How to cook delicious and tender kefir bagels? The recipe for this pastry turns out to be very simple and not laborious. Now we will look at the features of creating a treat.

With yeast

Bagels made with kefir and yeast have their own peculiarities in cooking. What should be done? To create bagels, you need to knead the dough in a sponge way. You will need 225 g of sifted flour, 2/3 teaspoon of dry yeast. Pre-soaking of such yeast is not required. First you need to mix the dry ingredients (flour and yeast), then gradually add warm kefir (125 g). A fermented milk drink should be used as fresh as possible, with a high percentage of fat content. The mass to be kneaded should be sufficiently dense. It is necessary to knead manually. This dough turns out to be absolutely non-sticky, easy to work with. Monitor the uniformity of the consistency of the dough. The resulting dough needs to be crushed a little, collected in a small ball and left warm for about 3-4 hours. Yeast grows well in a humid environment, so cover the bowl with the dough with a wet towel. You can leave the dough in the room or put it in a warm, already cooling oven.

Next stage

Next, for the bulk of the dough, take 275 g of flour, 2/3 teaspoon of dry yeast and mix the ingredients. After the specified time (three to four hours), return to the dough. Its readiness will be evidenced by the porous structure of the bulk and a small foam on the surface.

In the center of the dough, make a hole, add 150 ml of kefir, 7 g of salt and 50 g of sugar there, stirring until completely dissolved. Pour a mixture of flour and dry yeast into this composition. Stir all ingredients until smooth, controlling the consistency of the dough. It should be quite dense, but not hard, then the bagels on kefir will turn out to be very soft. If you feel that there is not enough liquid, and the dough turns out to be dry, add a little of the remaining kefir or water. The mixture should be covered and left for 15 minutes so that the moisture is evenly distributed and a specific gluten forms.

Rested dough must be kneaded for 2-3 minutes. Then add softened margarine or butter to it, about 40 g. It is better to use a product with 82% fat content. This is necessary in order to maintain the correct ratio of fat and water in the dough, so that the kefir bagels do not dry out during baking. Add butter (margarine) in small portions, stirring the dough each time. The peculiarity of such a composition of ingredients makes it possible to obtain a batch that is neutral in taste, into which you can add any filling, from sweet to salty. After all the preparations, the resulting mass must be left in a warm place for fermentation, so that its volume doubles. Put the matched dough on the table and divide into separate pieces. Roll each into a circle. Then cut into sectors. Place the filling inside each. Then twist the products. Take a baking sheet, cover it or brush with oil. Then put the cooked bagels on kefir on it. Cook in a preheated oven for about twenty minutes.

Yeast free

How to cook kefir bagels without yeast? Let's tell you now. First, sugar (5-7 tablespoons) and 2 eggs are added to the margarine, melted and cooled to a warm state (150 g). This mass should mix well until a homogeneous composition, without the presence of lumps. 400 ml of kefir and 500 g of flour are added to it. The final one is added 1 teaspoon of slaked soda (or baking powder for the dough). After that, you can immediately start kneading. Kefir in this cooking option allows the dough to be fluffy without using yeast. This method will not take time at all, unlike the previous one.

Making bagels

Depending on the size of the bagels you want, you can form large or small pieces. Each must be rounded, tucking the edges of the dough to the center. Roll the resulting balls on a table or in your hands, achieving a smooth surface. To get bagels, the dough must be triangular. That is, first form an oval, and then roll one of its parts, upper or lower, perpendicular to it.

There is another way to form bagels. For this, the dough is not divided into pieces, but immediately rolled out to a flat, even circle. Then, using a knife, this circle is divided into sectors. It doesn't matter if their shape is not the same and even.

Roll bagels from each sector or piece of dough. To make them airy and light, do not press hard on the walls when folding. Bring the edges slightly towards the center, giving the bun a crescent shape. So that you can see real bagels on kefir, the photo is attached to the article.

Filling

You can fill such baked goods with cottage cheese, jam, condensed milk, marmalade, grated nuts with sugar. Of the unsweetened fillers for bagels, sausages, cheese, herbs with cottage cheese are popular. It is important to consider the taste of the filling in order to carefully add sugar when kneading the main dough.

The final stage

Put the finished products on baking paper, slightly dusty with flour, keeping a distance of 2 cm between them, and cover with a damp towel for 1 hour. This will increase the size of the bagels and make them more lush. For a golden color, brush the top and sides with a beaten egg, but you can also use water. Then sprinkle with poppy seeds, sesame seeds or nuts. Leave in a preheated oven (200-240 ° C) for 20 minutes. After cooling, the bagels on kefir can be sprinkled with powdered sugar. According to this recipe, the products are very delicate and tasty.