Homemade bagels

Category: Confectionery
Homemade bagels

Ingredients

sour cream 200 BC
mayonnaise 250 g
butter or margarine 350 BC
pressed yeast 50 g
premium wheat flour 7-8 glasses (I took
filling any jam, nuts, dried fruits, cherries and much more. Literally everything you find is perfect depending on which one (for example jam, a jar of 700 ml left me.)
powdered sugar 200-300 gr.

Cooking method

  • From the mild room temperature of butter, sour cream, mayonnaise, yeast and flour, very quickly knead the dough. It should just grab into a lump, that is, only acquire the consistency of dough with which you can work. The softer it is, the more delicate and tiny the bagels will be. Cover the bowl with plastic wrap and place in the refrigerator for 3 hours.
  • After the time has elapsed, we take out the dough, divide it into 10 equal parts. Roll out the cake from each part and divide it with a knife into 12 equal sectors. A curly knife is very useful here. We put a little filling on the wide part of each sector and fold it into a bagel.
  • As a filling, I had a plum jam with the addition of a couple of tablespoons of starch so that the filling does not leak out during baking.
  • We put our bagels on a baking sheet lined with paper (do not grease with anything) and bake at 180 degrees until a slightly golden hue, but at the same time make sure that the dough is baked and hardened. This is usually 20-30 minutes.
  • Sprinkle them with icing sugar while still hot. We don’t regret it, but we don’t lose our mind either - the excess will crumble anyway.

The dish is designed for

120 bagels

Time for preparing:

4.5 hours, of which 3 fermentation of the dough

Cooking program:

oven

National cuisine

home

Note

The other day I was notably puzzled - they asked me to bake some homemade sweets for the kids from the orphanage for the holiday. As an addition to a large custom-made cake, so that they feel at home and cared for at least that day.

The only catch is that there are a lot of kids, and I am alone, plus no one canceled the daily chores and worries. Thinking well, I remembered one recipe, which I implemented. I think it will be relevant and interesting on the eve of the winter holidays. After all, it is on these days that friends and relatives come to the house, and we go to visit, where it would be very nice to grab a bag of homemade cookies.
In addition to the taste and smell of homemade baked goods for the whole house, I also like this recipe because of the possibility of preparing it in advance. In a sealed container, these bagels can stand for about a week without losing the quality of the products. And a decent amount of them comes out, despite the fact that it takes not so much time to prepare them.
The glass used 200ml.

Ikra
Cool bagels, and it's great that there are a lot of them! I'm sure the kids will love it. In the meantime, I'll drag the recipe to bookmarks, because it is from a well-forgotten and lost old one, which I so wanted to repeat.
Once upon a time, such baked with apple layered marmalade.
Kasanko
oh what cute ones, too, bookmark
Anna Hlebov
Quote: Ikra

Cool bagels, and it's great that there are a lot of them! I'm sure the kids will love it. In the meantime, I'll drag the recipe to bookmarks, because it is from a well-forgotten and lost old one, which I so wanted to repeat.
Once upon a time, such baked with apple layered marmalade.
Yes, this is a very old "Soviet recipe" as my grandmother used to say. She said that because at home they baked and cooked more exquisitely before the onset of this new, Soviet life. but as for me something like it.The last time I ate them almost 16 years ago, my aunt baked a huge basin for my wedding, a witness came on Wednesday, we chatted until nightfall and then began to think about what to drink for us, remembered bagels and decided that from a couple of heels, a dozen will not decrease. On Thursday we also thought so, and on Friday ........... On Saturday the wedding took place)))))))))))
Anna Hlebov
Quote: Kasanko

oh what cute ones, too, bookmark

Thank you. Try it too. I already packed mine in a box (as luck would have it, the required amount came out))))))), and they smell so treacherous, tomorrow I'll bake half of the portion. And while I'm sitting, sniffing)))))))
lungwort
How smooth and beautiful. I once baked similar ones. but the dough was yeast-free. I think your recipe will be tastier. I take it to bookmarks. Oh, and I love sweets, nightmare.
Anna Hlebov
Quote: lungwort

How smooth and beautiful. I once baked similar ones. but the dough was yeast-free. I think your recipe will be tastier. I take it to bookmarks. Oh, and I love sweets, nightmare.
Thank you for the praise: flowers: I have a recipe without yeast (it is also on the site somewhere I met), but the fresh ones come out in smaller sizes. If for a small number of people, then you can still bake. And I have to feed 60 babies. You know ....... a long business)))))))))))).
lungwort
: hi: That's for sure!
set
Thank you very much for the recipe, this is exactly what I was looking for
Oxy
don't laugh, don't throw your slippers! ))) 50g of pressed yeast is ordinary fresh yeast? Thanks. and you too!
Vilapo
Quote: Oxy

don't laugh, don't throw your slippers! ))) 50g of pressed yeast is ordinary fresh yeast? Thanks. and you too!
This is really regular fresh yeast
Freesia
Girls, can you reduce the yeast to 30 g, do you think it will be normal?
Vilapo
Quote: Freesia

Girls, can you reduce the yeast to 30 g, do you think it will be normal?

Freesia, I got the same recipe from my mother, I put only a teaspoon of dry yeast, enough
Albina
I'll also take the recipe into the bookmarks for now. And then I just baked the cake.
Pirozhulya
Thanks for the recipe
Delicious, just melt in your mouth.
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