Yeast dough bagels: recipe

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

There are many recipes for bagels with yeast dough in culinary blogs and video tutorials, but how do you know that the recipe is really worth attention. Smiling cooks are not always sincere with readers, because the pursuit of profit (likes, reposts, etc.) is disorienting, motivating them to give low-quality information to gullible people. After studying this article, the reader can be sure: the recipes are really verified not only by personal experience, but also by the reviews of other people. Let's start looking at the best yeast dough bagels recipes.

Simple yeast dough

The most common bagels are prepared from yeast dough in milk, then the dough is 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 (they make the best pastries);
• one glass of water and milk each, you can use even sour, not just fresh;
• four eggs;
• 2, 5 tbsp. l. granulated sugar;
• 4 tbsp. l. butter (lean or butter, it doesn't matter);
• about five cups of flour, the quantity is always relative depending on quality and gluten.

You will also need a thick jam or jam from any fruit or berry. If the density is insufficient, then it can be boiled over high heat for several minutes, stirring constantly.

How to knead the dough correctly?

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 foam of bubbles should 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 in half of the flour and mix well until the mass is uniform. Then add flour in small portions, trying to form a lump of dough as soon as possible. The less flour goes into it, the more airy the finished bagels with jam will be: yeast dough does not like a lot 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 fit, but if it's hot in the room, you should keep an eye on it, suddenly it will fit faster.

Product molding

When the dough reaches the condition, lightly knead it on a table greased with vegetable oil and roll it into a layer 5 mm thick. Cut it into elongated triangles of the desired size, withit should be borne in mind that when baking, the dough will increase even more in size.

Put jam on the wide edge and roll the dough into a roll, forming a bagel. Place it on a baking sheet, slightly wrapping the thin edges towards the center. Give the products a little time (15 minutes) for proofing, then brush each product with a beaten egg using 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.

Baking

Bagels are often baked from yeast dough at a temperature of 200 degrees until golden brown, but you should take into account the power of the oven and the size of the products: large buns are baked for an average of half an hour, small buns are enough for 15 minutes. If you want the products to be soft on the outside, then after baking you need to place them between two layers of a fabric towel for half an hour, but if, on the contrary, you want a crispy crust, like the yeast dough bagels in the photo, then they should be cooled on a wire rack and free air.

Delicious ryazhenka dough

If you want a more rich yeast dough, then the recipe for ryazhenka bagels will come in handy. The list of necessary products is as follows:

• a glass of fermented baked milk;
• a heaping teaspoon of dry yeast and the same amount of vanilla to flavor the dough;
• two eggs;
• 50 grams of butter, better than butter, but you can use coconut or refined sunflower;
• 2/3 st. sugar;
• 550 grams of flour + somedusty.

Yeast dough for bagels is prepared in exactly the same way as the option with milk: first, the yeast is dissolved in ryazhenka. 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 rest of the sugar and butter, and then the sifted flour. The dough must be thoroughly kneaded on the table, achieving perfect elasticity, and then left in a deep bowl covered with a film: the dough should double or even more. When it reaches the condition, it should be slightly mixed, rolled into a layer and formed into bagels of any shape that is pleasing to the eye, placing any kind of filling inside: jam, chocolate paste, nuts with dried fruits or fruit puree.

Before sending products to the oven, they must go through the proofing process: keeping warm for 10-20 minutes. This is necessary so that the dough begins to grow again, making future baking ideally airy, light and pleasant not only to taste, but also to the eye.

How to shape bagels beautifully?

You can mold anything from yeast dough, because it is quite malleable, but at the same time it perfectly holds the given shape, sometimes turning products into works of art. Here are some examples of how you can effectively turn a simple bagel into a beautiful pastry.

Cut the dough into strips wide5 cm, place the filling along the entire length in the center, pinch the edges and roll as shown in the photo above. To do this, the dough sausage is folded into a regular knot, and then one of its edges is tucked down, while the upper one, on the contrary, straightens out.

If you use a dry filling (poppy seeds, dried fruits, nuts or cinnamon with sugar) and there is a desire to create, then you can make a big bagel (as in the photo). By following the step-by-step steps, you can easily turn a simple piece of dough into an amazing pastry.

Following the previous principle, roll the roll and cut it into segments five centimeters long, then cut each one in the middle and turn one part sideways. It is important that the filling is really thick, otherwise it will leak out during the baking process. These shaping options are especially good for savory bagels with cheese, egg and ham.

Puff bagels - what's that?

It will not be a revelation to anyone that bagels made from puff pastry are called croissants. Soft French-style pastries have long won the hearts of sweet tooth and lovers of morning petit-déjeuner. Considering that it is rather difficult to make puff pastry at home, it is better to take advantage of the benefits of civilization and buy ready-made ones in the supermarket.

So what you need for cooking:

1. 800 grams of rich puff pastry. It must first be defrosted by carefully unrolling it on a table sprinkled with flour.
2. Thickjam from apples is a classic filling, but other types can be used: jam, confiture and even soft marmalade. The filling of boiled condensed milk or Nutella will also be incredibly tasty.
3. 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 into rectangles with sides of 12 by 8 cm. Visually divide the piece of dough in half and on one side make cuts along each other. Next, we form bagels from yeast dough: put jam on the edge without cuts and turn the dough into a roll so that the edge with cuts is on top. Slightly bend the product in an arc and place on a baking sheet. When baking, the lines of cuts will unfold, turning the bun with jam into an elegant bagel. Let them proof for ten minutes, brush with beaten egg or sour cream, and then bake in the oven at 220 degrees until golden brown.

Still hot, sprinkle bagels in powdered sugar, which can be mixed with vanilla or cocoa powder. They can also be drizzled with chocolate icing using the fine tip of a pastry syringe.