Yeast bagels with filling. Cooking bagels: recipes, photos, reviews. Dessert stuffed with dried fruit and nut kernels

We continue our excursion into the world of delicious pastries. Bakery products. due to its uniqueness and originality. has long been popular among modern people. They bake: pies, pies, shangi, cheesecakes, and bagels.

Why do people love baking? There is only one answer: Baking diversifies our everyday food and, moreover, it is tasty and satisfying. If there is on the table, then the owners know a lot about taste differences.

Today we will consider recipes for bagels from different doughs and with all kinds of delicious fillings.

Puff pastry bagels with jam

Puff pastry is fragrant, crispy and soft.

Required products:

Cooking

Roll out the dough into a circle and cut it into 8 pieces.

2. Cut a little side of the piece opposite the sharp corner.

3. We put the jam filling, wrap the edges of the dough and press it - so we begin to roll the bagel.

4. We twist the dough with the filling to the sharpest corner.

5. Here is such a bagel with jam turned out.

6. Put all the workpieces on a baking sheet, greased with oil. We put the baking sheet in the oven, heated to 180 degrees for 40-50 minutes.

7. Sweets with jam are baked.

Enjoy your meal!

Cottage cheese rolls with raspberries

Required products:

cottage cheese - 500 g
butter - 150 g
flour - 2 cups
salt - 0.3 tsp
sugar - 1 cup
soda - 1 teaspoon
cinnamon - 2 teaspoons
raspberries - 150 g

Cooking

Mix room temperature butter with cottage cheese. Add flour, soda, salt. Replace the dough. It should be quite soft and slightly sticky. Send the dough to the refrigerator for half an hour.
Take out the dough, divide into 2-3 parts. Roll each part into a circle with a diameter of 30-35 cm.
Mix sugar and cinnamon. Sprinkle some of the mixture over the rolled out dough.
Cut each circle from the center with a knife into 6012 sectors. On the wide side of each sector, put 2 raspberries and roll from this edge to the inner corner.
Line a baking sheet with baking paper. Dip each roll into the remaining cinnamon-sugar mixture and place sugar-side up on a baking sheet.
Bake in the oven at 200 degrees C for about 25 minutes until golden brown.

Serve with tea and enjoy the taste.

Video recipe for shortcrust pastry with chocolate

Do you agree that according to this recipe, baking is prepared simply and it turns out delicious.

Recipe for bagels on sour cream and margarine with raisins

Cutaway bagel

Required products:

700 g flour
200 g sour cream
200 g creamy margarine
200 g seedless raisins
2 tbsp. spoons of powdered sugar
1 teaspoon baking powder

Cooking

Raisins should be thoroughly washed and dried.
Melt margarine (set aside 1 tablespoon), add sour cream, mix.
Pour the sifted flour, mixed with baking powder and salt, knead a homogeneous elastic dough. Divide it into 4 parts, roll each into a thin round layer and cut along the radii into 8-10 parts.
Put a few raisins on each part and roll the bagels from the wide part to the narrow one.
Put the products on a baking sheet, the remaining margarine, bake in a preheated oven for 20-25 minutes.

Sprinkle finished rolls with powdered sugar.

Baking in the form of bagels with yeast and milk

Required products:

7 cups flour
1 cup of sugar
120 g butter
6 eggs
2 glasses of milk
50 g yeast
1 glass of jam

Cooking

The dough is put in a sourdough way. The finished dough is laid out on a table dusted with flour, rolled out with a rolling pin into a layer 1 cm thick and cut into rhombuses with strongly elongated sides.
Jam is placed in the middle, the dough is rolled from corner to corner, and then bent in the form of a crescent.
Formed bagels are placed on a sheet, oiled, and set to distance for 40-50 minutes. After proofing, the blanks are smeared with an egg and after 8-10 minutes they are placed in the oven.
Bake at a temperature of 220 degrees C. The duration of baking is 20-25 minutes.

Pour milk or tea and bon appetit!

Video on how to cook pastries with apples - soft and airy like fluff

The bread is tender, soft and very tasty.

Sugar rolls from yeast dough

Required products:

flour - 300 g
sugar - 15 tbsp. spoons
butter - 250 g
milk - 0.5 cups
eggs - 2 pcs.
yeast - 4 g
baking powder - 0.5 packs

Cooking

Melt butter and mix with eggs.
Dissolve the yeast in warm milk and add to the butter-egg mixture. Stir.
Add flour mixed with baking powder and knead the elastic dough. Send the dough to the refrigerator for 1 hour.
Divide the finished dough into 5 parts.
On the table, pour a slide of 3 tbsp. spoons of sugar and place one part of the dough on top. Roll out the dough over the sugar.
Do the same with the rest of the dough, rolling them over the sugar.
Then divide each layer into 16 segments and roll each segment into a bagel.
Lay the rolls on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 degrees C until golden brown.

Pour tea and bon appetit!

Bagels stuffed with cottage cheese and glazed

Required products:

ready dough
1 cup curd
2 eggs
0.5 cup sugar
2 tbsp. spoons of raisins
For glaze: 1 egg white, 0.5 cups of powdered sugar, citric acid. vanillin

Cooking

Roll out the finished dough into a layer 0.5 cm thick. Cut into triangles, grease with minced curd.
Minced meat is prepared as follows: mix cottage cheese with sugar, vanilla, raw egg and rub through a sieve. Add washed raisins or finely chopped candied fruits, mix well.
Roll the triangles with minced meat so that the obtuse corner is on top.
Place the roll on a greased baking sheet, fold the ends into a bagel shape, let rise for 15-20 minutes, and then bake in the oven for 30-40 minutes.
Cool the finished bagels, cover with glaze on top.

Nice to eat!

Video on how to bake delicious bagels on kefir

Baking in the form of delicious bagels is traditionally passed down from generation to generation and is loved by everyone - from children to adults.

In the abundance of recipes for delicious homemade pastries, bagels with jam occupy a special - very sincere - position. A good old bagel with a cup of tea will surely evoke the most pleasant and warm associations - with a carefree childhood, parental home and the first independent culinary experiences.

For family and friendly gatherings, this is an ideal option, simple and understandable, but unusually appetizing. And if homemade marmalade from garden fruits is used for the filling, the aroma of freshly baked bagels will be simply intoxicating. We share delicious recipes for "horned" baking.

Every family, where bagels with jam on the table are not uncommon, has its own favorite recipe, it is pointless to argue about tastes here. Fans of crumbly pastries choose shortbread dough, and those who appreciate the golden crust and fluffy inside do not spare time for yeast dough. The main thing that unites all bagels in the world is the technology of their molding.

The dough is rolled out into a circle, and then cut into triangle sectors from the center of the circle to the edges (see photo). To do this, you can use both a special dough cutter and a regular knife. It is better not to smear the filling over the entire surface: this way it is more likely that it will leak out during baking. A spoonful of jam is placed on the wide edge of each square and rolled up to the center. It turns out the shape of a horn. It can be left straight, or you can slightly bend the tips inward and get the shape of a crescent.

The types of dough for these culinary products are very different. As are the toppings. Jam is made from a variety of fruits and berries. A little secret: you can mix a couple of tablespoons of flour into a jam that is not thick enough - in this form it will not leave the bagel.

If you have not yet decided which bagel dough you like best, try different options that have been successfully tested by many generations of culinary experts.

The best bagel recipes

Bagels with shortcrust pastry jam

Shortbread baking that melts in your mouth has many fans also because the dough for it does not require much labor. Let's take for this:

a glass of granulated sugar;
250 g butter or margarine;
one egg;
two glasses of flour;
200 g jam;
one sachet each of baking powder and vanilla sugar.

Slightly melted margarine, previously cut into small pieces, must be melted in a water bath. In a separate bowl, carefully stir the eggs with sugar with a whisk, pour margarine into this mixture and mix again. Add a packet of baking powder or a teaspoon of slaked soda and vanilla sugar, mix again and add flour (no need to sift it for shortcrust pastry). It is necessary to pour little by little, gently stirring with a whisk.

When the dough becomes thick, pour out all the flour without residue and mix by hand. The resulting oily mass in polyethylene should be kept in the refrigerator for one and a half to two hours or in the freezer for 10-15 minutes. For baking, the oven must be preheated to 175 ° C. This can be done while you are forming the bagels. Sand products are best baked on parchment paper.

For those who prefer lush bagels with jam, the yeast recipe is just what you need. This technology is more time consuming, but every cook should master the science of making yeast dough.

Components:

flour - 225 g;
dry yeast - 2 g;
water - 235 ml;
margarine - 40 g;
sugar - 25 g;
salt - 7 g.

Step by step, this process is not so complicated. Its basis is steam. We prepare it by combining flour, yeast and 125 ml of water with water. The mixture should be infused in a warm place for four hours until it increases in volume and acquires a porous structure.

In the dough, you need to make a recess, pour the rest of the water into it, add salt and sugar, add softened margarine, knead the dough and divide it into seven parts. Roll each of them into a ball, and then spread it with a rolling pin in a shape resembling a triangle. We put the filling on its wide edge, roll it into a bagel and put it on a baking sheet greased with vegetable oil. After an hour, the products can be greased with water, decorated with sprinkles to taste and sent to the oven for 15-20 minutes. Baking temperature - 220 ° C.

Steam will add special splendor to rich pastries. To do this, for the first five minutes in the oven, a flat bowl with ice cubes is placed under the baking sheet, and then removed to get a golden crust.

Bagels on kefir and yeast

Another version of yeast bagels with jam to compare the result. Need to stock up:

flour - 600 g;
sugar - 60 g;
salt - 0.5 teaspoon;
yeast - 25 g;
kefir - 200 g;
milk - 50 g;
butter - 75 g;
eggs - 2 pieces;
in addition, for coating, two more egg yolks and a couple of tablespoons of milk.

Kefir should be heated to a temperature slightly above room temperature (up to about 35 ° C) and mixed with yeast, sugar and salt in a bulk bowl. Cover the kefir dough with a towel and put in a warm place. After 20 minutes, pour the melted butter into the mixture and beat in the egg, mix.

Pour two-thirds of the previously sifted flour into the liquid immediately, and introduce the remainder evenly in the process of manual kneading until the dough stops sticking to your hands.

After that, put the bowl in heat again for an hour and a half - by this time the contents should double in volume. Now the dough can be carefully rolled out on a floured surface and divided into triangular blanks, twist the filling and send it to the oven at a temperature of 200-220 ° C until browned on a sheet greased with vegetable oil.

Cottage cheese pastries are insanely tender, juicy and, in addition, healthy - some people use cottage cheese rich in calcium and protein only in this form. Apples in this case will perfectly replace jam. Cooking curd dough is extremely simple and fast.

Components:

cottage cheese - 350 g;
butter (margarine) - 100 g;
flour - 3 cups;
sugar - 2 cups;
baking powder, vanilla sugar - one sachet.

Mix cottage cheese or a spoon with softened butter. Then pour all the dry ingredients, carefully knead and put in a cling film for half an hour in the refrigerator. After cooling, the dough will become more plastic, it remains to roll it out and proceed according to the usual scheme for making bagels. In the curd version, they are baked at a temperature of about 170 ° C from 20 to 30 minutes.

Bagels on sour cream

This easy jam bagel recipe is perfect for beginner bakers.

He will require:

flour - 1.5 cups;
1 chicken egg;
sugar - 50 g;
sour cream - 4-5 tablespoons;
honey - a teaspoon;
baking powder - 2 teaspoons;
a pinch of salt

To get sour cream dough, you just need to mix all the ingredients listed in the list with high quality, and you can immediately roll the mass into a layer for further actions with the filling. The sour cream bagel is simple, but incomparably tasty: it is moderately loose, but keeps its shape well. Requires baking on an oil pan at 180°C.

The additional content of margarine will give the sour cream dough even more tender friability.

flour - 3 cups;
apple cider vinegar - 1.5 teaspoons;
margarine - a standard pack;
eggs - 4 pieces;
sugar - 2.5 cups;
sour cream - 1.5 cups.

The flour should be carefully sifted and mixed well with margarine. In a separate bowl, grind egg yolks with apple cider vinegar and salt, add sour cream to the resulting mixture and rub again with a spoon.

Carefully combine the egg-sour cream mixture with margarine and leave for a couple of hours in the refrigerator. Having taken out the chilled dough, we divide it in half and roll each part into a thin layer, divide it into “tongues” for future bagels. The temperature of their baking is 180 ° C, the time is about 20 minutes.

This is the fastest pastry with jam if you buy ready-made puff pastry in the store. But spending a little more time on the dough of your own production, you will be very grateful to yourself. For the simplest puff pastry you need:

flour - 2 cups;
vinegar 9% - a tablespoon;
margarine - 200 g;
cold water - 0.5 cups;
1 egg;
salt on the tip of a knife.

It is better to cook puff pastry immediately on the board. Pour the sifted flour onto it and immediately chop cold margarine into large crumbs with a knife. Grind both ingredients to a state of oily powder. Separately, beat the egg into a bowl with the indicated amount of cold water, add salt and vinegar and mix well.

Carefully pour the egg liquid into the margarine crumbs and quickly knead the dough, it must be cooled in the refrigerator for an hour and a half. After that, we roll out the dough, fold the layer several times and roll it again with a rolling pin. This procedure must be repeated 2-3 times. Now you can roll out the final layer, from which we will form bagels with a sweet filling.

The secret to baking puffs is a baking sheet greased with cold water.

The task of a hospitable hostess is not only to skillfully prepare a treat, but also to serve it effectively. Therefore, special attention should be paid to how to make bagels not only uniquely tasty, but also unforgettably beautiful. Moreover, the design in this case will also improve the taste, giving them a subtle zest.

Sprinkling bagels is done both before and after baking. Many favorite options - crumble butter, poppy seeds, cinnamon, nut or coconut flakes - are applied to the egg-greased surface of the bagel before being sent to the oven. And you can put a cloud of protein whipped with sugar on each bagel.

In the finished form, it is enough to sprinkle pastries with jam with powdered sugar, and this will already attract the eye. A more complex "finish" is lubrication with either chocolate icing, honey or condensed milk. The fantasy with sprinkles here has no limits at all.

Conclusion

Each time your bagels will turn out more and more perfect, because it is so nice to put your soul into them. Serve them with tea and coffee, cocoa and milk and enjoy the results of your skill with your dear people!

Who among us does not like to drink a cup of fragrant tea in the morning? And if you serve it with mouth-watering bagels, you get a hearty and tasty breakfast. Bagels are made from puff, yeast, cottage cheese and unleavened dough, with a variety of fillings. If you want to please your family with this treat and learn how to make bagels, read this article. It will talk about how to cook bagels.

Cottage cheese crumbly bagels

Ingredients (calculation for 6 servings):

Cottage cheese - 250 g (1 pack).
Butter - 250 g (1 pack).
½ cup sugar.
Flour - 2 cups.

Cooking:

Melt the butter, add cottage cheese, flour, mix everything thoroughly and knead the dough.
Divide the dough into several small equal balls. Roll out each ball, and cut the resulting cake into triangles (cut through the center, along the diameter).
Put thick jam on the wide side of the triangle and roll the bagel (from the wide edge to the narrow one).
Dip each bagel in a bowl of sugar.
Place the bagels on a baking sheet and bake in the oven at 200 degrees for no more than 20 minutes.

Creamy bagels

Ingredients (calculation for 32 servings). For test:

Butter - 200 g.
Cream cheese (Philadelphia type) - 200 g.
Flour - 350 g.
Vanilla - 1 tsp

For filling:

Chopped walnuts - 1 cup.
Chopped raisins - 1 cup
Thick apricot jam - 1 cup.
Ground cinnamon - 2 tbsp. l.

Cooking:

Cut cream cheese and chilled butter into cubes, pass in a food processor along with vanilla and flour (jerks). The dough should come together into a ball. Divide the finished dough into 4 parts, put each in a separate bag and put it in the refrigerator for a couple of hours (the dough can be stored for 2 days).
Mix raisins, nuts and cinnamon (you can use a food processor to grind them).
Remove one bag of dough from the refrigerator and roll out a thin (3 mm thick) round (25-30 cm diameter) cake on a floured surface. You can roll it out between two sheets of parchment paper. Take out the remaining pieces of dough just before rolling out.
Distribute 2 tbsp. l. apricot jam over the entire surface of the cake. Spread 4 tbsp on top. l. fillings.
Cut each cake into 16 triangles. Roll each one from base to top and place on an oiled (or parchment-lined) baking sheet.
Bake for 20-25 minutes at 190 degrees.

Yeast bagels

Ingredients (you will get 40 pieces):

Flour - 5 cups.
Margarine - 500 g.
Yeast - 10 g (soaked in warm milk).
Sour cream - 4 tbsp. l.
Eggs - 2 pieces (plus 3 yolks).
Sugar - 4 tbsp. l.
Jam or plum jam.

Cooking:

Rub margarine, flour, sour cream, yeast, eggs, sugar and yolks in a deep bowl. Thoroughly knead the dough, roll out a thick sausage from it and cut it into equal pieces of 5 cm.
Roll out round cakes (4-5 mm thick), cut them into triangles. Put 1 tsp in the center of each. jam and roll up bagels. Put on a baking sheet greased with oil.
Baking time 15-20 minutes at 200 degrees.

Bagels with apricot jam

Bagels prepared according to this recipe can be stocked for future use. It is enough to freeze them raw, and bake them any time you need.

Ingredients (for 24 servings):

Flour - 1 cup.
Oil - ½ cup.
Cream cheese - 240 g.
Apricot jam - ¾ cup.
Ground almonds - ½ cup.
Lemon zest - 1 tsp
Sugar - 1/3 cup.
1 egg.

Cooking:

Chop flour with cream cheese (it should be at room temperature), until crumbs form. Pour in the melted butter. Knead the dough on a board sprinkled with flour.
Divide the dough into two pieces. Place each piece in a bag and refrigerate for 40 minutes.
For the filling, mix lemon zest with apricot jam.
Take the dough out of the refrigerator. Roll out each piece into a very thin cake.
Lubricate each cake with jam and sprinkle with grated almonds. Cut into 12 pieces and roll into bagels. Lay them out on a greased baking sheet.
Brush the rolls with beaten egg and sprinkle with sugar.
Bake for 20-25 minutes at 180 degrees.

Potato rolls with sprats

For test:

500 ml of milk.
50 g yeast.
2 tsp salt.
1 tsp Sahara.
200 g mashed potatoes.
2 eggs (one for greasing)
100 g margarine.
1 kg flour.

For filling:

100 g hard cheese.
1 jar of sprats.
Sesame (for sprinkling).

Cooking:

Mash boiled potatoes and mash.
Dissolve the yeast in warm milk with salt and sugar.
From mashed potatoes, yeast, eggs and flour, knead the dough. Cover it with a napkin and put it in a warm place (after that it should increase greatly in volume).
Divide the dough into 4 pieces. Roll out each part and cut into 8 segments. Then follow the technology described above. So that the dough does not stick to your hands, grease them with vegetable oil.
From two parts of the dough, make bagels with sprats (put a piece of fish in each bagel), and from the remaining two - with cheese.
Let the bagels rest, brush them with egg and sprinkle with sesame seeds.
Bake on a baking sheet lined with parchment (butter the parchment) for 30 minutes at a temperature of 180 degrees.

As you can see, making delicious pastries for morning tea is not difficult at all. Choose any of the recipes you like and boldly go to the kitchen. Enjoy your meal!

Ingredients:

Jam
Yeast dough

How to wrap dough bagels

Delicious, ruddy bagels with or without filling are a pleasant memory from childhood. Bagels are good with any serving: with tea, coffee or cocoa, milk, butter or kefir. And with sour cream - in general a song!

Bagels can be taken with you on the road, on a picnic, to school or to work. And even on the go, eating bagels is a pleasure. But young housewives often complain that the filling flows out of the bagels, which also burns during baking.

Often bagels are not baked at the same time: when some are ready, others are still damp. And if the second ones are cooked, the first ones are already burning. Also, sometimes bagels unfold during baking, do not hold their shape, and then, when served, do not have a presentable appearance. Our advice will help you deal with these problems.

How to wrap bagels step by step instructions with photos:

Step 2

Divide the dough into equal parts weighing 250-300 g. It is best to use a scale for this. Pre-dividing the dough into equal parts will help us later form bagels of the same size and weight. This is very important so that they all cook in the oven at the same time.

Step 3

Roll out each piece of dough into a circle 0.5-1 cm thick (thickness will depend on the type of dough you are working with).

Step 5

Place 1 teaspoon of filling on the widest part of the dough. To prevent the filling from leaking out, use a thick filling or thicken a more liquid one by adding a few tablespoons of starch to it. Wrap each triangle with a roll so that the sharp corner of the triangle is pressed by the roll from above.

Sweet bagels with jam, just like in childhood! It is easy to cook from yeast or cottage cheese dough at home - the most delicious recipes for you!

Of all the types of bagels, bagels made from shortcrust pastry with jam are the most beloved. They cook up as quickly as they disappear as a result. Try it, it's very tasty.

Sugar - 1 glass,
Margarine - 1 pack (250 gr.),
Vanillin or vanilla sugar - 1 sachet,
Flour - 2 cups
Eggs - 1 pc.,
Jam - 200 ml.,
Baking powder - 1 sachet.
Powdered sugar

Cut margarine at room temperature into small pieces.

Place the bowl in a water bath. Melt while stirring.

Whisk the eggs into a bleaching bowl. Pour in the sugar.

Mix eggs and sugar thoroughly with a whisk.

Pour in the melted margarine and mix everything again.

Pour in a bag of baking powder for the dough. You can buy it now in every spice department.

Instead, you can use slaked soda in the old fashioned way. Pour in the vanilla.

Thoroughly mix the mass for shortcrust pastry.

Now you can add the last ingredient - flour. You don't need to sift it. Add it in portions, constantly stirring with a whisk. As soon as the dough becomes thick, add the rest of the flour and knead it with your hands.

Ready shortbread dough before making products from it should be cooled and lie down in a cold place. Therefore, put it in a plastic bag, or wrap it in cling film. Place in the refrigerator for about half an hour. To save time, you can send it to the freezer for 10-15 minutes. Turn on the oven at 175C. While the bagels are being prepared, she will have time to warm up properly.

Using a rolling pin, roll out the dough thinly on a floured board. Cut out the lid circle. Cut the dough into even sectors.

Put thick jam on the edge of each piece. You can use absolutely any jam, both berry and fruit, the main thing is that it be thick, otherwise most of it will simply leak out during baking.

Roll up. Put the finished shortbread dough bagels on a baking sheet covered with baking paper and sprinkled with flour. If desired, you can grease them with a beaten egg and sprinkle with granulated sugar, but I decided that this time I would make them in powdered sugar.

Shortcrust pastry rolls are baked in the oven at 175C for about 20 minutes until golden brown.

This is how bagels turned out - fragrant, but not very beautiful in appearance. It is very easy to decorate them and give them an appetizing look with the help of powdered sugar.

To do this, the bagels are smeared with sugar syrup and generously rolled in powdered sugar. Enjoy your meal.

Recipe 2: bagels with yeast jam (with photo)

Bagels with yeast jam are a well-known dish. It is often prepared as a homemade dessert. The cake is soft and airy. Cooking takes a lot of time, but the result will amaze you with its taste and extraordinary aroma.

Yeast bagels with marmalade are somewhat similar to world-famous croissants, with the only difference being that French pastries are made from puff-yeast or puff pastry, and we will cook our bagels from traditional yeast dough in milk. Start your day with this breakfast and it will definitely be a success!

Milk - 250 ml;
Wheat flour - about 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 - ½ pack.);
Vanilla - optional.

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

Pour 2 tbsp into warm (room temperature, do not need to heat much) milk. l. sugar, 2 tbsp. l. flour and dissolve the yeast. Mix thoroughly and leave the dough for 10 minutes. If after this time bubbles appear - the yeast is fresh, proceed to kneading the dough.

In the approached dough, add all the sugar, egg and melted butter. The dough will turn out to be moderately sweet and incredibly airy, since there is not a lot of muffin in this recipe.

Pour half the norm of sifted flour to the rest of the ingredients, stir with a whisk. You can use a food processor or a dough whisk in a bread machine.

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

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

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

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

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

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

Roll up the bagel, starting from the thick end to the sharp end. Place the rolls 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 rolls in a heated oven, so they will rise much faster. Brush each bagel with beaten egg and sprinkle with sugar.

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.

Recipe 3: cottage cheese bagels with jam (step by step)

Baking can be delicious and healthy at the same time! A vivid example is cottage cheese bagels with jam, which I suggest you bake. Children are delighted with this delicacy: soft, fragrant homemade bagels made from cottage cheese dough scatter an order of magnitude faster than store-bought cookies!

200 g of cottage cheese;
75 g butter;
1 cup flour (130-150 g);
0.5 tsp baking powder;
2 tbsp Sahara;
A pinch of salt;
Vanillin on the tip of a teaspoon.
Thick jam without pits.
Brown (or white) sugar - 2 tablespoons);
Cinnamon - ¼ tsp;
Sesame - 1 tbsp

We take the butter out of the refrigerator in advance so that it softens at room temperature.

We take cottage cheese not dry, but not too wet. You can squeeze it a little and mash it with a fork to remove lumps.

Knead the cottage cheese with soft butter with a fork.

Sift the flour combined with the baking powder to the curd-butter mixture. You can replace the baking powder with ¼ teaspoon of soda, and to extinguish it, add 0.5 tablespoon of lemon juice or 9% vinegar to the dough. Add sugar, salt and vanilla.

Knead the curd dough - soft, not sticky to hands. If necessary, you can add an additional 1-2 tablespoons of flour - its amount may vary slightly depending on the moisture content of the flour and cottage cheese.

Lightly sprinkle the table with flour and roll out the dough into a circle about 4-5 mm thick.

We cut the circle into segments - 12 or 16, depending on what size you want to make bagels.

On the wide edge of each segment, put a teaspoon of jam.

We turn the triangular strips of dough, starting from the edge with the filling to the center.

Dip the top of each bagel in cinnamon sugar or sesame seeds.

We put in a preheated to 180 degrees. From the oven. Bake the cottage cheese rolls on the middle level (or on the top if you see that the bottom is blushing faster than the top) for 30 minutes - until the dough acquires a golden hue and the wooden skewer remains dry during the test. In different ovens, the baking time can vary from 25 minutes (in an electric oven) to 35 minutes (in a gas oven). Therefore, be guided by your oven and the appearance of bagels.

Let the rolls cool slightly and remove them from the baking sheet to a plate.

Recipe 4: Yeast Vanilla Bagels with Jam

This type of baking has the longest cooking time, but after spending a lot of time, you will not regret when you get the final result. Bagels stuffed with jam will be tender and airy.

Milk - 0.5 l;
Sugar - 150 g;
Egg - 3 pcs.;
Vanilla - 2 tsp;
Flour - 550 g;
Yeast "Sof Moment" - 1 pack;
Jam - 0.5 ml;
Purified water - 50 ml.

In a small glass of warm water, dissolve dry yeast and wait until the yeast cap rises.

We warm the milk on gas or in the microwave, drive in the eggs and vanilla, mix gently with a fork.

We pour out the dough and start adding the crushed flour a little bit at a time. The mass will begin to thicken before your eyes. The dosage of flour is relative, and you yourself must be guided by the dough: if it does not stick to the surface and fingers, then enough is enough.

We take a dry bowl, put the yeast dough, tightly cover with a second bowl and leave for an hour. It is better to put on a battery or in a yogurt maker. So the mass will increase faster.

Knead the risen dough to release the air, and leave for another hour.

We turn on the thermostat at 185 ° C. Line a baking sheet with parchment paper and brush with oil.

We cut off part of the dough, form a sausage and cut into small koloboks.

We roll it out with a rolling pin, stuff it with jam and quickly turn it into a horn.

Put on a baking sheet and leave for five minutes.

Bake for twenty minutes.

Recipe 5: bagels with thick jam in the oven

Bagels with jam, familiar from childhood, are the best pastries for children and those with a sweet tooth. What could be better than a ruddy bagel with tea? Of course, only a bagel with jam! Which we will prepare with you today.

We will cook bagels with jam in the oven. Having prepared once according to the recipe, the next time you will cook it as a keepsake, because all the ingredients for bagels are simple, like the preparation itself.

Bagels can be prepared from any sweet filling, be it jam or condensed milk, the main thing is to be thick, otherwise it may leak onto a baking sheet.

300 ml milk
2 eggs
0.5 tsp salt
70 g yeast
200 ml margarine or butter
50 g vegetable oil
700-800 g flour
sugar for dipping 1 cup
hard jam or jam

First, pour the yeast with warm milk and salt. We dissolve.

Three margarine on a coarse grater and add to the yeast. Beat the eggs with a whisk until smooth and add to the yeast together with vanilla and vegetable oil.

Knead elastic dough with flour. Continually adding flour as needed until the dough is a little stiff. Don't worry about lumpy margarine.

We remove the dough in a warm place for a couple of hours to make it fit. This is how the dough turned out, doubled in size.

With a knife we make cuts from the center to the edge. On the very edge we put jam, jam, thick condensed milk.

We wrap with a thick edge to the very tip, so that the filling of the bagels does not leak out.

We send it to a preheated oven to 180 degrees on a baking sheet to bake until light golden brown, about 30-35 minutes.

Our stuffed bagels are ready, bon appetit!

Recipe 6: Sweet Sour Cream Bagels with Jam

If sour cream is “bored” and aged in the refrigerator, do not be upset, they say, a valuable product is lost! On the contrary, there is a reason to rejoice, because it is from this slightly sour sour cream that the most magnificent and delicious pastries are obtained.

Today, in my detailed recipe with step-by-step photos, I will tell you how to make delicious bagels on sour cream with jam filling.

200 gr sour cream;
200 gr butter or margarine;
400 gr flour;
a pinch of salt;
a teaspoon (one sachet) of baking powder;
flavor (vanillin);
egg for lubrication;
brown sugar for sprinkling;
thick jam in the filling.

Let's start cooking by putting sour cream and softened butter in a bowl, immediately pour vanillin and a pinch of salt. If desired, vanillin can be replaced with cardamom or cinnamon.

Sour cream dough is quite soft and plastic, it is easily kneaded by hand, so in this case there is no need to dirty the bread machine or dough mixer - and we can do it! With a wooden paddle or spatula, mix the butter and sour cream until a more or less uniform mass.

Continuing to knead, gradually add flour with baking powder. If there is no baking powder, you can replace it with half a teaspoon of regular baking soda. When the dough becomes thick and viscous enough, pour the rest of the flour onto a cutting board, put the contents of the bowl there and finish the kneading already on the table.

The dough turned out soft and completely non-sticky. We wrap it in a film and send it to rest in the refrigerator for half an hour.

Ripe dough should be cut into four equal parts. While we are engaged in one piece, we return the rest to the cold.

To properly roll out the dough for bagels, dust the board with flour, and roll the dough into a ball.

The ball must be rolled into a round cake with a diameter of at least 30 cm and a thickness of about 0.5 cm.

With a knife or a special cutter, cut the cake into 8 wedges as in the photo.

We spread a teaspoon of thick jam on each wedge, spread it over the dough, stepping back a little from the edges.

To beautifully wrap bagels with jam, start with the wide part. Wedges of dough should be wrapped carefully in tight rolls, preventing the filling from flowing out.

We bend the ends of the roll inward - this is how the bagel turned out.

If the jam (jam, confiture) seems liquid, and there is a fear that the filling will flow, do not spread it all over the dough, but leave it as an “island” in the wide part of the wedge.

We spread the formed pastries on a baking sheet covered with a silicone mat, oiled baking paper or simply sprinkled with flour.

Lubricate the blanks with a raw egg and sprinkle with sugar. Brown sugar is better suited for sprinkling: it has less calories, and when melted, it caramelizes well.

Bake in an oven heated to 200-220 degrees for 25-30 minutes. Remove the finished cake from the baking sheet and cool.

Crispy but tender bagels on sour cream literally melt in your mouth. Such homemade jam cookies are good with tea, coffee, milk. Sour cream bagels are easy and quick to prepare, and are generally eaten instantly!

Recipe 7: Stuffed Cottage Cheese Sugar Rolls

Delicious curd rolls stuffed with jam, in a sugar crust. The recipe for this curd dough for bagels is good because it does not contain sugar at all. It is used only for sprinkling bagels. I used apple jam for the filling. Perfect in this case, any thick jam (apricot, plum, etc.) or jam is suitable.

I used ordinary cottage cheese, with grains, not pasty, with a fat content of 2%. The more moist and fatty cottage cheese is used, the more flour will be required. From above, the bagels are crispy thanks to the sugar crust, and inside are soft, tasty, curd. This is a delicious and healthy treat that kids and adults will love!

Curd 200 g
Flour 120 g
Butter 80 g
Jam 80 g
Sugar 40 g
Baking powder 1 tsp
A pinch of salt

Mix room temperature butter with cottage cheese.

Add flour sifted with baking powder and salt.

Knead a soft dough, it sticks to your hands. More flour may be needed depending on the moisture content of the curd.

Divide the dough into 2 equal parts. Roll out one part into a circle with a thickness of 0.3-0.4 mm (diameter of the circle is about 25 cm).

Cut the circle crosswise.

Then cut each piece in half again.

Put 1 tsp on each triangle. jam (no slide).

Roll triangles into bagels. In the same way, form bagels from the second part of the dough.

Roll the rolls in sugar on all sides.

Lay the rolls on a baking sheet lined with parchment paper. In total, 16 bagels are obtained, which fit on one small baking sheet.

Bake in an oven preheated to 200 degrees for 15-20 minutes. Transfer the finished rolls to a plate immediately after baking. This is to prevent them from sticking to the baking paper.

This is what the cutaways look like. Enjoy your meal!

Recipe 8, step by step: yeast dough bagels

Don't let the yeast dough scare you, it cooks quickly enough (not counting the time required for proofing) and requires a minimum of manipulation for this. Jam is ideal as a filling, because it is thick enough and does not flow out of the bagels during baking. But instead of jam, you can use other sweet fillings.

1 glass of milk;
2 tablespoons of butter;
yeast;
2.5 cups flour;
2 eggs;
jam.

Yeast should be diluted in warm milk (follow the dosage indicated in the instructions).

Then add lightly beaten eggs and softened butter to the milk.

Mix everything well, and then begin to introduce flour. In order for the dough not to turn out too tight, the flour should be introduced in several stages in small portions.

Knead a soft dough that will not stick to your hands. We roll the dough into a ball and leave it for 40 minutes to proof in a warm place, covering the dishes with the dough with a napkin.

Divide the dough that has doubled in size into four parts.

We roll one part of the dough into a round layer about 0.5 cm thick. Cut the circle with a knife into 6-8 segments.

We put a teaspoon of jam in the center of each segment, and then twist the triangular piece of dough from the wide edge to the corner.