How to cook delicious and tender bagels on kefir? The recipe for this baking is very simple and time-consuming. Now we will consider the features of creating goodies.
With yeast
Bagels on kefir and yeast have their own characteristics in cooking. What should be done? To create bagels, it is necessary to knead the dough in a coupled way. You will need 225 g of sifted flour, 2/3 teaspoon of dry yeast. Pre-soaking of such yeast is not required. First you need to mix the dry ingredients (flour and yeast), then gradually add warm kefir (125 g). Sour-milk drink should be used as fresh as possible, with a high percentage of fat content. The mixing mass should be dense enough. Kneading must be done manually. Such a dough is absolutely non-sticky, convenient to use. Watch the consistency of the dough. The resulting dough needs to be crushed a little, collected in a small bowl and left warm for about 3-4 hours. Yeast grows well in a humid environment, so you need to cover the bowl with the dough with a wet towel. You can leave the dough in the room or put in a warm, already cooling oven.
Next stage
Next, for the bulk of the dough, take 275 g of flour, 2/3 teaspoon of dry yeast and mix the ingredients. After the specified time (three to four hours), return to the dough. The porous structure of the bulk and a small foam on the surface will testify to its readiness.
Make a hole in the center of the dough, add 150 ml of kefir, 7 g of salt and 50 g of sugar there, stirring until completely dissolved. Pour the mixture of flour and dry yeast into this composition. Mix all the ingredients until smooth, controlling the consistency of the dough. It should be quite dense, but not rigid, then the kefir bagels will turn out to be very soft. If you feel that there is not enough liquid, and the dough turns out to be dry, add a little remaining kefir or water. The batch should be covered and left for 15 minutes so that the moisture is evenly distributed and specific gluten is formed.
The rested dough must be kneaded for 2-3 minutes. Then add softened margarine or butter, about 40 g. It is better to use a product with a fat content of 82%. This is necessary in order to maintain the correct ratio in the test of fat and water, so that the bagels on kefir are not dried during baking. Add butter (margarine) in small portions, each time mixing the dough. The peculiarity of this composition of the ingredients makes it possible to obtain a kneady neutral taste, in which you can add any filling, from sweet to salty. After all preparations, the resulting mass must be left in a warm place for fermentation, so that its volume doubles. Put the dough on the table and divide it into separate pieces. Roll each in a circle. Then cut into sectors. Lay the stuffing inside each. Then twist the products. Take a baking sheet, cover it with parchment paper or grease it with oil. After put on it cooked bagels on kefir. Cook in a preheated oven for approximately twenty minutes.
No yeast
How to cook bagels on kefir without yeast? Now we will tell. First, sugar (5-7 tablespoons) and 2 eggs are introduced into the margarine melted and cooled to a warm state (150 g). This mass should mix well until smooth, without lumps. 400 ml of kefir and 500 g of flour are added to it. The final added 1 teaspoon of slaked soda (or baking powder for the test). After that, you can immediately start mixing. Kefir in this cooking option allows the dough to be airy, without resorting to the use of yeast. This method does not take time at all, unlike the previous one.
Making bagels
Depending on the size of the bagels you want, you form large or small pieces. Each should be rounded, tidying the edges of the dough to the center. Roll up the resulting balls on the table or in your hands, achieving smoothness of their surface. To obtain bagels, the test must be given a triangular shape. That is, first form an oval, and then one of its parts, upper or lower, roll perpendicular to it.
There is another way of forming bagels. To do this, the dough is not divided into pieces, but immediately rolled out to a flat, even circle. Then, using a knife, this circle is divided into sectors. It does not matter if their shape is not the same and even.
Twist bagels from each sector or piece of dough. To make them airy and light, do not press the walls strongly when folding. Direct the edges a little to the center, giving the bun a crescent shape. For you to see real bagels on kefir, the photo is attached to the article.
Filling
You can start such pastries with cottage cheese, jam, condensed milk, marmalade, grated nuts and sugar. Of the savory fillers for bagels, sausage, cheese, greens with cottage cheese are popular. It is important to take into account the taste of the filling in order to carefully add sugar when mixing the main dough.
The final stage
Put the finished products on baking paper, slightly dusted with flour, observing a distance of 2 cm between them, and cover with a damp towel for 1 hour. So bagels will increase in volume and become more magnificent. To get a golden color, grease their upper surface and sides with a beaten egg, but you can also with water. After that, sprinkle with poppy seeds, sesame seeds or nuts. Leave in a preheated oven (200-240 ° C) for 20 minutes. After cooling the bagels on kefir, you can sprinkle with powdered sugar. According to this recipe, the products are very tender and tasty.