Shortcrust pastry bagels: recipe

Posting in group: Baking

A bagel is a bun shaped like a crescent. The product can be prepared with or without salty or sweet filling. The peculiarity of bagels is their unusual delicate taste and bready aroma, as well as a fairly high calorie content (the product without filling is approximately 360 kcal per 100 g). You can prepare a product that is less caloric and also more healthy at home.

Classic recipe

Bagels with filling (at home you can make the product from simple products) allow you to quickly and for a long time satisfy your hunger.

Preparation next.

What ingredients will you need?

For classic bagels, the following products must be available:

• margarine for baking or natural butter – 150 g;
• fresh table egg of selected category - 2 pcs.;
• baking powder – 10 g;
• fine flour – 320-330 g;
• granulated sugar – 100 g;
• starch – 20 g;
• table salt – 2 g.

You can use any jam as a filling in an amount of approximately 250 g.

Step-by-step cooking process

The stages of designing classic bagels are in the following order:

1. The flour must be mixed with baking powder, after which the mixture must be sifted into a wide dish.
2. Place margarine/butter in a suitable container and soften it in the microwave or in a steam bath.
3. Dissolve granulated sugar and salt in melted margarine/butter.
4. Pour the margarine/butter mixture into the flour mixture and mix the ingredients.
5. Next you need to add the eggs and knead the dough by hand. The kneading process should be continued until the dough becomes elastic.
6. Transfer the finished dough into a food bag and put it in the refrigerator for approximately 30-60 minutes.
7. Then you need to form an even ball from the chilled dough and roll it into a circle approximately 3-5 mm high.
8. After this, using a sharp knife, you need to cut the circle into sectors of equal sizes, in the amount of 8 pieces.
9. Sprinkle the wide part of each sector with starch and place jam on top of it (approximately one tablespoon is required for each sector).

   

10. Next, you need to start rolling the dough (each sector in turn) from the wide edge to the narrow. During the folding process, the edges need to be smoothly rounded. As a result, the folded sector of dough with jam should look like a crescent.
11. Line a baking pan with baking paper and place the bagels on it. When laying out between the products, you need to leave a gap of about 2 cm. Since during the baking process, the bagels increase in size and can stick together.
12. Place the pan with the products in the oven for about 25-30 minutes. The oven temperature should be approximately 180 degrees.

It is recommended to leave the finished bagels in the mold until completely cooled.

What can I add?

If possible, in point 11 it is recommended to sprinkle bagels with poppy seeds. Or you can use cinnamon and powdered sugar as a topping, but these ingredients should be used for finished products. If sprinkles are not used, then in step 11 the bagels can be coated with beaten egg, it will give the products a blush and a special gloss.

Bagels with apple jam on yeast dough

Bagels with filling (at home you can make products from yeast dough) prepared according to this recipe turn out to be very tender and fluffy.

Bagels stuffed with apple jam on yeast dough.

Preparation next.

What ingredients will you need?

The list of dough and filling ingredients for bagels includes:

• high-quality flour - 700-800 g (there should be enough flour to make the dough elastic and not tight);
• whole cow's milk with a fat content of 2.5% - 300 ml;
• granulated sugar – 100-120 g;
• table salt – 4-5 g;
• granulated yeast - 7-8 g (can be replaced with pressed yeast in the amount of 35 g;
• raw chicken egg (large) – 4 pcs.;
• purified sunflower oil - 80-100 ml;
• natural apple jam – 500 g.

Additionally, it is advisable to use cinnamon for sprinkling the bagels.

Step-by-step cooking process

The scheme for decorating and baking bagels on yeast dough is as follows:

1. Pour the milk into a bowl and heat it slightly in the microwave (temperature about 40 degrees). If milk is used cold, the dough will not rise well.
2. The heated milk must be poured into a dish for kneading the dough and granulated sugar, yeast and salt must be dissolved in it.
3. Then you need to add about 100 g of sifted flour to the milk mass. Stir the products until any flour lumps are eliminated.
4. Cover the dish with the contents with cling film and a thick towel. Leave the dough to brew in a warm place for approximately 1 hour (if the yeast is very fresh, then 20 minutes is enough).
5. Next, you need to add about 60 ml of vegetable oil to the dough.
6. Beat 2 raw eggs in a bowl.

   

7. Next, pour them into the dough as well. Mix the contents with a whisk.
8. After this, you need to add the remaining sifted flour in parts and knead the dough by hand (during the kneading process, you should make sure that the dough does not turn out tight).
9. Grease the dough container with vegetable oil (the container should allow the dough to more than double in size), place the dough in it, cover with cling film and a towel and leave to “ripen” for about 1 hour.
10. Then the finished dough must be carefully divided into parts weighing about 50 g each. To prevent the dough from sticking too much to your hands, you need to periodically coat them with vegetable oil.
11. Roll each piece of dough into an even ball.
12. Whisk the remaining 2 eggs in a clean bowl. They will be needed to lubricate products.
13. Roll out one piece of dough into a circle approximately 3mm high.
14. The resulting circle of dough should be roughly divided into 2 parts.
15. Place jam (about one tablespoon) in the center of one half of the dough and smooth it out.
16. Roll the jam-coated dough until it reaches the middle. Brush the folded portion of the dough with beaten egg.
17. The second part of the circle must be carefully cut into strips.
18. Continue folding the dough at the same time giving it a crescent shape.
19. Sprinkle the bagel with cinnamon (it is important not to overdo it with the spice, then it will emphasize the apple aroma of the jam).
20. Place the bagel on a baking sheet covered with heat-resistant paper.
21. All parts of the test should be formatted similarly. The products should be laid out at a distance of approximately 2-3 cm from each other.
22. Leave the bagels to rest on the baking sheet for 30 minutes.
23. Brush the “rested” bagels with beaten egg and place them in the oven to bake for about 30 minutes. The baking temperature should be 180 degrees.

Leave the finished bagels on the baking sheet, cover them with a clean towel and let the products rest for about 20 minutes.

Bagels with jam on yeast-free sour cream dough

Bagels filled with jam can be made quickly using sour cream dough, which you can prepare yourself at home.

Preparation next.

What ingredients will you need?

The list of ingredients for sour cream dough for bagels includes:

• high quality sour cream. The fresher the product, the more tender the products will be - 200 g;
• granulated sugar – 200 g;
• baking soda – 3-4 g;
• fine flour – 550-600 g.

Additionally, you will need thick jam for filling (any flavor) and powdered sugar for decoration.

Step-by-step cooking process

The process for making bagels with sour cream dough is as follows:

1. First, place the sour cream and granulated sugar into a suitable dish. Stir the ingredients until the sugar crystals dissolve.
2. Add soda to the sour cream mixture and wait for the reaction to complete. The soda should be quenched with sour cream.
3. Then you need to sift the flour and add it in parts to the dish with sour cream. Knead elastic dough.
4. Transfer the dough to a dish coated with vegetable oil, cover with cling film and place in the refrigerator for about 30 minutes (the dough should rest).
5. Divide the “rested” dough into 2 parts.
6. Gather one part of the dough into a ball and roll it out into a circle with a height of approximately 3-5 mm.

   

7. Cut the circle into approximately 6-8 sectors. When slicing, you need to make sure that the dough does not stretch or gather like an accordion.
8. Next, you need to put jam on the wide part of each sector (about one tablespoon is spent on each sector).
9. After laying out the filling, each sector (one at a time) needs to be folded from the wide edge to the narrowing. When rolling, the edges should be slightly rounded, giving the product a crescent shape.
10. Place parchment paper on a baking sheet and soak it with vegetable oil.
11. Place the bagels on a baking sheet and form the second part of the dough in the same way.
12. It takes approximately 20-25 minutes to bake the products when the oven is heated to 180 degrees.

The finished bagels should be very carefully transferred to a flat dish, sprinkled with powdered sugar and left to cool.

Recipe 1: Bagels with sour cream

Basic recipe for bagels with sour cream. Based on it, you can prepare a wide variety of baked goods with any filling. The dough turns out very tender and melting, and this despite the fact that very few ingredients are used in the recipe.

Required ingredients:

• Half a jar of sour cream (about 100 g);
• The same amount of butter as sour cream (also about 100 g);
• Two glasses of flour;
• Two spoons of powdered sugar
• Any filling.

Cooking method:

We take the sour cream out of the refrigerator in advance so that it mixes better with the rest of the ingredients. Melt the butter or simply soften it until creamy. Beat butter with sour cream in a blender. Gradually add flour to the mixture and beat again. You should get a homogeneous soft dough. Form the dough into a round ball and roll it into a flat cake. Cut the cake into several equal triangular sectors. Place the filling closer to the base of the triangle and wrap the bagels. Bake the bagels with sour cream in the oven until golden brown, sprinkle the finished baked goods with powdered sugar.

Bagels with puff pastry cheese

Filled bagels (at home you can prepare the product in a salted version) according to this recipe are often used as a snack for alcoholic drinks or for a snack between main meals.

Preparation next.

What ingredients will you need?

To create bagels made from puff pastry and stuffed with cheese, you need to prepare:

• fine flour. The product must be sifted at least 3 times in advance - 330-350 g;
• soft margarine, spread or butter (whatever is available) – 200 g;
• high-quality thick sour cream with a fat content of at least 25% - 100 ml;
• table salt – 2 g;
• cheese. You can use any that melts well (Russian, Mozzarella, Dutch) - 200 g;
• raw egg of selected category - 2 pcs.;
• classic mayonnaise without aromatic additives – 25-30 g;
• white sesame seeds – 20 g.

Additionally, you can add grated garlic, chopped herbs (to taste) or ground pepper to the filling.

Step-by-step cooking process

The design points for bagels made of puff pastry and with cheese filling are as follows:

1. Place sour cream, soft margarine and salt into a dish. Mix the products thoroughly until smooth.
2. Then you need to break one egg and separate the yolk from it. The yolk should be transferred to the sour cream and margarine mixture, and the white should be poured into a bowl.
3. Mix the contents of paragraph 2.
4. Next, you need to add flour into the sour cream mixture in parts. Knead elastic dough.
5. Roll out the dough into a square layer about 2 mm thick.
6. Fold the dough square in half twice (that is, in 4 layers).
7. Place the dough in a flat dish, cover with cling film and refrigerate for about 30 minutes.
8. Repeat points 5,6 and 7 at least 4 times.
9. While the dough is “resting” after the last rolling, you need to make the filling. For the filling, grate the cheese.
10. Transfer the cheese mixture into a dish and mix with mayonnaise.
11. Break the last egg and place it in a bowl with the white (from point 2). Beat the eggs with a fork.
12. Pour about ½ of the beaten egg into the contents from point 10. Mix the ingredients. At this stage, you can add chopped garlic, pepper or herbs (optional) to the filling.
13. Roll out the dough into a flat cake in the form of a circle approximately 3 mm high.
14. Divide the dough into approximately 8 equal-sized sectors.
15. Place the cheese filling on the wide part of each sector (approximately one teaspoon should be placed on each sector of the dough).
16. Roll each sector from the wide side to the narrowing side. When rolling the product, you need to slightly round it so that the bagel takes on a crescent shape.

    

17. Place oiled baking paper on a baking sheet.
18. Place bagels on baking paper. Leave a distance of about 2-3 cm between products.
19. Sprinkle each bagel with sesame seeds. Sink them lightly.
20. Brush each piece with beaten egg.
21. It takes about 20 minutes to bake the bagels at a temperature of 185-190 degrees.

Ready bagels should “rest” on a baking sheet. To prevent the products from becoming windy, it is advisable to cover them with a clean towel.

Bagels with sour cream - general principles of preparation

Sour cream bagels are one of the simplest and fastest baking recipes. There is no yeast used here, which means there is no need to wait for the dough to rise. Just mix all the ingredients needed for the dough, roll out the dough into layers and cut out triangles. Any filling for bagels with sour cream is suitable: it can be dried fruits, nuts, chocolate, and jam. The baking time for bagels with sour cream usually does not exceed 20-25 minutes, so this treat can be quickly prepared before guests arrive.

Bagels with meat made from yeast dough

It is recommended to prepare bagels with meat filling from yeast dough. The products are tender, satisfying, but high in calories.

What ingredients will you need?

To decorate bagels with meat filling on yeast dough, the following products are used:

• granulated yeast – 5 g;
• chilled high-quality butter – 150 g;
• sifted fine flour – 300 g;
• granulated sugar – 10 g;
• fresh thick sour cream – 150 g;
• raw large table egg - 1 pc.;
• salt – 1 g.

For the meat filling you should prepare:

• Dijon mustard beans – 15 g;

  

• ground coriander seeds – 2 g;
• purple onion weighing approximately 100 g - 2 pcs.;
• purified sunflower oil – 45-50 ml;
• crushed nutmeg – 0.5 g;
• freshly ground black pepper – 1 g;
• baked pork fillet – 450 g;
• salt – 3 g.

This quantity of ingredients yields an average of 32 bagels.

Step-by-step cooking process

The algorithm for making bagels made from yeast dough with meat filling is as follows:

1. Place salt (1 g), flour, granulated sugar, and yeast into a food processor. The attachment in the combine should be installed in the form of a knife. Mix the ingredients.
2. Cut the butter into small pieces and place them in the food processor as well. Turn on the device for about 10-15 seconds. The contents of the food processor should form fine crumbs.
3. Next, you need to put sour cream in the processor. Turn on the device. When the ingredients come together, you can turn off the food processor.
4. Place the finished dough on a kitchen board sprinkled with flour and knead it for about 5 minutes by hand.
5. Place the dough in a food bag and put it in the refrigerator for about 2 hours.
6. While the dough is infused and cooled, you should create the meat filling. For the filling you need to peel and finely chop the onion.

   

7. Heat sunflower oil in a frying pan and fry the onion in it until transparent.
8. Transfer the onions to a food processor. First install the knife attachment in the combine.
9. Cut the baked pork into small cubes and also transfer them to the food processor.
10. Then you need to place mustard seeds, pepper, coriander, as well as nutmeg and salt into the food processor.
11. Turn on the food processor and mix the contents until you obtain minced meat with a uniform texture.
12. The finished filling should be immediately divided into 4 parts.
13. Remove the dough from the refrigerator (if 2 hours have passed) and also divide it into 4 parts.
14. Leave one part of the dough to work with. The remaining 3 parts of the dough need to be placed back in the refrigerator.
15. Roll out the dough into a circle with a diameter of approximately 28 cm.
16. Then the circle should be divided into 8 sectors of equal sizes.
17. Take 1 part of the minced meat and distribute it evenly over each sector. The filling should be placed on the wide side of the sector.
18. Next, each sector (in turn) needs to be folded from the wide edge to the narrowing, at the same time giving the product a crescent shape.
19. Line a baking tray with baking paper and coat it with vegetable oil.
20. Place bagels on top of baking paper. It is necessary to leave a gap of about 2-3 cm between products.
21. Whisk a raw egg in a bowl and brush it onto each bagel.

    

22. Place the first portion to bake for 20-25 minutes, with the oven heated to 190-200 degrees.
23. While the bagels are baking, it is recommended to make a second batch of bagels from the second part of the dough and minced meat, following the order of points 15 to 22.
24. Similarly, you need to prepare parts 3 and 4 of the dough with minced meat.

The finished bagels should be carefully placed on a flat dish and allowed to rest for about 10-15 minutes. To prevent the products from weathering and becoming softer, it is recommended to cover them with a clean cloth.

This recipe can be used to decorate bagels with fish filling. In this case, instead of the ingredients for the meat filling, you will need: 200 g of lightly salted salmon, 100 g of cottage cheese and approximately 10 g of chopped herbs. On the wide part of the dough sector you will need to place less than a teaspoon of curd mixture mixed with herbs, and on top of a small slice of salmon. Further design of products is carried out in the same way.

Useful tips and tricks

Filled bagels, which are quite easy to prepare at home, turn out fluffy and nutritious.

To prevent baked goods from turning out tough and with a bland taste, it is recommended to follow the following tricks:

After baking, the bagels should be left on the baking sheet until completely cooled, otherwise (when transferring the products) the filling may leak out of them, and the dough will settle, and the baked goods will become hard. If the above rules are followed, bagels baked at home will turn out fluffier and more nutritious.

Recipe 3: Bagels with sour cream and jam

This treat can be prepared in a hurry, as the recipe uses the most common ingredients. No need to rack your brains over what filling to add. Just use any jam you have at home.

Required ingredients:

• ¾ packs of margarine;
• 0.4 kg sour cream;
• About three glasses of flour;
• Egg;
• 100 g sugar;
• 300 g jam;
• Powdered sugar.

Cooking method:

Chop the sifted flour with soft margarine into crumbs. Add sour cream, sugar and egg. Knead all these ingredients into a dough. Then divide the dough into two or three parts and roll into layers. We cut out triangles from the layers, put a little jam on each triangle and wrap the bagels. Don't put too much jam! Place the bagels on a greased baking sheet and bake until done. Sprinkle the finished sour cream bagels with powdered sugar.