Sift the flour and salt into a large bowl and mix in the yeast.
Stir the honey and oil into 250ml of warm water.
Pour the liquid gradually into a well in the flour and bring the dough together.
Knead the dough on a floured surface for 10 minutes until firm and elastic.
Shape into a ball, place in an oiled bowl, and let rise for 1 to 3 hours until doubled.
Boil a saucepan of water, add the treacle, then cover and turn off the heat.
Oil two baking trays, sprinkle with polenta, and divide the dough into seven equal chunks.
Roll chunks into sausages, seal the ends with water to form rings, and place on trays.
Cover the rings and set aside to prove for 10 to 20 minutes.
Preheat the oven to 220°C.
Simmer bagels in the molasses water for 2 minutes per side and drain.
Brush with egg, add toppings, bake for 15 minutes, then flip for 10 minutes more.