Bagels on yeast: recipes with photo

Fragrant and lush buns are so tempting to go straight to the mouth. Especially delicious are bagels on yeast. Recipes with photos and a step-by-step description are presented in our article. Prepare Soviet bagels - delicious, with cherries, and tender and soft on sour cream - and choose the best recipe for yourself.

Recipe for bagels according to GOST

These are the same bagels, familiar to many from the Soviet era. Time to prepare will go, of course, a lot, but the result will certainly please both beginners and seasoned cooks. Be sure to cook them in your kitchen.

Step-by-step preparation of bagels according to GOST is as follows:

1. Prepare the spoon by combining the flour together (225 g), dry yeast (2 g) and water (125 ml). Get a pretty dense dough, which needs to stand about 4 hours. Finished opara will increase several times in volume, and will have a porous surface.
2. Make a deeper dip. Pour into it the remaining water (110 g), salt (7 g) and sugar (25 g). Stir.
3. Add flour (275 g) and dry yeast (2 g). Stir well the ingredients and leave the dough on the table for 15 minutes.
4. Add the last soft soft margarine (40 g), mix the dough and divide it into 7 parts.
5. Form products. First roll each ball of dough into a ball. Then roll it with a rolling pin so that you get a "tongue" with a wide base. Roll it with a roll from a wide edge to a narrow one. Put the bagels on the baking sheet for 1 hour. Before you send the products to the oven, do not forget to grease them with water and sprinkle with poppy seeds.
6. Bagels are baked for 18 minutes at 220 degrees. The first 5 minutes you need to bake with steam. To do this, place a dish with ice cubes under the baking sheet with bagels. After 5 minutes, it will have to be pulled out from the oven to make the products brown.

Butterflies with poppy seeds

Bagels according to this recipe are prepared not according to GOST, on milk and without mixing of gums, but from this they are not less delicious. From the amount of ingredients presented in the recipe, 12 products are obtained.

Bagels with milk and yeast are prepared in the following sequence:

1. In a bowl with warm milk (1 tbsp.) Dry fast-acting yeast (4 g) dissolves.
2. Separately mixed dry ingredients: flour (2.5 tablespoons), salt (1 ½ tsp), sugar (2 tsp).
3. In the flour is added melted butter (2 tablespoons) and a liquid mass with yeast.
4. A smooth dough is mixed for about 10 minutes. Form a ball from it and leave it on the table for 1 hour, so that the dough increases in volume by at least 2 times.
5. Roll the dough in the form of a circle.
6. Cut it into 12 pieces. Each resulting triangle is rolled by a tube from a wide to a narrow edge.
7. Place the billets on a baking sheet for 30 minutes.
8. The oven heats up to 190 degrees. Lubricate the products with a raw egg, mixed with a tablespoon of milk, and sprinkle with poppy seeds.
9. Bagels are baked for 25 minutes.

Bagels on yeast and margarine

To prepare these delicious bagels you do not have to exert much effort, and the result of this process will definitely please you.

Bagels on yeast are prepared in the following sequence:

1. Cold margarine (250 g) is rubbed on a grater directly into a bowl.
2. To it is added 1 egg, pressed yeast (70 g), sugar (25 g), vanillin and 3 glasses of flour in volume of 200 g.
3. The kneading of the dough begins, in the process, 100 ml of water is poured into it.
4. Ready dough is packed in a bag and sent to the refrigerator for half an hour.
5. Approached in the cold, the dough is divided into 5 parts. Each part is rolled into a circle, and then divided into triangles.
6. Each triangle is rolled with a roll from the edges to the center, smeared with sweet water and sprinkled with sugar (poppy, sesame).
7. Bagels are baked for 15 minutes at 180 degrees.

Bagels with jam: recipe for yeast and sour cream

Very tasty and delicate bagels can be prepared on sour cream and yeast. As a filling perfectly suited thick apple or any other jam.

Bagels with jam on yeast and sour cream are prepared according to the following recipe:

1. Combine the soft margarine (180 g), sour cream (200 ml) and a pinch of salt.
2. Gradually add flour, while mixing a soft and plasticine-like dough. No more ingredients are needed.
3. The finished dough is divided into 5 parts.
4. Roll one of the 5 parts into a 3 mm thick circle. Using a knife, divide the circle into 8 sectors.
5. On a large part lay a teaspoon of jam and roll the sector roll.
6. Dip each product with one side in sugar and can be laid out on a baking sheet.
7. Bagels are baked for 15 minutes at 180 degrees.

It is very tasty to serve such bagels for tea or coffee. Of the indicated quantities of ingredients, 60 articles are available.

The recipe for bagels on yogurt and yeast

And these bagels will remain soft even after 2-3 days after cooking. Of course, if they are not yet eaten by the household.

For the preparation of bagels on kefir, the dough is kneaded from pressed yeast (20 g), butter or margarine (250 g), kefir (300 ml), sugar (1 tablespoon) and salt. Lastly, flour (550 g) is added to the mass. The mixed dough should come in a warm place (it takes about 2 hours).

And lush and elastic dough formed bagels on yeast. To do this, the test ball is divided into 4 parts, and then each of them is further divided into 16 parts. On a wide part of each bagel spread a stuffing (poppy, boiled condensed milk, jam, a piece of chocolate). The formed products are put on a baking sheet and sent to the oven for 20 minutes. Serve cold with tea or coffee.

Bagels with cherries on yeast and milk

Prepare rogaliki for this recipe is simple, and as a result, you get a "mountain" of lush and delicious items for tea. Cherry makes baking sourness, which is ideally combined with the taste of sweet crispy crust. Any berry without pits will suit: fresh, and compote, and jam.

The recipe for bagels on yeast and milk with a cherry consists of the following steps:

1. Dry yeast (1 tablespoon) is bred in a glass of milk.
2. Add a soft margarine (200 g), eggs (2 pcs.) And flour.
3. The dough is softened to the hands. In texture, it looks like plasticine, does not crumble and does not stick, it's very pleasant to work with. Form the products you need right away.
4. Divide the dough ball into 8 parts. Work with each part in turn.
5. Take one part of the dough and roll it into a thin pancake.
6. Divide the circle into 8-12 sectors.
7. In each sector at the wide edge put stuffing.
8. Roll the bagel from the wide edge to the narrow one. The resulting product is laid out on a baking sheet, grease with egg and sprinkle with sugar.
9. Similarly, to form all the bagels.
10. The products are baked at 180 degrees not more than 20 minutes.

Postal rolls

Such products can be cooked even in the post. They include the simplest ingredients that are available in every home.

Cigarettes are prepared in the following sequence:

1. Yeast (11 g) is dissolved in warm water (1 tbsp.).
2. Salt, sugar (1 tablespoon), vegetable oil (0.5 items) are added. Gradually, flour is introduced (3 tbsp.) And dough is kneaded.
3. The dough remains on the table for half an hour. Then it should be divided into 4 parts.
4. Alternately from each piece of dough you need to form products, dividing it into 5 triangles.
5. The filling is laid out on the wide edge, and the triangle is rolled up with a roll.
6. Bagels on yeast are baked 20 minutes at 180 degrees. Of this amount of products, about 20 products are produced.

Secrets of cooking delicious bagels

Bagels on a yeast dough are prepared quite easily. However, there are some secrets of cooking in this matter.

Bagels on yeast will be more delicious, if you consider the following points when preparing them:

1. If the filling is not thick enough, it is desirable to glue the edges of the products with your fingers, so that during cooking in the oven it does not leak out.
2. If before the formation of products to give the test a little to rise on the table, the bagels will turn out to be more magnificent than those that roll out right away.
3. Do not bake bagels longer than 20 minutes. Otherwise they will turn out to be too dry.

Bagels, prepared for each of the above recipes, are worthy of taking an honorable place on your table.