Use old bagels/bretzels (remove salt crystals from bretzels, if you bought salted ones) from the day before or leave them out to dry a little the night before. Cut all the breads into small cubes on the day of using them.

Melt some butter and sauté chopped onions garlic, sage and parsley set aside to cool

Simmer the milk and pour it over the Bagel chunks, leave to stand for an hour or so

Mix well together making sure that it a not to dry. It should be similar to normal stuffing mix, add the very finely chopped apple pieces.

Separate the egg yolk and egg white, add the yolks to the butter herb mix then add this to the Bagel that is soaked. Season with salt and pepper and a hint of nutmeg if you like

Gently whisk the egg whites with a small pinch of salt and lift them under the mix

You can either butter and dust with flour a medium to large bundt tin or gugelhupfform or use separate smaller serving tins like mini gugelhupf to spread the mix into bake if using a larger form for about 45 to 50 minutes or if using the small separate ones until set and golden brown