Bagel bun made from unsweetened dough recipe. Bagels made from quick yeast dough

Everything is very simple. The most important thing is to prepare high-quality dough for bagels. Yeast dough is prepared using sponge and straight methods. For sweet baked goods, sponge yeast dough is more suitable. It is labor-intensive to make, it fits and comes apart several times, but the effort is worth it! The yeast sponge bagels turn out soft, airy, they really melt in your mouth.

Cooking time (in the oven): 30 minutes / Yield: 20 pieces

Ingredients

• wheat flour 700-800 g
• fresh yeast 30 g (dry 1 teaspoon)
• milk 300 ml
• vegetable oil 3 tbsp. spoons
• salt a pinch
• granulated sugar 3 tbsp. spoons
• 4 chicken eggs (2 for dough, 2 for greasing)
• jam 500 grams

Preparation

I start by preparing the dough. I pour milk into the bowl and heat it to a temperature of 35-40 degrees. If you have a thermometer, great, if not, determine the temperature with your finger - it should feel pleasantly warm (this, of course, is a subjective criterion). I add fresh yeast to warm milk, it doesn’t matter what kind - both fresh and dry will work equally well. I used fresh ones. Mix well, then add 1 tbsp to the milk and yeast. a spoonful of sugar and 4 tbsp. spoons of wheat flour.



I thoroughly stir the yeast mixture with a whisk so that not a single lump remains. I cover the bowl with the prepared dough with a clean towel and put it in a warm place to rise for 30-40 minutes.



Meanwhile, break two chicken eggs into a bowl, add sugar and a pinch of salt. Thoroughly beat the eggs with a whisk or mixer into a thick mass.



If the yeast was fresh and everything was done correctly, then the dough in a warm place will double or even triple. Pour beaten eggs into the dough, mix and add vegetable oil.



It's time to knead the dough. I make sure to sift the flour through a sieve several times. By sifting flour, we not only rid it of debris (such incidents happen, especially if you buy the product in plastic bags), but also enrich it with oxygen. Pour the flour into a bowl in small portions and gradually knead the yeast dough. When finished, it should be elastic, but at the same time not clogged and hold its shape well. I make a ball out of the dough, put it in a bowl, cover with a clean towel and leave in a warm place for 1 hour. When the dough is well suited, I knead it, after which I begin to form the bagels with jam.



I divide the dough into 20 pieces. I form each one into a ball.



I roll each dough ball into a flat cake and make transverse cuts at the end. I spread 1-2 tablespoons of jam closer to the center of the cake. My jam, as you can see, is thick.



I wrap the dough up to the middle, press the edges tightly and brush with raw egg. I form bagels by wrapping the cut parts over the main part.



I place the twisted horns on a baking sheet lined with baking paper. Once again I leave the dough to proof - now it’s bagel dough with jam. It is enough to leave the product for 30 minutes. I brush it with beaten egg to create shiny, tanned sides and put it in an oven preheated to 180 C to bake.



It will take about 30 minutes to cook the bagels in the oven. It may take you a little longer, since everyone's oven is different. In any case, check the baked goods after 30 minutes. When ready, it will be well browned on top.

I remove the finished products from the oven, cool and serve. A bonus to the bagels will be the smell - such that you can fill up on just one.) Bon appetit!

This quick yeast bagel recipe has become my favorite! The dough is quick to make and easy to work with. The bagels turn out very tender, with a light crunch on the outside and soft on the inside. You can change the fillings and it will be something new every time! Another special feature of this recipe is that no eggs or sugar are added to the dough. There is enough sugar, which is in the filling and on the surface of the bagels. I recommend trying it!

Ingredients

To make bagels from quick yeast dough you will need:

For the test:
25 g fresh yeast or 1.5 tsp. dry yeast;

0.5 glasses of milk;
200 g margarine;
vanillin;

2.5 cups flour;

sugar for sprinkling.

Glass - 250 ml.

Any filling. I have:
1. grated apple with cinnamon and sugar;
2. boiled condensed milk;
3. sweet seedless grapes.

Cooking steps

Roll the bagels. I roll the bagels a little differently: in order to prevent the filling from leaking out of the edges of the bagel during baking, I first tuck the edges (as in the photo), and only then I roll the bagel and roll it in sugar.

Place on a baking sheet covered with parchment and place in an oven preheated to 180 degrees for 15-20 minutes (depend on your oven).

Step 1: prepare the flour.

Step 2: prepare the milk.

Step 3: prepare the dough.

Step 4: prepare butter or margarine.

Step 5: Prepare the egg-sugar mixture.

Step 6: prepare the dough.

Step 7: Prepare the almonds.

Step 8: Prepare the apples.

Step 9: prepare bagels with filling.

Step 10: Serve the bagels with filling.

The dough can also be made from fresh yeast. For the number of ingredients indicated in the recipe, we will need 25 grams;

You can use any components for the filling. For example, it can be jam, condensed milk, pieces of various fruits, berries, as well as liquid chocolate;

To prepare the dough, you must use only the highest grade, finely ground flour and a trusted brand.

One of the popular options for baked goods with filling is bagels made from yeast dough. The products are distinguished by their original shape; they are made in the shape of a crescent. It is because of the shape that the pastry got its name, as it resembles horns. Another important difference is the way the bagel is formed: the dough is divided into triangles, the filling is placed on the wide part, and then it is rolled up and the edges are tucked in.

You can buy dough for yeast bagels in the store, or you can knead it yourself. For this baking, as a rule, butter dough is used; it is kneaded with the addition of eggs and butter.

Any yeast can be used for dough. Both dry and fresh, pressed are suitable. But the easiest way is to use dry instant ones, with them the dough rises faster and you don’t need to spend a lot of time kneading and proofing.

If the dough was bought in a store, then all that remains is to defrost it, and you can start cutting it.

The filling for bagels can be anything, as long as it is thick enough. Otherwise, it will leak out during shaping and baking. Bagels can be made in different sizes, but small baked goods are considered tastier.

Interesting facts: yeast baking began to be prepared during the heyday of Ancient Egypt.

Yeast dough bagels with jam

Try making bagels from yeast dough with jam, you can use any jam, but it should be thick and, of course, seedless.

Advice! To thicken the jam, you can add a spoonful of starch to it. This addition will reduce the risk of the filling leaking out during baking.

• 700-800 gr. flour;
• 30 gr. fresh yeast or 1 teaspoon dry;
• 300 ml milk;
• 3 tablespoons vegetable oil;
• 1 pinch of salt;
• 3 tablespoons granulated sugar;
• 4 eggs;
• 500 gr. thick jam.

Let's prepare the dough. Pour warm milk into a deep bowl, add crushed fresh or dry yeast, stir. Add 2 tablespoons of sugar and 4 tablespoons of flour, mix, get a liquid dough. Cover the bowl with a lid or a clean towel and place in a warm place for half an hour.

While the dough is rising, prepare the rich additives. Beat two eggs with the addition of salt and the remaining sugar, mix the eggs with vegetable oil. Pour the prepared mixture into the risen dough. Mix and start adding sifted flour. Mix first with a spoon and then with your hands. Knead the dough into a soft and elastic dough, roll it into a ball and place it in a bowl. Cover the bowl with a lid or towel and put it in a warm place again for half an hour. Then we come up, put the dough on a table or board, lightly sprinkled with flour, and knead. Leave the dough in the warm place again for half an hour so that it rises again.

Divide the finished dough into 20 identical pieces, roll each piece into a ball. Leave for 7-10 minutes, covering with a towel. Let's start forming the bagels. Roll out a ball of dough into a flat cake. From one edge we make transverse cuts 3-5 cm long and about 2 cm wide. Closer to the center of the flatbread, place a tablespoon of thick jam, wrap the uncut edge of the dough, covering the filling, and press it to the flatbread at the inner edge of the cuts. We wrap the cuts in the opposite direction, placing them on the bagel. We slightly bend the edges of the product to give it a crescent shape.

Place the finished bagels on a baking sheet lined with parchment paper. Cover with a towel and leave for 15 minutes. Then remove the towel. Beat the remaining two eggs and brush the prepared bagels with the eggs. Bake at 180 degrees for about 30 minutes.

Read also: Bagels with cottage cheese – 4 recipes

Bagels made from dough with milk and margarine

In this recipe, the dough made with milk and margarine is airy and flaky, thanks to a special cooking technology. If you do not use margarine, replace this product with butter.

• 400 gr. flour + a little more for mixing;
• 1 teaspoon;
• 2 teaspoons sugar;
• 200 ml milk;
• 40 gr. margarine for dough and 200-250 gr. for lubrication;
• 1 egg for greasing finished products;
• chocolate for filling.

Mix warm milk with dry yeast and sugar, add melted margarine (40 grams) and flour. Knead the elastic soft dough, put it in a bowl, cover with cling film and put in a warm place for 1-1.5 hours. During the separation process, you need to knead the dough once.

Advice! You can take any chocolate - milk, bitter, white. You can even choose a bar with nuts or raisins.

Divide the finished dough into 16 parts. We roll out 14 parts into cakes of the same diameter, and the remaining two parts need to be rolled into cakes that will be slightly larger than the rest. The thickness of the cakes is no more than 5 mm.

Soften the margarine for lubrication in a warm place until it reaches the consistency of sour cream. Lubricate each of the 14 parts with margarine, stack them in a stack of seven pieces in one stack. Place larger flatbreads on top of each stack and stretch them over the edges of the stack. Do not grease the top parts of the dough. Cover the pieces with cling film and put them in the refrigerator for half an hour.

Carefully roll each piece of chilled dough into a round shape. We divide into sectors. Place 2-3 slices of chocolate on each sector. Wrap the bagels, pinching the edges. Place the bagels on a baking sheet that has been previously lined with parchment. Cover the top with a towel and leave for a quarter of an hour. Then brush the bagels with beaten egg and place in the oven. At 180 degrees, the bagels will bake for about half an hour.

Butter bagels with poppy seeds

Let's prepare rich bagels with poppy seeds. The baked goods turn out soft and tasty.

• 400 ml milk;
• 1 egg;
• 3 tablespoons sugar;
• 1.5 tablespoons of yeast;
• 1 teaspoon salt (incomplete);
• 600 gr. butter (softened);
• 1 teaspoon vanilla sugar;
• 3 tablespoons starch;
• 550-650 gr. flour.

Filling:

• poppy seeds and sugar - to taste;
• 1 tablespoon butter;
• 1 egg (for greasing)

Warm the milk a little, stir in the yeast and sugar. Leave for 15 minutes. Beat the egg with salt and vanilla sugar, add soft butter and grind. Add the egg-butter mixture, starch and sifted flour into the milk, knead the soft dough. Let it rise in a warm place for an hour. During proofing, the dough will need to be kneaded once.

Divide the dough into two parts. Roll each part into round cakes 1 cm thick. Cut the circles into segments (8 segments from one cake). In each segment we make three longitudinal cuts in the wide part.

Melt a spoonful of butter and brush the top of the prepared dough. Mix poppy seeds with sugar and sprinkle on our preparations. We determine the amount of poppy seeds and sugar to taste. We roll the bagels, starting from the narrow edge, giving them a crescent shape.

Place on a baking sheet lined with a sheet of parchment. Leave to proof for 15 minutes, covered with a towel. Then brush with beaten egg and bake at 180 degrees for about half an hour.

Bagels made from ready-made puff pastry with jam

Bagels made from puff pastry are delicious. This dough can be purchased ready-made, as it is difficult to knead at home.

• 500 yeast puff;
• 250 gr. thick;
• 1 egg.

Let the dough melt completely. Roll out the dough into a flat cake 0.7-0.8 cm thick. Cut a circle out of it. You can use a round dish as a template. Divide the dough into eight equal sectors.

Read also: Puff pastry samsa - 8 recipes

Place a spoonful of jam on the wide edge of each triangle, roll each piece of dough into a roll, and start wrapping from the wide edge. We give the products a crescent shape.

Place the bagels on a baking sheet lined with parchment. Place the bagels so that the outer edge of the dough is at the bottom. In this case, the bagel will not unfold during baking.

Leave the bagels for 10 minutes to proof, then brush with beaten egg and bake in the oven at 200 degrees for about 15 minutes.

Flavored bagels with apples

Fragrant bagels with apples will please everyone without exception.

Dough:

• 170 ml milk;
• 1 teaspoon dry yeast;
• 3 tablespoons sugar;
• 3 eggs;
• 120 gr. butter;
• 600 gr. flour;
• 1 pinch of salt.

Filling:

• 3 apples;
• 30 gr. small raisins;
• 0.5 teaspoon ground cinnamon;
• sugar to taste;
• 1 egg for greasing.

Warm the milk a little. Stir sugar and yeast in it, then add the egg beaten with salt and melted butter. We begin to gradually add sifted flour. Knead the soft dough and leave it to rise in a warm place for about one hour.

Roll out the finished dough into a flat cake 0.7-0.8 cm thick. Cut a circle out of it. We divide the circle into 8 parts-sectors.

We clean the apples from seeds. If the skin is rough, then you need to remove it too. Cut the apples into small cubes. Add steamed raisins, sugar to taste and cinnamon. Mix.

Advice! If you grate the apples, the filling will be too juicy and will leak out. In this case, it is recommended to add a tablespoon of starch to the filling.

Place a spoonful of filling on the wide part of the sectors, wrap the bagels and pinch them so that the juice does not leak out. Leave to proof for a quarter of an hour. Then brush the bagels with egg and bake at 190 degrees for about 20-25 minutes.

With condensed milk

If you decide to bake bagels, then choose boiled condensed milk for the filling, it is thicker and leaks less.

• 200 gr. butter or margarine;
• 50 gr. fresh yeast;
• 150 ml milk;
• 1 egg;
• 4 cups flour;
• 150 gr. sugar (1 tablespoon for dough, the rest for sprinkling);
• boiled condensed milk for filling.

Crumble the yeast, grind it with a spoon of sugar and dilute with warm milk. Leave the dough in a warm place for 20 minutes so that the dough rises well.

Add melted butter and beaten egg to the prepared dough. Add sifted flour and knead soft dough. Let it rise in a warm place for 1 hour. Knead once.

Divide the finished dough into 16 parts. Roll out into oblong flat cakes. Place a spoonful of boiled condensed milk on the edge of the flatbread. Wrap the dough in a roll, pinch and bend into a crescent shape. Dip the top of the bagel in sugar. Place the finished products on a baking sheet. Let them rest for 145 minutes and bake at 190 degrees for about 20 minutes.

With cottage cheese

Bagels with are not only tasty, but also healthy, because cottage cheese is an excellent source of calcium.

• 8 cups flour;
• 1 glass of kefir;
• 1.5 glasses of water;
• 2 eggs;
• 70 gr. oils, you can take vegetable oil or melted butter;
• 1 packet of dry yeast;
• 4 tablespoons sugar;
• 1 teaspoon of salt (without a slide).

Filling:

• 600 gr. cottage cheese;
• 1 egg;
• 10 gr. vanilla sugar;
• 4 tablespoons sugar (to taste);
• 1 egg for greasing.

We heat the water to about 50-60 degrees. Dilute cold kefir with water. Stir sugar and yeast into the resulting liquid. Beat the egg with salt and add it to the dough. Let's pour oil in there. Beat everything with a whisk until smooth. Then start adding the sifted flour and knead the dough. Let the dough rise in a warm place for one hour.

Advice! If desired, you can add raisins or candied fruits to the curd filling.

For the filling, grind the cottage cheese with added sugar. Add raw egg and vanilla sugar. Let's mix.

Divide the dough into 4 parts. Roll each part into a round cake. Divide the cake into 8 equal sectors. Place a spoonful of curd filling on the wide part. Wrap the dough in a roll and bend it slightly, giving it a crescent shape. Place the bagels on a greased baking sheet and let rise for 15 minutes. Bake at 190 degrees for about 20-30 minutes.

Bagels with jam are homemade aromatic pastries that are perfect for everyday tea parties. If you bake bagels from yeast dough, they will turn out airy and tender.

Yeast bagels with jam

Kitchen tools: 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.
   
   
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.