Everything is very simple. The most important thing is to prepare high-quality dough for bagels. Yeast dough is prepared in a sourdough and non-squash way. For sweet pastries, sourdough yeast dough is more suitable. It is time-consuming to perform, fits and separates several times, but the effort is worth it! Bagels on yeast dough turn out soft, airy, they really melt in your mouth.

Cooking time (in the oven): 30 minutes / Yield: 20 pieces

Ingredients

• wheat flour 700-800 g
• fresh yeast 30 g (dry 1 teaspoon)
• milk 300 ml
• vegetable oil 3 tbsp. spoons
• pinch of salt
• granulated sugar 3 tbsp. spoons
• chicken eggs 4 pieces (2 in the dough, 2 for greasing)
• jam 500 grams

Cooking

I start by making the brew. I pour milk into the bowl and heat it up to a temperature of 35-40 degrees. If there is a thermometer, great, if not, the temperature is determined with a finger - it should be pleasantly warm (this, of course, is a subjective criterion). I add fresh yeast to warm milk, no matter what - both fresh and dry will fit equally. I used fresh. Mix well, then pour 1 tbsp into milk with yeast. a spoonful of sugar and 4 tbsp. spoons of wheat flour.



Thoroughly stir the yeast mixture with a whisk so that not a single lump remains. I cover the bowl with the finished dough with a clean towel and put it in a warm place to approach for 30-40 minutes.



In the meantime, I break two chicken eggs into a bowl, add sugar and a pinch of salt. Thoroughly beat the eggs with a whisk or a mixer into a thick mass.



If the yeast was fresh and everything was done correctly, then the dough in a warm place doubles or even triples. I pour beaten eggs into the dough, mix and add vegetable oil.



It's time to knead the dough. Be sure to sift the flour through a sieve several times. By sifting flour, we not only get rid of specks (there are such incidents, especially if you buy a product in plastic bags), but also enrich it with oxygen. Pour the flour in small portions into a bowl and gradually knead the yeast dough. When finished, it should be elastic, but at the same time not clogged and keep its shape well. I make a ball from the dough, put it in a bowl, cover with a clean towel and put it in a warm place for 1 hour. When the dough fits well, I knead it, after which I proceed to mold the bagels with jam.



I divide the dough into 20 pieces. I form a ball out of each.



I roll each ball of dough into a cake, make transverse cuts at the end. I spread 1-2 tablespoons of jam closer to the center of the cake. Jam, as you can see, I have thick.



I wrap the dough to the middle, press the edges tightly and grease with a raw egg. I form bagels by wrapping the incised parts onto the main part.



I spread the twisted horns on a baking sheet covered with baking paper. Once again I leave the dough for proofing - now the dough of bagels with jam. It is enough to melt the product for 30 minutes. I grease with a beaten egg to get shiny tanned sides, and put in an oven preheated to 180 C to bake.



It will take about 30 minutes to cook the bagels in the oven. It may take you a little longer, since all ovens are different. In any case, check the pastry after 30 minutes. Ready to be well browned on top.

I remove the finished products from the oven, cool and serve. A bonus to the bagels will be the smell - such that you can already eat them alone.) Bon appetit!