Yeast bagels

Yeast bagels

Category: Bakery products

Ingredients
Kefir	300 ml
Margarine or butter	250 g
Fresh yeast	20 g
Sugar	1 tbsp. l.
Salt	1 tsp
Flour	550-600 g
Thick jam, var. condensed milk, cottage cheese with raisins	400-500 g

Cooking method

• Grind yeast with 1 tbsp. l sugar until dissolved. Then I cooked the dough in HP, but you can knead it with your hands. I poured kefir into a bucket of HP, added yeast, salt, vanilla sugar, softened (but not melted!) margarine, flour. Turned on the TEST mode. The dough should be soft and slightly sticky. When the kneading was over (I turned off the program), I took the dough out of the bucket and divided it into 6 koloboks on a board dusty with flour. I put the koloboks in a bowl, covered them with foil and sent them to the refrigerator for at least 1 hour (I left them for 2 hours).
• After 2 hours, the dough came up, became not sticky and plastic at all, it was easy and pleasant to work with it. I rolled out each kolobok into a circle 3-4 mm thick, cut it into 8 sectors.
• I put 1 hour on a wide part of the sector. l filling (I have apple jam), pressed it slightly from the sides so that it does not leak out and twisted the bagel.
• I put it in the oven for proofing at a temperature of 40 degrees.
• After cooling, you can sprinkle with icing sugar.
• Bagels and without powder are quite sweet.

Cooking program:

Baked at a heat of 160 degrees until golden brown.

These bagels are so delicious

It was me who baked in the spring



and now put the dough.

Lena, and if the dough is not for 1-2 hours, but spends a day in the refrigerator - what will happen? Or haven't you tried that? It's late, I think it might bake tomorrow

[Alyona]

Lena, and if the dough is not for 1-2 hours, but spends a day in the refrigerator - what will happen?

Alyona, it was my case. For 10 hours in the hall, the dough stood, it turned out agreat! I haven't tried it for longer. The dough can stand.

[Elenka69]

I kneaded the dough, sent it to the refrigerator! I'll bake in the evening. For me, this is a saving option, because I can only cook at night.
........................ ........................

I carry my monsters bagels! I don’t know why they were so blown away! She rolled it out thinly.



Very, very tasty! But in my family, you cannot cook such pastries. It is eaten in one sitting. True, I did half of the recipe, but still the whole baking sheet turned out. Elenka69 , thanks for the recipe!

It tasted like croissants - airy and crispy. I do not know why? Maybe because of the broken technology ??? The dough in the fridge froze and didn't rise at all. I thought they wouldn't rise at all. And how they flooded !!!

Baked in butter. I do not recognize margarine

Oil. I do not recognize margarine

And very correct!
I don't admit it either, but I still bake it sometimes.
That is why they are so beautiful!

[PEOPLE!!! ALL FOR BAKING ROLLERS FROM Elenka69 !!! THIS IS SOMETHING !!!]

PEOPLE!!! ALL FOR BAKING ROLLERS FROM Elenka69 !!! THIS IS SOMETHING !!!

Lenochka, dear, "thank you mulion" !!!

This is indeed !!!

Fluffy, airy, delicious !!!

Now I'm telling you.
I kneaded the dough in the evening in KhP, it took 595 grams of flour (there was so much in the bag and I decided it was fate!). 150 g butter + 100 g margarine.
Oil must be added ALWAYS, because the smell!

Trying to make bagels - question: Dough mode is 2.5 hours .. or is Pizza mode suitable?

Moomin mom, so in the recipe only knead in HP and immediately get it and divide it into koloboks.

It is clear, but I put it on full mode .. apparently the dough has deteriorated .. Now I will send it to the refrigerator and try all the same what happened

We are waiting for the results, because I also thought the dough mode is in Panas 2 hours 20 minutes

Elenka69, I really liked the recipe and the ease of preparation, and the taste. Kneading in HP (1 hour 30 m.), Then immediately in the refrigerator for 2 hours. They turned out to be small and rose a little.It was cold in the house, and the proofing was also short. Filling: ground walnuts, protein, sugar, house. condensed milk. The filling turned out to be not enough, because I was afraid that it would leak out. And with cherry jam + starch it didn't work at all, everything flowed out, although I put a drop of it at all. The jam was thin. I concluded that the filling must be VERY thick.
Serve 3 large baking sheets or 2 if very tightly packed. 1/3 of them froze - I'll see what happens.
My husband really liked it too. But my daughter recognized it as puff pastry (she doesn't like it) and said that there was not enough filling.
And many thanks from my husband and me. In my opinion, a very wonderful recipe

[can be kneaded by hand]

Virgo, read the recipe carefully:

Then I cooked the dough in HP, but can be kneaded by hand... I poured kefir into a bucket of HP, added yeast, salt, vanilla sugar, softened (but not melted!) margarine, flour. Turned on the TEST mode. The dough should be soft and slightly sticky. When the batch ended (I turned off the program), took the dough out of the bucket and on the board, dusted with flour, divided it into 6 koloboks. I put the koloboks in a bowl, covered them with foil and sent them to the refrigerator for at least 1 hour (I left them for 2 hours).

Yelenka, nothing, why am I helping you with the housework?

[Gaby]

Gabyon the contrary, my thanks for the help !!!! One head is good, but 2 ... almost Serpent Gorynych! (joke)

In fact, really, it doesn't matter what program, because the proofing is in the chill-out and the longer, the better!
LiudmiLka, glad that you liked it! Thanks for your feedback!
Try to follow. just hold it in the fridge longer and proofing can be done in the oven with a bowl of hot water underneath the baking sheet - good and quick!
See how many bagels there are in this thread and all are different for each hostess, but the recipe is one!

Has baked :-) It turned out they are really a little - only two small baking sheets. My oven is small. I made one just from 1/6 of the dough - I divided it into 8 parts and got such small bagels. And I made the second from the remaining dough and turned out to be good - somewhere about 15 cm in length. THEN did the dough come out like this because of a long kneading
They went well by the way :-)
My husband said tasty - large ones are tastier :-)

[Lenochka]

Lenochka, I am again with a huge thank you!

Last time I froze 4 bagels for testing. I pulled them out of the freezer last night and reheated them slightly this morning in the oven.
I can't even find words to express my delight!
The husband said that these are the most real delicious croissants and asked to make them bigger.

My husband said tasty - large ones are tastier :-)

On the contrary, I like the little ones. I dry them a little and they are so crispy on the outside and soft on the inside. And inside sour plum jam, and sprinkle with powdered sugar on top - you will lick your fingers

[Stelochka]

Stelochka, and I liked your big ones too. I also want to make big ones without filling, but the queue will never come to mastering new pies. I haven't mastered many of last year's recipes. (I'll tell you a secret: I just dream of baking your "Bullseye" cake, that's how freer I will be, one of these days)

So you can also freeze! Generally great!

Lenusya, large and frozen, savory. Super!

People, advise the filling sweet, at home there are only apples and frozen blueberries or go for jam?

[Lenok]

Lenok, you can try to put a grated apple in the filling, but do not mix it with sugar, and add half a teaspoon of tea to the bagel before folding. Although juice may flow, I turn it inside the corners in this case, it turns out not so beautifully, but reliably.

People, advise the filling is sweet, there are only apples at home

400 gr apples
50 g raisins
0.5 teaspoon spoons of cinnamon
1 table. spoon of semolina
lemon juice (1 lemon slice 0.5 cm thick)

Peel the apples, remove the core, grate on a coarse grater, add lemon juice, cinnamon, semolina, mix thoroughly, add raisins, mix.

I used to bake pies with apple filling. The filling turned out to be delicious - not mashed potatoes, not apple pieces, but some delicate aromatic apple soufflé!

[Elenka69]

Elenka69, thanks a lot for the recipe, Stеrn thanks for the advertisement
Bagels excellent flavor and texture of the dough unmatched
I did it with a nut filling and with


my mother and I sat down to drink tea with freshly baked ones - we snapped about six and Stеrn right - it is impossible to stop, very tasty

Oh, abalone, thank you for the filling, tomorrow, a tooth to knock out, I will make Lenochka's bagels

Lenok, take care of your tooth! You never know ...

Luchochek, super-duper bagels !!!

[Stelochka]

400 gr apples
50 g raisins
0.5 teaspoon spoons of cinnamon
1 table. spoon of semolina
lemon juice (1 lemon slice 0.5 cm thick)

Peel the apples, remove the core, grate on a coarse grater, add lemon juice, cinnamon, semolina, mix thoroughly, add raisins, mix.

I used to bake pies with apple filling. The filling turned out to be delicious - not mashed potatoes, not apple pieces, but some delicate aromatic apple soufflé!

Stelochka, thank you very much for such a delicious filling! I baked a pie with her on Chuchelka's dough. Delicious!
Thank you!

So, where Lenok with bagels ... or a tooth.

[Lenchik]

Lenchik, to your health, dear!

It seems that it was not in vain that I warned lenok2_zp regarding the tooth!

What teeth, girls, for a long time burn they ate and forgot, I have people here who are quick for this business, I already today bungled the "Oatmeal"

So why didn’t report it until they threatened to take away the tooth ?!

That I bake something every day, I already forget what I did yesterday, I have two talented boys and a dad who, like, doesn't eat sweets

Good morning everybody! I’m carrying a report on the work done, I didn’t read the recipe yesterday about what they still needed and distance - I put them in the oven and realized that something was wrong and ran to the computer to read, but they were all the same biting, layered, with the taste of butter and apple filling from. And I also made it with frozen apricots, also tasty and in the shape of a horseshoe - finally without anything, too. I decided to try it alone, when I baked and mustache, I suffered - how many of them I ate I don’t know and don’t want to know. Lena SPASIBISHCHE to you and +1!
Helen, girls, how did you achieve such blush on the bagels, did you grease them with an egg?

I did not lubricate with anything, I just have a convection oven

And mine is with convection. And at what temperature did you bake and preheat the oven?

Oh. that's the problem! I have convection, only my oven is hot. Here will be extra. thermometer from Lulek, I will be on convection oven.

[Stеrn]

At first I bake in the usual mode, put in a preheated oven, the temperature is as indicated in the recipe, and at the end of baking I turn on the convection - they instantly brown.
Stеrn, as far as I know, bakes immediately with convection, the temperature is 20 degrees lower than indicated in the recipe.

You seduced me - here's to your table and my bagels



I'm in a hurry - I didn't read the recipe carefully and came across the same rake: I left the dough for a full cycle of kneading and proofing. It's good that I only have a proofing for an hour. Then she quickly rolled the bagels into the preheated oven. Quite a good result, so my carelessness turned out to be uncritical. The filling is poppy with raisins and another part with apples. Thanks to the author for the yummy!

[Stеrn]

Kava, what a superfood delicious plate, let's go and I'll eat a bagel ....

At first I bake in the usual mode, put in a preheated oven, the temperature is as indicated in the recipe, and at the end of baking I turn on the convection - they instantly brown.
Stеrn, as far as I know, bakes immediately with convection - in a cold oven, the temperature is 20 degrees lower than indicated in the recipe.

I will use your method, but usually I do it like - put it in a cold oven, etc.

And I put all the pastries in a preheated oven. And with convection I bake right away, not just at the end. Especially yeast baked goods.

Thank you very much for the recipe! baked 2 times; with apple jam and boiled condensed milk. TASTY !!!!!

[tigrenok750]

tigrenok750
Glad you liked it! Bake and eat with pleasure!
Thanks for your feedback!

I read the reviews, saw enough reports and decided ... Here's what I got:

The food is incredible. Many thanks to Lenochka for the recipe

[Elenka69]

Elenka69 , take the report. Today I made bagels according to your recipe, I really liked it. Made with apricot and apple jam. Thank you so much for the recipe!

These bagels are so delicious

It was me who baked in the spring



and now put the dough.

Lena, and if the dough is not 1-2 hours, but the day is in the refrigerator - what will happen? Or haven't you tried that? It's late, I think it might bake tomorrow

I liked them in a day more than after 2 hours, more precisely, the ones that I baked in 2 hours for some reason did not like me, and my husband ate it with pleasure. I left some of the dough in the refrigerator, I think I'll buy cottage cheese and try it with cottage cheese, the previous ones were with jam, I never bought cottage cheese, and in the morning of the next day I decided to finish it with jam, and my God, what a divine taste and consistency of the dough. I decided to do this always, I will leave the dough in the refrigerator for a day.

[Zoya]

Zoya, you are right, long proofing dough is always better. In this case, you can safely reduce the amount of yeast.

[Elenka69]

Elenka69 came to tell you Thank you very much for the delicious bagels !!! : rose: The dough is so easy to work with, and so delicious, we will still bake them !!! Only I have a question, I have no fresh yeast, I tried to count it myself on dry. Can you tell me how many dry ones you need (to know for sure)? : pardon: It turned out very tasty, but I want to test myself.

[Galinka77]

Galinka77Thank you for your feedback! : flowers: I am glad that you used the recipe and you liked the bagels!
If you count on dry yeast, you get 3 tsp., I'm afraid to be mistaken, but probably this is almost 1 tbsp. l. measuring spoon. But according to the ratio fresh / dry yeast it turns out 3 tsp. - that's for sure.

[Thank you]

Thank you again, for the answer, it means I was not mistaken in the calculations.

Good health! Enjoy cooking!

Thank you very much, very tasty bagels. I don't have a very good oven, I kept it for 160 * hour, I thought it dried up, but no, it became crispy and crumbly. My husband and I ate the floor of the tray without even letting them cool down

[Svetlana Lisa]

Svetlana Lisa, good luck! : flowers: I'm glad the bagels were a success.

[Elenka69]

Elenka69, thank you very much for the recipe
I am constantly looking for the use of kefir, which is not drunk on time. So this recipe is the coolest application of this product. Very tasty, simply delicious The only negative - it is eaten very quickly Speed ​​- literally 1 baking sheet in 15 minutes WITH ONE EATER
And here, in fact, is the photo report of the remains (they stayed with cottage cheese, and there were also yum-yum with jam)