it into a ring.

Do the same with all the small balls of dough and arrange them on a baking sheet.

Let bagels rise a second time, covered with a clean, dry cloth, for about 60 minutes until plump.

Bring salted water to a boil in a large enough pot.

When the water is boiling, lower the heat and dip a few bagels in the water for 1 minute. Turn them over, leave them for another 30 seconds and remove them from the water with a skimmer or a spatula.

Place them on the baking sheet covered with a sheet of baking paper. Do the same with all the bagels.

Brush bagels with a little vegetable milk, then with seeds.

Bake at 200° for 25 minutes.

Cut in half and top with your favorite ingredients to make delicious sandwiches.