Bagels

Category: Bakery products
Bagels

Ingredients

Flour ~ 4.5 cups
baking margarine 300 g
fresh yeast 50 g
sugar 3 tbsp. spoons
vanilla sugar 1/10 1 pack
slaked soda 1/2 tsp
ground cinnamon + sugar
jam, apple is better

Cooking method

  • Option from the daughter-in-law:
  • Combine yeast with sugar, grind and dilute with warm water. Grind flour with margarine. Add bubbling yeast, slaked soda, vanillin or vanilla sugar, and knead the dough. Divide the dough into 8 parts. Roll up balls. Put the balls in a bowl, cover and refrigerate for an hour. Roll out a circle from each piece of dough, cut into 8 segments, grease the wide edge of each segment with jam, twist the bagels, dip in sugar and cinnamon. Bake for ~ 20-25 minutes at 180-190 degrees. It turns out a lot - 64 pieces.
  • My version:
  • Yesterday I found it on a piece of paper, apparently, I wrote for someone))
  • I like this option better.
  • Dissolve yeast with 1 teaspoon of sugar and warm water. Melt margarine, in warmand pour in the yeast that came up, add slaked soda, vanillin, sugar. Then add flour. My quantity is not indicated, as they say: how much it will take. It takes somewhere the same as in the recipe (4-4.5 cups), but you do not need to pour everything all at once, but let's say 3 glasses, and then add. The dough should be elastic, like an earlobe. Roll out thinly enough.
  • Such bagels are thinner, more crumbly.

Note

Recipe from a notebook. The notebook was lost. But the other day my daughter-in-law dictated this recipe to me on Skype. The recipe is very many years old. I did not change anything, I left the margarine and it is not clear why yeast and vinegar are in the dough at the same time)) I really wanted to go back forty years ago. And it worked out)) Very tasty and aromatic))

vedmacck
I love proven recipes.
Can you replace slaked soda with baking powder?
celfh
Yes, of course you can))) When I added the soda, I remembered the baking powder)))
Mikhaska
celfh, Tanya! It's great that you showed this recipe! And the bagels are very beautiful! Thank you!
I hope this is the recipe my parents used to make these bagels! So I want the kitchen to smell of childhood and those same bagels again!
Albina
If time-tested, TAKE bookmarks
Nana
My grandmother cooked like that. Only not bagels, but rolls. I made a sausage, then cut it into pieces, rolled it into circles, like on dumplings, sprinkled with sugar and rolled. I called them "Khrustiki". Thanks for reminding me. I will definitely bake it.
celfh
Girls, bake for health!
Yesterday, after lunch, I took up bagels, my husband lay down to rest, when he put the second baking sheet in the oven, he came to the kitchen with the words: It's impossible to sleep, the smell is all over the apartment, I'm choking on saliva)))
Galina Byko
Tanya, thanks for the recipe!
How much water does it take to dilute yeast in it?
celfh
Galina, yeast must be diluted with three tablespoons of sugar and 3/4 cup of warm water
karenn
how much dry yeast to take?
celfh
A pack of fresh yeast is ~ 10-11 g dry
Galina Byko
Thank you!!
Nana
Ours for you! Thanks for the recipe! I baked a "tueva bunch" of cookies according to this recipe. I got more than 70, but this is from the fact that I rolled out an eighth and cut the edges on a plate. Here are the extra ones from the remains and drew. Even her husband, losing weight, was hamstering slowly. And the son does not stop. Almost everything has already been eaten. My daughter came home from work, and now she’s finished eating. Photo Bagels
Made with fillings: jam, jam, currants with sugar, sour cream with sugar, chocolate and cane sugar with nuts. And she also made rolls like my grandmother - "Crisps".
celfh
Oksana, to your health!)))
ala
Now I made the dough, put it in the refrigerator ...I sit, thinking - when rolling, do I need to dust the table with flour and to what thickness should the dough roll?
celfh
Galina, Galya, I'm adding flour. And I roll out the dough thinly, not filo, of course, maybe mm ~ 2-3 I lay out the bagels at a distance, because they increase during baking))
ala
Thank you for the quick answer - now I'll start making bagels ... Is it necessary to dip in sugar, or then you can just sprinkle it with powdered sugar?
Nana
Quote: ala

Thank you for the quick answer - now I'll start making bagels ... Is it necessary to dip in sugar, or then you can just sprinkle it with powdered sugar?
Sorry to answer you. Sprinkle the sugar on the side that rolls out towards you so that the sugar is inside when rolling. And sprinkle the finished product with icing sugar while they are hot.
celfh
Nana, I'm doing a little wrong)) Inside the bagel jam / jam. And I dip the rolled bagel in sugar and cinnamon, and only after that I bake it. But if you like powder more, then who's in the way?)) I like sugar with cinnamon))
ala
Something my bagels turned out to be small (a little more than a matchbox) and thin ... maybe I rolled them very thinly? ... but delicious ... Thanks for the recipe.
Bagels
celfh
Galina, Galya, that's good that they are delicious, this is the most important thing!)))
Kurabye
Please tell me how much water to dilute the yeast?
Kurabye
I have already found everything in the discussions.
Kurabye
Very tasty and fast. I love these recipes (y) THANKS !!! : girl_love: Homemade love ......
celfh
Svetlana, Svetochka, to your health!
celfh
Today I baked it according to my own version)) Much tastier)) at the same time I took additional photos. The dough is rolled into a circle with a diameter of about 28 cm. Bagels roll very easily. Well, my jam today is very good, like in childhood))

BagelsBagels

Bagels

Albina
Tatyana, thanks for the great recipe. I baked bagels. Mine are taking a sample with tea. And I set aside most of it to give my student son tomorrow with me. It turns out a lot, but they are tasty and therefore, I think that they will quickly finish.
celfh
Albina, to your health!
Special greetings to the student!
Crochet
Quote: celfh
my jam today is very good, like in childhood))

Tanechka, and what brand of jam, who produces?

I really have my own shaft, but suddenly ...
Albina
Tatyana, thanks, passed. I will still do it unambiguously.
celfh
Quote: Krosh
and what brand of jam, who produces
Kroshik, jam is produced in Vyazniki, I think there is no money for modernization, so everything is the same as before: the jar, the lid and the composition - applesauce and sugar, and was made in September last year, and not in January this year)) This jam is also so it's good that it doesn't flow)) And the label is just a dream)))

Quote: Albina
I will still do it unambiguously.
Albina, very nice to hear)))
Albina
I liked the bagels themselves, because when you eat them, you will never say that they are made from yeast dough.
Nyurochka_29
Tell me please, and if you do the second option, you need to put the dough in the refrigerator for an hour? Or can you roll it out right away?
celfh
You can immediately roll it out))
Crochet
Quote: celfh
And the label is just a dream)))

That yeah, because of the label I would buy ...

Thank you, Tanyush ...

Alas and ah at the same time, in our area, I have not met such a witness ...
Kurabye
Baked !!! I liked it very, very much: girl_claping: Soft, tasty, and most importantly a simple recipe and many, many bagels. Thank you!!!
celfh
Svetlana, Svetochka, to health
Nyurochka_29
thanks for the recipe, really liked it Bagels
toffee
Quote: Nyurochka_29

Tell me please, and if you do the second option, you need to put the dough in the refrigerator for an hour? Or can you roll it out right away?
Where is it written? Or edited?
celfh
Irina, The recipe offers two options. I like the second one more, it was lost, the first photo is according to the first option, I didn't really like the bagels on the second day. A little later, I found the second option, and I inserted it into the recipe. Here is just the second (my) option I like more.The dough rolls out beautifully, more crisp and crumbly, and therefore tastier.
toffee
Aa, won’t cho. I just snatched out the phrase that you liked the second more. I went straight to him.
Albina
And again I baked them 🔗 Tomorrow I'll give half of my student son.
celfh
Albina, son and your health
Taia
Albina, cool emoticon.

To the author, thanks for the recipe, I take it to the piggy bank.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers