Bagels with yeast: recipes with photos

Fragrant and magnificent rich pastries attracts you to go straight to your mouth. Yeast bagels are especially tasty. Recipes with photos and step-by-step descriptions are presented in our article. Prepare Soviet bagels - delicious, with cherries, and tender and soft on sour cream - and choose the best recipe for yourself.

GOST bagels recipe

These are the very bagels familiar to many from the Soviet era. Of course, it will take a lot of time to prepare, but the result will surely please both beginners and experienced chefs. Be sure to cook them in your kitchen.

Step-by-step preparation of bagels according to GOST is as follows:

1. Prepare the dough, combining flour (225 g), dry yeast (2 g) and water (125 ml) together. You get a pretty dense dough that needs to stand for about 4 hours. The finished sponge will increase several times in volume, and will have a porous surface.
2. Make a recess in the dough. Pour the remaining water (110 g), salt (7 g) and sugar (25 g) into it. Shuffle.
3. Add flour (275 g) and dry yeast (2 g). Mix the ingredients well and leave the dough on the table for 15 minutes.
4. Add soft margarine (40 g) last, knead the dough and divide it into 7 parts.
5. Form the products. First roll each ball of dough into a ball. Then roll it with a rolling pin so that you get a "tongue" with a wide base. Roll it from wide to narrow. Place bagels on a baking sheet for 1 hour. Before sending products to the oven, do not forget to grease them with water and sprinkle with poppy seeds.
6. Bagels are baked for 18 minutes at 220 degrees. The first 5 minutes you need to bake with steam. To do this, substitute a form with ice cubes under a bagel with bagels. After 5 minutes, it will need to be pulled out of the oven so that the products are browned.

Butter bagels with poppy seeds

Bagels according to this recipe are not prepared according to GOST, in milk and without kneading the dough, but from this they turn out to be no less tasty. From the amount of ingredients presented in the recipe, 12 products are obtained.

Bagels on milk and yeast are prepared in the following sequence:

1. In a bowl with warm milk (1 tbsp.) Dry quick-acting yeast (4 g) is dissolved.
2. Dry ingredients are mixed separately: flour (2.5 tbsp.), Salt (1 ½ tsp), sugar (2 tsp).
3. Melted butter (2 tbsp. Tablespoons) and liquid mass with yeast are added to the flour.
4. A smooth dough is kneaded for about 10 minutes. Form a ball from it and leave it on the table for 1 hour, so that the dough increases in volume at least 2 times.
5. Roll out the dough in the shape of a circle.
6. Cut it into 12 pieces. Each resulting triangle roll up from a wide to a narrow edge.
7. Put the blanks on a baking sheet for 30 minutes.
8. The oven warms up to 190 degrees. Grease products with a raw egg mixed with a tablespoon of milk and sprinkle with poppy seeds.
9. Bagels are baked for 25 minutes.

Bagels with yeast and margarine

You don’t have to put a lot of effort into preparing these tasty bagels, and the result of this process will surely please you.

Yeast bagels are prepared in the following sequence:

1. Cold margarine (250 g) is grated directly in a bowl.
2. To this is added 1 egg, pressed yeast (70 g), sugar (25 g), vanillin and 3 cups flour of 200 g.
3. Kneading of the dough begins, in the process 100 ml of water is poured into it.
4. Ready dough is placed in a bag and sent to the refrigerator for half an hour.
5. The dough that came up in the cold is divided into 5 parts. Each part is rolled into a circle, and then divided into triangles.
6. Each triangle is rolled up from the edges to the center, smeared with sweet water and sprinkled with sugar (poppy seeds, sesame seeds).
7. Bagels are baked for 15 minutes at 180 degrees.

Bagels with jam: recipe for yeast and sour cream

Very tasty and tender bagels can be cooked on sour cream and yeast. As a filling, thick apple or any other jam is perfect.

Bagels with jam on yeast and sour cream are prepared according to the following recipe:

1. Combine soft margarine (180 g), sour cream (200 ml) and a pinch of salt.
2. Gradually add flour while kneading a soft and plasticine-like dough. No more ingredients required.
3. Divide the finished dough into 5 parts.
4. Roll out one of the 5 parts into a 3 mm thick circle. Using a knife, divide the circle into 8 sectors.
5. Put a teaspoon of jam on the widest part and roll up the sector with a roll.
6. Dip each product in one side in sugar and can be laid on a baking sheet.
7. Bagels are baked for 15 minutes at 180 degrees.

It is very tasty to serve such bagels for tea or coffee. Of the specified number of ingredients, 60 products come out.

Kefir and Yeast Bagel Recipe

And these bagels will remain soft even after 2-3 days after preparation. Of course, if before that time they have not yet been eaten by households.

To make bagels on yogurt, the dough is kneaded from pressed yeast (20 g), butter or margarine (250 g), kefir (300 ml), sugar (1 tablespoon) and salt. Lastly, flour (550 g) is added to the mass. The mixed dough should come in a warm place (it will take about 2 hours).

And lush and elastic dough bagels are formed on yeast. To do this, the dough ball is divided into 4 parts, and then each of them into another 16 parts. On a wide part of each bagel, spread the filling (poppy seeds, boiled condensed milk, jam, a piece of chocolate). The formed products are placed on a baking sheet and sent to the oven for 20 minutes. Serve chilled with tea or coffee.

Bagels with cherries on yeast and milk

Preparing bagels according to this recipe is simple, and the result is a "mountain" of lush and delicious tea products. Cherry gives the baking sourness, which perfectly matches the taste with a sweet crisp. Absolutely any seedless berry will do: fresh, and from compote, and from jam.

A bagel recipe for yeast and milk with cherries consists of the following steps:

1. Dry yeast (1 tbsp.spoon) is bred in a glass of milk.
2. Soft margarine (200 g), eggs (2 pcs.) And flour are added.
3. Knead soft dough. In texture, it looks like plasticine, does not crumble and does not stick, it is very pleasant to work with it. Shaping products must be done immediately.
4. Divide the dough ball into 8 parts. Work with each part in turn.
5. Take one part of the dough and roll it into a thin pancake.
6. Divide the formed circle into 8-12 sectors.
7. In each sector near the wide edge, put a filling.
8. Wrap a bagel, starting from a wide edge to a narrow one. Put the resulting product on a baking sheet, grease with an egg and sprinkle with sugar.
9. In a similar way to form all the bagels.
10. Products are baked at 180 degrees for no more than 20 minutes.

Lean bagels

Such products can be cooked even in fasting. They include the simplest ingredients that are available in every home.

Bagels are prepared in the following sequence:

1. Yeast (11 g) is dissolved in warm water (1 tbsp.).
2. Salt, sugar (1 tbsp. Spoon), vegetable oil (0.5 tbsp.) Are added. Gradually, flour (3 tbsp.) Is introduced and the dough is kneaded.
3. The dough remains on the table for half an hour. Then it must be divided into 4 parts.
4. Alternately, from each piece of dough you need to form the product, dividing it into 5 triangles.
5. The filling is laid out on a wide edge, and the triangle is rolled up.
6. Bagels on yeast are baked for 20 minutes at 180 degrees. About 20 products are obtained from such a quantity of products.

The secrets of making delicious bagels

Bagels on a yeast dough are prepared very simply. However, in this case there are secrets of cooking.

Bagels with yeast will turn out tastier if you take into account the following points when preparing them:

1. If the filling is not thick enough, it is advisable to glue the edges of the products a little with your fingers so that it does not leak out during cooking in the oven.
2. If you let the dough rise slightly on the table before forming the products, the bagels will be more magnificent compared to those that roll out immediately.
3. Do not bake bagels for more than 20 minutes. Otherwise, they will turn out to be too dry.

Bagels prepared according to each of the above recipes deserve to take an honorable place on your table.