Loose, delicate, melting in the mouth baking can be prepared only at home. Introducing the best bagel dough recipes that will appeal to both adults and children.

Yeast dough for bagels

Despite the presence of yeast in the composition, you do not have to spend a lot of time baking with this recipe.

You will need:

  • 3 tbsp. flour;
  • 1 tbsp. warm milk;
  • 30 g of fresh yeast or 1 tsp. dry
  • 1 tsp Sahara;
  • 0.5 tbsp. vegetable oil;
  • 0.5 tsp salt.

Before the main batch, froth the yeast: add them to the dishes with warm milk and sugar diluted in it. Put the dishes in a warm place and wait 10-15 minutes for the mass to bubble up.

  1. Put salt and oil in the mixture.
  2. Enter the sifted flour in parts to make a soft, not sticky to the hands, dough.
  3. 5 - 10 minutes for proofing - and form products for further baking.

From this portion of yeast dough for bagels comes out 18 - 20 pieces of wonderful air-delicious buns with your favorite filling.

Puff pastry base

Crispy puffs are to everyone's taste, but only experienced bakers can cook a real puff pastry according to the original recipe.

Tasty recipe:puffs

We offer a lightweight version of your favorite pastries, consisting of:

  • 2 - 2.5 tbsp. flour;
  • 200 g cream margarine;
  • yolk 1 egg;
  • 100 g of sour cream or kefir;
  • 0.5 tsp salt.

The flour must be sifted, and the margarine should be removed from the refrigerator in advance so that it softens.

  1. Combine salt, egg yolk and sour cream.
  2. Add margarine.
  3. Introduce the flour gradually to make a soft, plastic dough.
  4. Roll it into a thick layer and roll it up three or four. Roll again and roll again.Repeat this several times so that the dough layer acquires a layered structure due to repeated folding.
  5. Cool the finished base for bagels in the refrigerator for 30 minutes, then proceed to the formation and baking of finished products.

However, the fastest puff base for your favorite treats will, of course, be a ready-made layer of frozen dough, bought at a nearby store.

Cooking from cottage cheese

This pastry is easy to distinguish from any other, thanks to its delicious creamy-milk taste and amazingly delicate structure.

For the curd test you will need:

  • 400 g flour;
  • 1 egg
  • 150 g butter;
  • 300 g of cottage cheese;
  • 1 tsp salts;
  • 50 - 100 g of powdered sugar;
  • 10 g of baking powder.

Remove the oil from the refrigerator just before starting cooking.

Curd is needed soft. If it contains large fragments, then you will have to pass it through a sieve or meat grinder.

  1. Take half of the required amount of flour and in a deep bowl mix it with grated butter. The mass should have a small lumpy structure.
  2. Add the egg and the remaining sifted flour. To slow the melting of the butter, knead the dough with a mixer using a hook attachment.
  3. Put in the mass cold cottage cheese, salt and powdered sugar mixed with baking powder. Mix everything well with the same mixer.
  4. As soon as the dough becomes homogeneous and stops sticking to your hands, wrap it in plastic and put it in the refrigerator for 1 - 1.5 hours.
  5. After that, you can start forming bagels by rolling the dough into layers with a thickness of 0.5 - 0.7 cm.

Any filling is suitable for such baking: both thick aromatic jam, and fresh grated apples with sugar and cinnamon, and sweet cottage cheese with raisins and vanilla.

Shortcrust pastry for bagels

The friability and pleasant taste of high-quality muffin - this is what distinguishes homemade cakes from the right shortcrust pastry.

Make no mistake in the proportions:

  • 200 g of flour and butter;
  • 2 eggs (only yolks);
  • 100 g of powdered sugar;
  • 0.5 tsp soda or 1 tsp. baking powder.

The butter should be chilled and the flour sifted. For kneading, use a large cutting board or table top.

  1. Put a piece of butter on a hill with flour and chop it with a cold (!) Knife into small crumbs.
  2. Add the rest of the ingredients, kneading quickly with a spoon or mixer nozzle, so that the mass does not begin to heat up from contact with warm hands.
  3. Wrap the finished dough in a film and put in a refrigerator for 1 hour.
  4. Roll formations quickly and accurately, avoiding the appearance of cracks.
  5. Put the formed products on a heated baking sheet, slightly dusted with flour.

Advice! If you replace 2 yolks with 1 whole egg in the recipe, then this shortbread dough for bagels will not get any worse.

For sweets with jam

A variety of fruit and berry fillings are most often used in sweet pastries. And this is not surprising, because jam or jam almost does not require additional labor. One nuance only confuses inexperienced housewives: how to make sure that the filling of boiled berries or fruits does not flow out during baking?

  1. Even the thickest jam when heated becomes liquid, so the amount of filling must be strictly normalized, and the edges of the dough product must be carefully pinched.
  2. Liquid jam or jam can be thickened. To do this, add one of the proposed ingredients to the sweet content: small crumbs from unsalted crackers or vanilla crackers, corn or potato starch, gelatin or a mixture for making confiture.
  3. Instead of jam, use fruit-flavored marmalade — it definitely won't flow out!
  4. Another interesting analogue of jam is fresh apples grated on a coarse grater with sugar and oatmeal ground in the mill. The latter will give the composition a density and absorb the juice released during baking.

As for the test options, for fruit and berry filling, you can choose any of the basics already described above.

Cooking technology on margarine

This is a budget and easy quick test recipe. The result tastes magical!

Read also: sweet pastry for buns - the most delicious tender

It is hard to believe that the composition includes only:

  • 1 pack of margarine (180 g);
  • 1 tbsp. kefir or yogurt;
  • 1 tsp dry yeast;
  • 0.5 tsp salt
  • 1 tbsp. l sugar (but you can do without it, provided the sweet filling);
  • 2 - 3 tbsp. flour (see the finished test).

Before kneading, dilute the yeast with a small amount of warm water into the pulp.

  1. Mix all the ingredients in a soft, elastic dough.
  2. Proofing is not needed, you can immediately proceed to the formation of products.
  3. From this amount of dough, 24 to 36 bagels are obtained.

Advice! If you use jam for the filling, then make sectors for bagels with a wider base. This will allow you to pinch the edges well to prevent the filling from flowing out onto the baking sheet.

The dough is more tender than tender on sour cream

Melting in the mouth, rich treat for all family members. And at the same time, completely uncomplicated to manufacture and simple in composition.

For the test "more tender than tender" you will need:

  • 100 g of sour cream and butter;
  • 2 tbsp. flour (optional);
  • 1 pinch of salt.

Take softened butter for the batch, and flour - so much that the dough is at least a little sticky from the hands.

  1. Stir sour cream with butter and salt.
  2. Add flour to the mass and knead soft dough.
  3. Put in the refrigerator for 30 minutes, after which start forming products.

The most amazing thing is that for baking from this deliciously tender dough, you do not even need a filling. Just sprinkle the finished bagels with icing sugar. If desired, you can use this dough for hot appetizers with cheese and ham.

It turns out incredibly tasty!

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