Bagels with jam or homemade nutella

Category: Bakery products
Bagels with jam or homemade nutella

Ingredients

For the test:
Wheat flour 450g. (2.5-3 cups).
Dry yeast 1 tsp with a slide.
Sugar 2st. l.
Egg 2 pcs.
Salt 1/2 tsp
Butter (melt) 45 grams.
Cream (I have 10%) 200 ml.
Vegetable oil 1 tsp
Vanilla sugar / vanilla taste.
For filling:
Thick jam / jam / nutella on demand
Poppy for sprinkling option

Cooking method

  • Bagels with jam or homemade nutella
  • I brought you a recipe for delicious and airy bagels, which are impossible to resist :)))!
  • Thanks to your favorite bread maker, the dough is prepared quickly and without hassle.
  • So, let's begin...
  • Dissolve yeast in warm cream, add 1 tsp. sugar (from those 2 tbsp. l. that are in the recipe), and 2 tbsp. l. flour. Pour HP into the bottom of the bucket and leave for 10 minutes while we cook the rest of the ingredients.
  • Bagels with jam or homemade nutella
  • Bagels with jam or homemade nutella
  • Beat eggs, set aside a little for lubrication.
  • Bagels with jam or homemade nutella
  • Melt the butter, cool slightly.
  • Bagels with jam or homemade nutella
  • Put flour, salt, sugar, butter, eggs in a bucket of HP for the dough.
  • Bagels with jam or homemade nutella
  • Turn on the "Pizza" or "Pelmeni" mode for 10-15 minutes, knead a soft, smooth dough. Turn off the program and leave the dough to go to HP for 1 hour.
  • Here's the beauty.
  • Bagels with jam or homemade nutella
  • Take out the dough, knead and divide into equal balls, I got a weight of about 55-60 grams.
  • Bagels with jam or homemade nutella
  • Now we form the bagels. Roll out the dough into a rectangle, grease with a thin layer of jam / nutella, cut the edge on one side, roll it up, and arrange in the form of a horseshoe, as in the photo.
  • Bagels with jam or homemade nutella
  • Bagels with jam or homemade nutella
  • Bagels with jam or homemade nutella
  • Bagels with jam or homemade nutella
  • Place the finished bagels on a baking sheet with baking paper and cover with a napkin and let rise for 20 minutes while the oven is heating.
  • Bagels with jam or homemade nutella
  • Bagels with jam or homemade nutella
  • Then brush the bagels with an egg and sprinkle with poppy seeds / sugar. Bake at T * 180 until golden brown.
  • Bagels with jam or homemade nutella
  • Cool the finished bagels and sprinkle with powdered sugar if desired.
  • Help yourself to your health, all bon appetit !!!
  • Bagels with jam or homemade nutella

Note

Many thanks to the author of the recipe Olga with cooking.

*** About bagel molding:

So that they do not open up during baking, like some of mine, we must try to cut the stripes under the bagel, as if "at the bottom", I wrote ...

please
Mother queen, what is it going on?
Trishka
please, Nadia, help yourself, as the first one - the most beautiful, but not one, choose!
please
Quote: Trishka
yes not one, choose
They will go for a long time, I'll gobble up everything))))))))))))
Trishka
To your health!
Matilda-N
Ksyusha, what a beauty! So mentally at home, a couple dragged away !!!! Until everyone snapped up! Thanks for the recipe!
Trishka
Matilda-N, Svetlana, thank you for your attention!
I would be glad if you like the bagels!
Shyrshunchik
Trishka, Ksyusha is delicious, it’s how delicious, tomorrow I’ll do bagels, and the disclosure they are so pretty. Only I have a can of boiled condensed milk open and I will attach it to bagels
Galleon-6
Stunned what, oh what
Trishka
Shyrshunchik, Tanya, I'll wait!
Trishka
Galleon-6, Helen, and they are also cool, come on!
Svetlenki
Ksyushechka, what are the bagels incomparable !!!! : a-kiss: Thank you for such beauty and detailed description with photos - just for me !!!

Trishka
Svetlenki, Svetlana, good health, I will be glad if you like the bagels!
Madam
What bagels !!! I'll cook today
Trishka
Madam, Thanks for attention !
I will wait !
Madam
Here are my giants (they ripped them in the oven decently, despite the fact that they came up on a baking sheet). I have homemade jam, a little runny, I put it a little out of fear that it would leak out.
Bagels with jam or homemade nutella
To be honest, I didn't like the dough as a bagel dough. It seems to me that it is more suitable for pies. Well, here, as they say, the taste and color But I take the method of shaping into a piggy bank. Thank you!
Trishka
Madam, thanks for the report, they turned out beautiful!
Well, yes, you can take another dough, if it's not very good, I liked it!
Trishka
Quote: Madame
I didn't like the quality of the bagel test.
Or maybe because there is not enough filling? And they turned out dry or not?
Madam
Thank you) Too much dough I like to have less dough in bagels.
Trishka
And how did you roll out the dough?
I usually roll it out to about 3-4 mm, and the layers are larger and tastier this way.
Shyrshunchik
Trishka, Ksyusha, and I come to you with a huge thank you, my family and I really liked the bagels, they did not have time to cool down yet, and the husband is playing the second one, and this is after six in the evening. The dough is very tender and soft, pleasant to work with, I immediately thought that there was not enough flour a turned out to be just right, rolled out with a small dusting just a little bit. She made bagels with her favorite boiled condensed milk and nuts and five things with currant jam, not grated, but with berries, the berries were distributed more in the middle and from the edge where the cuts were only lubricated so that it would not flow. Sprinkled with brown sugar on top.
This is my photoreport.
Bagels with jam or homemade nutella
and breaks
Bagels with jam or homemade nutella
Thanks a lot for the recipe. They are really airy.
Madam
Yes, that's the same, definitely not thicker. I just want to say that now I eat bagels (and they have cooled down), they seem to me much tastier than hot in the heat.
Madam
Shyrshunchikwhat delicious bagels you have!
Trishka
Shyrshunchik, Tanyusha, what handsome men!
I'm very glad that I liked the bagels!
Trishka
Madam, that's good !
Madam
I guess I took too much bagel test. That's why I have such sandals
Shyrshunchik
Girls, you can't imagine how much pleasure I get from the baking process itself, and bagels are generally lovely.
Svetlenki
Tatyana, Shyrshunchik, taking off my hat. Bagels VERY VERY VERY !!! So much filling in the center, and to the edges - as needed, so that it does not leak out. Excellent result, I was impressed.
Shyrshunchik
Madam, I did it strictly according to the recipe, did not add a single gram of flour anymore and divided it into 14 pieces by weight, rolled it out very thinly and smeared the filling with a thin layer. On the contrary, I don't like a lot of filling. The result is airy, soft inside and with a crispy crust.
Shyrshunchik
Svetlenkiwhile answering Madam, your message came, where there are no leaks of boiled condensed milk, and the jam leaked a little, but this is jam.
Svetlenki
Shyrshunchik, cool, cool, do not be shy, you can see everything!
Madam
Shyrshunchik, I got 17 bagels. I did everything strictly according to the recipe. The dough really turned out to be very elastic: you roll it out, it shrinks back. I used flour to dust only a rolling pin to make it easier to roll it out. I don't understand why such giants came out for me ... Could it be because my dough in a bucket rose for 2 hours? It drank almost to the top. then I molded the bagels and they were still parted. Of course, they have increased in volume. And in the oven they rose even more, just a guard!
Shyrshunchik
Madam, maybe you have them a little shorter, so they turned out to be plump, but you also have cute bagels.
Svetlenki
Quote: Madame
The dough really turned out to be very elastic: you roll it out, it shrinks back.

Madam, as far as I know, this is not good. in such cases, let the dough rest for 10-15 minutes so that the gluten relaxes again. Correct me girls if I'm wrong.

For example, I can also twist too much into a roll / bagel, that is, drag the dough ... This is also bad, it affects the final result - the dough is cramped when it grows on the proofer ...

These are my thoughts out loud
Trishka
Quote: Madame
: you roll it out, it shrinks back
No, I didn't have that.

And 2 hours of proofing may be a bit too much, stood it?
Shyrshunchik
My dough rolled out easily.
Madam
Girls, thank you for your consultation! Yes, the dough was shrinking. And, probably, while I was rolling them up, they tightened up a little. And then they moved away and became fat. Next time, I'm sure, thanks to your advice, my bagels will come out better) I will definitely report here.
Trishka
That's great, I'm waiting!
Albina
Ksyusha, everyone go around this wonderful recipe 🔗 My cupcake has not been finished yet I try not to bake a lot, otherwise we will definitely not pass through the door soon
Trishka
Albina, I hope the cupcake will be finished soon and I will wait!
andrey007
Bagels with jam or homemade nutella

I will really thank you for the yummy recipe, they knew it in a moment
Trishka
andrey007, Olga, ochumit Mona, what handsome men!
Thank you, it's a balm for the soul!
andrey007
Ksyusha, oh, she was stunned by such beauty, though boiled dry and currants were torn out, this did not prevent them from turning out to be handsome. I did everything exactly with the recipe, only the cream was 33%, I diluted it with milk, it turned out 14 pieces. Even in the evening we ended up asking for more. And this is because there are wonderful people like you who share super recipes
Trishka
andrey007, Olga, thank you for such a warm review!

To me for you, ok?
andrey007
Ksyusha, well thank you

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