Bagels with marmalade.

Category: Bakery products
Bagels with marmalade.

Ingredients

Wheat flour 500 g
Water 240 ml
Salt 1 tsp
Sugar 4 tbsp. l.
Rast. oil 40 g
Dry yeast 1.5 tsp.
Powdered milk 3 tbsp. l.
Egg 1 PC.

Cooking method

  • TEST mode.
  • Divide the finished dough into 4 parts.
  • Roll each into a circle.
  • Cut the circle into 8 segments.
  • Put a strip of plastic marmalade on the wide part and roll it up to the corner.
  • Exactly 32 bagels.
  • We divide the dough into 4 parts, from each part we get 8 pieces.
  • Let it come up.
  • Bagels with marmalade.

Time for preparing:

20-25 minutes

Cooking program:

Baking at 200 gr.

Note

Very tasty

Elena Bo
I repeated it for an encore today. Before baking, greased with a slightly beaten egg with a teaspoon of water.

Bagels with marmalade.
Trubetskaya
The bagels are really delicious and beautiful. But all the marmalade leaked out, the bagels turned out to be completely empty inside, but soaked in the released juice (although you probably cannot call this liquid juice). How to deal with the leakage of marmalade? Or is there the right marmalade?
Elena Bo, thank you very much for the recipe.
Cat
The correct marmalade exists, it is called "heat-resistant" or "for baking", I bought it at METRO in the department where all kinds of jams and honey are sold.
Tanyusha
There is also a layer marmalade (it is sold by weight, cut off from the layer as much as you need), but unfortunately it happens rarely, so it does not flow out. I usually take it for bagel cookies.
Elena Bo
Quote: Trubetskaya

How to deal with the leakage of marmalade? Or is there the right marmalade?

The correct marmalade is plastic. Previously, this was constantly sold in long boxes. And now I bought one, but the box is wider. It is called that, it is sold by layer. I bought in Moscow in Platypus.

MARMALADE KOLOMCHANOCHKA PLASTOVY 430G
Bagels with marmalade.
Ingredients: sugar, applesauce, pectin, citric acid.

Quote: Elena Bo

Put a strip of plastic marmalade on the wide part and roll it up to the corner.
Olga @
Cool dough recipe! The only thing I changed was that I added not milk powder and water, but low-fat milk (instead of water), since there was no milk powder at hand.

So, if there is no layer marmalade, but the bagels are as horrible as you want, you can try with very thick strawberry jam, just do not forget to pinch the edges of the bagels before baking.

Bagels with marmalade.

Bagels with marmalade.

I apologize for the quality of the pictures - I took pictures with my mobile phone.
Elena Bo
Olga @, beautiful bagels.
You can try bagels with sausages. Just cut the circle not into 8 segments, but into 4, so that the sausages are longer or take short sausages, or cut long ones in half. Next time I'll try.

Quote: Mams

Elena Bo , thanks for finding the marmalade!
By the way, the question is, how much marmalade is needed for this amount of flour?
I take 2/3 of this package.
Qween
Elena Bo, do you take bagels without marmalade?
These with cocoa and sugar, greased with protein on top and sprinkled with sugar. Well, very tasty!

rogalichki.JPG
Bagels with marmalade.
Larisa 888
The bagels are really delicious. Baked with ordinary marmalade, from the Udarnitsa factory - nothing came out. I baked some of the bagels without marmalade, just sprinkled with sugar inside and wrapped them. Not nearly worse.
Elena Bo
Here's another festive option. Before baking, grease the bagels with a beaten egg and a little water and sprinkle with streusel.

Bagels with marmalade.

Streisel is an ordinary confectionery crumb: a mixture of flour, sugar and butter.
100gr. flour + 50g. sugar + vanillin + 100 g of butter (do not heat). Mix everything until crumb. A lot comes out of this amount. Therefore, you can either reduce the amount of ingredients, or simply store the leftovers in the refrigerator (tightly closed) and use to sprinkle the rolls as needed.

🔗
Linka
Here are my bagels. Thanks for the recipe and recommendations.

Bagels with marmalade.
Linka
Quote: Self-taught baker

And what kind of marmalade did you use? from "Platypus" ??

Yes, I decided not to risk it - I ordered it in Utkonos, and there I also found "7 cereals" (Large) flakes for bread.
Kosha
Thank you, Elena Bo!

As always, I am very pleased with your recipe.
Exactly 32 bagels, marmalade from "Platypus", grinded with an egg and water, sprinkled with sesame seeds. The only observation: it is better not to roll out the dough very thinly, when the dough is thicker, then the bagels are softer. To prevent the marmalade from flowing out, just in case, I wrapped the edges of the dough in. It turned out such chubby bagels.
Thanks again for the recipe!

Bagels with marmalade.
Linka
Quote: Kosha

The only observation: it is better not to roll out the dough very thinly, when the dough is thicker, the bagels are softer.
I absolutely agree with Kosha. It is better not to roll it very thinly.
And the marmalade from the Platypus does not come out AT ALL, even if you do not pinch the edges.
Elena Bo
I roll it thinly, but then they fit for about 30 minutes and become very plump.
Ta_pa
How much dough should you keep in a bread maker? Take it out immediately after kneading or let it fit there?
Admin
Quote: Ta_pa

Admin, thanks for the answer :) Maybe I asked wrong :)
The "dough" program for me is designed for 1 hour 30 minutes, that is, the dough is kneaded and nothing happens for another 40 minutes. So I want to know, can you already take it out and sculpt it, or let it lie there until the end of the program?

Or I didn't explain well.

The Dough program provides for kneading the dough and proving it in the oven, everything takes you 1.30 (I have 1.40)

That's it, the dough is ready, it needs to be pulled out and cut. The program is over, the dough will remain motionless, so it is also motionless during proofing, at rest.
Without proofing (fermentation), this is not a dough yet. It's just flour mixed with water.

Bake to your health!
evnadiva
Elena, thanks for the recipe! True, I did not make bagels from it, but pies, reducing the amount of sugar. And modifying it a little (I replaced 70 grams of flour with wheat germ + spelt flour, I don't know how it will be in Russian). The result is great pies!
Moon1055
I also made bagels today according to your recipe. We liked it very much. Used regular marmalade, leaked out a little. And here is the result

PICT2432.JPG
Bagels with marmalade.
Crystal
Today was the debut. It was not possible to roll up the bagels, but the namaz dough with poppy-milk filling and rolling the roll got the miracle of the bun. Children swooped in and everything disappeared, did not even have time to photograph. Huge Thank you, I'll practice rolling bagels.
Crochet
Elena Bo
Lenochka, thank you for the wonderful recipe! Finally, my hands reached him:

🔗
SchuMakher
🔗

made, only with puff yeast dough ... Childhood smelled ...
bysveta
Elena, thank you very much for the recipe. Today I baked very tasty and ruddy bagels with pear marmalade. My son really liked it. I will bake some more.
Albina
Today I am sitting at work, drinking tea with bagels from the store and thinking: "I must bake the bagels myself" And the recipe is served for you. I'll try to bake tomorrow
Elena Bo
bysveta, lucky, eats bagels. I want it too, I can't get it.
Albina, bake. Delicious
Albina
Thanks for the wonderful Sunday Pekla recipe. Instead of vegetable oil, I put butter. Very simple and delightful
Elena Bo
Albina, thanks for trying
Albina
Quote: Elena Bo

Albina, thanks for trying
I think that I will bake more than once

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers