There are many recipes for bagels with yeast dough jam in culinary blogs and video tutorials, but how to find out that the recipe is really worth attention. Not always smiling chefs are sincere with the readers, because the pursuit of profit (likes, reposts, etc.) is disorienting, motivating to give low-quality information to gullible people. Having studied this article, the reader can be sure: the recipes are really checked not only by personal experience, but also by reviews of other people. We proceed to consider the best yeast dough bagel recipes.
Plain yeast dough
The most common bagels are prepared from yeast dough in milk, then the dough turns out light and airy, and the bun itself is tender and tasty. For cooking, you need only a few ingredients that are available to everyone:
- 50 grams of pressed yeast (the best baking made from them);
- one glass of water and milk, you can use even acidified, and not just fresh;
- four eggs;
- 2.5 tbsp. l granulated sugar;
- 4 tbsp. l oils (lean or creamy - it doesn’t matter);
- about five glasses of flour, its amount is always relative, depending on quality and gluten.
You will also need a thick jam or jam from any fruit or berries. If the density is insufficient, then it can be boiled over high heat for several minutes, stirring constantly.
How to knead the dough?
To prepare a light dough, you must first activate the yeast: dilute them in warm milk (37 -40 degrees) mixed with water of the same temperature. Leave them warm for a while (literally for 8 -10 minutes): a large bubble foam will form. which will increase. This is an indicator that the yeast began to gain strength, you can knead the dough. In a separate bowl, mix the butter and eggs, beat a little and pour in the yeast. Pour half a portion of flour and mix well until a uniform consistency. Then add flour in small portions, trying to form a lump of dough as soon as possible. The less flour enters it, the more airy the ready-made bagels with jam: the yeast dough does not like a large amount of flour. When the lump of dough is ready, place it in a deep bowl and cover with a towel, leave it warm for an hour to make it fit, but if it’s hot in the room, you should watch it, it suddenly comes up faster.
Product Forming
When the dough reaches its condition, knead it lightly on a greased table oil and roll it into a 5 mm thick layer. Cut it into elongated triangles of the desired size, while it should be borne in mind that when baking the dough will increase even more in size.
Put jam on a wide edge and roll the dough roll, forming a bagel. Place it on a baking sheet, slightly turning the thin edges towards the center. Give the products a little time (15 minutes) for proofing, then grease each product with a beaten egg with a silicone brush and send to the oven. Also, products can be lubricated with cream mixed in half with sugar, milk and even vegetable oil.
Bakery products
Bagels are baked from yeast dough, often at a temperature of 200 degrees until golden brown, but it is worth considering the power of the oven and the size of the products: large buns are baked on average half an hour, 15 minutes is enough for small ones. If you want the products to be soft on the outside, then after baking you need to place them between two layers of a cloth towel for half an hour, but if on the contrary, you want a crispy crust, like the bagels from yeast dough in the photo, then they should be cooled on a wire rack and in free air.
Tasty dough on fermented baked milk
If you want a more rich yeast dough, then the recipe for bagels on ryazhenka will be just the way. The list of required products is as follows:
- a glass of fermented baked milk;
- a teaspoon with a hill of dry yeast and the same amount of vanilla for flavoring the dough;
- two eggs;
- 50 grams of butter, better than cream, but you can use coconut or refined from sunflower;
- 2/3 Art. Sahara;
- 550 grams of flour + a little to heat.
Yeast dough for bagels is prepared in the same way as the version in milk: first, yeast is dissolved in fermented baked milk. It must be left in advance for several hours in a warm room, then the yeast will activate faster. You should also add a couple of tablespoons of sugar - in a sweet environment, the yeast fungus grows much faster. Next, the eggs are mixed with the remaining sugar and butter, and then the sifted flour. Knead the dough thoroughly on the table, achieving perfect elasticity, and then leave it in a deep bowl covered with a film: the dough should be doubled or even more. When it comes to condition, it should be lightly kneaded, rolled into a layer and formed into bagels of any shape pleasing to the eye, placing any type of filling inside: jam, chocolate paste, nuts with dried fruits or fruit puree.
Before you send the products to the oven, they must go through the proofing process: holding in heat for 10-20 minutes. This is necessary so that the dough begins to grow again, making future baking perfectly airy, light and pleasant not only to taste, but also to the eye.
How to beautifully shape bagels?
Anything can be fashioned from yeast dough, because it is quite malleable, but at the same time it ideally keeps the given shape, sometimes turning products into works of art. Here are some examples of how you can effectively turn a simple bagel into beautiful pastries.
Cut the dough into strips of 5 cm wide, center the filling along the entire length, pinch the edges and curl up as shown in the photo above. For this, the dough sausage is folded into a regular knot, and then one of its edges is turned down, and the upper one, on the contrary, is straightened.
If you use dry filling (poppy seeds, dried fruits, nuts or cinnamon with sugar) and have a desire to create, then you can make a big bagel (as in the photo). Following the step-by-step steps, you can easily turn a simple piece of dough into fabulous pastries.
Following the previous principle, roll the roll and cut it into segments five centimeters long, then cut each in the middle and unfold one part sideways. It is important that the filling is really thick, otherwise it will leak out during the baking process. These forming options are especially good for salted bagels with cheese, egg and ham.
Puff bagels - what is it?
It will not be a discovery to anyone that bagels made from puff yeast dough are called croissants. French-style soft pastries have long won the hearts of the sweet tooth and lovers of the morning petit-déjeuner. Given that it is quite difficult to make puff pastry at home, it is better to take advantage of the benefits of civilization and buy ready-made in a supermarket.
So, what will be needed for cooking:
- 800 grams of butter puff pastry. It must first be thawed, carefully deployed on a table sprinkled with flour.
- Thick jam from apples is a classic filling, but other types can be used: jam, confiture and even soft marmalade. Also, the filling of boiled condensed milk or Nutella will be incredibly tasty.
- Powdered sugar for sprinkling, because puff pastry itself is completely unsweetened.
How to cook?
When the dough melts and becomes soft, roll it out in a thin layer and cut it into rectangles with sides of 12 by 8 cm. Visually divide a section of the dough by half and cut along one another on one side. Next, we form the bagels from yeast dough: put jam on the edge without cuts and roll the dough with a roll so that the cut edge is on top. Bend the product slightly in an arc and place on a baking sheet. When baking, the cut lines will unfold, turning the muffin into an elegant bagel. Give them ten minutes to proof, grease with a beaten egg or sour cream, and then bake in the oven at 220 degrees until golden.
Still hot bagels should be sprinkled in powdered sugar, which can be mixed with vanilla or cocoa powder. You can also pour them with chocolate icing using a thin nozzle of a pastry syringe.