Activate the yeast in the warm milk with 1 tbsp sugar and 3-4 tbsp flour. After the mixture effervesces, knead a dough from all of the products.
Let it rise until doubled in volume. Divide it into 10 parts, each of those into 2, in turn form them into 2 wicks (about 14″ (35 cm) long), weave them about each other to form a bagel.
Arrange them in a tray and let them rise again for about 30 min.
Smear them with the remaining egg yolk + 1 tbsp milk and sprinkle sesame seeds.
Bake at 356°F (180 °C) until ready.