A dough for shaping into small bread rings (gevrechinja), boiled briefly in water before baking, similar to bagels or simit.
Knead all this together with lukewarm water.
The dough should be firmer than pizza dough.
Roll it out and shape into gevrechinja (small pretzel rings).
These are placed in 1 litre of water, with 1 [?]...
The final step is cut off at the edge of the page — the rest of the boiling instructions (likely mentioning sugar or salt in the water) is missing.