Montreal Bagel style

1- Pour the boiling milk in a large bowl and incorporate the butter and sugar and let cool the mixture 2- sprinkle the yeast and allow to rest in the bowl 15 min by closing the bowl (put a plate on the top). It must be that the mixture becomes sparkling wine, and that he has taken of the expansion. 3- Gradually incorporate the salt, egg white and flour in order to obtain a soft dough (add a bit of flour if necessary). 4- Knead the dough 5 min until it becomes elastic and homogeneous and put in a clean bowl 5- Cover the dish with plastic film greased baking sheet and let rise for about 1 hour or until it has doubled. 6- Divide the dough into 16 pieces of equal size. 7- Driving the in sausage and give him the form of a bagel. Well pinch the ends for which they remain stuck. 8- Have the on a plates to biscuit covered with a paper to wax fat, cover and wait 10 minutes. 9 - Preheat the oven to 200c,400f. Bring a large saucepan of water to a boil. Gently dip a to a the bagels into the water without as they don't touch, 15 to 20 seconds. Then the back on the plate to biscuit 10 - Beat the egg yolk and 2 tbsp of milk. Distemper slightly the bagels. You can either leave them as ca or add sesame seeds or poppy by tapping on the top. Bake 20 minutes or until they are golden brown and surveying and he rang hollow when the tapotes.