Bagels

Category: Bakery products
Bagels

Ingredients

Water 240 ml
Butter 32 g
Salt 1 tsp
Sugar 3.5 tbsp. l.
Flour 400 g
Dry yeast (for baking) 0.5 tsp
Poppy seeds / sesame seeds for sprinkling 4 g

Cooking method

  • For HP Mulinex 600 230 program № 4.
  • Now I will explain a little for those who do not have an automatic program for baking donuts. Program № 4 includes: kneading-20 minutes; proofing-15 minutes; baking-25 minutes.
  • These bagels are molded nowhere easier. Divide the dough into 8 identical pieces, roll each piece into a tourniquet (roller) 25 cm long. Then we carefully “tuck” one end of the roller into the other;

The dish is designed for

For cooking 8 bagels.

Note

My pets love these bagels! It seems that everything is very, very simple, but delicious!
The sprinkling on the bagels is held "tightly" thanks to the double glaze (after molding, grease the bagels with milk using a silicone brush, apply the sprinkling and grease the bagels with milk over the sprinkling again.





Lamb products - bakery products made from choux pastry in the form of rings of different sizes. These include bagels, bagels, drying. The largest are bagels, the smallest are dryers. Due to the low humidity (9-13 and 14-19%, respectively), dryers and bagels are suitable for long-term storage and are canned bread. Bagels (humidity 22-25%) are designed to be eaten fresh.

The assortment of donut products includes about 30 items. Sugar bagels are prepared from 2nd grade wheat flour and simple drying; from flour of the 1st grade - bagels with poppy seeds, caraway seeds, dairy, Ukrainian, simple bagels, sugar, mustard, milk, dry simple and salty; from premium flour - sugar bagels, with poppy seeds, lemon, vanilla, butter and simple drying, mustard, lemon, vanilla, with poppy seeds.

The homeland of the bagels is the city of Smorgon in Belarus, where for the first time narrow flagella began to be made from custard (scalded) dough and baked from them "scalded" (scalded dough products). They were also called scabs, abaranki, bagels. In Ukraine, bagels were widespread - large, thick, friable, the name of which came from the verb "to roll", that is, to swell, bubble, swell.

The dough for donut products is prepared steeper than for bread, which complicates the accumulation of yeast and lactic acid bacteria, so they are pre-propagated in a special type of leaven (porch). For bagels, and sometimes for bagels, the dough is put on a dough with the addition of yeast. After kneading, it is rolled and then molded on a special machine I. The molded products are kept for 1.5-2 hours, then treated with boiling water or steam (scalded). In this case, starch gelatinization and coagulation of proteins occur, which contributes to the formation of a thin film and gloss on the surface of products. Then they are dried and baked in ovens.

Axioma
Quote: DJ

... I wouldn't have thought of it, but everything turns out to be simple

Good morning!
And it can be even simpler.
Indeed, when proofing or applying glaze - grease the seam can disperse - and the wet dough cannot be pinched! - and you get not a steering wheel, but a horseshoe or a bagel
Having rolled 1/8 of the dough into a ball when shaping the donut, make a depression in the top in the center and place a cylindrical dish inside (a glass, for example, a round half-glass). Gradually pressing down to the table surface and stretching the dough in a concentric circle around the glass with your hands or using a silicone spatula, form a CONTINUOUS hoop. The steering wheel is ready and probably will not creep!
Alexandra
You can divide the dough into balls. Take each bun by the middle with two fingers - on one side with the index, on the other with the middle.And squeeze the dough in the middle between the fingers until a hole is formed. Then expand it with your index finger. With this method, no seams are formed.
Crumb
Alexandra
At first I started to sculpt the donuts using the method you described (this is how I always shape the donuts, I will say more, this is my favorite method for molding donuts / donuts and donuts). I blinded two things, I didn't like it, they didn't turn out to be even, the dough seemed to tear, I don't know, well, they didn’t come out like that. But the "flagella" turned out to be even.

P.S.It seems to me that not every dough is suitable for the same molding method (IMHO) ...

AXIOMA
Thank you very much for another way to shape the donuts!
Axioma
Good evening, baker friends!
While baking, while photographing, I was late again.
I'll try to clearly show what I meant in my previous post, telling how to form bagels without seams.
Bagels

Step 1: Having rolled up 1/8 part (85 g) of the whole dough kneading into a small ball when forming the bagels, Alexandra calls this part of the bun:

Bagels
Using a rolling pin, pressing slightly, I make a through hole in the middle of the bun:
Bagels Bagels
Manipulating your fingers from the inside of the workpiece, expand the bagel (donut or donut) to the desired size.
BagelsBagels
By weight, it is recommended to form a ring when the weight of the workpiece is greater, and of course there is strong gluten in the dough, like Bagels
May @
Crumb, I need your help. My C / P is not the same as yours, what should I do? To knead on the "dumplings" mode, let the dough rise or cut straight away? Well, then proving the already formed bagels and baking in the oven?
Crumb
May @
Knead on the "Dumplings", let the proofing for about 15 minutes, form the bagels and at once bake, there is no proofing after molding.
May @
Thank you, Baby, tomorrow I will bake, I will report as expected, but now I am running to work.
More questions along the way. Spoons to take measured or regular, how much live yeast to take? Look like that's it....
Axioma
Hello, Crumb!
Good day to everyone who is interested in this recipe!

At first, I was suspicious of the fact that the proving time after a twenty minute batch is only 15 minutes. But following the method of the author of the recipe, I was convinced that everything is correct!
In the bread maker, after placing all the ingredients according to the instructions, we knead in the "dough" mode. After stopping the rotation of the blades, leave the still warm "kolobok" for 15 minutes, as if for proofing. Without waiting for the end of the cycle, we remove the dough for molding.
The dough is soft, slightly sticky.
Weigh the dough and divide it into 8 parts of equal weight. I had one serving equaled 85 grams. Lightly dust the hands and table with flour and roll each part into a ball:
Bagels
We form the bagels:
Bagels
Apply the glaze with a brush (milk or whipped yolk with 2 tablespoons of milk) and sprinkle with poppy seeds (sesame seeds):
Bagels
We bake on a baking sheet (without a baking stone!), Having previously spread parchment or greased the baking sheet with vegetable oil.
The baking mode is 25 minutes at a temperature of t = 175 ° С And after baking we have such donut products:
Bagels
The taste is genuine bagels!
Hard top, soft middle. In a word, steering-wheels are like steering-wheels.
Bagels

GREAT! Just over an hour - and fresh bread on the table!
May @
AXIOMA, can you tell me what kind of spoons to measure with regular or measured? How much live yeast to take and butter or soft oil to take?
Axioma
Measuring spoon, butter at room temperature.
SchuMakher
And why are they BARANKS and not PUBLICS?
Axioma
Hello, SchuMakher !
The bagels are smaller than the bagels, this is undeniable. If not twice ...
Obviously, the author (and the copyright is SACRED!) Used program no. 4 in a new modification x / p Moulinex Baguette and Co-600230, where the French proposed to name these bakery products by nationality in a semi-automatic mode. I believe that the bagel production technology is not similar to that described in the proposed recipe. There, if I'm not mistaken, short-term cooking in water with vegetable oil is used - correct it if I'm wrong.
By and large, what's the difference, Turkish is a tortilla or a bagel, the MAIN recipe is very original!
FAST and incredibly TASTY!
Crumb
Quote: May @

Spoons to take measured or regular, how much live yeast to take?
May @
Measuring spoons for HP.
If dry yeast (0.5 tsp = 1.5 g) is recalculated to fresh (1.5 multiplied by 3), we get 4.5 g.

Quote: ShuMakher

Why are they BARANKS and not PUBLICS?
SchuMakher
AXIOMA already answered your question. I, in turn, PPKS (Psign up Pod TOevery FROMfishing)! You can't explain it better!

AXIOMA
Thank you so much for your help in maintaining the topic and for a detailed photo report on the steering wheels !!! Your bagels Above all praise! I have something to strive for ...
Svetla
Hello, Crumb!
I really liked the recipe for your bagels.

Bagels

The dough was kneaded in her LG bread maker, and baked in her favorite GORENJE oven.
Thanks for the interesting recipe !!!
Lana
Bagels

Crumb 🔗
I keep my promise: I baked Bagels according to your recipe
Delicious and desirable, just for our taste! Thanks for the excellent recipe
I'm driving a cart +++++ In gratitude 🔗
Crumb
Quote: lana7386

Indeed, this is a cup from a coffee pair, it's nice that they noticed and noted Bagels
lana7386
I'm just "turned" on tea and coffee utensils ... I really love all kinds of cups / saucers ...
I forgot to ask you ... And what besides poppy is sprinkled with your donuts? Pieces of nuts? Or something else ...
Lana
Quote: Krosh

.
I forgot to ask you ... And what besides poppy is sprinkled with your donuts? Pieces of nuts? Or something else ...
Indeed, these are small pieces of walnut. They are browned and very fragrant.
I fight with my grandson for the purity of the language, I resist if he tries to speak with me in youth slang.But while he does not see, I will pass on his words: Awesome bagels And there were steering wheels and they are no longer there
Lora0209
BagelsBagels
A flower to the author of the recipe. Thank you, Crumb
Lepanda
Should the dough rise in the oven?
I did it in the morning - flat circles turned out
Chewing is hard.
Can I put a little yeast (ordinary dry half a teaspoon)? And the stove bakes badly on top, the bagels were almost not fried, although it baked for 35 minutes.
Svetik_
Here are my today's bagels, I baked with fresh yeast, as it is written, they rose well, I just made them less .................. .. the kids are crunching already ..... they say well, very tasty

Bagels

I didn't fry them too much
Lora0209
Lamb chocolates
Bagels
ElReal
Quote: Krosh

BARANKS

For cooking 8 bagels we need:
240 ml. water
32 gr. butter
1 tsp salt
3.5 tbsp. l. Sahara
400 gr. flour
0.5 tsp dry yeast for baking (I have a brown fermipan)
poppy seeds / sesame seeds for sprinkling 4 gr.

For HP Mulinex 600 230 program № 4.
Hey!
I'm trying to make these same wonderful steering wheels. I put everything as in the recipe, I have HP Mulinex 600230, for this I put the program № 4 and at the end of the kneading, I get a liquid, viscous-viscous dough that does not lend itself to any molding, it sticks to my hands and that's it. feeling that the flour is clearly not enough. It’s my handles are crooked, there’s something wrong with the stove, or something else. Help, tell me, how did you get such beauty according to this recipe?
Lana
Quote: ElReal

Hey!
I'm trying to make these same wonderful steering wheels. I put everything as in the recipe, I have HP Mulinex 600230, for this I put the program № 4 and at the end of the kneading, I get a liquid, viscous-viscous dough that does not lend itself to any molding, it sticks to my hands and that's it. feeling that the flour is clearly not enough. These are my crooked handles, there is something wrong with the stove, or something else. Help, tell me, how did you get such beauty according to this recipe?
ElReal
I kneaded this dough in HP I dare to assume that you messed up something with the measures of ingredients, because 240 ml of liquid per 400 g of flour CANNOT give a liquid and sticky dough Restore from memory how and how much you measured Somewhere here lies the reason
ElReal
I measured everything exactly according to the recipe, the measuring cup was checked with an electronic scale, I'm just at a loss. the fact is that the same problem was when I tried to make cappuccino buns, in order to correct the situation, I had to add flour. Now I also added 2 tbsp. tablespoons of flour, put it again, but already on the yeast dough mode, the dough is already better and I bake on mode No. 7 - 25 minutes.
I am still studying with this stove, I have it recently. Previously, I baked LG HB-155 CJ according to the recipes from the book attached to it and there were no problems at all.
Lana
Quote: ElReal

measured everything exactly according to the recipe, the measuring cup was checked with an electronic scale
They also measured flour with a measuring glass,ElReal ?
Yes, in any recipe the difference in the amount of flour is 1-2 tbsp. l. is the norm, since everyone has flour of different quality (moisture, etc.)
ElReal
It may seem ridiculous, but I poured a measuring glass onto the scales, well, what would be exactly the recipe. But I didn't think about the quality of the flour, I never had any problems (with a different stove) the same bread recipe with different flours according to the same recipe and no failures.
Lana
Quote: ElReal

But I didn't think about the quality of the flour, I never had any problems (with a different stove) the same bread recipe with different flours according to the same recipe and no failures.
The recipe for bread and rolls is a big difference And get used to the new bread maker, you will feel it, and you will be fine!
Have you read the fairy tale about Kolobok on the forum?
ElReal
Quote: lana7386

Have you read the fairy tale about Kolobok on the forum?
not yet. where is it?
I was tempted to a new stove for the sake of buns and baguettes
Crumb
Quote: ElReal

the same problem was when I tried to make cappuccino buns
ElReal
Here THESE ? I baked them several times, all the ingredients are strictly according to the recipe - the result! It seems to me that it's all about the flour ... a lot depends on the moisture content of the flour ...
Lana
Quote: ElReal

not yet. where is it?
I was tempted to a new stove for the sake of buns and baguettes
Read
ElReal
Crumb, yes, it was these buns that I tried to repeat, seduced by your awesome photos and also the dough is liquid and sticky-sticky, add flour with grief in half baked, but still not like that. Firstly, because of the cappuccino, they are more brown. and not fluffy and soft as expected, although tasty
lana7386, thank you.
And here is my first portion of bagels The smell is awesome, the taste is also nothing, but the porosity is not the same as I expected, and what would shine is still better to grease with an egg
Bagels Bagels
Svetik_
Girls, this is not the first time I bake these bagels and knead my HP, well, I don’t have a liquid dough, it’s so cool, it’s so nice to work and I don’t add flour.
Lana
Quote: Svetik_

Girls, this is not the first time I bake these bagels and knead my HP, well, I don’t have a liquid dough, it’s so cool, it’s so nice to work and I don’t add flour.
Svetik
And I'm talking about it! Even the flour-to-liquid ratio speaks volumes!
Domovenok
I just got a very liquid dough, I added flour to the elastic dough, as a result, the donuts turned out to be very heavy and almost did not fit (((((
Svetik_
Well, I don’t know ..............., girls. I replaced it with fresh yeast, they fit well, well, they don't turn out to be heavy
Crumb
Quote: lana7386

Kroshechka Bagels
Forgive me for infiltrating your territory Bagels...
lana7386
Well that you, on the contrary, I am very grateful to you for your help in leading the topic! Unfortunately, there is not always time to answer / help with advice ...

Quote: Svetik_

Girls, this is not the first time I bake these bagels and knead my HP, well, I don’t have a liquid dough, it’s so cool, it’s so nice to work and I don’t add flour.
Svetik_
I have the same thing, everything is cool!

Quote: Domovenok

I just got a very liquid dough, I added flour to the elastic dough, as a result, the donuts turned out to be very heavy and almost did not fit (((((
Domovenok
Oh, what a pity ... and on what flour do you bake? I understand that the moisture content of the same flour is also different, but still?

ElReal
I will ask you the same question as Domovenkу ... What flour do you use? I understood you correctly that bread on this flour turns out great, but small pastries (buns, bagels, etc.) do not work, right?
ElReal
Crumb, yes, that's right, everything is in order with the bread, even in this oven, but with baked goods, ordinary store flour, the highest grade, how to determine the moisture content there, etc. I do not know
Svetik_
ElReal and you try to replace it for baking with another flour, maybe the other one will be better ???
It so happens, on purely baking flour it may or may not turn out not such a magnificent baking, I myself have tried the flour, now I have flour on which it is written that for baking ............. ...... ... well take 1kg of other flour and compare
ElReal
Svetik_, thanks, I'll try. I don’t know what kind of flour this "for baking" is, but I will look. I saw we sell different types: "for pizza", "for bread", "for pancakes", but it's just flour with the rest of the ingredients added - just add water and bread
Svetik_
Wait ...... you bake with the flour that add everything ??? Or is there such a thing you wrote ??? Just confused ??? We just have different types, or rather the producers of that and wrote, experiment ....... maybe you will find your own, don't take a lot .......... try
ElReal
No, no, I bake with premium flour without any additives. I just wrote what types we have on sale, but I don't dare to use them, because I'm not sure what and in what quantity it should be.
Today I specially went to supermarkets and looked for flour for baking and, alas, did not find it. I usually use Kherson flour
Domovenok
I bake on flour TM "Dobrodiya" .. someone from Lugansk will confirm that the flour is of very good quality ... but, I noticed on the buns "Bernu .." although it is of the highest grade (must be all the same). I also had to add 2.5 tablespoons of flour to the buns, although I had never added it before ... so the flour let me down ((((((..

Then the question arises .. maybe you can just increase the amount of yeast
Lana
Quote: Domovenok


Then the question arises .. maybe you can just increase the amount of yeast

Domovenok
And what do you think can improve a larger amount of yeast in this recipe ... Read, it is interesting and useful to know DEFECTS OF BAKERY PRODUCTS AND THEIR ELIMINATION
Domovenok
A larger amount of yeast, for an increased amount of flour, will at least give rise to the dough, and not the flatness of the cake (in yeast, I'm sure)
Lana
Quote: Domovenok

A larger amount of yeast, for an increased amount of flour, will at least give rise to the dough, and not the flatness of the cake (in yeast, I'm sure)
Domovenok
Go for it if you are sure
Slastena
Crumb Eh, lamb sweets !!! (dancing in a squatting position) oh, and the donuts are delicious, my daughter, when we go to the store, we always reach for the donuts, and now I can bake this miracle at home as much as I want to what a lovely donut
P.S. And that I was afraid to bake them before, and this is because I didn’t have HP, but now I’ve kneaded the oven, I just need to make holes and the bagels are ready.
Bagels
Crumb
Mom dear !!! They andshshoh and with ribbons !!! Otpad steering wheels !!!

Slastena, I am so glad that the baranochki are to your taste, on the health of you and your loved ones, especially your manyunechka !!!

Thank you very much for your feedback !!!
Karsei
Please tell me what temperature to set when baking. It's just that I recently got an electric oven and I don't know yet at what temperatures everything is baked. Maybe there is such a temka, then stick it with your nose, please.
Crumb
Marisha, I bake in a preheated oven at 180 gr., Convection (no convection 200 gr.) to the desired degree of rosy, about 15-20 minutes ...

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