Bagels

350 g milk

40 g fresh yeast

25 g sugar

600 g flour and a little more to work with

50g butter (soft, in pieces)

2 tsp salt

3000 g water

1 egg white for coating

some sesame or other seeds for sprinkling

1. Put the milk, yeast and 5 g sugar (1 teaspoon) into the blender jug and heat for 2 minutes/37°C/speed setting 2.

2. Add the flour, butter and salt and knead the dough /2 mins. Decant the dough, cover and leave to rise in a warm place for 30 minutes.

3. Divide the dough into 10 pieces, shape each piece into a ball (Ø approx. 8 cm) and make a hole in the centre using a floured wooden spoon handle. Enlarge this hole with both index fingers in a circular motion (Ø 3 cm). Place the bagels on a floured work surface and leave to rise for a further 10 minutes. During this time, bring 3000 g water and 20 g sugar to the boil in a large pan on the hob.

4. Preheat the oven to 200°C. Line 2 baking trays with baking paper.

5. Reduce the temperature of the hob so that the water only boils slightly. Add the bagels to the water in batches, turn over after 2 minutes using a slotted spoon and leave to stand for another 2 minutes. Remove the bagels with a slotted spoon, drain, place 5 bagels on a prepared baking tray, brush with egg white and sprinkle with sesame seeds. Bake the bagels one after the other for 20-22 minutes (200°C), leave to cool and serve.