How are kefir bagels made?

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

How to cook delicious and tender bagels on kefir? This recipe is very simple and easy to make. Now we will look at the features of creating a treat.

With yeast

Kefir and yeast bagels have their own characteristics in cooking. What should be done? To create bagels, you need to knead the dough in a sponge method. 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). A fermented milk drink should be used as fresh as possible, with a high percentage of fat. The mass to be kneaded should be sufficiently dense. You have to knead by hand. Such dough turns out to be absolutely non-sticky, easy to work with. Keep an eye on the homogeneity of the consistency of the dough. The resulting dough needs to be slightly crushed, collected into a small ball and left warm for about 3-4 hours. Yeast grows well in a humid environment, so you need to cover the bowl with dough with a wet towel. You can leave the dough in the room or put it in a warm, already cooling oven.

Next step

Next tofor 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. Its readiness will be indicated by the porous structure of the main mass and a small foam on the surface.

In the center of the dough, make a well, add 150 ml of kefir, 7 g of s alt and 50 g of sugar, stirring until completely dissolved. Pour a 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 hard, then the bagels on kefir will turn out to be very soft. If you feel that there is not enough liquid, and the dough turns out 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 a specific gluten is formed.

Rested dough should be kneaded for 2-3 minutes. Then add softened margarine or butter to it, 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 of fat and water in the dough, so that the kefir bagels do not turn out to be dried during baking. Add butter (margarine) in small portions, kneading the dough each time. The peculiarity of this composition of ingredients makes it possible to obtain a batch that is neutral in taste, to which you can add any filling, from sweet to s alty. After all the preparations, the resulting mass must be left in a warm place for fermentation so that the volumeit doubled. Put the risen dough on the table and divide into separate pieces. Roll each out into a circle. Then cut into sections. Place the filling inside each. Then twist the products. Take a baking sheet, cover it with parchment paper or grease it with oil. After that, put the cooked bagels on kefir on it. Cook in preheated oven for approximately twenty minutes.

No Yeast

How to cook bagels on kefir without yeast? Now we'll tell you. First, sugar (5-7 tablespoons) and 2 eggs are introduced into margarine (150 g) melted and cooled to a warm state. This mass should be well mixed until a homogeneous composition, without the presence of lumps. 400 ml of kefir and 500 g of flour are added to it. The final one is added 1 teaspoon of slaked soda (or baking powder for dough). 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 will not take time at all, unlike the previous one.

Making bagels

Depending on the desired size of the bagels, you form large or small pieces. Each must be rounded, tucking the edges of the dough to the center. Roll the resulting balls on the table or in your hands, achieving a smooth surface. To obtain bagels, the dough must be given a triangular shape. That is, first form an oval, and then roll out one of its parts, upper or lower, perpendicular to it.

There is another way to formbagels. 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 at all if their shape is not the same and even.

Roll bagels from each sector or piece of dough. To make them airy and light, do not press the walls too hard when folding. Bring the edges slightly towards 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 with sugar. Of the unsweetened fillers for bagels, sausage, cheese, greens with cottage cheese are popular. When doing this, it is important to take into account the taste of the filling in order to carefully add sugar when kneading the main dough.

Final stage

Put the finished products on baking paper, lightly dusted with flour, keeping a distance of 2 cm between them, and cover with a damp towel for 1 hour. So the bagels will increase in volume and become more magnificent. To get a golden color, grease their top surface and sides with a beaten egg, but you can also 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 can be sprinkled with powdered sugar. According to this recipe, the products are very tender and tasty.