Yeast bagels: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fragrant and fluffy pastry beckons to go straight to your mouth. Yeast rolls are especially tasty. Recipes with photos and a step-by-step description are presented in our article. Prepare Soviet bagels - delicious, with cherries, and tender and soft on sour cream - and choose the best recipe for you.

Recipe for bagels according to GOST

These are the same bagels familiar to many from the Soviet era. Of course, it will take a lot of time to cook, 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. Make a dough by combining flour (225g), dry yeast (2g) and water (125ml). You will get a fairly dense dough, which needs to stand for about 4 hours. The finished dough will increase several times in volume, and will have a porous surface.
2. Make a well in the dough. Pour the remaining water (110 g), s alt (7 g) and sugar (25 g) into it. Stir.
3. Add flour (275g) and dry yeast (2g). Mix ingredients well andleave the covered dough on the counter for 15 minutes.
4. Add soft margarine (40 g) last, knead the dough and divide it into 7 parts.
5. Create 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 up from the wide end to the narrow end. Place the rolls on a baking sheet for 1 hour. Before sending the 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. Steam for the first 5 minutes. To do this, place a mold with ice cubes under a baking sheet with bagels. After 5 minutes, it will need to be pulled out of the oven so that the products are browned.

Sweet bagels with poppy seeds

The bagels according to this recipe are not prepared according to GOST, in milk and without kneading the dough, but this makes them no less tasty. From the amount of ingredients presented in the recipe, 12 products are obtained.

Rollels with milk and yeast are prepared in the following sequence:

1. In a bowl of warm milk (1 cup), dry instant yeast (4 g) is dissolved.
2. Dry ingredients are mixed separately: flour (2.5 tbsp), s alt (1 ½ tsp), sugar (2 tsp).
3. Melted butter (2 tbsp) and liquid mass with yeast are added to the flour.
4. Knead a smooth dough for about 10 minutes. Form a ball out of it and leave it on the table for 1 hour so that the dough increases in size.volume at least 2 times.
5. Roll out the dough into a circle.
6. Cut it into 12 pieces. Roll each resulting triangle into a tube from wide to narrow edge.
7. Put the blanks on a baking sheet for 30 minutes.
8. The oven heats up to 190 degrees. Lubricate the products with a raw egg mixed with a tablespoon of milk and sprinkle with poppy seeds.
9. Bake bagels for 25 minutes.

Yeast and margarine rolls

These delicious bagels do not require much effort, 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 into a bowl.
2. To it is added 1 egg, pressed yeast (70 g), sugar (25 g), vanillin and 3 cups of flour with a volume of 200 g.
3. The dough begins to knead, in the process 100 ml of water is poured into it.
4. The finished dough is placed in a bag and sent to the refrigerator for half an hour.
5. The cold risen dough is divided into 5 parts. Each piece 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).
7. Bake bagels for 15 minutes at 180 degrees.

Jam bagels: yeast and sour cream recipe

Very tasty and tender bagels can be cooked with sour cream and yeast. Perfect as a fillingthick apple or any other jam.

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

1. Combine together soft margarine (180g), sour cream (200ml) and a pinch of s alt.
2. Slowly add flour while kneading soft and plasticine-like dough. No more ingredients required.
3. The finished dough is divided into 5 parts.
4. Roll out one of the 5 parts into a circle 3 mm thick. Use a knife to divide the circle into 8 sectors.
5. Put a teaspoon of jam on the wide part and roll the sector into a roll.
6. Dip one side of each piece in sugar and place on a baking sheet.
7. Bake bagels for 15 minutes at 180 degrees.

It is very tasty to serve such bagels with tea or coffee. From the indicated number of ingredients, 60 products come out.

Recipe for bagels on kefir and yeast

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

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

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

Cherry yeast and milk rolls

Preparing bagels according to this recipe is as easy as shelling pears, and the result is a "mountain" of lush and delicious products for tea. Cherries add sourness to pastries, which is ideal for taste with a sweet crispy crust. Absolutely any pitted berry will do: fresh, from compote, and from jam.

The recipe for bagels with yeast and milk with cherries consists of the following steps:

1. Dry yeast (1 tbsp) diluted in a glass of milk.
2. Add soft margarine (200g), eggs (2pcs) and flour.
3. The dough is soft to the hands. In texture, it is similar to plasticine, it does not crumble or stick, it is very pleasant to work with it. You need to form products immediately.
4. Divide the ball of dough into 8 parts. Work with each part in turn.
5. Take one piece of dough and roll it into a thin pancake.
6. Divide the resulting circle into 8-12 sectors.
7. Put filling into each sector near the wide edge.
8. Wrap the bagel, starting from the wide end to the narrow end. Put the resulting product on a baking sheet, brush with egg and sprinkle with sugar.
9. Shape all bagels in the same way.
10. Products are baked at 180 degrees notmore than 20 minutes.

Lenten bagels

Such products can be prepared even in Lent. They contain the simplest ingredients that every home has.

The bagels are being prepared in the following sequence:

1. Yeast (11 g) dissolved in warm water (1 tbsp).
2. Added s alt, sugar (1 tbsp), vegetable oil (0.5 tbsp). Flour (3 tablespoons) is gradually introduced and the dough is kneaded.
3. The dough stays on the table for half an hour. Then it needs to be divided into 4 parts.
4. Alternately, from each piece of dough, you need to form products, dividing it into 5 triangles.
5. The filling is laid out on the wide edge, and the triangle is rolled up.
6. Yeast rolls are baked for 20 minutes at 180 degrees. From this amount of products, about 20 products are obtained.

The secrets of making delicious bagels

Yeast dough bagels are easy to prepare. However, this case also has its own cooking secrets.

Yeast bagels will taste better 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 with your fingers a little so that it does not leak out during cooking in the oven.
2. If you let the dough rise a little on the table before forming the products, the bagels will turn out to be more fluffy compared to those that are rolled out immediately.
3. Don't bake bagels longer than 20 minutes. Otherwise, they willtoo dry.

The bagels prepared according to each of the above recipes are worthy of taking pride of place on your table.