How are bagels made with kefir?

How to cook delicious and delicate bagels on kefir? The recipe for this baking is very simple and effortless. Now we will look at the peculiarities of making delicacies.

With yeast

Bagels on kefir and yeast have their own special features in cooking. What should be done? To create bagels, you need to knead the dough with a sponge. You will need 225 g of sifted flour, 2/3 of a teaspoon of dry yeast. Preliminary 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). Sour milk beverage should be used whenever possible fresh, with a high percentage of fat. The mixed mass should be sufficiently dense. You must manually knead. This dough is absolutely non-sticky, easy to use. Watch for the uniformity of the consistency of the sponge. The resulting dough should be slightly crumpled, collect it in a small bowl and leave in the heat for about 3-4 hours. Yeast grows well in a moist environment, so you should cover a bowl with a dough with a wet towel. You can leave a spoon in the room or put in a warm, already cooling oven.

Next stage

Next, for the bulk of the dough, take 275 g of flour, 2/3 of a teaspoon of dry yeast and mix the ingredients. After the specified time (three to four hours), go back to the opaque. Its porous structure of the main mass and a small foam on the surface will testify to its readiness.

In the center of the opaque, make a hole, add 150 ml of kefir, 7 g of salt and 50 g of sugar, stirring until dissolved. Pour a mixture of flour and dry yeast to this composition. Stir all ingredients until smooth, controlling the consistency of the dough. It should be quite dense, but not rigid, 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 dry, add a little leftover kefir or water. Knead should be covered and left for 15 minutes, so that the moisture is evenly distributed and formed a specific gluten.

The rest of the dough should be kneaded for 2-3 minutes. Then add a softened margarine or butter, about 40 g. It is better to use a product with a fat content of 82%. This is necessary to maintain the correct ratio in the fat and water test, so that the bagels on kefir are not dried when baked. Add butter (margarine) in small portions, each time mixing the dough. The peculiarity of this composition of ingredients makes it possible to get a neutral to taste mix, in which you can add any stuffing, from sweet to salty. After all the preparations, the resulting mass should be left in a warm place for fermentation, so that its volume will double. Approached the dough lay on the table and divide into separate pieces. Roll each in the form of a circle. Then cut into sectors. Inside, lay the stuffing. After twisting the products. Take a sheet for baking, cover it with parchment paper or oil it. After you put on it cooked bagels on yogurt. Cook in a preheated oven for about twenty minutes.

Without yeast

How to cook bagels on yogurt without yeast? Now tell. First, sugar (5-7 table spoons) and 2 eggs are introduced into melted and cooled to a warm state margarine (150 g). This mass should mix well to a uniform composition, without the presence of lumps. To it is added 400 ml of kefir and 500 g of flour. Finishing is added 1 teaspoon of hydrated soda (or baking powder for dough). After that, you can immediately start kneading. Kefir in this cooking option allows the dough to be airy without resorting to the use of yeast. Time, this method does not take away completely, unlike the previous one.

Making bagels

Depending on the desired size of bagels, you form large or small pieces. Each should be rounded, taking the edge of the dough to the center. Obtain the balls rolled on the table or in their hands, achieving smoothness of their surface. To obtain bagels, the test should be given a triangular shape. That is, first to form an oval, and then one of its parts, upper or lower, roll out perpendicular to it.

There is another way of forming bagels. For this, the dough is not divided into pieces, but immediately rolled to a flat, even circle. Then with a knife this circle is divided into sectors. It does not matter if their form is not the same and even.

From each sector or piece of dough, wrap the bagels. To make them airy and light, do not press strongly the walls when folding. The edges point a little toward the center, giving the bun a crescent shape. So that you see the real bagels on kefir, the photo is attached to the article.

Filling

You can start this kind of cottage cheese with cottage cheese, jam, condensed milk, marmalade, grated nuts with sugar. From unsweetened fillers for bagels are popular sausages, cheese, greens with cottage cheese. It is important to consider the taste of the filling to carefully add sugar when mixing the main test.

The final stage

Place the finished products on baking paper, slightly dusted with flour, keeping the distance between them 2 cm, and cover with a damp towel for 1 hour. So the bagels will increase in volume and become more magnificent. To get a golden color, brush their upper surface and sides with a beaten egg, but also with water. After that, 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 you can sprinkle with powdered sugar. According to this recipe, the products are very delicate and delicious.