Bagels with yeast jam. Quick bagels made from yeast dough

Bagels with jam are baked goods known to many or almost everyone. Such products are often found on store shelves or in confectionery shops. But homemade bagels are especially delicious. Fragrant, delicious dough And fruit filling- this delicacy is great for family tea parties and friendly get-togethers.

The peculiarity of bagels is that the products retain their taste for a long time, while remaining crumbly and fresh, as on the day of preparation.. This especially applies to those baked goods that are made from rich yeast or shortbread dough.

It’s easy to prepare such products yourself. The dough is made in advance and cut into several pieces. A piece of dough is molded into a bun, which is rolled out into a thin circle. It is carefully cut into 8 segments of equal size. A small amount of jam is placed in the center of each triangle. The products are rolled into a tube, starting from the wide part to the narrow part. To prevent the filling from leaking out, bend the edges of the triangles slightly before rolling. Now all that remains is to give each piece a classic bagel shape and place the products in the oven. Their cooking time usually depends on the dough and is always indicated in the recipe. Already finished goods place on a flat plate and sprinkle powdered sugar.

Delicious bagels are good served with coffee for breakfast, offered to your child with a glass of milk for an afternoon snack, and you can also treat your friends to them after a hearty dinner.

Secrets of making perfect bagels with jam

Bagels with jam are delicious and easy-to-prepare baked goods. It doesn’t matter what kind of dough the delicacy is made from, the technology for forming the product is always the same: the filling is laid out on a triangle of dough, and the bagel is rolled up. About, how to make delicious bagels with jam, experienced chefs will tell you:

Secret No. 1. In order for the finished bagels to acquire a pleasant golden hue, grease the products not with yolk, but with a mixture of yolk, powdered sugar and small quantity water.

Secret No. 2. As a filling, use any jam to your taste: cherry, apricot, currant, orange or raspberry. It is desirable that it be without seeds and pieces of fruit. You can also replace jam with jam.

Secret No. 3. Use only flour premium, choose a finely ground product from trusted manufacturers. The taste of products largely depends on the quality of flour.

Secret No. 4. Bagel dough pieces can be made in advance and stored in the refrigerator, and the products themselves can be baked after a few hours. This is convenient if you are expecting guests and want to treat them to hot pastries.

Secret No. 5. The jam filling can be replaced with condensed milk, cottage cheese, marmalade, chocolate pieces, poppy seeds, crushed walnuts.

Secret No. 6. Ready-made ingredients will help reduce the cooking time for bagels. puff pastry, which is sold in any supermarket. The technology remains the same: defrost the dough, roll it out thinly, and cut out triangles. The filling is placed on such blanks and the products are rolled up.

The dough for bagels according to this recipe turns out to be light and pliable; a minimum of effort is required for its preparation. The bagels themselves come out crumbly and tender. In addition to jam, you can use walnuts, poppy seeds, any fruit jam. These bagels taste similar to shortbread, and their appearance Reminds me more of croissants.

Ingredients:

flour - 400 g;
sour cream - 1 tbsp.;
butter - 100 g;
salt.

Cooking method:

Sift the flour into a separate bowl and make a small well in it.
Place sour cream, salt, and softened butter into the resulting “hole.”
Mix with quick movements elastic dough.
Ready dough wrap in cling film or place in plastic bag, and then put it in the refrigerator for 1 hour, after which we form the products.

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These bagels can be consumed even during Lent. The delicacy turns out incredibly tasty and airy. The jam can be replaced with strips of marmalade, which will make the dessert even tastier. If you don't want to use margarine, then use vegetable oil.

Ingredients:

flour - 2.5 tbsp;
yeast - 4.5 tsp;
margarine - 1 pack;
water - 1 tbsp.;
salt - a pinch;
jam - 200 g;
sugar - 2 tsp.

Cooking method:

Melt the margarine in a water bath and cool.
Pour into a separate container warm water, add yeast, salt, sugar. Stir the mass.
Pour in melted margarine. Mix all ingredients well using a whisk, then gradually add flour. First, stir the dough with a whisk, and when it becomes dense, transfer it to the table and continue kneading.
The finished dough should lag behind your hands, be soft and elastic. Cover the dough with a towel and leave for 30 minutes.
Divide the finished dough into 3 parts. Roll out each part thinly and cut into triangles.
Place jam (1 tsp) at the base of each triangle.
Carefully wrap the bagel and pinch the edges so that the jam does not leak out during baking.
Place the formed products on a baking sheet (pre-greased with oil).
Place the finished bagels on a plate and sprinkle with powder if desired.

If you have some cottage cheese, be sure to make bagels using this recipe. Unlike yeast, sand or biscuit baking, products from curd dough They always turn out tender, but at the same time crispy. In addition, cottage cheese is considered useful product, and such bagels can be offered even to small children. Choose the filling to your taste; you don’t have to use only jam.

Ingredients:

cottage cheese - 400 g;
flour - 2.5 tbsp;
sugar - 1 tbsp.;
butter - 200 g;
thick jam- 100 g;
egg yolk - 1 pc.;
baking powder - 1 sachet;
vanilla;
vegetable oil;
salt - a pinch.

Cooking method:

Mix cottage cheese and butter.
In another bowl, combine flour, baking powder, sugar, vanilla, salt.
Combine both masses, curd and flour, mix well to make soft dough.
Wrap the dough in cling film and put it in the refrigerator for 1 hour.
Roll out the chilled dough into a layer and cut it into equal triangles.
Place a teaspoon of thick jam in the middle of each product. Carefully roll the bagels.
Place the finished products on a baking sheet (pre-greased with oil).
Bake in the oven (180°C) for 20 minutes.

Bagels according to this recipe turn out rich, airy and remain soft the next day. The filling can be different, for example condensed milk, chocolate glaze, poppy Only the preparation process remains the same: the yeast dough is rolled out thinly, cut into triangles, into which the selected filling is wrapped. We will make bagels with jam.

Ingredients:

flour - 12 tbsp. l.;
fresh yeast - 25 g;
sugar - 2 tbsp. l.;
egg - 2 pcs.;
milk - 250 ml;
butter - 50 g;
salt - a whisper;
vegetable oil - for lubrication;
powdered sugar;
jam.

Cooking method:

Heat the milk a little and dissolve the yeast in it.
Then add sugar, salt, one egg. Mix the ingredients well with a whisk.
Gradually add flour to the resulting mass. Knead the fluffy yeast dough.
At the end of kneading, add melted butter and knead the dough well again.
Leave the dough for 3 hours, be sure to cover it with a cotton towel.
When the dough will work, knead it again and divide it into 3 parts.
Roll out each part into a thin layer 10 mm thick.
Cut the dough into triangles.
Lubricate each triangle with jam. We carefully wrap the products.
Beat the second egg a little. Using a brush, brush the bagels with beaten egg.
Place the products on a baking sheet (pre-greased).
Bake in the oven (180°C) for 25 minutes.
Place the finished bagels on a dish, sprinkle with powder and serve with tea, coffee or milk.

Now you know how to cook bagels with jam according to a recipe with a photo. Bon appetit!

In search of simple, tasty and cute-looking baked goods, I came across these bagels with jam from yeast dough. As often happens with me, I adjusted the recipe a little, focusing on my own experience and culinary preferences. My dough is made with yeast and milk. The filling is thick (lumpy) and very aromatic cherry jam. For beginners, I filmed the entire cooking process with photos step by step. Bagels are not pies for you. You can’t blind them somehow, as long as the seam doesn’t come apart. The sides of the bagels must be embossed, and the filling must be securely hidden in the fluffy crumb so that nothing leaks out. These are exactly the kind of bagels that we will learn how to bake with you today. As a result, we get wonderful, lush, airy and very, very delicious bagels! And the smell when baking was beyond words! While I was taking photographs, my family members hurried everything along and looked over their shoulders impatiently in anticipation. Needless to say, the entire batch of 14 bagels disappeared while still warm.

Ingredients for yeast dough:

milk – 200 ml,
sugar – 6 tbsp. l.,
salt – 3/4 tsp,
fresh yeast – 20 g,
flour – 450 g + 4 tbsp. l. for dough,
vegetable oil (or melted margarine for baking) – 30 ml,
egg – 2 pcs.,
vanillin – 1 sachet.

very thick (ideally lumpy) jam – 400-500 g.

To grease the bagels:

egg – 1 pc.,
milk – 3 tbsp. l.

How to make bagels with jam from yeast dough

In principle, any type of yeast dough is suitable for bagels, so if you already have your favorite recipe, knead the dough according to it. If not, I suggest using my option. First we put the dough. Pour 2 tbsp into a bowl. l. sugar, flour (be sure to sift) and yeast.

Lightly heat the milk (I put the filled glass in the microwave for 30 seconds) and pour it over everything in the bowl. Stir the dough until smooth with a whisk and forget about it for about 15 minutes, not forgetting to hide the bowl where it’s warm.

Mix everything well again and sift the flour into a bowl. Knead soft, elastic dough. In order not to inadvertently interrupt it with flour, introduce it better in parts. I'm the first 2 tbsp. I fall asleep right away and add half a glass of the rest. This makes it easier to keep track of the desired consistency of the dough.

Cover the bowl with the dough with a towel or cling film and give the dough an hour to rise.

After the dough has increased by 2-3 times, knead it and begin to form the bagels. Divide the bun into balls the size of a tangerine. I got 14 of these balls. Now take one of the balls, lightly dust it with flour and roll it into an oval shape.

Place jam filling on one half (1-2 cm from the edge). On the other half we make several transverse cuts - you can cut to the end, like mine, or you can not cut to the edge 0.5-1 cm. You need to try this, for whomever it is more convenient for you to roll the bagel.

First, cover the filling with the whole part of the flatbread with dough, pressing the edges tightly so that during baking the bagel does not spread into something shapeless (albeit still tasty). Brush this covered part of the dough with the egg and milk mixture.

Then we carefully wrap the bagel with the “striped” part of the flatbread, also securely fastening the edges of the dough. Shape the bagel into a banana shape and place on a baking sheet lined with oiled baking paper. Let the formed bagels rest while the oven preheats.

Then we grease their tops and sides with the egg-milk mixture and bake them.

Bagels with jam are baked at 180 degrees for about 20 minutes. We take it out. Give it 5 minutes to cool down and you’re ready to fly!

One of the popular options for baked goods with filling is bagels made from yeast dough. Products differ original form, they are made in the shape of a crescent. It is because of the shape that the pastry got its name, as it resembles horns. Another important difference is the way the bagel is formed: the dough is divided into triangles, the filling is placed on the wide part, and then it is rolled up and the edges are tucked in.

You can buy dough for yeast bagels in the store, or you can knead it yourself. For this baking, it is usually used butter dough, we mix it with the addition of eggs and butter.

Any yeast can be used for dough. Both dry and fresh, pressed are suitable. But the easiest way is to use dry instant ones, with them the dough rises faster and you don’t need to spend a lot of time kneading and proofing.

If the dough was bought in a store, then all that remains is to defrost it, and you can start cutting it.

The filling for bagels can be anything, as long as it is thick enough. Otherwise, it will leak out during shaping and baking. You can make bagels different sizes, but still small baked goods are considered more delicious.

Interesting Facts: yeast baked goods They began to cook during the heyday of Ancient Egypt.

Yeast dough bagels with jam

Try making bagels from yeast dough with jam, you can use any jam, but it should be thick and, of course, seedless.

Advice! To thicken the jam, you can add a spoonful of starch to it. This addition will reduce the risk of the filling leaking out during baking.

700-800 gr. flour;
30 gr. fresh yeast or 1 teaspoon dry;
300 ml milk;
3 tablespoons vegetable oil;
1 pinch of salt;
3 tablespoons granulated sugar;
4 eggs;
500 gr. thick jam.

Let's prepare the dough. Pour warm milk into a deep bowl, add crushed fresh or dry yeast, stir. Add 2 tablespoons of sugar and 4 tablespoons of flour, mix, get batter. Cover the bowl with a lid or a clean towel and place in a warm place for half an hour.

While the dough is rising, prepare the rich additives. Beat two eggs with the addition of salt and the remaining sugar, mix the eggs with vegetable oil. Pour the prepared mixture into the risen dough. Mix and start adding sifted flour. Mix first with a spoon and then with your hands. Knead the dough into a soft and elastic dough, roll it into a ball and place it in a bowl. Cover the bowl with a lid or towel and put it in a warm place again for half an hour. Then we come up, put the dough on a table or board, lightly sprinkled with flour, and knead. Leave the dough in the warm place again for half an hour so that it rises again.

Divide the finished dough into 20 identical pieces, roll each piece into a ball. Leave for 7-10 minutes, covering with a towel. Let's start forming the bagels. Roll out a ball of dough into a flat cake. From one edge we make transverse cuts 3-5 cm long and about 2 cm wide. Closer to the center of the flatbread, place a tablespoon of thick jam, wrap the uncut edge of the dough, covering the filling, and press it to the flatbread at the inner edge of the cuts. We wrap the cuts in the opposite direction, placing them on the bagel. We slightly bend the edges of the product to give it a crescent shape.

Place the finished bagels on the lined parchment paper baking sheet. Cover with a towel and leave for 15 minutes. Then remove the towel. Beat the remaining two eggs and brush the prepared bagels with the eggs. Bake at 180 degrees for about 30 minutes.

Read also: Charlotte with pumpkin and apples – 5 recipes

Bagels made from dough with milk and margarine

In this recipe, the dough made with milk and margarine is airy and flaky, thanks to a special cooking technology. If you do not use margarine, replace this product with butter.

400 gr. flour + a little more for mixing;
1 teaspoon;
2 teaspoons sugar;
200 ml milk;
40 gr. margarine for dough and 200-250 gr. for lubrication;
1 egg for greasing finished products;
chocolate for filling.

Mix warm milk with dry yeast and sugar, add melted margarine (40 grams) and flour. Knead the elastic soft dough, put it in a bowl, cover with cling film and put in a warm place for 1-1.5 hours. During the separation process, you need to knead the dough once.

Advice! You can take any chocolate - milk, bitter, white. You can even choose a bar with nuts or raisins.

Divide the finished dough into 16 parts. We roll out 14 parts into cakes of the same diameter, and the remaining two parts need to be rolled into cakes that will be slightly larger than the rest. The thickness of the cakes is no more than 5 mm.

Soften the margarine for lubrication in a warm place until it reaches the consistency of sour cream. Lubricate each of the 14 parts with margarine, stack them in a stack of seven pieces in one stack. Place larger flatbreads on top of each stack and stretch them over the edges of the stack. Do not grease the top parts of the dough. Cover the pieces with cling film and put them in the refrigerator for half an hour.

Carefully roll each piece of chilled dough into a round shape. We divide into sectors. Place 2-3 slices of chocolate on each sector. Wrap the bagels, pinching the edges. Place the bagels on a baking sheet that has been previously lined with parchment. Cover the top with a towel and leave for a quarter of an hour. Then brush the bagels with beaten egg and place in the oven. At 180 degrees, the bagels will bake for about half an hour.

Butter bagels with poppy seeds

Let's prepare rich bagels with poppy seeds. The baked goods turn out soft and tasty.

400 ml milk;
1 egg;
3 tablespoons sugar;
1.5 tablespoons of yeast;
1 teaspoon salt (incomplete);
600 gr. butter (softened);
1 teaspoon vanilla sugar;
3 tablespoons starch;
550-650 gr. flour.

Filling:

poppy seeds and sugar - to taste;
1 tablespoon butter;
1 egg (for greasing)

Warm the milk a little, stir in the yeast and sugar. Leave for 15 minutes. Beat the egg with salt and vanilla sugar, add soft butter and grind. Add the egg-butter mixture, starch and sifted flour into the milk, knead the soft dough. Let it rise in a warm place for an hour. During proofing, the dough will need to be kneaded once.

Divide the dough into two parts. Roll each part into round cakes 1 cm thick. Cut the circles into segments (8 segments from one cake). In each segment we make three longitudinal cuts in the wide part.

Melt a spoonful of butter and brush the top of the prepared dough. Mix poppy seeds with sugar and sprinkle on our preparations. We determine the amount of poppy seeds and sugar to taste. We roll the bagels, starting from the narrow edge, giving them a crescent shape.

Place on a baking sheet lined with a sheet of parchment. Leave to proof for 15 minutes, covered with a towel. Then brush with beaten egg and bake at 180 degrees for about half an hour.

Bagels made from ready-made puff pastry with jam

Bagels made from puff pastry are delicious. This dough can be purchased ready-made, as it is difficult to knead at home.

500 yeast puff;
250 gr. thick;
1 egg.

Let the dough melt completely. Roll out the dough into a flat cake 0.7-0.8 cm thick. Cut a circle out of it. You can use a round dish as a template. Divide the dough into eight equal sectors.

Read also: Cookies with chocolate – 7 recipes

Place a spoonful of jam on the wide edge of each triangle, roll each piece of dough into a roll, and start wrapping from the wide edge. We give the products a crescent shape.

Place the bagels on a baking sheet lined with parchment. Place the bagels so that the outer edge of the dough is at the bottom. In this case, the bagel will not unfold during baking.

Leave the bagels for 10 minutes to proof, then brush with beaten egg and bake in the oven at 200 degrees for about 15 minutes.

Flavored bagels with apples

Fragrant bagels with apples will please everyone without exception.

Dough:

170 ml milk;
1 teaspoon dry yeast;
3 tablespoons sugar;
3 eggs;
120 gr. butter;
600 gr. flour;
1 pinch of salt.

Filling:

3 apples;
30 gr. small raisins;
0.5 teaspoon ground cinnamon;
sugar to taste;
1 egg for greasing.

Warm the milk a little. Stir sugar and yeast in it, then add the egg beaten with salt and melted butter. We begin to gradually add sifted flour. Knead the soft dough and leave it to rise in a warm place for about one hour.

Roll out the finished dough into a flat cake 0.7-0.8 cm thick. Cut a circle out of it. We divide the circle into 8 parts-sectors.

We clean the apples from seeds. If the skin is rough, then you need to remove it too. Cut the apples into small cubes. Add steamed raisins, sugar to taste and cinnamon. Mix.

Advice! If you grate the apples, the filling will be too juicy and will leak out. In this case, it is recommended to add a tablespoon of starch to the filling.

Place a spoonful of filling on the wide part of the sectors, wrap the bagels and pinch them so that the juice does not leak out. Leave to proof for a quarter of an hour. Then brush the bagels with egg and bake at 190 degrees for about 20-25 minutes.

With condensed milk

If you decide to bake bagels, then choose boiled condensed milk for the filling, it is thicker and leaks less.

200 gr. butter or margarine;
50 gr. fresh yeast;
150 ml milk;
1 egg;
4 cups flour;
150 gr. sugar (1 tablespoon for dough, the rest for sprinkling);
boiled condensed milk for filling.

Crumble the yeast, grind it with a spoon of sugar and dilute with warm milk. Leave the dough in a warm place for 20 minutes so that the dough rises well.

Add melted butter and beaten egg to the prepared dough. Add sifted flour and knead soft dough. Let it rise in a warm place for 1 hour. Knead once.

Divide the finished dough into 16 parts. Roll out into oblong flat cakes. Place a spoonful of boiled condensed milk on the edge of the flatbread. Wrap the dough in a roll, pinch and bend into a crescent shape. Dip the top of the bagel in sugar. Place the finished products on a baking sheet. Let them rest for 145 minutes and bake at 190 degrees for about 20 minutes.

With cottage cheese

Bagels with are not only tasty, but also healthy, because cottage cheese is great source calcium.

8 cups flour;
1 glass of kefir;
1.5 glasses of water;
2 eggs;
70 gr. oils, you can take vegetable oil or melted butter;
1 packet of dry yeast;
4 tablespoons sugar;
1 teaspoon of salt (without a slide).

Filling:

600 gr. cottage cheese;
1 egg;
10 gr. vanilla sugar;
4 tablespoons sugar (to taste);
1 egg for greasing.

We heat the water to about 50-60 degrees. Let's dilute with water cold kefir. Stir sugar and yeast into the resulting liquid. Beat the egg with salt and add it to the dough. Let's pour oil in there. Beat everything with a whisk until smooth. Then start adding the sifted flour and knead the dough. Let the dough rise in a warm place for one hour.

Advice! If desired, you can add raisins or candied fruits to the curd filling.

For the filling, grind the cottage cheese with added sugar. Let's add a raw egg And vanilla sugar. Let's mix.

Divide the dough into 4 parts. Roll each part into a round cake. Divide the cake into 8 equal sectors. Place a spoonful on the wide part curd filling. Wrap the dough in a roll and bend it slightly, giving it a crescent shape. Place the bagels on a greased baking sheet and let rise for 15 minutes. Bake at 190 degrees for about 20-30 minutes.

Bagels with yeast jam - for everyone famous dish. It is often prepared as homemade dessert. The baked goods are tender and airy. Cooking takes a lot of time, but the result will amaze you with its taste and extraordinary aroma.

Yeast bagels with jam are somewhat similar to croissants known throughout the world, with the only difference being that French pastries is prepared from puff pastry or puff pastry, and we will prepare our bagels from traditional yeast dough with milk. Start your day with such a breakfast, and it will definitely be successful!

Taste Info Buns

Ingredients

Milk - 250 ml;
Wheat flour – approximately 600 g;
Eggs – 2 pcs. (one for the dough and one for greasing the surface of the bagels);
Apple jam – 200 ml;
Sugar - 100 g;
Butter - 50 g;
Wet yeast – 20 g (or dry yeast – 1/2 pack);
Vanilla - optional.

Cooking time: 20 minutes + 90 minutes. for proofing the dough + 25-30 minutes for baking. Yield: 40 pieces

How to make yeast bagels with jam

Prepare all ingredients for cooking. The yeast dough made with a glass of milk in this recipe allows us to make 2 full pans of bagels, so if your family won't eat that much any time soon, some of the dough can be put in freezer and bake bagels in next time much faster.

In warm ( room temperature, you don’t need to heat it up too much) add 2 tbsp milk. l. sugar, 2 tbsp. l. flour and dissolve the yeast. Stir thoroughly and leave the dough for 10 minutes. If bubbles appear after this time, the yeast is fresh, proceed to kneading the dough.

Add all the sugar, egg and melted butter to the suitable dough. The dough will turn out moderately sweet and incredibly airy, since there is not a lot of baking in this recipe.

Add half the sifted flour to the remaining ingredients and stir with a whisk. You can use a food processor or the dough whisk in a bread machine.

Knead soft yeast dough in a bowl. It will stick a little to your hands and not hold its shape, which is why we knead it in a bowl. It took me 550 g of flour, and another 50-70 g for the final formation of the bagels.

Leave the bowl with the dough in a warm place for 60 minutes. After it has increased at least 2 times, press it with your hands, releasing the air, and leave it for another rise - the yeast should ferment, so its smell will not be felt in the finished product.

Place the dough on a floured surface and knead until smooth. It will be soft, but will hold its shape and roll out.

Divide the dough into three equal parts. Roll out one part into a circle with a diameter of about 40 cm.

Cut it into 12 cone-shaped pieces with a sharp knife.

Place a teaspoon of thick jam on each piece on the wide side.

Roll the bagel, starting from the thick end to the pointy end. Place the bagels on a greased baking sheet at a distance from each other.

Leave in a warm place to rise for another 30 minutes. You can put a baking sheet with buns in a heated oven, so they will rise much faster. Brush each bagel with beaten egg and sprinkle with granulated sugar.

The bagels with jam will increase in size - it’s time to bake.

Bake yeast bagels with jam in an oven preheated to 180 degrees for 20-25 minutes.

Serve with tea, milk, kefir or coffee. Bon appetit!

Adviсe:

The dough does not have to be kneaded with milk. In its absence, it is replaced with whey or kefir.
Instead of jam you can put boiled condensed milk, dried fruits, chocolate pieces, marmalade or fresh cut fruits.
If during cooking the bagels with jam from yeast dough burn on the bottom, then place them down oven container with water.
You can decorate the finished products with powdered sugar. If you don't want to decorate your baked goods with sugar, you can use sesame seeds instead.
Thick jam is selected for cooking. But if the consistency of the filling is liquid, then the dough will need to be sprinkled after rolling. potato starch. This will prevent the filling from leaking out.

Bagels with jam on sour cream and margarine

Bagels, cooked with my own hands– simple, homemade baking, which you can surprise your household and guests. Moreover, it will take very little time to prepare them. The dough is not yeast dough, which needs to be kneaded for a long time, waiting until it rises at least twice. WITH shortcrust pastry easy and quick to work with. Today my bagels are made from dough with margarine and sour cream. At the same time, margarine must be of high quality; it should not be replaced with a cheap spread. Choose the filling for the bagels yourself. It can be jam, candied fruits, marmalade, dried fruits. The baked goods are tender and melt in your mouth. Perfect with tea, coffee, milk or compote. Bagels can be stored for a very long time. If you want them crispy and brittle, then do not cover, and if you prefer soft, then cover the container in which they will be stored. You won't find any sugar in the ingredients; there is none in the dough. The sweetness that the filling gives is quite enough, especially since the finished bagels are sprinkled with powdered sugar.

Ingredients:

Margarine – 100 g;
Sour cream – 100 g;
Flour – 200 g;
Salt - a pinch;
Powdered sugar - for sprinkling;
Jam – 150 g.

Preparation

Knead the bagel dough. Sift the flour into a deep bowl.

Remove the hard margarine from the refrigerator and grate it directly into the flour. If you are not sure about good quality your margarine, replace it with butter.

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Add a pinch of salt and sour cream to the dough. Use sour cream with a fat content of 10-15%.

Mix the flour with margarine and sour cream, first with a cold spoon and only when the dough comes together, knead it a little with your hands, giving it the shape of a ball. You may need a little more flour than indicated in the ingredients, since it is of different quality and has different gluten content. Place the prepared dough in the cold for 30-40 minutes. During this time it will cool down and become more pliable to work with.

Then take it out shortbread dough from the cold and divide into two parts. Place the second part in the refrigerator again. Roll out the dough into a layer 5 mm thick. Using a large plate or pan lid, cut a circle out of the dough. Then cut the circle into triangle segments. This is easy to do with a pizza cutter. Or an ordinary knife.

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Place jam or other filling of your choice on the wide edge of each triangle. There should not be a lot of filling, 10-12 grams and it should be thick. Otherwise, the filling will leak out of the bagel during baking.

Roll each triangle into a bagel shape, starting from the wide part and moving towards the narrow part. Do the same with the second part of the dough that was in the refrigerator.

Place the bagels prepared in this way in a baking dish lined with parchment paper.

Preheat the oven to 180-190 degrees. Place the pan with bagels in it and bake for 35-40 minutes until done.

Cool the finished bagels a little, sprinkle with powdered sugar and serve.

Bagels – delicious baked goods that are shaped like a cone, which is why they are called that. I wonder what bakery it turns out incredibly tender, soft, and can be stored bagels can last a whole week or even more, while remaining as crumbly and fresh as on the first day. It is worth noting unusual way“rising” of yeast dough for bagels – cold. What does it mean? Instead of the traditional “warm” method, this dough must be placed in the refrigerator, thus it acquires a special layered structure. By the way, it is thanks to this method that baked goods do not spoil for a long time.

Ingredients for dough for 1.5 kg of finished bagels:

200 grams creamy margarine;

1 egg of 1st category;

500 grams of white wheat flour;

50 grams of “live” yeast or 11 g of dry instant yeast;

120 ml cow's milk.

For the filling you will need:

500 g of fruit jam or jam of thick consistency;

100 g semolina or starch for brewing the filling.

How to prepare dough for bagels

To cook what is right and good bagel dough, basically, special secrets and there are no wise rules. By following the steps described below and using the photo hint, a successful batch is guaranteed.

Step 1.

Take a stick of margarine and crumble it into a bowl. Add flour mixed with dry yeast to it. Thoroughly grind the flour with margarine into butter crumbs.

Step 2.

Next, beat one egg into the butter-flour mixture and pour in the warm milk. If used fresh yeast, then they should be introduced into the dough at this stage of preparation, diluted in milk.

Step 3.

Mix all the ingredients well with your hands so that it turns out not just like a hard dough, but like a pies. It should stick to your hands, so you need to add flour if necessary. Place the finished dough in a cool place or simply in the refrigerator for about 2 hours.

While the dough is rising in the refrigerator, let's start preparing the filling. For this you will need absolutely any jam or jam. Despite the fact that it will be thick, it should still be additionally brewed with semolina or starch so that the jam does not spread during baking in a hot cabinet. How to do it?

You will need about half of your favorite jam liter jar. It needs to be posted on hot frying pan and add a shot of any thickener of your choice (semolina is used here). The resulting mixture should be kept on the fire, stirring constantly, for no more than 5 minutes. The filling is ready, but it needs to be cooled.

So, the most interesting stage has arrived - forming the dough into bagels and filling them. At first glance, it may seem that rolling bagels is not easy. But this is a big misconception. And you will be convinced of this by following our visual instructions.

Step 1.

After two hours, the dough should increase in volume by 1.5-2 times. It needs to be divided into three parts, and, accordingly, we will bake it in 3 batches.

Step 2.

Take one of the parts (put the other two pieces back in the refrigerator) and roll it out thinly into a pancake 2-3 mm thick.

Step 3.

Using a knife, we draw longitudinal strips 10 cm wide across the dough. And now, again with a knife, we draw triangles on the dough, which will become our dough for bagels. Draw the base of the triangle 7 cm, and the two longer sides – 10-12 centimeters each.

Step 4.

Place a teaspoon of jam on each mold. Place the filling closer to the base of the triangle.

Step 5.

Starting from the base, wrap the dough in a “tube” to make a bagel. Try not to twist too loosely, and press the tip of the dough so that the bagel does not unwind during baking.

Step 6.

Place the twisted “rolls” with jam on a baking sheet generously greased with vegetable oil and heated in the oven. And send these beauties to a hot oven for about 10 minutes.

Step 7

Be careful not to burn the bagels as this dough cooks instantly, especially on the bottom. And the top of the baked goods should be only a shade darker than the original color. The finished baked bagels should be transferred to a plate and sprinkled generously with powdered sugar.

Delicious and incredibly fragrant, tender, soft, sweet bagels ready. The costs are minimal, and the quantity of baked goods is impressive! Bon appetit!