Lenten bagels with jam. Lenten bagels or a delicious quick breakfast

Step 1: Knead the dough.

Step 2: Form lean bagels.

Step 3: Bake lean bagels.

Step 4: Serve the meatless bagels.

You can also use marmalade or chocolate as a filling, and to make the baked goods even sweeter, sprinkle it with grated nuts or sugar.

You can not chop the dough with a knife during kneading, but simply knead it with your hands, but the result will not be the effect of puff pastry, but ordinary yeast-based lean bagels will come out.

In fact, there is no special science in Lenten bagels recipe no - I think everyone more or less understands how to do this. Well, even if they have no idea, they know exactly what and where to look. There are a lot of options, but! I have my own personal “zest” - I serve Lenten bagels hot and for breakfast, while I sleep as much as the rest of the family, I don’t jump up a few hours earlier to put the dough on the yeast dough and in general I don’t strain at all to prepare this deliciousness. Everything is so simple and accessible that I feel that very soon this dish will be completely realized without me by my girls, who are already eager to fight and in every possible way remove me from cooking meatless bagels.

Her buns were so light and weightless that a couple of extra pounds flew in unnoticed...

So, I'm telling you. In the evening, before going to bed, you need to spend 5 minutes kneading the dough, and then hide it in the refrigerator. All. On cold proofing it is just right for the morning, then you just need to take it out and shape it Lenten bagels, wait a little until they rise a little, and bake. Honestly, writing takes much longer than doing. Elementary and very simple - just try it once to then cook them confidently and without doubt.

Ingredients:

3 cups flour (glass - 200 ml);

1 glass of warm water;

1/4 cup vegetable oil;

3/4 tsp. dry yeast;

1/2 tsp. salt;

3 tbsp. l. Sahara;

filling to taste;

strong tea or coffee for brushing the dough.

In the evening, I pour three cups of flour into a suitable sized bowl. I make a depression in the center, pour oil into it, add salt and sugar. I pour a glass of warm water. I measure out the yeast. I leave all this happiness for 5-10 minutes so that the yeast begins to “play” (at this time I brush my teeth, take a shower, put the children to bed). Then I take a mixer, a dough attachment and literally in 3-4 minutes I turn the flour and water into a smooth lump-ball. I cover the bowl with a bag or lid and put it in the refrigerator.

If I plan to make bagels with poppy seeds, I additionally pour boiling water over the poppy seeds. All. In the morning, I am greeted in the refrigerator by a beautiful, smooth ball, noticeably grown and very pleasant to the touch.

From the specified amount of ingredients, exactly one baking sheet of bagels comes out - I divide the dough into 4 equal parts, from each part I make 8 bagels, and place them tightly in 4 rows.

Yes, in more detail - I divide the dough into 4 parts, roll each of them into a thin round layer (I like it thinner - this way the bagels turn out crispy-soft; if you like fluffy yeast dough, do not roll it very thin). I cut it into 4 parts, then each into 2 more. It turns out 8 triangles. On the base of each triangle I place about a teaspoon of filling - pitted cherries, jam or marmalade, frozen currants or blueberries, poppy seeds twisted with sugar and nuts, lean chocolate, chopped into pieces. I roll the bagels, starting from the wide side to the top of the triangle. And place it on a baking sheet lined with a sheet of baking paper.

I leave it for 15-20 minutes to proof (charging, shower), at the same time I preheat the oven to 180 degrees. Before baking, lightly grease the bagels with strong black tea or coffee, sprinkle with sugar or poppy seeds. And put it in the oven for 20-25 minutes until golden brown.

That, in fact, is the whole story. Such lean bagels can be prepared for breakfast even on a weekday - believe my many years of experience, everything is real!

These Lenten bagels with jam They are prepared without milk, butter and eggs, so the baked goods are inexpensive and even dietary. This dough is also suitable for pies, buns and rolls. From this quantity of products you get 36 pieces of delicious, fluffy and aromatic bagels.

Ingredients

To prepare lean bagels with jam we will need:
3 cups flour;
1 glass of warm water;

6 g dry yeast;
1/2 cup vegetable oil;
2 tbsp. l. Sahara;
a pinch of salt;

1 glass of jam;
powdered sugar for serving.

Cooking steps

On a table sprinkled with flour, roll out each piece of dough into a circle and cut into 12 pieces.

Place jam on the edge of the dough and form a bagel.

Place the lean bagels with jam on a baking sheet covered with parchment. Bake in a preheated oven at 180 degrees for about 20 minutes.

Sprinkle delicious, fluffy, aromatic yeast bagels with jam with powdered sugar. Both children and adults will enjoy this lean pastry.
Bon appetit!

In this recipe, carbonated mineral water is added to the dough, the effect is amazing! The flour begins to bubble, scoop up into flakes, and then combine into a fluffy, soft dough. I usually make bagels with various fillings from it. Today we will have the following toppings: thick gooseberry jam, raisins and hazelnuts, sour cream. There was some cream left over after cooking, so I decided to use it so that the food wouldn’t go to waste. If you want to get lean bagels, exclude the sour cream filling. The recipe is so simple that you don’t even need to write it down, just three ingredients are easy to remember:

• Flour - 300 g
• Carbonated mineral water - about.5 glasses (volume 250 g)
• Vegetable oil - 0.5 cups (faceted 250 g volume is used)

How to make simple bagels with jam (step-by-step recipe with photos)

Pour sparkling water (well saturated with carbonation, from a just opened bottle) into the sifted flour.

Water bubbles on the surface of the flour, take a spoon and mix.

Large flakes are formed, which cannot yet combine into a lump of dough. Add vegetable oil and mix again.

Mix the dough. It turns out lush, homogeneous, springy. It's incredible what effects you can achieve with sparkling water!

Divide the ball into two parts. Then each beat by two more.

You get four pieces that need to be rolled until balls form and put in the refrigerator for half an hour. Before refrigerating, cover the dough with cling film.

Forming bagels with jam

Take one ball of dough out of the refrigerator at a time and roll it out thinly (as you can see in the photo, the cake is see-through). Then place a large plate or pan lid on the crust and, using a knife (it’s convenient to do this with a pizza cutter), cut along the contour.

We divide the circle into four segments, then each part into two more equal parts.

Place a teaspoon of thick jam on each segment of the dough and roll it up like . Here it is important not to miscalculate the volume of filling - on the one hand, it should not come out during baking, on the other, it should not be very small relative to the bagel itself.

We start wrapping from the large edge, moving towards the narrow end of the dough. Roll it up so that the end of the tail is at the bottom and is pressed down by the rest of the bagel.

Transfer the cookies to a baking sheet covered with baking paper. Bagels practically do not increase in volume in the oven, so you can fold them tightly, at a short distance from each other.

Before sending the bagels to bake, cover the bagels with a mixture of yolk and milk (1 yolk + 2 tbsp milk). If you want to make meatless bagels, use strong tea for these purposes.

I filled some of the bagels with sour cream filling. The principle of folding is the same as in the previous case.

To prepare the sour cream filling, you need to mix 0.5 cups of full-fat sour cream with a few tablespoons of sugar (to taste), and 1 tsp. (without a slide) corn starch.

And another part of the cookies was filled with raisins + nuts. To prepare, mix a handful of raisins and any nuts (I used hazelnuts). This filling is perfect for Lenten cookies.

To combine the ingredients, you can add a spoonful of honey.

Roll the dough in the usual way.

Bake the bagels at 180 C for 30-35 minutes until golden brown. Remove the cookies from the baking sheet with a spatula while they are still hot and transfer them to a plate. The leaked jam will caramelize a little and will be very tasty.

This is a vegan and lenten recipe, but is suitable at any time of the year. Simple bagels with jam, sour cream or raisins are eaten very quickly, the hand reaches out for the next one without stopping. It’s good that you get a lot from one serving - a whole mountain! The photo shows only half a portion of bagels.

Bon appetit! Share your feedback on the recipe in the comments! I'm waiting for your feedback, photos of the finished cookies, additions to the recipe. Tell us about your favorite fillings that go well with this dough, in your opinion. When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your culinary masterpieces online and share the joy with you!

Those who fast are not at all obliged to limit themselves to sweets. There are recipes for baking and various desserts that do not contain milk, eggs, butter and other fast foods. These dishes include meatless bagels with jam. For their preparation, not quick yeast dough is used, but any thick jam or jam is suitable as a filling. If desired, you can bake lean yeast bagels with fresh, frozen, dried or canned fruits and berries, and nuts. The baked goods turn out soft, airy and can be prepared on regular days, not just during Lent. The recipe for Lenten bagels is so simple that anyone can make them.

Ingredients:

• dry yeast – 1 teaspoon;
• granulated sugar – 50 grams;
• refined vegetable oil – 50 ml;
• warm water – 250 ml;
• wheat flour – 500 grams;
• thick jam – 100 grams.

How to make lean bagels from yeast dough:

Yeast and granulated sugar need to be dissolved in drinking water heated to 35-37 degrees. This mixture should be left in a warm place for 15 minutes to activate the yeast. The fact that the fermentation process has begun will be indicated by foam on the surface of the water.

Pour sunflower oil into the dough and stir thoroughly.

Then gradually add the sifted flour. When the dough comes together into a ball, place it on a floured table. You need to knead the dough with your hands, conveying positive emotions and the warmth of your hands to it. The consistency should be slightly denser than the earlobe, but not sticky.

The finished dough should be transferred to a bowl greased with vegetable oil and covered with film and a towel on top. In this form, it should stand in a warm place for 1 hour and rise to double size.

Then it needs to be divided into 2-3 parts and each rolled out into a circle 4-5 mm thick and about 30 cm in diameter. To prevent the dough from sticking, the table and rolling pin must be sprinkled with flour. The circle needs to be cut into 8 sectors.

Place one teaspoon of jam on the wide part of each piece. You need to use a thick one so that it does not spread. If the mass is liquid, then it is recommended to boil it or thicken it with starch or semolina.

Then you need to form a bagel by rolling it up. The ends of the dough should be placed on the underside to prevent them from unrolling during baking.

Place the bagels on a baking sheet lined with baking paper. You need to leave a distance of 3 cm between them and cover with a towel. The yeast dough should rise again. Meanwhile, you need to preheat the oven to 180 degrees. Approached bagels must be baked for 25-30 minutes until an appetizing blush appears.

Before serving, ready-made lean bagels with jam can be sprinkled with powdered sugar, cinnamon, or a mixture of both.