Yeast bagels with jam - a recipe for airy and soft bagels made from yeast dough

I think everyone knows what bagels are. This is our answer to the French croissant. What is the difference between ours and theirs? Bagels often have a curved shape (it’s not for nothing that the name comes from the word “horn”) and are not baked from puff pastry. It can be yeast or sand in all its variations. Today we will prepare for you margarine bagels that melt in your mouth, they are so delicious. And we'll do it twice. The first time with yeast and the second time without it. And you, look at our recipes with photos and choose for yourself which one you want to cook first. There is no doubt in our minds that they are both worthy of attention. The only question is the order)))

Yeast bagels with jam

Kitchen equipment: whisk, bowls, cling film, towel, baking sheet, parchment, brush.

Ingredients

Step-by-step preparation

1. Heat milk (285 ml) to a temperature of 35 degrees. Can be heated in the microwave or on the stove. Pour the heated milk into a bowl, add 95 grams of sugar, 2 grams of salt and 5 grams of yeast. Mix the resulting mass thoroughly with a whisk.

2. Add 105 grams of sifted flour to the milk mixture and stir with a whisk to break up all the lumps.

3. Wrap the bowl in cling film, cover with a towel and place in a warm place for 60 minutes. This is our dough dough.
   Read also:  How to quickly make puff pastry at home
4. When the dough is ready, pour it into a large clean bowl and pour in 95 milliliters of sunflower oil.

5. Add 2 beaten eggs to the dough and mix with a whisk.

6. Gradually we begin to add 645 grams of sifted flour to the resulting mixture and knead the dough with a spoon.

7. When the dough becomes difficult to knead with a spoon, grease the table with sunflower oil or sprinkle it with flour. Place the dough on it and knead it with your hands until it stops sticking to your hands. Transfer the finished dough into a bowl. To prevent it from sticking to the walls, you can grease the bowl with sunflower oil. Cover the bowl with cling film, cover with a towel and leave for 60 minutes.

8. When the dough has risen, lightly knead it and divide it into 26 equal parts.

9. Beat the remaining two eggs with a whisk in a separate bowl.
10. From each piece of dough we form a flat cake, put jam on it and form bagels.

11. Line a baking sheet with parchment, place the bagels on it and leave for 30 minutes.

12. When the bagels have risen a little, brush them with beaten eggs.

13. Preheat the oven to 180 degrees and place the bagels in it for 30 minutes.

    
    

14. Transfer the finished baked goods to a plate. You can decorate the top of the bagels with powdered sugar.

Video recipe

In the video you can see in detail how to make bagels from yeast dough.

Cooking sequence

1. Mix portions of warm milk and dry yeast with a tablespoon of sugar and two tablespoons of flour. I leave the mixture in a warm place so that the yeast becomes active.

2. Pour a handful of flour, sugar, salt into a bowl, beat an egg there and pour in the prepared yeast mass in a thin stream. I mix everything.

3. After adding oil, I knead, which requires some effort. Then the yeast dough should rise in a warm place for at least an hour. It does not like cold, drafts and noise. That's what my mother taught me.

“See you soon”: the last words of the legend George Michael at a concert in London

Relevant before the New Year: experts told how to properly store salads

How idols passed away: on the 80th anniversary of Levon Oganezov they honored the memory of Andrei Mironov

4. Place the finished dough on the table and divide it into balls. As a rule, you get 12 pieces. You need to roll out each ball, cover with a clean, dry towel and leave to rise for 10 minutes.

5. I roll out each ball to an elongated shape, the dough is slightly longer than the palm of my hand.

6. Spread the filling on one side with a teaspoon and press the edges so that the jam does not leak out.

7. I make four cuts on the other edge and make a bagel.

8. Transfer all the bagels to a baking sheet where parchment has been previously laid out. There the dough rises for another 15-20 minutes.

9. Brush the bagels with beaten egg.

10. Grind with sesame seeds (sugar or poppy seeds if desired).

11. I bake for 20-25 minutes in the oven, heated to 180 degrees.

Bagels with jam made from yeast dough on water

Cooking time: 35-40 minutes. Number of servings: 6. Kitchen equipment: whisk, bowls, rolling pin, parchment, baking sheet, brush.

Ingredients

Step-by-step preparation

1. Mix warm water (120 milliliters) with 20 grams of sugar, 6-7 grams of dry yeast, 1 gram of salt and 120 milliliters of sunflower oil. Stir the resulting mass intensively with a whisk until the salt and sugar crystals dissolve.

2. We begin to gradually add sifted flour to the yeast mixture. Knead the dough with a spoon.

3. As soon as it becomes difficult to mix with a spoon, dust the table with flour, transfer the dough onto it and knead with your hands.

4. Divide the resulting dough into three equal parts.

5. Roll out each part into a layer of 5 millimeters and divide into 8 triangles.

6. Place jam on each triangle and form bagels.

7. Line a baking sheet with parchment, grease with sunflower oil, lay out the bagels and brush with beaten egg on top.

8. Heat the oven to 200 degrees and bake the bagels for 20 minutes.

9. Transfer the finished baked goods to a plate. You can decorate with ground cinnamon or powdered sugar.

Video recipe

In the video below you will find a quick recipe for bagels with yeast jam.

Bagels with yeast

Kitchen equipment: oven, baking sheet, baking paper, 2 liter bowls, whisk, knife, rolling board, spoon or spatula, pastry brush.

Products

Secrets of successful yeast baking

• Flour. To make bagels, extra or premium flour is required. Only such flour will ensure the volume and fluffiness of the products.
• Dough temperature. To speed up the rise of the dough, you can use a water bath or a low-heat oven (no more than 40°C). Higher temperatures will stop the yeast from fermenting. This is why the melted butter included in the recipe should be warm, not hot.
• Place. Any draft or temperature change can ruin everything. The dough must be left to rise in a container covered with a towel in a secluded corner.
• Kneading. The dough kneaded in a food processor is somewhat different from the one prepared by hand, not for the better. Put some of your soul into it, and it won't let you down!
• Rise time. Usually specified in the recipe. But you can check the readiness of the dough by making a depression in it with your finger. If it holds for 5 minutes, the dough is ready for baking.
• Rolling out. Yeast dough likes tenderness and consistency: roll it out in one direction and carefully.
• Oven temperature. The temperature in an electric oven corresponds to the set mode, which cannot be said about a gas oven. The thermometer in it often lies. Therefore, you can safely set an electric oven at 200°C, but it’s better not to heat up a gas oven; 180°C will be enough for the dough. It's better to add heat during baking than to burn your hard work.
• After baking. To ensure that your products do not dry out, but are fluffy and soft, they must be greased with oil, tea or covered with a damp towel after baking. It is prohibited to consume yeast products hot: stomach problems may occur.

Did you know? Salt in sweet dishes serves as a natural flavor enhancer, just like sugar in salty dishes.

Step-by-step making of yeast bagels

1. Melt 100 g of butter over low heat.
2. Pour sugar into it and mix with a whisk.

3. Beat 2 eggs into a bowl, add salt and crumbled yeast, mix with a whisk until smooth.

4. Mix both mixtures.

5. Pour in slightly warmed milk and add vanilla sugar, stir.

6. Add 3 cups of sifted flour and knead into a homogeneous dough with a spoon.

7. Add the rest of the flour and knead with your hands.
   Read also:  Delicious homemade cake “Black Prince” + video recipe
8. Cover the kneaded dough with a towel and leave to rise in a warm place.
9. After 1 hour, return to the dough, divide it into 6 parts, roll each into a ball and leave to rise again under the towel.

10. After 10 minutes, you can start working with the dough, but before that, turn on the oven at 200°C.
11. Roll each ball into a round layer up to 3 mm thick

    
    and cut it radially into 8 equal triangles.

12. Add 1 tsp. jam on the bases of the triangles

    
    and roll the bagels, starting from the wide part.

13. Cover a baking tray with baking paper greased with the remaining butter, place the formed bagels on it at a distance of 3-4 cm from each other and let them rise for 20 minutes.

14. Lightly beat the remaining egg and brush the bagels with it.

15. Bake for about 25 minutes: once they are browned, you can remove them from the oven.

Video recipe for bagels with yeast jam

Pay attention to how to properly roll the bagels and place them on the baking sheet.

For those who do not like yeast dough, we advise you to bake bagels from shortcrust pastry. If there is an abundance of dairy products in the house, cheap but tasty bagels will be made with kefir, while more expensive and filling ones will be made with sour cream. For croissant lovers, we suggest making them from puff pastry; they taste no different.

Bagels with strawberry jam

Ingredients for Bagels with Strawberry Jam:

• Butter (dough No. 1) - 100 g;
• Wheat flour / Flour (dough No. 1-100g; dough No. 2-100g) - 200 g;
• Sour cream (dough No. 2) - 100 g;
• Dough baking powder (without slide, dough No. 1-0.5 tsp; dough No. 2-0.5 tsp) - 1 tsp;
• Jam () - 100 g;
• Powdered sugar - 1 tbsp. l.

ARTICLES ON THE TOPIC:

• Bagels with marmalade from childhood: classic recipes with photos
• Classic bagels with jam - step-by-step recipe with photos
• Sugar bagels - recipe with photos step by step

Recipe for Bagels with Strawberry Jam:

Despite the fact that for bagels you need to create two types of dough, it is very simple and quick to do. Dough No. 1: sift flour with baking powder, add butter, knead the dough. Dough No. 2: sift flour with baking powder, add sour cream, knead the dough. You get two balls like this.

Sprinkle the table with flour, roll out the dough with sour cream, not very thin.

Cover the top with a layer of dough with butter. Roll them together a little.

Fold the dough into an envelope and roll it out again into a rectangular layer, fold it again into an envelope and roll it out. Repeat this procedure 3-4 times. I didn't add any more flour. The dough rolls out perfectly and does not stick to the table or rolling pin.

Wrap the dough in a bag and put it in the refrigerator for 30 minutes.

Remove the dough from the refrigerator, roll it into a rectangular layer, approximately 0.5 cm thick. Cut into two strips, then into squares and each square into triangles. Or it’s better to immediately cut the strip into triangles.

Apply jam to the larger side of the triangle and wrap the bagel from the largest edge to the smaller one.

Place bagels on a baking sheet. Bake for 15 minutes at a temperature of 180-200 degrees.

Sprinkle the golden brown bagels with powdered sugar. Bon appetit.

CRUMBLE BAGS WITH JAM

To begin with, we will describe a simple recipe for a light, pliable dough, which will make a magnificent crumbly dessert.

Ingredients: for 400 grams of flour, take a glass of sour cream and 100 grams of butter. Salt is added to taste.

Preparation details:

A depression is made in the pile of sifted flour;

To add the rest of the necessary products, the flour should not be on the table, but in a convenient container;

Place sour cream in the “hole” made, then a piece of soft butter, don’t forget to add a little salt to the mixture;

Knead the elastic shortbread dough and put it in a cool place for an hour, wrapped in a bag or cling film;

Take out the dough, prepare diamonds as described in the recipe above, place non-liquid jam on them, and roll them into bagels. Bake like products with jam.