Jewish Bagel

A simple but delicious cake recipe:

Boil the milk, remove the saucepan from the heat and add the butter, sugar and salt. Stir until the butter has melted. Pour the milk mixture into a suitable bowl and cool until it is just lukewarm. Let the yeast melt in it and let the mixture stand for about 10 minutes until bubbles form.

Beat the egg whites and the yeast mixture, gradually add the flour and knead until you have a smooth, soft dough. Place the dough on the floured surface and knead for about 15 minutes until it is smooth and no longer sticks. Form the dough ball in a plastic bag lined with oil, leave it in a warm place for about 1 hour until it has doubled in volume.

Place the bagels on a buttered baking tray, brush with egg yolk and sprinkle with poppy seeds, sesame seeds or a few salt crystals to taste.

Bake in a heated oven at 200 °C for about 20 minutes until brown. Cool on cake racks.

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