Preparation:

In a pan, heat the milk with 40g butter and the sugar on a low heat. When the butter has melted pour the preparation into a bowl. Let it cool down slightly before adding the yeast. Add the flour, the egg white and the salt. Mix and knead the dough until soft. Roll the dough into a ball, cover with a cloth and let it rise for 2 and ½ hours.

Peel and slice the onions. Fry them in butter. Knead the dough on a floured work surface whilst adding the cold onions. Split the dough into two, make 2 rolls and cut thick slices. Shape the balls and make a hole in the middle to obtain rings. Cover with a cloth and let rise for 30 minutes.

Preheat the oven at 180°C/355 °F (gas mark 4) and poach the bagels for 20 seconds in simmering water before draining on kitchen paper. Place them on a greased baking sheet. Brush them with beaten egg and sprinkle with poppy seeds. Cook in the oven for 25 min.

Preparation:

In a pan, heat the milk with 40g butter and the sugar on a low heat. When the butter has melted pour the preparation into a bowl. Let it cool down slightly before adding the yeast. Add the flour, the egg white and the salt. Mix and knead the dough until soft. Roll the dough into a ball, cover with a cloth and let it rise for 2 and ½ hours.

Peel and slice the onions. Fry them in butter. Knead the dough on a floured work surface whilst adding the cold onions. Split the dough into two, make 2 rolls and cut thick slices. Shape the balls and make a hole in the middle to obtain rings. Cover with a cloth and let rise for 30 minutes.

Preheat the oven at 180°C/355 °F (gas mark 4) and poach the bagels for 20 seconds in simmering water before draining on kitchen paper. Place them on a greased baking sheet. Brush them with beaten egg and sprinkle with poppy seeds. Cook in the oven for 25 min.

Preparation:

In a pan, heat the milk with 40g butter and the sugar on a low heat. When the butter has melted pour the preparation into a bowl. Let it cool down slightly before adding the yeast. Add the flour, the egg white and the salt. Mix and knead the dough until soft. Roll the dough into a ball, cover with a cloth and let it rise for 2 and ½ hours.

Peel and slice the onions. Fry them in butter. Knead the dough on a floured work surface whilst adding the cold onions. Split the dough into two, make 2 rolls and cut thick slices. Shape the balls and make a hole in the middle to obtain rings. Cover with a cloth and let rise for 30 minutes.

Preheat the oven at 180°C/355 °F (gas mark 4) and poach the bagels for 20 seconds in simmering water before draining on kitchen paper. Place them on a greased baking sheet. Brush them with beaten egg and sprinkle with poppy seeds. Cook in the oven for 25 min.

Preparation:

In a pan, heat the milk with 40g butter and the sugar on a low heat. When the butter has melted pour the preparation into a bowl. Let it cool down slightly before adding the yeast. Add the flour, the egg white and the salt. Mix and knead the dough until soft. Roll the dough into a ball, cover with a cloth and let it rise for 2 and ½ hours.

Peel and slice the onions. Fry them in butter. Knead the dough on a floured work surface whilst adding the cold onions. Split the dough into two, make 2 rolls and cut thick slices. Shape the balls and make a hole in the middle to obtain rings. Cover with a cloth and let rise for 30 minutes.

Preheat the oven at 180°C/355 °F (gas mark 4) and poach the bagels for 20 seconds in simmering water before draining on kitchen paper. Place them on a greased baking sheet. Brush them with beaten egg and sprinkle with poppy seeds. Cook in the oven for 25 min.