Kefir bagels: step-by-step recipes for tea drinking. Kefir bagels

Bagels with kefir and yeast: photo recipe

Bagels made with kefir and yeast are the ideal homemade baked goods for a quick snack, a delicious breakfast or a pleasant tea party. Once you make them, you will never want to bake pies or cookies again. Bagels baked according to this photo recipe turn out very soft and airy.

The products are baked from butter dough, which must be suitable. This will take at least two hours. Therefore, calculate your time taking into account the proofing.

For cooking you need the simplest products, which are almost always available in the kitchen. If you don’t have kefir, you can replace it with sour cream, fermented baked milk, or yogurt. Try baking this delicious dish for your family and don’t forget to use the following culinary tips while cooking:

To make the products airy, the flour must be sifted through a sieve a couple of times before adding to the other ingredients.
Kefir for the dough must be of high fat content.
The fermented milk product should be warm (room temperature or slightly higher).
Butter can be quickly melted in the microwave.
Jam prepared from the summer or any homemade berry jam is also suitable as a filling.

Ingredients:

Flour: 550 g
Butter: 60 g
Kefir: 300 ml
Chicken eggs: 2 pcs.
Sugar: 4 tbsp. l.
Salt: 1/4 tsp.
Yeast: 1 tsp.
Sweetened condensed milk: to taste

Cooking instructions:

Add sugar, salt, yeast and one beaten egg to a plate with kefir.
Read also: Recipe: homemade pasties with meat
Mix everything thoroughly with a fork or whisk until the bulk ingredients are completely dissolved.
Pour the melted butter into the same container and mix everything again.
Add flour to the prepared mixture.
Knead the elastic dough with your hands. Cover the bowl with the dough with cling film and set aside in a warm place for a couple of hours.
After the time has passed, cut the dough into 9 equal parts with a knife.
Roll into balls, and then roll out each ball into a thin layer.
Place the required amount of condensed milk on the edge of the flatbread and roll it up as in the photo, slightly pressing the edges. On the other side we make 6-7 cuts.
Wrap strips of dough around the filling. Place the pieces on a baking sheet lined with parchment.
Brush each bagel with a little beaten egg. Bake in the oven at 180 degrees for 20-25 minutes.
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Bagels made with kefir and yeast turn out very soft, airy and appetizing. Externally, homemade baked goods cannot be distinguished from store-bought ones - they are just as ruddy, shiny and fragrant.

Yeast bagels with filling - simple and tasty recipes

Bagels are a form of yeast baked goods that absolutely everyone loves. Traditionally, they were baked using only yeast dough, which was cut into triangles and then rolled into a roll. Later, a variety of puff pastry appeared - croissants or French bagels. Not uncommon - made from shortcrust pastry. And when combined with the filling, it’s even more delicious!

The curved little buns can be sweet or savory, with different fillings or topped with poppy seeds, various seeds or spices. They can simply be baked without any filling, and before eating, they can be spread with jam and honey. Buns with filling inside are already an independent confectionery dish.

The history of this baking goes back many centuries. According to one legend, bagels were first baked by a Viennese baker in the 17th century, after an unsuccessful attempt to capture a Turkish fortress. Take a closer look, because they are shaped like a crescent on the Turkish flag.

According to another version, the curved buns were baked to celebrate the victory in the liberation of Buda from the Ottoman Empire. However, Karl Tepla dispelled this legend in 1985.

He found that the first mention of baking baked goods in the shape of a cone dates back to the 12th century.

And despite such a venerable age of this pastry, it is still considered one of the most beloved. I suggest you start baking bagels with me today, so you’ll have something to serve with your evening tea.

Yeast bagels with milk in the oven

Grandma used to bake these little buns with filling. Previously, they weren’t particularly clever with baking. The filling was placed on a small piece of dough and wrapped into a cone, and here you have a sweet bun. Hot with cold milk is the most wonderful dinner for the kids after running around the street.

I made the dough for bagels according to the proposed recipe in a bread maker. This is very convenient, it takes less time to knead the dough. And it works better in a heated bowl, resulting in a soft, airy dough. It’s even pleasant to touch it with your hands, it’s as if it’s breathing and alive.

By the way, after kneading this dough in the usual way (by hand), transfer it to a plastic bag and put it in the refrigerator for 1 hour. After taking it out from there, you can immediately start cutting the dough. The baked goods will turn out just as tasty and soft.

So, what do you need to knead the dough?

Warm milk - 1 glass,
Chicken eggs – 1-2 pcs.,
Sugar – 2 tbsp. l.,
Salt – 1 tsp,
Dry yeast – 1 tbsp. l.,
Vegetable oil - approximately 0.5 cups,
Wheat flour - 4 cups without a slide.

Recipe for yeast dough for bagels

The dough for this recipe is well suited for any baking. Recently, using the same recipe, only with kefir, I made the dough in the usual way for meat pies. Today I suggest making it in a bread maker.

The principle of preparing dough in a bread machine is that the liquid ingredients are first placed in the bowl, and only then the flour. Otherwise, you can damage the rotating part (blade) of the bowl. I say this from my own sad experience.

Step 1. Pour warm milk into a bowl, break eggs into it,

Add salt and sugar, pour in oil.

Step 2. Pour in the sifted flour. For the dough, the flour must be sifted. This will give the dough airiness. You can sift directly into the bowl.

Step 3. Add dry yeast at the end. Turn on the “Dough” and “Start” modes. I have an LG oven, and in it the “Dough” program measures 1 hour 3 minutes. During this time, the dough is kneaded twice, and the built-in heating system makes the temperature optimal for raising it. You may have a different brand of bread machine, but the kneading time is approximately the same as with LG.

Step 4. After the set time has elapsed, a signal will sound, the dough is ready. All that remains is to take it out of the bowl onto the work surface and you can start cutting it.

How to bake bagels filled with raisins

While the dough was rising in the bread machine, prepare the raisins for the filling. To do this, pour boiling water over it and leave for 5 minutes.

Then stir, drain the dirty liquid and fill it with water again, and drain it again. Transfer the steamed raisins to a paper towel and dry.

Divide the resulting dough into 3 parts. Using a rolling pin, roll out one of the parts to form a round cake no more than 1 cm thick.

Using a sharp knife, cut the cake so that you get 8 pieces (as in the photo).

For each piece of dough, place 1 spoon of washed and dried raisins at the wide base.

Then, starting from the wide base, roll the dough, pressing it lightly into the filling. And so twist to the sharp end. Shape into a bagel (cone) and place it on a baking sheet greased or lined with a special silicone mat. Leave for a while until the dough rises slightly.

And only then send it to the oven preheated to 220ºC. Bake until the pastry is golden brown. This will take about 15-20 minutes, it all depends on your oven.

When placing the blanks on a baking sheet, I omitted a mistake that I only noticed in the photo. Try to hide the sharp tips of the pieces under the bottom, then they will not move away from the dough during baking and will not straighten out.

Easy and Delicious Cinnamon Poppy Bagels

Try cinnamon as a filling. It will not only give baked goods a unique aroma, but will also be healthy. Making this filling is very simple. But in this case we will do things a little differently.

After rolling out the dough into a flat cake, first brush the dough with melted butter or ghee. Although the oil can be replaced with vegetable oil.

Sprinkle granulated sugar over the surface of the cake first, and then cinnamon through a strainer. If you decide to use poppy seeds as a filling, then sprinkle the poppy seeds evenly over the granulated sugar. Then, using a sharp knife, just as in the first case, cut the cake into 8 pieces.

I apologize to the readers, I was so distracted by the process that I didn’t take a picture of the moment when I sprinkled the dough with sugar and cinnamon. But I think it will be clear.

And we wrap it in exactly the same way, starting from the wide edge to the sharp one. We remove the preparations onto a baking sheet and let them rise for some time before putting them in the oven. Bake at the same temperature as the raisin bagels.

You've probably noticed that I don't suggest brushing the top of the baked goods with egg. If desired, the top of the dough can be brushed with beaten egg.

After removing the dough from the oven, brush the finished bagels with melted butter. This will make the finished buns even more aromatic and tastier.

Simple and delicious bagels with jam

If you have apple jam left over from the fall, fill your bagels with it. Make a soft and fluffy dough, for its preparation you will need the following products:

Wheat flour – 250 g,
Dry yeast Saf moment – 3 g,
1 egg
Sugar 40 g,
Butter – 20 g,
Warm water – 125 gr. (half a glass)
Vanillin packet,
A pinch of salt.

For the filling – 250 g apple jam.

How to make bagels with jam is described in the video.

Dear readers, today I shared a recipe with you. And even though I got it with some minor mistakes, the finished baked goods turned out very soft, fluffy and very tasty. And all because they were made with yeast dough. Try this recipe too, I’m sure you’ll really like the bagels. Bon appetit!

Source: https://hozyajkadoma.ru/rogaliki-drozhzhevye-s-nachinkoj.html

Soft bagels made with kefir. My favorite recipe

The other day I was baking these bagels. You would know what aroma was throughout the apartment! Incredibly soft, airy, very tasty! I've been making bagels using this exact recipe for several years now, so be sure to keep it for yourself!

Recipe:

kefir - 200 ml

eggs - 2 pcs in the dough and 2 yolks for brushing on top

flour - 600 g (approximately)

milk - 60 ml

sugar - 3 tablespoons

yeast - 25 g

salt - half a teaspoon

butter - 70 g

poppy/sesame for sprinkling

We are preparing the dough for our bagels. Heat the milk (about 50 ml, not all) a little, add the yeast and leave for 10-15 minutes.

Next, add kefir, salt, sugar, melted butter, beat in 2 eggs and stir until smooth.

Now gradually introduce flour. I indicated 600 g in the recipe, but in reality you may need a little more or less, so focus on the consistency of the dough - it should be soft, elastic and not stick to your hands.

Cover the dough with a napkin and leave in a warm place for 1-1.5 hours. The dough should fit well. Roll it out into a layer, but not too thin, about 7-8 mm.

Next we make bagels. Cut the dough into triangles and wrap it in a roll. It turns out to be a bagel. Place the finished bagels on a baking sheet (grease with oil or line with baking paper) and leave for another 30 minutes to allow them to rise.

Next, beat 2 yolks with the remaining milk and grease the bagels with the resulting mixture. You can bake it like this, or you can sprinkle poppy seeds or sesame seeds on top. Bake the bagels at 180 degrees until golden brown. Bon appetit, dear friends!

Ingredients

For the test:

Butter	200 g
Table salt	1 pinch
Wheat flour	600 g
Kefir (low-fat and sour)	1 tbsp.
Vanilla sugar	10 g
Eggs	2 pcs.
Baking soda	0.5 tsp.

For filling:

Jam (thick) – 200 g.

For decoration:

Powdered sugar - about one tablespoon.

Bagels with margarine and kefir

Hello, dear readers. Today we will prepare dough for bagels using margarine and kefir. No yeast or sugar at all. The results are very beautiful and tasty bagels. You can prepare it both for holidays and for everyday tea drinking. You can make them either with filling or simply by rolling them into a roll. Moreover, you can choose the size yourself. They are prepared quickly, except for the time of settling the dough and baking. But this can be done in parallel with other tasks in the kitchen.

To make bagels we need:

150 gr. margarine or spread (you can use butter)
1 glass of kefir
1/2 teaspoon soda
3 cups flour
vanilla
cinnamon

For cooking we use margarine. There is no need to take it out of the refrigerator first.

What can you say about kefir? We poured it into a glass and left it on the table at room temperature. This is not necessary, but when using cold kefir, your hand gets cold when kneading the dough.

Take a bowl and pour flour into it, but not all of it. Leave about half a glass for topping. Add margarine cut into pieces into the flour.

And add regular soda. There is no need to extinguish the soda with anything; in the future we will use kefir, which will extinguish it.

Add vanillin. You can use vanilla sugar. Just don’t add a lot of pure vanillin, otherwise the bagels will taste bitter. We have a 2 gram bag.

Then add cinnamon at the tip of a knife. Don't overdo it too much either.

Grind margarine and flour into crumbs.

After this, add kefir and mix everything well. The dough will be sticky, but don't worry. Then, when we roll it out, we’ll add more flour.

We collect the dough into a ball and into a bag or cling film. Place the dough in the refrigerator for one hour. If you don’t have time, you can leave it for longer.

After an hour, take it out, roll it into a circle shape, adding flour, cut it into triangles, like cutting pizza, and roll it up into rolls. You can start with whatever your heart desires. Just remember that berries that won’t leak when baked are best. Bake at 180 - 200°C for about 30 minutes. Focus on your oven.

Before baking, you can brush with egg and sprinkle with sugar. As you remember, we did not add any sugar to the dough.

The results are such beautiful and tasty bagels.

With apples

A very easy and quick version of kefir bagels! The apple filling gives them juiciness, the cinnamon makes them piquant, and the dough here is very soft and fluffy.

Ingredients:

0.5 kg flour,
0.2 kg plums oils,
0.2 l kefir,
0.1 kg sugar,
½ tsp. soda,
1 tbsp. lemon juice,
½ tsp. cinnamon.

Preparation:

Let's start with the butter first. It needs to be melted, but not heated too much.
You can do this in a water bath, it’s easier to control the temperature.
Pour kefir into the oil and beat.
Next, we extinguish the soda with lemon juice and immediately add it to the dough.
Add flour in 2-3 stages, mix everything with a spoon and then with your hands.
We make the filling from 100 g of sugar mixed with cinnamon.
We peel the apples, cut them into cubes, making sure that there are no seeds or hard partitions left on them.
Our dough will make a lot of bagels. The entire volume must be divided into 6 parts, each of which should be rolled out into a circle. And these circles, in turn, are cut into 8 pieces-corners, like pizza.
We supply each corner with ½ tsp filling. sugar with cinnamon and a slice of apple.
Next, wrap the bagels in the traditional way and dip one corner into the remaining sugar.
Bake them on special paper for 20-25 minutes. at 180°C. Be sure to place the products with the “sugar” side up.

Advice. Many people are concerned about the question of how to roll a bagel correctly? This is done simply: the filling is placed on the wider side, and then the entire piece of dough is rolled into a roll so that the sharp tip ends up at the bottom, pressed by the roll.

This simple pastry is interesting because it has a savory dough and a sweet center. Moreover, anything can be in the role of such a sweet center! It can be different types of jam, condensed milk, chocolate, prunes, dried apricots, nuts.

The main thing is that the liquid filling does not leak out: you need to add starch to it. And a dry filling like crushed nuts or poppy seeds can be supplemented with something sweet and binding: honey, butter or caramel. Then you can choose just one of the dough options for kefir bagels, and all you have to do is change the filling according to your mood. Happy experimenting!

What kind of bagel dough do you like?

A simple recipe for kefir bagels with herbs, mushrooms and cottage cheese

To prepare you will need:

kefir 2.5% fat - 250 ml;
flour 300 g;
sugar 2 tbsp;
baking powder 10 g;
eggs 3 pcs;
cottage cheese 140 g. Recommends using cottage cheese with a fat content of 5-9%. The filling will be more tasty and homogeneous.
champignon mushrooms 120 g;
dill and parsley - to taste;
salt - to taste.

Let's get to cooking!

1. Mix salt, sugar, 2 whole eggs and 1 white, baking powder and ½ flour (of the specified amount) in a dough container.

2. Add kefir to the dry mass.

3. Add pre-sifted flour in portions, constantly stirring the dough.

4. Divide the dough into four equal parts. Roll out each part and cut into 5-6 identical triangles.

5. Let's prepare the filling. The mushrooms must first be boiled for 7-10 minutes in slightly salted water over low heat, then chopped into pieces - they should be as small as possible, and chop the greens.

6. Now mix the mushrooms, cottage cheese and herbs, add salt, and if desired, you can add ground black pepper. Mix.

7. Place the filling on the wide part of the triangle and roll the dough into a bagel.

8. Brush the top of the bagel with egg yolk and sprinkle with cumin, flax or sesame seeds.

9. Bake for 30-35 minutes in the oven at 180°C.

We are sure that you will like these recipes for kefir bagels. They are suitable for any occasion! We wish you bon appetit!

Step by step recipe

Preparing the dough

We put all the ingredients on the table in front of us. Let's check again if we have everything we need.

Using a whisk, combine butter (it is better to use butter rather than margarine), salt, vanilla sugar and chicken eggs.
The butter, in order for it to quickly combine with other components, is preheated to the indoor temperature (about 25 degrees).
Pour kefir into a deep bowl and pour soda into it. Gradually add pre-sifted flour to kefir. It is better to take the highest grade flour. It does not “float”, so it will be easier to work with the dough.
Combine the butter mixture and flour mixture. Knead the dough until you get a pliable soft dough.
If the dough continues to stick to your hands. Add a little more flour.

Forming and baking bagels

Sprinkle our work surface with flour and form a ball. We divide the resulting bun into several equal parts, after which we roll each part into a thin pancake about 5 millimeters thick.
The rolled out portion of the dough should be round.
Divide each flatbread into eight parts.
In my recipe I use plum jam, which I place on a wide piece of rolled out dough. You should put no more than one teaspoon of jam into each triangle, otherwise it will leak out and burn. I roll the dough with the filling into a bagel shape.
The filling can be any thick jam, boiled condensed milk or jam. If you don’t have jam, you can make it with jam.
Place the formed bagels on a baking sheet lined with baking paper. There should be some distance between the bagels to prevent them from sticking together during baking.
Place the baking sheet with the products in a preheated oven at 160 degrees for 30 minutes.

Serving bagels

After half an hour, remove the browned bagels from the oven and cool slightly, sprinkle with powdered sugar. Can be served with tea or compote.

Homemade bagels with nut filling

Kefir bagels with nuts are the recipe I love most. The dough for bagels turns out to be fresh, not sweet, but the nut filling easily compensates for the lack of baking of the dough. A very easy and tasty recipe for bagels, be sure to try them.

Kefir – 1 glass
Flour – 3 cups (600-650 gr.)
Soda – 0.5 teaspoon
Margarine – 200 gr.
Salt - a pinch

For filling :

Nuts – 1 cup (shelled)
Sugar – 1 glass
Egg – 1 piece

Pour soda and salt into kefir and mix. Melt margarine, combine with kefir, mix.

Add flour in portions.

Knead soft dough. You can put it in the refrigerator for a few minutes.

We pass the nuts together with sugar in a meat grinder (you can grind only one nut and then mix them with sugar), add the egg and mix.

It turns out this pasty nut mass.

Sprinkle the board with flour and roll out a thin circle from a piece of dough. To make it easy to roll out the dough, sprinkle flour on top of it too. We trim the edges using a plate or a large pan lid. Cut the circle into 8 sectors (triangles). Place the filling (about 3/4 teaspoon) on the wide end of the triangle. Make sure that the filling does not peek out from the bagels, otherwise, during baking, it will leak and burn. Roll each triangle into a bagel.

Place on a baking sheet lined with parchment or simply sprinkled with flour. Bake for 20-30 minutes at 160-180* C. Brown the bagels in the oven - as you like, the bottom, as a rule, remains pale. We take out the finished bagels and cool them. Those with a sweet tooth can sprinkle the finished bagels with powdered sugar.

Description of preparation:

Bagels made with kefir are prepared in the same way as with milk.
There are no special subtleties in the technology. The dough can be kneaded either using a mixer or by hand. Technology, of course, helps a lot: hands and table are clean. You take the finished ball of dough out of the bowl. But when kneading with your hands, it is believed that you transfer your energy to the dough and it becomes more “alive.” The choice is yours. Bagels can be prepared with filling. Thick jam, berries, fruits, cottage cheese are suitable for it. Purpose: For an afternoon snack Main ingredient: Dough / Butter yeast dough Dish: Baked goods / Bagels / Sweet Geography of cuisine: Russian cuisine