Friendship Bagels

Category: Bakery products
Friendship Bagels

Ingredients

Bakery flour c. from. 350 g
Ripe French sourdough 100% hydrated
(100 g flour, 100 g water)
200 g
Milk 50 g
Salt 1 tsp
Sugar 75 g
Butter 100 g
Fresh yeast 9 g
Egg
(85 g per dough,
the rest is for greasing the bagels)
2 pcs.
Vanillin 0.5 g
Alcohol tincture of saffron
(tiny pinch of powdered saffron)
1 tbsp. l.

Cooking method

  • So, my slightly modified version of the ROGALIKS.
  • I put all the ingredients for the dough (except butter) into the bread maker and turned on program 4 "Sweet bread" (10 minutes of preliminary kneading, 5 minutes of rest, 18 minutes of final kneading, 1.10 hours of the first rise, 2 minutes of boning, 1 hour of the second rise , bakery products)
  • During the final kneading, I added room temperature butter to the dough.
  • Before adding the butter, the dough was firm and elastic (like a dense loaf of "stagnation times"). By the end of the batch (after adding oil) the bun becomes soft, but keeps its shape well.
  • Friendship Bagels
  • Pull the ends towards you as you twist the bagel.
  • I got 2 baking sheets. Some bagels are shaped into pretzels.
  • Friendship Bagels
  • I put it for proofing for 1 hour in the oven at a temperature of 45C, after wrapping the baking sheet in a large plastic bag (for packing clothes).
  • Smeared with a mixture of the remaining egg and milk, sprinkled with almond flakes.
  • After baking, sprinkled them with powdered sugar.

The dish is designed for

14 bagels, 60 g each

Time for preparing:

15 minutes.

Cooking program:

I put it in an oven preheated to 180C

Note

I gave this name to these bagels before going to meet Vasilis in Odessa.
Since I did not have time to cook a loaf, and my conscience did not allow me to go empty-handed, I baked these bagels on the eve of the trip (their real name is "Rigas Radzini").
The original recipe in Ludmila's LJ from Toronto:
🔗
And it all started so innocently. Lisss's gave me such a bagel.
And at this time friends were visiting me.
I ate the bagel myself (I just could not tear myself away), but I prepared a whole baking sheet for the guests. In a matter of minutes, nothing was left of 8 pieces. An order was made to make bagels for tomorrow and then the day after tomorrow, so every day for a week.
Thanks to the guests: I got my hand on rolling bagels.
And then she slightly changed the recipe: she began to make them on French sourdough, reducing the amount of yeast.
This made the bagels a little "rubberier", but still very tasty.
I recommend trying to make with yeast (as in the original) and sourdough.
With yeast, they are generally foamy.

I beg you to love and favor: fragrant tasty yellowish bagels of Friendship
Bon Appetit!

Conversion to 500 g for HP Stеrn

Lyulek
Quote: Svetl @ nka

My son said: "Why so few?"

So I thought so when I saw the original recipe for 8 bagels, so I immediately make it for 14-16 pieces (you can't guess the exact amount, since I always make koloboks "by eye." recipe)
And one more thing: I would add sugar
katyac
And today I have these wonderful bagels, Well, they are very tasty!
Lily, and you did: Twisted buns? Should we try?
Freken Bock
Lyulek , I am still in awe of leavens. And according to the original recipe, without sourdough, have you tried these bagels?
Lyulek
All week I trained to wrap, making bagels according to the original recipe with yeast.
They are even tastier: fuller and lighter
Only I slightly diminished the water, and the proofing time too, because they rise by leaps and bounds with incredible force.
The main thing: do not dry out in the oven, as I did the last time.
It seemed to me, you see, that 12 minutes is not enough, well, I held 15. While they were hot, it was normal, but when they cooled down, they were dry
That is, if you bake 60g bagels with yeast, then do not keep it in the convection oven for more than 12 minutes !!!
Vanillinchik can be doubled and added 1g. Smell: hungry cannot stand it !!! Tested on my own experience and the experience of the Summer Resident
Lyulek
Quote: Freken Bock

Lyulek , I am still in awe of leavens.

Freken Bockand why tremble before them. You need to cooperate with them. So the summer has passed, you can try to grow the leaven. And there you get tired of pancakes or freeze until better times!
Freken Bock
I rode all day with sourdough. Unfortunately, she is not ready yet, because the bagels are not yet Friendship, while the Riga ones. Distracted, burnt However, it's soooo delicious! There is no saffron in the house, I forgot about vanilla, but next time I will not put it on deliberately - the incomparable creamy-sour smell of bagels!

Photo036.jpg
Friendship Bagels
Lyulek
Freken Bock , and twirled them masterfully: such rings in the middle. (y) Super !!!
And I also like them so much. I use this dough to make cheesecakes, plaits with poppy seeds and nuts filling !!!
One conclusion suggests itself: I'm addicted to this dough

There are no boundaries for perfection!
Yesterday I made cinnamon bagels at the guests' request.
The rolled tongue was greased with melted butter and sprinkled with cinnamon, previously mixed with sugar!
For lovers of cinnamon buns, one of the options for delicious pastries.
Try it - you won't regret it!

Friendship Bagels
Celestine
Lilya, girls !!! I baked yesterday ... or today at 1 am these sourdough bagels: wow: This is something. They turned out to be not as elastic as yours, Lily, softer (maybe I did not twist them so tightly), but delicious, I can’t convey in words, I couldn’t resist and tried 2, but I have more, I’m 80-86 g I took a dough for a bagel. Also, I immediately added oil ... did not read it carefully
Thank you, Lyulёk for sharing

Friendship Bagels

Friendship Bagels
Lyulek
I'm glad you like it!
Did you add cinnamon?
Celestine
Quote: Lyulёk

I'm glad you like it!
Did you add cinnamon?

Yes, with sugar, I would like such circles to be. but it was not so thinly rolled out for me
kolynusha
They also tasted it. Here are mine in the heat of the heat. By leaps and bounds. Lulek, Thank you.

Friendship Bagels

Friendship Bagels
Lyulek
kolynusha , I'm glad that you liked the bagels too.
What beautiful!

This is Lisss's thanks and Ludmila from Toronto. If not for these Lyudochki, I would not have known such deliciousness!
And the dough is universal! Buns, sweet pies and pies, cheesecakes, pretzels and much, much more ...

Quote: Celestine

Today I cooked apples with sugar and added cinnamon, which remained from the bagels, the smell ... mmmm ... super, the jam turned out excellent (I cooked it in a slow cooker)
So so so . One more idea! Now I also have a multicooker !!!
And where to look for the recipe for such a jam?
Stern
Lyulёk, I'm in shock, delight, euphoria and more in ... in ... in .... in bagels !!!
What a deliciousness and airiness it is !!!!

Friendship Bagels

Friendship Bagels
Lyulek
Stеrn , I rejoice at your luck as a small child
Just a balm for the soul !!!

And the idea with savory bagels must have visited me and your husband at the same time. I thought about sandwiches with homemade boiled pork (ham, etc.) with these bagels, only in a savory and vanilla-free version. Maybe throw in a little more salt? And sprinkle with caraway seeds on top?
Lyulek
And today I "dabbled" with buns-cheesecakes
Dough-roll, filling: sweet cottage cheese with pear.
And 2 pies still got the filling: apples with cinnamon and a pear.
Friendship Bagels
Celestine
Quote: Lyulёk


Until I try all the options with this test, I will not calm down.

And today I baked such a pie with an apple and cinnamon, and there was still the dough left for 8 bagels ... I didn't think to wrap such buns, although I noticed yesterday
Lyulek
Celestine, not yet evening!
And take the recipe for the filling from GOSTs. The most delicious curd filling for cheesecakes: 1 kg of cottage cheese, 250g of sugar, 90g of eggs, 30g of flour, 0.25-1g of vanillin. (LJ Ludmila 🔗)

Summer resident
Quote: Lyulёk

And the savory bagels idea ...
Maybe throw in a little more salt? And sprinkle with caraway seeds on top?

Cumin is very rough.Here are the sesame seeds
Lyulek
Quote: Summer resident

I put the dough with raisin sourdough, let's see what happens. So far, something does not fit well.
Did you add yeast? Or just leaven?

Quote: Summer resident

Cumin is very rough. Here is the sesame seeds
And I will try this way and that
Summer resident
I am reporting. Baked apple-filled bagels and dummies. Dough based on raisin sourdough + Nevada yeast. Everything fit perfectly and worked. All the neighbors, dogs and cats, came running to the smell. I had to put on the samovar and arrange a collective tea party. Out of a double serving, I rolled 24 average bagels. We managed to hide 4.
My observations. Filled dough is less suitable and spreads a little. Although incredibly tender and tasty.
Thank you LULEK for the recipe and inspiration

There are photos but I can not put them. The lace left for Feodosia with his son
Lyulek
Well, fine! Now the neighbors are full !!! Glad for you !!!
Yes, the dough floats a little with the leaven!

Masya_
Bagels from this test - next in line I made bagels using this technology from Chuchelkin dough for pies with cabbage - delicious! now let's try the original.
Lyulek
Masya_, try it!
Only if you make original Rigas Radzini with yeast, the proofing will need to be reduced. They rise very quickly
ikko4ka
Lyulёk, thank you very much for the recipe with sourdough for bagels. It turned out 14 pieces. The dough just melted in my mouth. The daughter said that the recipe is very good.
But unfortunately the leaven died ... when will I make a new one now?
And so the rogliks again want .......
Summer resident
The second time I baked without leaven, only with yeast. It turns out a smaller dough, and when proofed, it floats
Lyulek
Quote: ikko4ka

But unfortunately the leaven died ... when will I make a new one now?
And so the rogliks again want .......
What happened to the leaven?
It seems that they have just started to start it recently?
Lisss's
I fell in love with these bagels at first sight, surprisingly airy and tender. I bake them with yeast.

here are mine (just the ones that Lyulek tried

Friendship Bagels

Lyulek
Quote: Summer resident

The second time I baked without leaven, only with yeast. It turns out a smaller dough, and when proofed, it floats

Yes Yes ! It turns out more magnificently on yeast.
But the hand does not rise to throw out the leaven, so I adapt all the recipes for it.
crossby
Finally, I was ripe for bagels only Lilechka, I had a question about a pinch of ground saffron in our Vinnitsa market I saw a powder in color like turmeric, and in Metro, flowers in plastic cones (like vanilla pods), tell me which one
ikko4ka
What happened to the leaven?
It seems that they have just started to start it recently?
Lyulyok, she probably died from chlorinated water. Since when I did it on boiled I played very well.
Lyulek
I don't even know whether to trust the market ground saffron. I have it like this:
Friendship Bagels
Saffron is also not so dark, yellow
Freken Bock
I baked bagels yesterday until late at night. This time with sourdough. Very tasty, but I liked it better by leaps and bounds. Quite possibly due to the fact that I am an inexperienced leavener, but the bagels with leaven came out denser.

Photo079.jpg
Friendship Bagels
ikko4ka
And I had very tender with leaven and a little yeast
Lyulek
The bagels are tender with and without sourdough, but if we compare both types of dough (only with yeast and with sourdough), then the more lush ones are obtained when the dough is made only with yeast, because a priori the dough is made a little denser with sourdough, i.e. because it floats a little during proofing. And we need a form, so we have to sacrifice "airiness" for the sake of benefit.
And some people like just a little dense bagels.
Kalmykova
I'm doing it for the second time, the first time was with orange jam, and now with grated chocolate and hazelnuts. By

I highly recommend the last option! Thanks for the recipe !!!!Friendship Bagels
skate
So, finally, I was able to bake and taste the famous bagels.
It's just unacceptably delicious. I just baked and already ate 2 pieces myself, and this is for the night. Thank you very much .

That's for sure, there is a lot of happiness, great pleasure.I ate half by half (I was restraining myself), but I couldn't resist, the bagels just melt in my mouth.
skate
Yesterday, once again, I baked these bagels. But here I have a question, in the pictures they are so ruddy, but in mine they are light all the time, this does not impair their taste, but I want yellow ones. I smeared egg + water + sugar, egg + milk + sugar, but they don't want to brown, and it's scary to bake for a long time.
Summer resident
I just spread it with a beaten egg. If you have a regular gas oven, then it is better to set small baked goods higher than large baked goods. Then, in a short baking time, it manages to brown and not dry out.
ikko4ka
skate, I preheat the oven very much, put it on top. When they are reddened, I reduce the heat.
Try to anoint only with yolk. Good luck!
julifera
thank you very much Lulek and Stеrn for adapting the recipe !!!


Baked according to this recipe exactly the same:

Quote: Stеrn

As a result, it turned out like this.
25 g fresh yeast
90 g sugar
2 bags of vanilla sugar
150 ml milk
2 eggs (115 g without shell)
6 g salt
500 gr + 2 table. tablespoons of flour
130 gr margarine

Made for a change - half bagels with plum,
and half I wanted to do cinnamon buns, like here - with a simple heart:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0

So here the bagels came out fabulous and lush and even tasted better on the second day,
and here buns somehow they came out much tighter, harder

That is, the dough is clearly not plush, but for bagels it is the most!

wwwika
And here are my bagels, or rather bagels dough, and I put my filling.
As it was, one vegetarian treated me to such bagels, only the dough was on sour cream, and the filling was nuts, chopped with honey or sugar.
This is an energetic and satisfying option.
Baking in a silicone mold.
Sprinkled with powder (not very neat, I learned through a sieve)
Instead of saffron tincture - 1 tbsp. l brandy.
Taste ----- ABaldet
Friendship Bagels
I also tried the filling --- stew the apple without anything with a couple of tablespoons of sugar and a little cinnamon, until the apple is boiled.

The idea with cognac is not mine, someone on the site gave such a recommendation.
And you can also walnuts with honey, even tastier and healthier. The nut season is starting right now !!!!
Anise
Girls, I will visit you, with bagels, which are Friendship, help yourself:
Friendship Bagels
Friendship Bagels

I am absolutely delighted with them, how airy and gentle, this is something!
Made according to the recipe from the first page, as is, gram to gram. Without any changes.
Thank you, Lyulёkand allwho are involved, for inspiration and recipe!
Very, very tasty!
Today I will bake again, very family approved,
ask to "continue the banquet".
OlenaS
Yesterday I also baked these bagels, but according to the original recipe, with yeast. I made 2 servings at once, since 8 bagels are very little for us. We got 17 pieces, the size of the finished bagel can be seen in the photo. For the first time, dough samples, I decided not to add any filling, sprinkled only 4 things on top with cinnamon and sugar and 4 things - just sugar.
The first portion was slightly golden brown, the second with a well-toasted crust (but not overdried!). I personally liked the second option more.

What can I say - no words: the dough is amazing, I just love that! Light, airy, bubbly Everyone at home also really liked it - there were no bagels from yesterday evening until this afternoon
It will be necessary to play with the fillings still.

Thanks to the author for the recipe, Leela - for the adaptation. As soon as possible, I'll try it with sourdough.

01.jpg
Friendship Bagels
02.jpg
Friendship Bagels
03.jpg
Friendship Bagels
Hairpin
And here are my (leftovers):

Friendship Bagels

But there is no cut ... did not have time ...
Zhivchik
And I did the bagels. Rather, their similarity.
The sourdough is fed with whole grain flour.
And the filling is hard quince jam. Strongly thin, I did not try to tighten. As it rolled down, it rolled down.
Here is:

Friendship Bagels

Lyulёk, Thank you!
skate
Baked once again, though without leaven (it is not there now). I baked for two last night, and this morning that's all that's left.
Friendship Bagels
nut
Girls help pliz: (I started a dough for 500g flour, as I counted.I threw everything in cotton, okromya butter, kneaded for 10 minutes, allowed to rest for 5 minutes, kneaded again and added oil, kneaded for 18 minutes. and left to come. It took 1.5 hours, and the dough came up a little bit and everything is very warm in the kitchen and the dough is near the battery, the yeast is fresh, I ran out and bought it especially in the morning, what I can't understand. Maybe someone did it in pan. 255, tell us in more detail how to knead, on which program?
Stern
nut, da kakaja rasniza, na kakoj program mesit ?! Esli xoroshie dolzhno podojti yeast! wait !!!!
A batareja ne slishkom gorachaja? Moget, peregrela testo?
Lyulёk
This also happens if more salt is added.
Salt inhibits yeast function.

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