Bagels recipe is very tasty at home. Yeast dough rolls with jam

When buying bagels in a store, many are firmly convinced that they are making bagels with jam from yeast dough. - it is long, complicated and tricky. Therefore, it is better not to waste your time and products, but immediately go to the nearest market for goodies. In fact, this is nothing more than a myth, and making homemade bagels is as easy as shelling pears, the main thing is to wait for inspiration, and we will share with you a few elementary recipes.

Dough for rolls with live yeast

For many novice cooks, making sourdough seems to be something so fantastically difficult that only a virtuoso can handle it. However, having overcome your fear and trying to cook it at least once, it is almost impossible to seduce them with any other dough recipe. The recipe for bagels with yeast jam is one of those cases where it is difficult only at first glance.

Ingredients:

• Yeast - 30 grams;
• Milk - 300 ml;
• Flour - 700 grams;
• Eggs - 4 pieces;
• Vegetable oil - 3 tablespoons;
• Sugar - 3 tablespoons;
• Jam - for filling;
• Salt - a pinch.

We prepare everything in this order:

1. We prepare the dough: heat the milk to 40 degrees, then mix with yeast, a tablespoon of sugar and 4 tablespoons of flour. Cover with a clean towel and send to a warm place for half an hour. After it increases by 2-3 times, we continue the cooking process.
2. Beat the eggs with the remaining sugar and salt until foamy, then carefully pour into the dough. After mixing, we send vegetable oil there.
3. Then the turn of the flour sifted several times, we form a ball out of it. Cover with a clean towel and let it brew for another hour.
4. When the dough comes up a little more, we proceed to the preparation of the bagels themselves: roll out, cut out triangles, at the base of which we lay out the filling, roll in the direction from the wide edge to the center.
5. We place the blanks on a greased baking sheet, not forgetting that under the influence of high temperatures they will increase. We put it in the oven for about 30 minutes. We heat the oven to 190 degrees.

Of course, the cooking process takes a lot of time, but the amazing taste of homemade cakes is worth it!

Dry yeast dough rolls

This invention has made life easier for many housewives, because from now on you don’t need to suffer with dough to cook your favorite dishes, and the time spent on cooking it is significantly saved. This recipe is very simple, because it may well be adopted by those who simply cannot work with live yeast.

Ingredients:

• Butter - 200 grams (pack), can be replaced with margarine;
• Flour - 3 cups;
• Dry yeast - packaging (10 grams);
• Eggs - 2 pieces;
• Milk - 200 ml;
• Sugar - ½ cup;
• Salt - a pinch;
• Jam - about a teaspoon for each bagel;
• Yolk - 1 pc.

Spice lovers can season it with vanilla.

Now let's start the cooking process:

1. Sift flour and combine with dry yeast.
2. Cold butter (margarine) is divided into small pieces and added to the flour and knead. The result should be a small crumb.
3. In a separate bowl, mix eggs, salt and sugar, and, if you want, add vanilla in any form.
4. Beat until foamy, then pour in the milk mixture.
5. In portions, add liquid ingredients to the flour and knead the dough. At the kneading stage, you can add a little extra flour, but try not to overdo it. Ideally, you should get a mass that sticks a little to your hands.
6. Now we will have a short break, because he needs to “rest” in the refrigerator for 30-40 minutes (if you can’t wait at all, you can put it in the freezer for 15-20).
7. Then we divide the yeast dough into 4 parts. While we work with one, we will send the other three to the refrigerator and take them out in turn.
8. We roll it into a layer about 5 mm thick and divide it into segments (6-8 pieces). We spread about a teaspoon of jam on the wide part of each of them and begin to turn from the edge to the center.
9. We lay out the blanks on a greased baking sheet and cover with yolk (due to this, a golden crust is formed);
10. Bagels are baked for about half an hour at a temperature of 180 degrees. The oven must be preheated.

Yeast-free bagels

Many women do not like to work with yeast, because such a dough, although very tasty, is quite capricious. Yes, and they are not always at hand. Therefore, we offer you an alternative cooking option - a recipe without yeast , which are in no way inferior to their yeast counterparts in taste.

Ingredients:

• Sour cream - 200 grams (it is better to take the one that is fatter);
• Butter - 200 grams (pack);
• Baking powder - about 2 teaspoons (can be replaced with soda);
• Flour - 3 cups (guided by the dough, maybe a little more);
• Jam - a teaspoon for each bagel;
• Yolk - 1 piece (for lubrication).

The cooking process is extremely simple:

1. Soften the butter to room temperature and mix with sour cream. We send baking powder there. If instead of the latter you use soda, you can not extinguish it - sour cream will cope with this task;
2. Sift the flour and add to the liquid base in portions. Knead soft elastic dough. If it sticks to your hands after using all the flour, add a little more. The main thing is not to overdo it so that the mass does not turn out too tight.
3. The dough prepared in this way for bagels with jam without yeast is sent to the refrigerator for about half an hour.
4. The resulting mass is divided into 2-3 parts. We roll each into a thin (about 5 mm) layer and divide into segments. In the wide part we place the jam filling and begin to turn towards the center.
5. We lay out the bagels on a greased baking sheet (you can simply cover with parchment) and cover with whipped yolk. We send it to the oven and bake until golden brown at a temperature of 180 degrees.

If the cottage cheese is a little stale in the refrigerator, you can use it as the basis for the dough, thereby replacing sour cream. For such a de amount of ingredients, we need 205-300 grams of cottage cheese. For the dough, you can simply knead it with a fork or rub it through a sieve.

The second option for preparing dough for yeast-free bagels is with the addition of vodka. Despite the presence of an alcoholic ingredient, the dessert is perfect for children, and there is very little vodka itself.

Ingredients:

• Water - 100 grams;
• Flour - 2 cups;
• Vodka - 1 tablespoon;
• Butter - 100 grams;
• Yolk - 1 piece;
• Salt - a pinch.

From these ingredients we will get a wonderful puff pastry, although you will have to work a little on its preparation:

1. Add 3 tablespoons of flour to soft butter, mix until smooth.
2. Sift the rest of the flour and form a slide out of it, in the center of which you need to make a recess.
3. Mix the yolk, water, vodka and salt and pour in a thin stream into the recess in the flour. We knead the dough and send it for cryo-procedures in the refrigerator for half an hour.
4. Roll it out not too thin. Put the butter in the center and roll it into the dough. Then we turn it into an envelope and roll it again. fold in two layers and roll again to the previous size.
5. Again, fold in two layers and send for half an hour in the refrigerator. Then we repeat the procedure again.
6. After the second stage of cooling, we proceed to the formation of croissants: roll out the dough, sprinkle with sugar, cut into triangular segments, lay out the filling and form croissants.
7. Bake for about 30 minutes, focusing on the appearance of a golden crust.

Delicate, soft and fragrant, such bagels will be swept off the table in one minute!

Recipe for the lazy

The most simple and uncomplicated. Having decided to please your relatives with homemade sweets, just go to the store on the way home for a pack of yeast puff pastry, and we will now tell you how to make bagels with jam from it.

Ingredients:

• Yeast puff pastry - 1 pack;
• Yolk - 1 piece;
• Jam - for stuffing.

The cooking algorithm here is easier than you can imagine:

1. Defrost the dough and roll it into a thin layer;
2. Cut into triangles
3. We spread the filling and twist the bagels;
4. Lubricate with yolk and send to bake at a temperature of 180 degrees.
5. We take it out, let it cool down and listen to compliments from loved ones.

Of course, there are ardent opponents of semi-finished products, but such an express cooking option will save a lot of time and effort. In addition, we do not often allow ourselves to relax.

Yeast dough rolls with jam- a favorite pastry for many children and adults. The first acquaintance with bagels for many occurs precisely in childhood, only the type of this pastry differs. So, they can be made from sand, puff or yeast dough, and also differ among themselves and the type of filling.

Since bagels look like small rolls, so that the filling does not flow out of them, they try to use it as thick as possible. As a filling, thick jam or jam, or finely chopped fresh fruits are most often used. In addition, dried fruits and poppy seeds can become filling for bagels.

I think that it is completely pointless to argue about which of the bagels are tastier. For example, shortbread croissants are delicious with crumbly dough, while yeast croissants conquer with lightness of the dough and incomparable vanilla aroma.

Now let's see how to cook yeast dough bagels - step by step recipe with photo.

Ingredients:

• Milk - 1 cup
• Sugar - 1 cup
• Yeast - 40 gr.,
• Wheat flour - 3.5 cups (maybe a little more, depending on the quality of the flour),
• Vanillin - 1 sachet,
• Eggs - 1 pc.,
• Margarine or butter - 150 gr.,
• Jam - 200 gr.

Yeast dough bagels with jam - recipe

Pour milk into a bowl. If it is cold, heat it in the microwave to 35-40 C.

Crumble wet yeast into it.

Mix milk with yeast with a whisk.

Pour in the sugar. Instead of sugar, you can use powdered sugar, although this is not essential. Stir again.

Melt margarine or butter cut into small pieces in a water bath. Add to the rest of the ingredients.

At this stage of the preparation of the dough, add a bag of vanillin to it. I accidentally forgot to take a picture of this step, so sorry. Mix all the dough ingredients for the bagels.

Be sure to sift flour before adding. So it will be saturated with oxygen, and baking with it will rise better. Introduce flour into liquid components gradually, in small portions. When adding the last portions of flour, knead the dough with your hands. As you can see, the yeast dough for bagels is thick and can be rolled into a bun. By the way, you can cook from this test.

Cover the finished yeast dough for bagels with a towel and leave in a warm place for 1 hour. After this time, it will be possible to work with him. During this time, the dough will double in volume. Punch it down with your hands. Sprinkle the table with flour. Tear off the dough, about 200 gr. Roll out with a rolling pin into a thin layer. Using the lid of a pot or frying pan with a diameter of 20 cm or more, cut out a circle.

Cut the resulting circle with a sharp knife into sectors. The result is the following triangles.

On the wide edge of each of the triangles, put a drop of jam (jam or jam). In this recipe for yeast dough bagels with jam, I used homemade pear jam. You can use any jam that is in the house or thick jam, confiture to make yeast bagels.

Roll up a triangle of dough with jam, starting from the wide side to the narrow one. Bend the finished yeast dough bagel into an arc. Sprinkle the baking sheet with flour. Put on it bagels from yeast dough with jam in rows.

To make them fried, brush them with a beaten egg.

Be sure to put the form with bagels in the oven, heated to 180-190C. Bake the rolls at this temperature for 20 minutes. I advise you to pay attention to the fact that the baking time for bagels is conditional, since each stove works differently. In one oven, yeast dough bagels will be ready in 20 minutes, covered with a golden crust, while in another they will not even have time to brown during this time. While baking such bagels, the apartment will be filled with simply breathtaking aromas.

Ready put on a plate. Sprinkle with powdered sugar. Serve them chilled with tea and coffee. Happy tea drinking. I would be glad if you liked this recipe for yeast dough bagels.

Bagels from yeast dough with jam. Photo

Inexperienced cooks, as a rule, begin their baking experiments with shortcrust pastry. Agree, there is nothing easier than making great crumbly cookies.

Another win-win option is sand bagels. Empty, with jam, fresh fruit, chocolate, nuts or candied fruits - there are a lot of options for preparing this delicacy.

Main Ingredients

Before we talk about the most delicious recipes, let's take a closer look at the ingredients that make shortbread dough for bagels.

• Flour. The friability of the dough directly depends on the amount of flour. In some recipes, for this, part of the flour is suggested to be replaced with starch.
• Oil. The percentage of fat content and the quality of this component affect the taste of baking. It is not recommended to use margarine because of the content of vegetable fats in it, which are poorly absorbed by our body. On the other hand, shortbread on margarine is an economical option, so everyone decides based on financial capabilities.
• Sugar. The recipes provide two options for introducing sugar. In the first, we pre-grind it with eggs, in the second, we change it to powdered sugar.
• Water and eggs. Ingredients that bind butter and flour together.
• Baking powder and soda. Experienced housewives for shortcrust pastry usually do not use them. But if you are not confident in your abilities, it will definitely not be worse from a pinch of soda.
• Salt. This ingredient brightens up the taste of baked goods, so a small pinch is worth adding to even the sweetest dessert.

Bagels without filling

The easiest recipe for shortcrust pastry bagels is useful for breakfast on a day off. Ingredients:

• 200 g butter;
• two glasses of flour;
• vanillin;
• one glass of sugar;
• sour cream - 100 g;
• egg - 4 pcs.

A pre-frozen piece of butter must be crushed on a coarse grater and mixed with sifted flour. Beat sugar and eggs separately, then add sour cream. Combine all ingredients and knead a soft dough.

Roll out the dough (about 5 mm thick) and cut into small triangles. Roll up the bagels and put in the oven (temp. 180 degrees) for 15 minutes. Before baking, the delicacy can be sprinkled with cinnamon, sugar, poppy seeds or crushed cookies.

Bagels with jam (recipe)

It is very easy to cook even in the company of a small sweet tooth. Children love to watch their mothers and participate in the process.

Ingredients:

• sour cream - 100 g;
• soda - 0.3 teaspoon;
• butter - 100 g;
• thick jam - 150 g;
• sifted flour - 200 g

Melt and cool to room temperature, add soda and sour cream. Pour the flour in small portions, gradually kneading the dough. Wrap the shortcrust pastry in cling film and refrigerate for 30 minutes.

Divide the mass into two parts and form balls. Roll out a circle (thickness 2-3 mm) and, like a pie, cut into pieces. Put the jam on the wide edge and smooth it a little, then wrap the bagels. The edges can be pinched so that the liquid jam does not “run away” during baking.

Put the baking sheet with the blanks in the oven (temp. 180 degrees) - in 25 minutes you will have delicious shortbread bagels on your table. The recipe can be varied with boiled condensed milk, apple slices, cottage cheese, marmalade or chocolate - it all depends on the preferences of the young chef.

Chocolate and cherry

The following recipe will help us please the filling for adults and children. Shortbread bagels with cherries and chocolate are a delicacy that will perfectly complement a glass of milk or a cup of aromatic coffee.

Ingredients:

• sour cream - 200 g;
• drain. oil - 200 g;
• two eggs;
• flour - 400 g;
• one glass of sugar;
• salt - 1/3 tsp. spoons;
• half a bar of chocolate;
• walnuts - 100 g;
• pitted cherries - 100 g.

Cooking process

At the first stage, grind the frozen butter with a knife or combine. Then add sour cream and salt. It is very important to cook the dough quickly so that the butter does not have time to completely melt. Add the yolks and flour to the mass, mix thoroughly and make sure that the dough is not sticky. We remove the finished sand base in the refrigerator.

The second stage is the preparation of a delicious filling. Grind cherries, chocolate and nuts with a blender until fine crumbs, then add 100 g of sugar. To lubricate the bagels, beat the remaining two egg whites a little.

At the third stage, we proceed to the connection of the dough and the filling. From a piece about the size of a fist, roll out a layer (2 mm) and use a suitable plate to align the edges, and then divide into equal parts. At the base of the triangle, lay out the fragrant filling and wrap the bagel. Dip each cookie in egg white and remaining sugar. In the oven, shortbread bagels should spend about 20 minutes at 180 degrees.

Without sour cream and eggs

As you may have noticed, most include sour cream and eggs. Even experienced housewives do not always have these ingredients available, but even without them it is quite easy to make shortbread bagels. This recipe is sure to please fans of the vegetarian diet.

Ingredients:

• sugar or powdered sugar - 80 g;
• flour - 170 g;
• butter (butter) or margarine - 120 g;
• starch - 40 g;
• baking powder - 0.5 tsp;
• vanillin - one pinch.

Without eggs and sour cream, bagels are no less tasty and crumbly. Combine starch, baking powder and sugar together. Then grind the loose mixture with frozen butter to make fine crumbs. Using a few tablespoons of cold water, knead a dense dough, wrap in cling film and refrigerate for half an hour.

As for the filling, here the matter is limited only by the imagination of the culinary specialist. The fastest way is to wrap pieces of chocolate or a little with nuts in bagels, but sprinkled with cinnamon and sugar will also run out instantly.

Ingredients:

• Jam
• Yeast dough

How to wrap dough bagels

Delicious, ruddy bagels with or without filling are a pleasant memory from childhood. Bagels are good with any serving: with tea, coffee or cocoa, milk, butter or kefir. And with sour cream - in general a song!

Bagels can be taken with you on the road, on a picnic, to school or to work. And even on the go, eating bagels is a pleasure. But young housewives often complain that the filling flows out of the bagels, which also burns during baking.

Often bagels are not baked at the same time: when some are ready, others are still damp. And if the second ones are cooked, the first ones are already burning. Also, sometimes bagels unfold during baking, do not hold their shape, and then, when served, do not have a presentable appearance. Our advice will help you deal with these problems.

How to wrap bagels step by step instructions with photos:

Step 2

Divide the dough into equal parts weighing 250-300 g. It is best to use a scale for this. Pre-dividing the dough into equal parts will help us later form bagels of the same size and weight. This is very important so that they all cook in the oven at the same time.

Step 3

Roll out each piece of dough into a circle 0.5-1 cm thick (thickness will depend on the type of dough you are working with).

Step 5

Place 1 teaspoon of filling on the widest part of the dough. To prevent the filling from leaking out, use a thick filling or thicken a more liquid one by adding a few tablespoons of starch to it. Wrap each triangle with a roll so that the sharp corner of the triangle is pressed by the roll from above.

I love getting up in the morning, especially on weekends, and cooking something… romantic. Delicious, fragrant, light - after all, as the morning begins, so the day will pass.

While everyone is sleeping, you stand in the kitchen, invent something tasty, smile - you feel at least like a fairy. And what aroma is carried around the house - this is real magic!

The mention of bagels with jam immediately takes me back to my childhood. This wonderful pastry immediately makes the house in which it was baked cozier and warmer. The aroma coming from the oven can melt any heart. Cook such bagels with jam from yeast dough on Saturday morning - and a good mood for the whole family is provided for the whole weekend.

Don't let the yeast dough scare you, it cooks quickly enough (not counting the time required for proofing) and requires a minimum of manipulation for this. Jam is ideal as a filling, because it is thick enough and does not flow out of the bagels during baking. But instead of jam, you can use other sweet fillings.

a glass of milk;
two tablespoons of butter;
yeast; (I use live yeast. A glass of milk needs 1/4 of a 100g pack)
two and a half glasses of flour;
two eggs;
jam.

Cooking time - 60 minutes.

Yeast should be diluted in warm milk (follow the dosage indicated in the instructions).

Then add lightly beaten eggs and softened butter to the milk.

Mix everything well, and then begin to introduce flour. In order for the dough not to turn out too tight, the flour should be introduced in several stages in small portions.

Knead a soft dough that will not stick to your hands. We roll the dough into a ball and leave it for 40 minutes to proof in a warm place, covering the dishes with the dough with a napkin.

Divide the dough that has doubled in size into four parts.

We roll one part of the dough into a round layer about 0.5 cm thick. Cut the circle with a knife into 6-8 segments.

We put a teaspoon of jam in the center of each segment, and then twist the triangular piece of dough from the wide edge to the corner.

We bend the ends of the resulting bagel slightly so that the workpiece takes the shape of a crescent. We do the same with the rest of the parts. Put the formed, but still raw bagels on a baking sheet, leaving a gap of at least 2 cm between them.

We bake bagels from yeast dough in an oven preheated to 200 degrees until a ruddy surface.

We let the finished bagels cool slightly, and then decorate them with powdered sugar.


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