Warm the milk in the microwave for about 45 seconds till it’s lukewarm, and whisk in the yeast and sugar. Leave to activate for 10 minutes. 

Add the Man Grind Flakes, then stir in the water. 

Add the flour to a stand mixer with a dough hook, and pour in the wet ingredients. Knead on low for 7–8 minutes until a smooth elastic dough has formed. Leave to proof in a warm place for an hour. (Alternately, make the dough and leave it in the fridge overnight to cook freshly in the morning. It will need 30 minutes in a warm spot once out of the fridge to proof). 

Once the dough has risen, divide into 12 even pieces, and roll each into a ball. 

Roll each ball into a snake, then join the snake ends into a circle. Spin it on your finger to make sure the hole is big enough, place on an oiled tray and cover loosely. Leave to rise somewhere warm for 30 minutes. 

Preheat the oven to 180ºC fan bake.

Pop a large shallow casserole or saucepan of water on to a high heat and bring to a rolling boil. Add the baking soda to the water. 

Very gently place a couple of bagels at a time into the boiling water. Handle them with soft fingers so you don’t knock any air out. Boil for 1 minute each side, then remove with a slotted spoon and drain on a clean tea towel. 

Move onto a well-oiled baking tray, and once bagels are boiled brush with a lightly beaten egg, and sprinkle generously with Tik Tok seasoning.

Once all the bagels are ready, bake for 20 minutes to finish. 

While the bagels are cooling, for the dill pic cream cheese, whip the softened cream cheese with the Take a Dill Pic.

Slather the bagels with the dill pic cream cheese, topped with cucumber, tomato and salmon, and garnished with fresh dill. Serve fresh and warm.