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How to make jam bagels at home

0
625
Kitchen European
Calorie content 256.9 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 8.6 gr.
Fats * 9.5 g
Carbohydrates* 53.9 gr.
* per 100 gr. product
How to make jam bagels at home
Content

Who can resist hot homemade bagels, fresh from the oven, exuding a warm, rich aroma? Not only children, but also adults will enjoy this rosy-colored pastry stuffed with pleasure. You might think that the preparation of bagels is complicated - it is both a long proofing of the dough and the laborious formation of blanks. However, this is not quite true. We will make the dough on kefir without adding yeast - the mass is ready for cutting immediately after kneading. Such a dough is convenient to work with: it does not stick, rolls out easily, does not break - it will not be difficult to cut the layer into sections and wrap the bagel. It is important to choose the "right" jam: thick, which will not run out on a baking sheet when baking.

Ingredients

Cooking process

step 1 out of 10
Sift the flour through a fine sieve into a wide bowl. Add salt. We take the butter out of the refrigerator in advance so that it becomes a little softer. We cut it into small pieces or rub it on a coarse grater, dipping it into flour while rubbing.
step 2 out of 10
With dry hands, grind the butter and flour into small crumbs.
step 3 out of 10
Pour kefir into the butter-flour mixture. Pour in granulated sugar. Separately extinguish the soda with vinegar and put the resulting gruel in a bowl after the sugar.
step 4 out of 10
We knead the dough first with a spoon, then with our hands. You may need a little more or less flour - it depends on the characteristics of the particular flour and its moisture content. As a result, the dough should be soft but firm. It holds its shape well and is easy to roll out. We roll the mass into a sausage and divide it into three parts.
step 5 out of 10
We transfer each part to a surface lightly dusted with flour and roll it out with a rolling pin into a thin round layer.
step 6 out of 10
Lightly sprinkle each rolled dough circle with granulated sugar.
step 7 out of 10
Now we cut the circle into sectors. This can be done either with a regular knife or with a round pizza knife - very convenient. We try to keep the size of the sectors more or less the same. Put a little thick jam on the edge of each piece. If you have doubts about whether the jam will hold its shape well when baking, you can first mix it with starch (for 200 grams of jam - 1.5 tsp starch).
step 8 out of 10
We form a bagel by wrapping the filling from the wide edge to the narrow one. Thus, a stepped elevation of the dough strips will form on the bagel. Grease the baking sheet with vegetable oil or cover with oiled parchment. We spread the formed bagels on it at a short distance from each other - when baking, the products will increase in volume. Put the egg in a small container and shake well with a whisk until smooth.Using a silicone brush, grease the surface of each bagel with a beaten egg - this will give the baked goods a beautiful gloss after baking. It is advisable that the egg does not fall on the baking sheet, as it will burn.
step 9 out of 10
Preheat the oven to 200 degrees. We put the baking sheet with the rolls in the already hot oven on the middle level. Bake for twenty to thirty minutes until blush. We take out the finished bagels from the oven and let them cool slightly.
step 10 out of 10
Transfer the warm bagels from the baking sheet to a serving plate. Sprinkle them with powdered sugar through a strainer and serve.

Bon Appetit!

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