Dough bagels. Bagels with shortcrust pastry jam

Pineapple bagels according to this recipe are very easy to prepare, the set of ingredients is minimal and affordable, and the result is very worthy! The dough is tender, slightly crumbly, literally melts in your mouth, such baked goods fly off the table almost instantly! The filling, of course, can be as varied as you like; I suggest making delicious ones with canned pineapples. Already cut into pieces are best, or you can use rings, but first chop them into several pieces with a sharp knife. Drain the sweet syrup from the pineapples and place in a strainer to remove excess moisture. Homemade bagels are moderately sweet and very tasty and aromatic! For tea, coffee or milk, such pastries will certainly delight your loved ones. This quantity of ingredients yields approximately 12-16 pieces, depending on their size. If you wish, you can safely double the products, because neither children nor adults will refuse such aromatic and home-made baked goods.

Ingredients:

• flour - 150 grams.
• margarine - 100 grams.
• sour cream - 50 ml.
• egg - 1 pc.
• salt - 0.5 teaspoons.
• sugar - 100 grams.
• canned pineapples (pieces) - 0.5 cans.

• Number of servings: 12.

How to bake homemade shortbread bagels:

First of all, let's prepare the dough. Soften the margarine at room temperature, it is better to do this in advance. Add sugar to it and mash everything with a fork.

Add sour cream, one egg yolk (we will need the white a little later) and salt.

Mix everything until smooth and start adding flour in parts.

First knead the dough with a spoon or fork, then transfer it to the table and continue with your hands. It may take a little more flour than indicated in the recipe, the dough should eventually lag behind your hands, be soft and manageable.

Roll the dough into a sausage shape, then use a rolling pin to roll it out thinly, without adding anything to the table. You can shape it into a circle or square, then use a sharp knife to cut the rolled out dough into triangles.

Place a few pieces of pineapple or any other filling closer to the wide edge.

Then roll the triangles into bagel shapes.

Place the finished bagels on a baking sheet lined with baking paper. Beat the egg white with a fork and brush the surface of the bagels with it using a pastry brush, then sprinkle each with sugar to taste.

We bake shortcrust pastry bagels at 180*C for about 15-20 minutes, depending on the features of your oven. The main thing here is not to overcook them, then the dough will turn out tender and crispy. Very tasty both warm and cold, bagels do not go stale for a long time and remain soft and just as tasty.

Bon appetit!!!

Best regards, Oksana Chaban.

Recipes for delicious pies

shortcrust pastry bagels

10-12

35 minutes

360 kcal

5 /5 (1 )

Often you want to cook something very tasty, but at the same time in a simple and quick way. And if you are looking, I want to offer you a very simple and tasty dessert for any tea party, namely, bagels with jam made from shortcrust pastry, which are prepared from simple and affordable products, but at the same time they turn out no worse than store-bought ones, and even better.
So, let's begin.

Shortbread bagels with jam and walnuts - recipe

Kitchen appliances and accessories

• deep bowl for dough;
• spoon for stirring;
• rolling pin for rask
• potholder or kitchen towel;
• testing the dough;

• cling film;
• baking tray;
• utensils for ready-made bagels.

Ingredients

Selection of ingredients and cooking features

• This recipe involves the use of butter, however, if this ingredient does not suit you, you can make bagels from shortcrust pastry with margarine, and instead of sour cream you can put mayonnaise, kefir and even milk.
• Only you need to use less milk than in the recipe, at least twice as much. As you can see, the ingredients are easily interchangeable and you can try making bagels with different products and choose for yourself what you like best.
• Sugar is not used in this recipe, because the jam itself is very sweet and will be enough. But if you have a real sweet tooth, you can add this ingredient.
• One more thing needs to be said about the filling. Bagels can be prepared with a wide variety of fillings, whatever you can think of, and each time you will get bagels with different flavors, which makes this dessert even more attractive.
• Now that we have clarified all the necessary nuances with you, you can start cooking.

Cooking sequence

1. Pour the dough into a deep bowl, add finely chopped butter and manually grind everything until smooth butter crumbs.
   
2. Next you need to add sour cream and use a spoon to mix everything well again.
   
3. After this, put the mixture on the table and knead the dough. This must be done quickly enough so that the butter does not melt. Wrap the resulting dough in cling film and place in the refrigerator for at least an hour.
   
4. Line a baking sheet with baking paper or parchment. If you don’t have this on hand, it’s okay - grease a baking sheet with butter and sprinkle the bottom with flour. That's it, the preparation of the baking sheet is complete.
5. The chilled dough must be divided into two parts. While you are working with one, the second part needs to be returned to the refrigerator.
6. Using a rolling pin, roll out the dough into a thin round layer and divide into segments.
   
7. The number and thickness of segments can be chosen arbitrarily. If you want the bagels to be small, make small segments, but if it’s the other way around, then make larger segments. Place a little jam and half a walnut on the wide side of the segment.
   
8. You can put whole pieces, or you can pre-chop them as you like, and then wrap the dough in a bagel, pressing it along the edges so that the jam does not leak out. Place the formed bagels on a prepared baking sheet, place in the oven, heated to 180° and bake until done.
   
   
9. Remove the finished bagels from the oven, leave for a while so that they cool and are ready to serve.
   
   

Making bagels with apricot jam - video

In this video you can carefully familiarize yourself with each stage of preparing the dough and preparing bagels with apricot jam and walnuts.

Shortcrust pastry bagels

Bagels made from shortcrust pastry will be the highlight of the program for any table; they will fly apart like pies, despite the fact that they are not pies but bagels.
How to cook:
Make shortcrust pastry from:
Butter: 200 grams;
Sour cream: 300 grams;
Flour: 500 grams;
Grind soft butter with flour until a sandy mass is obtained, add sour cream, mix and form a ball of dough. Let stand in the refrigerator for an hour or two.
And you can make bagels.
I baked at 195 degrees for 25 minutes.
Bon appetit!

Grandma's favorite, tender bagels. In all the recipes that I have come across before, it is recommended to keep the dough in the refrigerator for a couple of hours after kneading. And most importantly, it’s not easy to roll out such dough after refrigeration. It crumbles, and rolling it out requires a lot of effort.

But I'll tell you how to make these cookies fast And Just.

You will need a mixer and preferably one with a bowl. However, any food processor can easily replace it. If you only have a regular immersion mixer, just cut the butter into smaller pieces or grate it.

Place the cold butter cut into pieces into a mixer bowl.
Beat the egg, add sugar and a pinch of salt.


Add a tablespoon of sour cream.


Measure out 200 grams of flour.


And pour the flour into the mixer bowl with the rest of the products.


Turn on the mixer and start kneading the dough.

It won't work the first time. Therefore, turn off the mixer after half a minute and use a spoon to collect any lumps from the sides to the center of the bowl.


Then turn on the mixer again and knead the dough for one to one and a half minutes.

The dough turns out excellent, very tender and smooth. It forms perfectly into a ball and does not stick to your hands.


Turn the oven on 180 degrees.

Line a baking tray with baking paper.

Divide the dough into two equal parts and roll each part into a ball.


Place another sheet of baking paper on the table.

Place a ball of dough on the paper and roll it out with a rolling pin into a thin round cake approximately 28-30 centimeters in diameter.

First cut the dough crosswise into 4 pieces with a knife.


Then cut each quarter in half again.


You will get 8 approximately equal triangles.

Place a teaspoon of filling on the wide edge of each triangle - jam or marmalade.




Then carefully fold the edge over to cover the filling.



And then roll the dough towards the center, rolling it up.


Place the resulting bagel on a baking sheet.


Roll the rest of the bagels in the same way, from edge to center.


Then do the same with the second half of the dough.

Place the baking sheet in the oven and bake the bagels for 20 minutes.


Remove the finished bagels from the baking sheet.

Transfer to a plate and sprinkle with powdered sugar.

Place a spoonful of powder into any strainer and, lightly tapping the edge of the strainer with your finger, evenly coat the bagels with powder.



If some of the filling leaks out during baking, it’s okay. Carefully separate the leaked filling from the bagels with a knife and leave on the paper. So that she doesn't spoil you picture of the world.
The entire preparation of the bagels will take a maximum of 35 minutes, including baking. The only negative is that the bagels prepared in such a quick way will lose their shape quite a bit during baking.

But if you have time on your hands, you can place the pan with the shaped bagels in the refrigerator for 20 minutes (or more). Then they will retain their shape and the filling will remain completely inside. Just keep in mind that you need to turn on the oven 15 minutes before baking (so that it has time to warm up), and increase the baking time to 25 minutes.

In the abundance of recipes for delicious homemade baked goods, bagels with jam occupy a special – very soulful – position. A good old bagel with a cup of tea will definitely evoke the most pleasant and warm associations - with a carefree childhood, parental home and first independent culinary experiences.

For family and friendly gatherings, this is an ideal option, simple and straightforward, but incredibly appetizing. And if homemade jam from garden fruits is used for the filling, the aroma of freshly baked bagels will be simply intoxicating. We share delicious recipes for “horned” baking.

Every family, where bagels with jam are not uncommon on the table, has its own favorite recipe; there is no point in arguing about tastes here. Lovers of crumbly baked goods choose shortbread dough, and those who value a golden crust and fluffy interior spare no time for yeast dough. The main thing that unites all bagels in the world is the technology of their formation.

The dough is rolled out into a circle and then cut into triangle sectors from the center of the circle to the edges (look at the photo). To do this, you can use either a special dough cutter or a regular knife. It is better not to spread the filling over the entire surface: this will make it more likely that it will leak out during baking. Place a spoonful of jam on the wide edge of each square and roll it towards the center. The result is a horn shape. You can leave it straight, or you can slightly bend the ends inward and get a crescent shape.

Various types of dough are suitable for these culinary products. As are the toppings. Jam is made from a wide variety of fruits and berries. A little secret: you can mix a couple of tablespoons of flour into jam that is not thick enough, and in this form it will not leave the confines of the bagel.

If you haven’t yet decided which dough you prefer for bagels, try different options that have been successfully tested by many generations of chefs.

The best bagel recipes

Bagels with shortcrust pastry jam

Shortbread baking that melts in your mouth also has many fans because the dough for it does not require much labor. Let's take for this:

• a glass of granulated sugar;
• 250 g butter or margarine;
• one egg;
• two glasses of flour;
• 200 g jam;
• one packet each of baking powder and vanilla sugar.

Slightly melted margarine, previously cut into small pieces, needs to be melted in a water bath. In a separate bowl, thoroughly whisk the eggs and sugar, pour margarine into this mixture and mix again. Add a packet of baking powder or a teaspoon of slaked soda and vanilla sugar, mix again and add flour (for shortbread dough, you do not need to sift it). You need to pour in a little at a time, stirring carefully with a whisk.

When the dough becomes thick, add all the flour and mix by hand. The resulting oily mass in polyethylene should be kept in the refrigerator for one and a half to two hours or in the freezer for 10-15 minutes. To bake, the oven must be preheated to 175 °C. This can be done while you are shaping the bagels. It is better to bake shortbread products on parchment paper.

For those who prefer fluffy, rich bagels with jam, a recipe made with yeast is just what you need. This technology is more time-consuming, but every cook should master the science of preparing yeast dough.

Components:

• flour – 225 g;
• dry yeast – 2 g;
• water – 235 ml;
• margarine – 40 g;
• sugar – 25 g;
• salt – 7 g.

Step by step, this process is not that complicated. Its basis is dough. We prepare it by combining flour, yeast and 125 ml of water. The mixture should be infused in a warm place for four hours until it increases in volume and acquires a porous structure.

You need to make a hole in the dough, pour the rest of the water into it, add salt and sugar, add softened margarine, knead the dough and divide it into seven parts. Roll each of them into a ball, and then flatten them with a rolling pin into a shape resembling a triangle. Place the filling on its wide edge, roll it into a bagel and place it on a baking sheet greased with vegetable oil. After an hour, the products can be greased with water, decorated with sprinkles to taste and placed in the oven for 15-20 minutes. Baking temperature – 220 °C.

Steam will add special fluffiness to rich baked goods. To do this, place a flat bowl with ice cubes under a baking sheet for the first five minutes in the oven, and then remove it to get a golden brown crust.

Bagels made with kefir and yeast

Another option for yeast bagels with jam to compare the results. Need to stock:

• flour – 600 g;
• sugar – 60 g;
• salt – 0.5 teaspoon;
• yeast – 25 g;
• kefir – 200 g;
• milk – 50 g;
• butter – 75 g;
• eggs – 2 pieces;
• Additionally, for coating, two more egg yolks and a couple of tablespoons of milk.

Kefir needs to be heated to a temperature slightly above room temperature (about 35 ° C) and mixed with yeast, sugar and salt in a large container. Cover the kefir dough with a towel and place in a warm place. After 20 minutes, pour melted butter into the mixture and beat in the egg, stir.

Pour two-thirds of the pre-sifted flour into the liquid immediately, and add the rest evenly while kneading by hand until the dough stops sticking to your hands.

After this, put the bowl in a warm place again for an hour and a half - by this time the contents should double in volume. Now the dough can be carefully rolled out on a surface sprinkled with flour and divided into triangular pieces, the filling can be twisted and placed in the oven at a temperature of 200-220 ° C until browned on a sheet greased with vegetable oil.

Baked goods made from cottage cheese are incredibly tender, juicy and, in addition, healthy - some people only consume cottage cheese rich in calcium and protein in this form. In this case, apples are an excellent substitute for jam. Preparing curd dough is extremely simple and quick.

Components:

• cottage cheese – 350 g;
• butter (margarine) – 100 g;
• flour - 3 cups;
• sugar – 2 cups;
• baking powder, vanilla sugar - one sachet.

Mix cottage cheese with softened butter using a spoon. Then add all the dry ingredients, knead thoroughly and place in cling film in the refrigerator for half an hour. After cooling, the dough will become more plastic, all you have to do is roll it out and follow the usual pattern for making bagels. In the curd version, they are baked at a temperature of about 170 °C for 20 to 30 minutes.

Bagels with sour cream

This simple recipe for bagels with jam is ideal for beginner bakers.

He will require:

• flour - 1.5 cups;
• 1 chicken egg;
• sugar – 50 g;
• sour cream – 4-5 tablespoons;
• honey - a teaspoon;
• baking powder - 2 teaspoons;
• a pinch of salt.

To obtain sour cream dough, you just need to thoroughly mix all the ingredients listed in the list, and you can immediately roll the mass into a layer for further steps with the filling. The sour cream bagel is simple, but incredibly tasty: it is moderately doughy, but holds its shape well. Requires baking on an oil pan at 180°C.

The additional margarine content will give the sour cream dough even more tender fluffiness.

• flour - 3 cups;
• apple cider vinegar – 1.5 teaspoons;
• margarine - standard pack;
• eggs - 4 pieces;
• sugar – 2.5 cups;
• sour cream – 1.5 cups.

The flour should be sifted thoroughly and mixed well with margarine. In a separate bowl, grind the egg yolks with apple cider vinegar and salt, add sour cream to the resulting mixture and rub again with a spoon.

Carefully combine the egg-sour cream mixture with margarine and leave in the refrigerator for a couple of hours. Having taken out the chilled dough, divide it in half and roll out each part into a thin layer, divide it into “tongues” for future bagels. Their baking temperature is 180 °C, time is about 20 minutes.

This is the fastest baking with jam if you buy ready-made puff pastry in the store. But if you spend a little more time on your own dough, you will be very grateful to yourself. For the simplest puff pastry you need:

• flour - 2 cups;
• 9% vinegar - a tablespoon;
• margarine – 200 g;
• cold water – 0.5 cups;
• 1 egg;
• salt on the tip of a knife.

It is better to prepare puff pastry directly on the board. Pour the sifted flour onto it and immediately chop the cold margarine into coarse crumbs with a knife. Grind both ingredients to an oily powder. Separately, crack an egg into a bowl with the specified amount of cold water, add salt and vinegar and mix well.

Carefully pour the egg liquid into the margarine crumbs and quickly knead the dough; it needs to be cooled in the refrigerator for an hour and a half. After this, roll out the dough, fold the layer several times and roll it again with a rolling pin. This procedure must be repeated 2-3 times. Now you can roll out the final layer, from which we will form bagels with a sweet filling.

The secret to baking puff pastries is a baking sheet greased with cold water.

The task of a hospitable hostess is not only to skillfully prepare a treat, but also to present it effectively. Therefore, special attention should be paid to how to make bagels not only uniquely tasty, but also unforgettably beautiful. Moreover, the design in this case will improve the taste, giving it a subtle twist.

Topping the bagels is done both before and after baking. Many favorite options - butter crumbs, poppy seeds, cinnamon, nut or coconut flakes - are applied to the surface of the bagel greased with egg before sending it to the oven. Or you can put a cloud of egg whites whipped with sugar on each bagel.

When finished, baked goods with jam are enough to be sprinkled with powdered sugar, and this will already attract the eye. A more complex “finishing” is smearing with either chocolate glaze, honey or condensed milk. Fantasy with sprinkles has no limits here.

Conclusion

Each time your bagels will turn out more and more perfect, because it’s so nice to put your soul into them. Serve them with tea and coffee, cocoa and milk and enjoy the results of your skill with your loved ones!

Today, when cheesecakes, tiramisu and brownies have become a part of our lives, every now and then nostalgia for ordinary sweets from childhood comes over us. When this feeling consumes me, I prepare good old shortcrust pastry bagels with jam. The recipe is so simple that even children can handle it. I often let my bosses run the kitchen so they can tinker with flour and dough and get creative with the fillings. How much pleasure this culinary process gives them!

Today I took step-by-step photos for the recipe, so I’m sure that your shortcrust pastry will turn out tender and the filling will be the most delicious. You can put the crumbly bagels in a beautiful box and go on a visit!

Ingredients for the dough:

• Yolks of two large eggs (CO) - 2 pcs.
• Sour cream with a fat content of 20% and higher - 100 g
• Granulated sugar - 50 g
• Wheat flour - approximately 250 g (a little more or less may be needed)
• Baking powder - 1 tsp.

For the filling, take thick jam (150 g).

For decoration you will need powdered sugar (optional)

How to make shortcrust pastry bagels

Knead shortbread dough with sour cream

Carefully separate the eggs into whites and yolks. Be careful not to let any of the fat get into the whites so you can use them in some other recipe (like Italian meringue, apple meringue pie, etc.)
Add sour cream (100 g) to the yolks.

Now add baking powder (1/2 tsp) and granulated sugar (50 g) to the bowl. Stir the mixture until smooth.

Sift wheat flour (250 - 300 g) through a sieve and add it to the dough in parts. First, mix with a spoon, then use your hands.


In some recipes, vanillin, cinnamon or cocoa are added to shortbread dough when kneading. Take advantage of this experience!
The result of kneading will be elastic and soft dough. During the process, adjust the amount of flour (you may need a little more or less than the norm indicated in the recipe.) Its amount directly depends on the humidity in the room in which it is stored, etc.

An important rule for preparing shortcrust pastry is that the longer it is kneaded, the faster it loses its structure. If you want to knead the perfect dough with a “sandy” effect, use an assistant such as a food processor or blender.

Filling for bagels

For the cookies in this recipe you need to use the thickest jam you can find. If you only have liquid on hand, mix it with starch. This measure will prevent the filling from leaking out during baking.

What else can you make shortbread bagels with? I’ll write about our favorite fillings:

• chopped hazelnuts + sweet curd mass + raisins
• cottage cheese + finely chopped cherries
• pitted cherries + walnuts + chocolate (grind all ingredients in equal parts in a blender

Roll out a thin crust (0.5 cm) on a floured surface or silicone mat.

Cut it into eight equal triangles. Put 1-1.5 tsp in each of them. thick jam (jam, marmalade).

Now roll the pieces into tight rolls, starting from the wide end. Form all the bagels in the same way.

Line a baking sheet with good quality parchment. Place the folded triangles on the sheet so that there is free space between them (2-3 cm). If you place the cookies close to each other, they will stick together.

Place the bagels with jam in a preheated oven at 180 C. Bake for 30-35 minutes until golden brown.

A little culinary history of where the bagel came from. According to one version, its shape is associated with the crescent on the Turkish flag. According to legend, the first bagel was baked by a Venetian baker in the 17th century, after the capture of the fortress by the Turks. According to another version, the bun acquired its name from its external resemblance to the horn of an animal.

Freshly baked cookies can be sprinkled with powdered sugar (optional).

A delicious treat for tea is ready. Bon appetit!

If you liked the recipe, write about it in the comments. I would be very grateful for your responses, photos of the finished cookies, and your feedback! If you have any questions while cooking, don't hesitate to ask.

In contact with