Dissolve the yeast in warm milk.

Mix the melted butter, salt, sugar, vegetable oil, eggs.

Then add the yeast and flour. Flour, because of his natural laziness, I have not sifted. And still turned out great. Flour indicated about, as a lot depends on its quality - the dough should be cool.

Leave the dough to ferment in a warm place, covered with towel, for 2 hours.

When the dough is ready, divide it into balls.

Each bulb will form a bagel. Leave them to rest for 15 minutes.

This step I skipped,as due to the couple can not see anything. Take the large pot, pour water into it so that bagel could it be fully immersive. Boil water, add a little sugar and vegetable oil (1 tbsp oil per gallon of water). In boiling water drop the bagels, so they do not touch each other. Cook for 1 minute. They magically increase in size. Boiled bagels lay out on a towel for drying.

Then lay out on a baking tray lined with baking paper. Paper brush with oil. Lay away from each other, because when baking they will increase in size! Loose cannons lubricate the egg and sprinkle with poppy! Bake at 200-220 deg. 20 minutes (until Golden brown). After baking brush with melted butter. The flesh of a donut is very gentle and porous, the next day, the bagels were so soft and airy! Store do not go to any comparison!