Step 1

Put the flour into a large bowl, pour over the warm water and milk. Add yeast, sugar, olive oil and egg whites. Mix with a spoon until the yeast dissolves and after the salt after yeast it’s dissolved. If the yeast and salt are put together before yeast dissolves it will not rise.

Step 2

Put the bowl to the stand mixer and mix on medium 15 minutes or 20 if you do it by hand. This is a very sticky dough so if using your hands to knead it, pull the dough from the bottom to the top and repeat the movement until the dough is well combined. Cover and let it rise for 1 h.

Step 3

Add some oil to the kneading surface, place the dough in the middle and start pushing it with your hands to form a nice even layer of 45×50 cm. Add some butter on the flattened dough and fold one part from the right into the middle. Add butter again and fold the other part from the left. Add some more butter and fold from bottom to the middle, add more butter and fold from the top down. Now press again with your hands to have a nice rectangular and cut it into 8 equal stripes.

Step 4

Twist each stripe, forming a circle and knot it by the ends. Place the bagels on a tray with baking paper, cover them with a towel and allow them to rise 15 minutes before baking.

Step 5

Mix the egg yolks with molasses and brush the bagels and bake them in the preheated oven at 200C for 30 minutes until they are brown on top.

Step 6

Take them out on a cooling rack and coat the top with some butter until they are hot. Let them cool down and place them in an airtight container.

They’ll be good for couple of days and you can reheat them in the oven when serving and they’ll be just as soft like when you baked them.