The house smells of comfort, if the aroma of fresh pastries soars in the kitchen. Such pastries, a symbol of home comfort, may well be bagels made from yeast dough. They can not only enjoy a delicious cup of tea, but also take with them as a snack for work or study.

Classic Yeast Dough Bagels

Classic cones made of yeast dough can be cooked without filling. Even in this case, they will turn out to be unusually tasty and fragrant if a proven recipe is used and pastries are prepared with love. The highlight of the recipe below is the lubrication of the dough layer with butter, which will give the products some layering.

The composition of classic bagels without filling is as follows:

  • 35 g dry yeast;
  • 125 ml of warm water;
  • 125 ml of milk;
  • 60 g of sugar;
  • 100 g butter;
  • 450 g of flour.

Workpieces will need to be greased with a mixture of one chicken egg and 30 ml of milk.

How to make bagels from yeast dough:

  1. Mix sugar and yeast in water. Then pour milk into the syrup with yeast, add 60-70 g of melted butter and all the sifted flour.
  2. Knead thoroughly and let the dough lie for about thirty minutes in the heat, having previously wrapped it with cling film so that it does not wind off.
  3. Then roll it into a layer, which again leave for 40 minutes at room temperature. After the specified time, grease the cake with the remaining oil, fold it three times with an envelope, roll it out and cover it with cling film on top for another hour.
  4. Now is the time to start the formation of bagels. Cut the dough into triangles and roll, starting from the base.
  5. Lubricate the workpieces with egg-milk mixture and bake until cooked at 200 degrees.

Jam recipe

Light, airy and mouth-melting bagels made from yeast dough are also baked with a filling, one of which may be junk.

The proportions of the ingredients for this treat will be as follows:

  • 300 ml of milk;
  • 30 g of fresh pressed yeast;
  • 75 g of granulated sugar;
  • 45 ml of refined vegetable oil;
  • 2 chicken eggs in the dough and the same for greasing;
  • 3-4 g of salt;
  • 700-800 g of flour;
  • 500 g of thick jam.

Bakery products:

  1. We prepare dough from milk, yeast, 30 g of sugar and 100 g of flour. Carefully stir all the lumps and leave them to warm for 40 minutes, covering the bowl with a mixture with a clean towel.
  2. Beat eggs with the rest of sugar and salt into a lush foam mass. This mixture, along with vegetable oil, should be added to the larger dough.
  3. Then knead the dough, adding small amounts of sifted flour. The mass should come out elastic and well-kept in shape, but not clogged with flour. It should be left to ripen for an hour in the heat.
  4. Divide the finished dough into 20 identical pieces. Each roll into a cake, from one of its edges make transverse cuts. Closer to the center, put 25 g of jam (approximately one tablespoon) and fold tightly, forming a bagel.
  5. Put the twisted bagels with jam on a baking sheet covered with baking paper. After a half-hour proofing, grease with a beaten egg and send to the oven so that they can brown their barrels at 180 degrees.

Dessert with cherry

The simplest dry yeast dough and frozen cherries can be turned into a wonderful dessert.

To bake which you need to take:

  • 250 ml of milk;
  • 8 g high-speed yeast;
  • 210 g of granulated sugar (including 30 g to the filling);
  • 30 ml of vegetable oil;
  • 40 g of melted butter;
  • 10 g vanilla sugar;
  • 6 g of salt;
  • 450 g of flour;
  • 300 g of frozen cherries;
  • 30 g of starch;
  • 30 ml of water.

Baking progress:

  1. Dissolve yeast with 30 g of sugar in milk and leave until a foam cap forms. Depending on the temperature of the liquid and the environment, this will take 10-15 minutes.
  2. After that, combine the yeast with flour and other ingredients for the dough. Carefully mix the mass and leave to ripen for an hour and a half.
  3. In a stewpan with a thick bottom, combine cherry (you can directly from the freezer), water, starch and sugar. Simmer everything on fire to a boil and subsequent thickening. Then cool the cherry contents of the stewpan.
  4. Divide the finished dough into two equal parts, roll a circle from each. Cut it with a knife into 12 sectors. Spreading the cherry filling on them, form bagels.
  5. Baking conditions for products: 175-180 degrees, 25-30 minutes.

Of no small importance for such a simple baking is its further presentation. To decorate the finished products, they can be rolled in powder or drawn on each with the help of a cornet strip of protein and chocolate glaze.

How to make with poppy seeds?

Yeast pastries with poppy seeds are loved by many, so it is not surprising that there was a recipe for bagels with poppy seeds. Of course, you can use the prepared poppy seed filling, but it’s not at all difficult to cook it yourself while the dough ripens.

The list of ingredients for dough and poppy seed filling:

  • 300 ml warm whole cow's milk;
  • 40 g of pressed yeast;
  • 150 g of sugar, of which 50 g - for poppy seed filling;
  • 2 eggs (one for greasing bagels);
  • 120 g of soft butter;
  • 5 g of salt;
  • 600 g flour;
  • 135 g dry poppy.

Work algorithm:

  1. For the yeast to “wake up”, they must be mixed with whole milk, sugar, 90 g flour and left for a quarter hour or a little more.
  2. Sift flour into a bowl for kneading dough, salt on top. Then make a depression in the center of the slide, a funnel, into which to pour a shaken egg and a dough.
  3. Start kneading the mass, during this process you need to mix plastic butter in small portions. Give the dough 60 minutes to double in size in a warm place.
  4. For the filling, steam for 40 minutes in boiling water poppy. Then drain the water, and grind the poppy with a blender into a homogeneous mass by adding sugar a little bit.
  5. We form bagels.From each quarter of the total mass of the dough, roll out a round cake with a diameter of 25 cm, cut it into 8 segments. On each segment, put 10-20 g of the filling, wrap it with a roll, which bend with a horseshoe.
  6. Bake bagels with poppy seeds at a standard 180 degrees to a delicious golden crust.

On margarine with apples

Economy option bagel - pastries on margarine with fruit filling available at any time of the year (apples).

To bake them you will need:

  • 250 ml of milk;
  • 75 g of fresh yeast;
  • 100 g of sugar;
  • 2 eggs;
  • 200 g cream margarine;
  • 600-800 g of flour;
  • 200 g of apples;
  • 5 g of cinnamon.

How to cook:

  1. Melt the margarine. Heat milk in a separate bowl until warm and dilute sugar and yeast in it.
  2. After that, gradually add flour to liquid yeast until the mass becomes a sour cream consistency. At this stage, you should mix the eggs and the liquid is not hot margarine, mix thoroughly with a spoon.
  3. Then, literally in 50 g portions, stir in the flour until an elastic and soft mass is obtained, which should be left alone for the duration of the preparation of the filling.
  4. Wash the apples, if desired, peel, cut into small cubes, which are sprinkled with sugar and cinnamon to taste.
  5. Then everything is simple: you need to form bagels in one of the above ways and bake them in a preheated oven.

Sausage Bagels with Sausages

Bagels on a yeast dough can be not only with a sweet filling, but also with crab sticks, sausage or sausages, as in this recipe.

For unsweetened bagels, you need to take products according to the following list:

  • 220 ml of milk;
  • 75 g of sugar;
  • 15 g of dry yeast;
  • 2 eggs;
  • 60 g butter;
  • 10 g of salt;
  • 500 g flour;
  • 1000 g of milk sausages.

The baking recipe step by step:

  1. In warm milk, dilute salt, sugar, yeast, beaten eggs and soft butter. In this homogeneous liquid mixture it remains only to mix the flour and after proofing the dough will be ready. You can improve the taste of unsweetened bagels by adding spices, for example, ground pepper, cloves, coriander, cinnamon, cardamom to the dough.
  2. Leave the dough mixed in a smooth ball to fit. After the first rise, it needs to be kneaded and left to ripen. When the dough is suitable a second time, you can already work with it.
  3. Cut the dough rolled into a half-centimeter layer into 2 x 15 cm strips. Wrap each sausage with dough and bake in the oven until golden brown, so that the surface of the finished bagel is glossy, they can be greased with egg or vegetable oil.

With condensed milk

Another option for filling bagels is boiled condensed milk. With it, you can very quickly bake on a gingerless yeast dough.

In this case, the following components are needed:

  • 200 ml of milk;
  • 15 g dry instant yeast;
  • 100 g of sugar;
  • 7 g of baking powder;
  • 3 g of salt;
  • 400-500 g of flour;
  • boiled condensed milk for the filling;
  • yolk for greasing the workpieces before baking.

Stages of preparation:

  1. Dissolve yeast and sugar in warm milk. Immediately add flour with salt and baking powder. Mix the mass thoroughly and forget about it for 50 minutes.
  2. After that, divide the test com into four parts. From each quarter, form 4 bagels with a filling of condensed milk, rolling the dough into a layer and cutting it into 4 segments. Put condensed milk on each sector and roll up.
  3. Place the items on a baking sheet and, after they have been greased with the yolk of the chicken egg, bake in the oven.

 

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