Bagels are loved by many, but they are often not visited in every home on the table. The reason is that not everyone knows which dough to cook them from. In fact, the choice of the cook, who decided to make such a baking for tea, is quite large. The dough for bagels made with yeast or without them, it can be sandy, flaky, cottage cheese. The taste of the dessert will depend on the choice of the test variant; therefore, it is worthwhile to orient yourself towards the gastronomic preferences of those who find themselves at the table.
Cooking Features
Dough recipes for bagels are varied. The technology of its preparation depends on the chosen variant of the flour basis. However, there are several points, the knowledge of which will allow to get a predictable result regardless of the chosen recipe.
- The higher the quality of the flour used to make the dough, the tastier and more appetizing it will make baking. High-quality flour contains a lot of gluten, which makes the dough more elastic. It is easy to roll, so that the bagels come out with a large number of fillings and a thin shell. On other products, saving is also undesirable.
- Before kneading dough, flour must be sieved. The main goal is not even to clean the product from small litter, flour moth and its larvae. The main task is to saturate the product with oxygen. Sifted flour becomes light and friable, it mixes well with liquid components, without forming lumps. Baking from it turns out tender and airy.
- To obtain a predictable result, it is important not to violate the recommendations regarding the temperature of the ingredients used. For yeast dough, it is necessary to heat the liquid base to the temperature of the human body — it is optimal for activating the yeast. Cool ingredients are usually used for shortbread dough.
- Dough is rarely used immediately after kneading. Yeast is given the opportunity to rise, for which it is kept warm and protected from drafts. Sand and puff for an hour or two clean in the fridge. Some types of dough leave to rest at room temperature, covered with a bowl or placed in a bag.
- You can knead the dough using a bread maker, this is especially important when cooking classic yeast dough. In the bucket unit load the prepared ingredients in the order indicated by the manufacturer of the kitchen gadget. Then choose a program. If the device does not have a special program for kneading yeast dough, choose universal. There is no need to set time: a smart unit knows for itself how long a particular manipulation should be performed.
The choice of dough recipe usually does not depend on the nature of the filling, they can be combined arbitrarily, each time getting a new dessert to taste.
Yeast dough for bagels
Composition:
- wheat flour - 0.5 kg;
- milk - 0, 25 l;
- dry yeast - 5 g;
- sugar - 15 g;
- butter or margarine - 0, 2 kg.
Method of preparation:
- Sift flour.
- Heat the milk to 35-40 degrees, add sugar and yeast into it.
- Wait 10-15 minutes until a frothy cap appears on top of the milk. It indicates that the yeast quality and they earned.
- Melt the butter in a water bath, in a microwave or over low heat. It is important not to let it boil at this time. The melted product is cooled to a temperature of about 40 degrees.
- Combine butter with sourdough, mix well.
- Pour the mixture into the sifted flour, knead the dough. It should be soft, but well-kept form.
- Put the dough in a large saucepan, cover with a damp cloth and place in a warm place.
- In about an hour, the dough will double in volume. Pull it down and wait for the re-raising.
After the dough has risen a second time, it can be used to form bagels. Before being placed in the oven, the products are allowed to separate, then smeared with yolk so that they turn rosy.
Shortbread dough for bagels
Composition:
- wheat flour - 0, 25 kg;
- sugar - 50 g;
- chicken egg - 1 pc .;
- milk - 20 ml;
- butter or margarine - 120 g.
Method of preparation:
- Sift flour on the working surface of the table.
- Rub the cold butter directly over the flour. Chop them with a knife until the mixture turns into a small flour crumb.
- Make a well in the center.
- In a clean bowl, combine the egg, milk and sugar, whisk together.
- Pour the mixture into the prepared well.
- Stir the dough with a spoon or spatula.
- Complete the process of kneading dough with your hands, trying to handle it as quickly as possible: shortbread dough does not like the warmth of human hands.
- Make a bun from the dough, wrap it with cling film, put it in the fridge for an hour.
After cooling, the sand dough will become denser, and making bagels from it will be easy.
Yeast puff pastry for bagels
Composition:
- wheat flour - 0.5 kg;
- milk - 0, 3 l;
- egg yolk - 1 pc .;
- sugar - 50 g;
- dry yeast - 15 g;
- salt - a large shchipot;
- butter - 0, 2 kg.
Method of preparation:
- Separate the yolk from the protein, add a tablespoon of milk to it, whisk them. Set the mixture aside - it will come in handy later for smearing the bagels before placing them in the oven.
- Heat the remaining milk to 35-49 degrees. Pour sugar and yeast into it, mix, wait until foam cap appears.
- Remove a piece weighing about 50 g from the oil, return the remaining oil to the refrigerator.
- Melt a piece of butter, let it cool a little. Pour the oil into the leaven, mix.
- Add the sifted flour, knead the dense dough. Roll it into a ball, cover with a bowl and leave for half an hour at room temperature.
- Roll the dough into a rectangular layer, rub the oil on top.
- Roll the dough into an envelope, roll it out, roll it up again and put it in the refrigerator.
- Repeat the procedure 3-4 times with an interval of 30 minutes, not forgetting to put the dough in the refrigerator.
Bagels made from puff pastry are also often called croissants.
Unleavened puff pastry for croissants
Composition:
- wheat flour - 0, 35 kg;
- water - 120 ml;
- margarine or butter - 0, 2 kg;
- sugar - 5-10 g;
- salt - a large shchip.
Method of preparation:
- Sift flour on the working surface of the table.
- Top with margarine, cut into small pieces, chop the food with a knife.
- Collect the resulting flour chips, giving the shape of a hill, make a hole in the center.
- Pour cool water into the prepared well, pre-mixing it with salt and sugar.
- Knead the dough. Roll it into a thin layer, fold it 4 times, cool for half an hour, roll it again.
- Repeat the manipulation 4-5 times.
Once again, roll out the dough, you can cut it into triangles and make bagels out of them.
Curd dough for bagels
Composition:
- wheat flour - 0, 25 kg;
- cottage cheese - 0, 2 kg;
- baking powder for dough - 5 g;
- sugar - 80 g;
- refined vegetable oil - 80 ml;
- kefir - 60 ml.
Method of preparation:
- Curd the curd through a sieve, sift the flour.
- Add sugar, butter and kefir to the curd, beat with a mixer or just mix well with a spoon.
- Mix the flour with baking powder, pour to the curd mass and knead the dough. It may be slightly sticky, but it should be.
Put the dough in the refrigerator for half an hour or even an hour. When cooled, it will be denser, it will become easier to work with it.
