Dough for bagels is one of the most difficult and long in the cooking details of this bizarre kind of baking, because as a filling you can use almost anything. Having chosen the necessary kind of the basis, you can prepare it for future use, freezing, and delighting the loved ones with a fresh bun with various fillings for breakfast.
How to cook dough for bagels?
The cooking schedule of each kind of base directly depends on the selected recipe. The roguelike test in the oven, which is done most often, can be kneaded both from the same fat and flour, as on classic croissants, for example, and with the addition of liquids. The latter way has acquired a huge world popularity due to its simplicity and variability: baking will make the base as airy as possible, dairy products - crumbly and fragile, and beer, brine or plain water - crispy and well suited for the role of snacks to all the same foamy.
Dough for bagels - simple recipe
If the base for an authentic recipe for croissants should be prepared for several days and taken for it as a seasoned baker, the following variation will calmly master everyone. No endless folding, rolling and freezing: a couple of manipulations and simple components - that's all it takes to feel like a Parisian every morning at breakfast.
Ingredients:
- instant yeast - 10 g;
- cane sugar - 3 tbsp. spoons;
- milk - 100 ml;
- flour - 350 g;
- butter - 180 g;
- a pinch of salt.
Preparation
- The first ingredient is diluted in sweetened warm milk and leave until foaming, and in the meantime mash into a crumb of salted flour with butter.
- Pour the liquid into the crumb and collect everything in a single coma, not too stirring, so that the pieces of fat do not melt.
- Leave it in the cold for an hour.
- Such a dough for bagels with jam, chocolate, jam and other, not too liquid fillers will do.
Dough from cottage cheese for bagels
Curd dough for bagels is a recipe that will serve as another alternative to the usual flaky base. It takes only three components and about 30 minutes of time for kneading and proofing, after which you can immediately start baking. It can even be used for other purposes, as indicated in the header, but for strudels, pie-rollers, open pies and tarts, as well as salty snacks.
Ingredients:
- cottage cheese (2% fat content) - 800 g;
- butter - 400 g;
- flour - 5 tbsp.
Preparation
- Razumnite all three of the components of the hands or a wooden spatula, until the mass is not collected together.
- Form the mixture in a com, wrap with a film and leave a simple dough for rollers in the freezer for half an hour.
Dough for bagels on sour cream
Dough for bagels with the addition of fermented milk products is airy in exceptional cases, but it is very soft, crumbles and melts in the mouth. It is very reminiscent of a qualitatively made sand base with a single correction: it is much easier to knead, cool and bake faster, which is ideal for any novice cook.
Ingredients:
- flour - 250 g;
- margarine - 200 g;
- sugar - 15 g;
- sour cream - 100 g.
Preparation
- With a fork or a half-knife knife, chop the first three components into a crumb.
- Add sour cream to the crumb, and after mixing mix together.
- The recipe for the bagels is almost complete, it remains to cool it for about an hour and you can start rolling out.
Dough for bagels on kefir
If you are looking for a win-win recipe test for bagels with jam, then here's the first candidate for this role. Due to its elasticity, this option is good even for liquid house jam and jams, since it is well-kept fluid fillers, and due to tenderness and airiness has secured a place in the hearts of baking fans. This dough for bagels can be further sweetened to taste.
Ingredients:
- flour - 4 ½ items;
- yeast - 10 g;
- kefir - 250 ml;
- cream - 100 ml;
- eggs - 2 pcs.
Preparation
- In slightly warmed cream, pour the yeast and leave until frothing.
- Eggs beat separately with kefir at room temperature.
- Combine both liquid mixtures with the dry component and knead, achieving maximum smoothness of the mass.
- Leave a delicious dough for bagels with jam to proof in heat for an hour, and then proceed to the molding of the products.
Dough on brine for pickles
Perhaps, the most original test for bagels is the fact that it is kneaded on the brine. Given the extravagance, the finished product turns out to be crispy and sweet enough, which will necessarily entail rave reviews of everyone who does not like sugary sweets. Filler, by the way, can be any unsweetening additive that automatically turns dessert into a wonderful beer snack .
Ingredients:
- pickle cucumber - 250 ml;
- vegetable oil - 150 ml;
- sugar - 100 g;
- flour - 500 g;
- baking powder - 1 teaspoon.
Preparation
- A quick dough for bagels is kneaded in two counts: the last pair of ingredients are combined together, the sugar is separately diluted in the brine and the oil is poured into the liquids.
- Having combined both mixes, knead all and start shaping of products.
Butter dough for rolls
Dough for bagels on yeast - a recipe is not easy for a beginner baker, so if for the first time you have to deal with it, especially watch out for the temperature. It is like the temperature of milk, which should be of the order of 37-38 degrees for optimal development of microorganisms, and the temperature of the proofing, which should help the mass increase in volume at least twice.
Ingredients:
- water 50 ml;
- milk - 150 ml;
- margarine - 100 g;
- yeast - 2 ¼ tsp;
- sugar - 50 g;
- egg - 1 piece;
- flour - 4 tbsp.
Preparation
- Dry elements from the list are connected separately.
- Milk, along with margarine and water, warm to the above temperature and pour into the dry mixture.
- Knead everything by hand or using a food processor for at least 10 minutes.
- Leave to stand in a warm, dumb and roll.
Dough for beer for bagels
Like the pickled dough for bagels, this option may not seem as ordinary as the others described above, but a foamy drink has long proven that it can be not only a good companion at a party, but also a product that should always be at hand to any home baker. Such a base is good for unsweetened baking, but is able to make friends with fillings of fruits, chocolate and jam.
Ingredients:
- flour - 2 ½ items;
- butter - 50 g;
- leaven - 10 g;
- wheat beer - 150 ml.
Preparation
- Lightly heat the beer.
- The first pair of ingredients are rubbed into a crumb, add the leaven and pour the beer.
- Fiddle with the friable dough for rollers, until it comes together, and then cool half an hour in the freezer, or leave it in the refrigerator for an entire day.