Jewish Bagels

Directions

1. 1
   Scald milk.
2. 2
   Add butter and sugar.
3. 3
   Cool to lukewarm.
4. 4
   Mix in yeast.
5. 5
   Beat in egg white and salt.
6. 6
   Work in flour and knead until no longer sticky, about 7 to 9 minutes.
7. 7
   Let rise until double. Punch down.
8. 8
   Shape into 12 to 15 doughnutlike pieces.
9. 9
   Let rise for 10 minutes (maybe a little longer).
10. 10
    Drop into boiling water for about 15 to 20 seconds until dough puffs.
11. 11
    Put on greased baking sheets.
12. 12
    Brush with egg yolk, diluted with 1 tablespoon water. Bake at 350° for 20 to 25 minutes, until golden brown on top. Spread with cream cheese mixed with imitation crabmeat or shrimp, celery and onions.