Homemade bagel dough

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   Prepare the products according to the list. All ingredients should be at room temperature.

2. STEP 2

   

   Dissolve yeast in warm milk.

3. STEP 3

   

   Grind the butter until white.

4. STEP 4

   

   Add 1 yolk and 1 tbsp. sugar - grind until the mass becomes homogeneous.

5. STEP 5

   

   Add all the yolks and sugar, salt, vanilla and sour cream.

6. STEP 6

   

   Stir well.

7. STEP 7

   

   Pour in milk with yeast.

8. STEP 8

   

   Add sifted flour in portions and stir.

9. STEP 9

   

   Add raisins or poppy seeds - as desired. Knead the dough. It will be tight - this is the norm. /Don’t add any more fats and liquids, just make an effort, it’s worth it./

10. STEP 10

    

    Place the dough in a bowl greased with vegetable oil, cover with a damp towel to prevent it from drying out and put in a warm place for an hour, let it rise. The dough will not increase very much - this is the norm. Knead the finished dough and form into bagels or dryers. It is not suitable for other products. After proofing, the products can be baked immediately, or you can pre-boil them in boiling water / 1 liter water, 1 teaspoon salt, 1 teaspoon soda /

Comments on the recipe

Milana

16.09.2023

4.8

Svetlana, what delicious little lambs you make! I want to try baking it one of these days. Tell me please, why scald the dough? Should I just put the workpieces in boiling water and immediately take them out?

BLUE-EYED

16.09.2023

4.9

Parboiling is necessary to stop the rise of the dough during baking - the shape of the bagel is preserved, and does not turn into the usual fluffy pastry. The center turns out soft and airy, and the crust remains crispy. / When the water boils, add salt and soda. Place the bagels one by one in boiling water. First, for 15 seconds with the beautiful outer side, and then turn it over with a slotted spoon and process the other side for 15 seconds. Carefully remove, shake off excess water or lightly blot with a paper towel, place on a baking sheet with a non-stick mat or baking paper and continue according to the recipe/. After scalding, do not be alarmed by their unattractive, wrinkled appearance; during baking, the bagels will even out and become beautiful. Try it, it’s actually not difficult, it should work! But specifically for this recipe, you can skip this step; if the dough has doubled in size, then it’s already necessary. Bon appetit !

BLUE-EYED

16.09.2023

4.9

These are the lambs you get from this recipe! This time I did not add raisins to the dough, but 1 tsp. poppy and sesame seeds and sprinkles on top, respectively, the “cigars” were twisted and connected into a ring.

BLUE-EYED

16.09.2023

4.8

Hello Irisha! Thank you for your comment, I love reading them, they are always so funny and humorous!! This is the dough, and the “HOMEMADE BARANKI WITH RAISINS” themselves with steps in my CC. Yes, they are soft inside, slightly crispy crust, tasty dough. You can roll it in different ways, as long as the aroma of the baking is amazing in the oven. Mine love them, but I often improvise, and this is a basic recipe. Try it at your leisure!..