Aprelevna
Vei, thanks for the report !!
Handsome bagels turned out!
variety
And yesterday and today I baked these bagels, both times with half a dose, because I baked in the Miracle Oven and I wouldn’t fit into the bowl anymore. Baked with apple jam. It turned out delicious! Today I reduced the salt a little and added sugar, they turned out to be even more magnificent.
Took this recipe into service. I will repeat
Aprelevna
variety, to your health!
Something I haven't baked them for a long time, I must definitely torture them with jam
Antonovka
Aprelevna,
Natasha, thank you for the taste from childhood !!! It turned out very tasty.

Yeast bagels

Next time I will add a little more water (although maybe it was my flour this time) and a little more salt
Aprelevna
Helen, wonderful rogly! and thanks!
Antonovka
Aprelevna,
I would also like to get a recipe for braids with poppy seeds, it seems with the salt that you give for breakfast in hotels - well, very tasty !!!
Aprelevna
Lena, if you mean a pretzel, then we have there is on HP recipe. Maybe this is what you need?
How do they even look?
Antonovka
Not, Natasha, so - they turned out to be with caraway seeds, and not with poppy seeds That's what it means that I haven't been to the Czech Republic for almost a year - I began to forget

Yeast bagels

Vei
yes, the Czech Republic has very tasty pastries! and I already had time to forget about the bagels, as Lena reminded me in time about this wonderful recipe!
SvetaI
Here are my beauties. Vku-o-sleepy!
Yeast bagels
Only I think they were still bigger. These are 50 grams, and the store probably sold 100 grams. Or did they seem big in childhood ... Nobody knows how much a purchased Soviet bagel weighed?
Next time I'll make it bigger, otherwise they disappear with fantastic speed
Aprelevna
SvetaI, to your health!
I weighed a purchased bagel, which this very recipe weighs 46 g, length 16 cm.

Here it is, fresh from the store, in the photo there is a roll sprinkled with poppy seeds and coarse salt.

Yeast bagels
SvetaI
Yeah, well, then this is a childhood experience. I baked the rolls here, so they also seemed small to me. And tell me, maybe there is some secret - how to make two portions so that the second does not stop while the first is baking. Convection does not work for me, two baking sheets cannot be put in at once. A
Aprelevna
SvetaI, I recently had convection in the oven.
And I began to do this: a product made of dough requires proofing before baking, I put one baking sheet in a heated oven,
rolls, rolls or pies are parted, and then I bake them.
At this time, the second baking sheet is just under the towel,
on the stove. When the oven is working, the surface of the stove is warm, here is the proofer for the second baking sheet
Today I baked cinnabons, I always get them for 2 baking sheets, while the convection worked, so two at once into the oven,
and now one at a time, that's how I do it.
SvetaI
Oh, something I didn’t drive. That is, we sculpt everything at once, the first baking sheet - in a warm oven, the second - on the stove. Then, without pulling out the first baking sheet, we turn on the baking, how will they bake - we put the second one, right? The former dissolves faster in warmth. And if the recipe says that you need to put it in a preheated oven, and for the first one, then gradual heating will turn out - is it not scary?
Olga 7
Today I made bagels according to your recipe, for the first time I got baked goods from yeast dough))))) the dough fit in the cartoon came up super .. and the baked super not raw and such straight air) I was so happy with everyone)) but one thing I have they didn’t turn out like yours and so I twisted them like a snail .. but it naturally doesn’t affect the taste)) I did some with apricot jam .. yum yum, thank you for the easy recipe, now I’m thinking about trying to make from this test pizza ..otherwise I always took pizza blanks because the dough did not work out for me with yeast ...
Aprelevna
Olga 7, to your health!
And I still can't make them with sweet filling ..
don't be afraid of yeast dough, try this Chuchelkino
I started with it, it always turns out!
valushka-s
I wanted to bake these bagels, and then something became too lazy to mess around at night and
baked in 35 minutes (I think that maybe they were ready before) very nice buns in Miracle! I poured a little more sugar, not all of the flour left in the dough (apparently I had dry flour, I added a little water, it turned out to be a good dough. I smeared the top of the buns a bit with sunflower oil.
The buns were baked well, the crust is thin and crispy!
I am happy, now I am waiting for what my family will say.

Yeast bagels Yeast bagels Yeast bagels Yeast bagels
Yeast bagels Yeast bagels
I took off the buns in a smart way right away with the heat, with the heat! And immediately broke a hot bun, so do not judge strictly.


Aprelevna, thanks for the wonderful recipe! Then I'll bake the bagels too!
Aprelevna
valushka-s, Hurrah! to your health!
Threat only in vain did you hide such beauty under the spoiler

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