1. Sift the flour into a bowl.
2. Then add the dehydrated brewer's yeast and the malt.
3. Add a trickle of water at room temperature and knead well.
4. Once the mixture is homogeneous add the salt, the grated ginger and the stoned and chopped plums.
5. Continue to knead until the ingredients have been absorbed completely.
6. Leave the mixture to rise for 4 hours at room temperature.
7. Divide the mixture into pieces and form doughnut shapes.
8. Leave the mixture to rest for a further 40/45 minutes.
9. Boil the bagels in water for around one minute.
10. Bake for 25 minutes at 200/210°C in a regular oven.