These Lenten bagels with jam They are prepared without milk, butter and eggs, so the baked goods are inexpensive and even dietary. This dough is also suitable for pies, buns and rolls. From this quantity of products you get 36 pieces of delicious, fluffy and aromatic bagels.
Ingredients
To prepare lean bagels with jam we will need:
3 cups flour;
1 glass of warm water;
6 g dry yeast;
1/2 cup vegetable oil;
2 tbsp. l. Sahara;
a pinch of salt;
1 glass of jam;
powdered sugar for serving.
Cooking steps
On a table sprinkled with flour, roll out each piece of dough into a circle and cut into 12 pieces.
Place jam on the edge of the dough and form a bagel.
Place the lean bagels with jam on a baking sheet covered with parchment. Bake in a preheated oven at 180 degrees for about 20 minutes.
Sprinkle delicious, fluffy, aromatic yeast bagels with jam with powdered sugar. Both children and adults will enjoy this lean pastry. 
Bon appetit!
In this recipe, carbonated mineral water is added to the dough, the effect is amazing! The flour begins to bubble, scoop up into flakes, and then combine into a fluffy, soft dough. I usually make bagels with various fillings from it. Today we will have the following toppings: thick gooseberry jam, raisins and hazelnuts, sour cream. There was some cream left over after cooking, so I decided to use it so that the food wouldn’t go to waste. If you want to get lean bagels, exclude the sour cream filling. The recipe is so simple that you don’t even need to write it down, just three ingredients are easy to remember:
- Flour - 300 g
- Carbonated mineral water - about.5 glasses (volume 250 g)
- Vegetable oil - 0.5 cups (faceted 250 g volume is used)
How to make simple bagels with jam (step-by-step recipe with photos)
Pour sparkling water (well carbonated from a freshly opened bottle) into the sifted flour.
Water bubbles on the surface of the flour, take a spoon and mix.
Large flakes are formed, which cannot yet combine into a lump of dough. Add vegetable oil and mix again.
Mix the dough. It turns out lush, homogeneous, springy. It's incredible what effects you can achieve with sparkling water!
Divide the ball into two parts. Then each beat by two more.
You get four pieces that need to be rolled until balls form and put in the refrigerator for half an hour. Before refrigerating, cover the dough with cling film.
Forming bagels with jam
Take one ball of dough out of the refrigerator at a time and roll it out thinly (as you can see in the photo, the cake is see-through). Then place a large plate or pan lid on the crust and, using a knife (it’s convenient to do this with a pizza cutter), cut along the contour.
We divide the circle into four segments, then each part into two more equal parts.
Place a teaspoon of thick jam on each segment of the dough and roll it up like . Here it is important not to miscalculate the volume of filling - on the one hand, it should not come out during baking, on the other, it should not be very small relative to the bagel itself.
We start wrapping from the large edge, moving towards the narrow end of the dough. Roll it up so that the end of the tail is at the bottom and is pressed down by the rest of the bagel.
Transfer the cookies to a baking sheet covered with baking paper. Bagels practically do not increase in volume in the oven, so you can fold them tightly, at a short distance from each other.
Before sending the bagels to bake, cover the bagels with a mixture of yolk and milk (1 yolk + 2 tbsp milk). If you want to make meatless bagels, use strong tea for these purposes.
I filled some of the bagels with sour cream filling. The principle of folding is the same as in the previous case.
To prepare the sour cream filling, you need to mix 0.5 cups of full-fat sour cream with a few tablespoons of sugar (to taste), and 1 tsp. (without a slide) corn starch.
And another part of the cookies was filled with raisins + nuts. To prepare, mix a handful of raisins and any nuts (I used hazelnuts). This filling is perfect for Lenten cookies.
To combine the ingredients, you can add a spoonful of honey.
Roll the dough in the usual way.
Bake the bagels at 180 C for 30-35 minutes until golden brown. Remove the cookies from the baking sheet with a spatula while they are still hot and transfer them to a plate. The leaked jam will caramelize a little and will be very tasty.
This is a vegan and lenten recipe, but is suitable at any time of the year. Simple bagels with jam, sour cream or raisins are eaten very quickly, the hand reaches out for the next one without stopping. It’s good that you get a lot from one serving - a whole mountain! The photo shows only half a portion of bagels.
Bon appetit! Share your feedback on the recipe in the comments! I'm waiting for your feedback, photos of the finished cookies, additions to the recipe. Tell us about your favorite fillings that go well with this dough, in your opinion. When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your culinary masterpieces online and share the joy with you!
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Step 1: Knead the dough.
It all starts the same way as when working with regular yeast dough. Heat the water a little and pour it into a cup, dilute the yeast, adding salt and granulated sugar. And immediately, without waiting too long for them to come to life and brew, start preparing the dough itself. Pour wheat flour into a deep bowl, but not all at once, but half. This is one of the main secrets of preparing such a dough; all ingredients need to be mixed gradually, pouring and pouring them out in portions and certainly chopping with a knife, and not mixing with a spatula or hands. Pour diluted yeast and butter into a plate with flour in small doses, and slowly pour out the remaining flour. And, as I already said, the dough is kneaded with a knife. As a result, you should get a homogeneous, viscous and non-sticky mass.Step 2: Form lean bagels.
On a clean and dry countertop, place the resulting dough and carefully roll it out, turning it into a flat, round layer, no more than 5-7 millimeters. Using a knife, starting from the center, make cuts, dividing the entire mass into triangles. Place a little jam on the edge of each of the resulting pieces and wrap the dough inside, press with your fingers so that the filling does not leak out, and finish the bagel until the end. The ends of the product can be bent if desired. As you can see, forming such baked goods is very simple, primarily due to the fact that the dough does not stick, so you can safely call the kids to help you with the cooking.
Step 3: Bake lean bagels.
Be sure to preheat the oven to 200 degrees. Grease a baking tray with vegetable oil or line it with baking paper. Place the wrapped bagels with plenty of space between each other, otherwise they will simply stick together. Place the baking sheet with the still raw dough in the oven and bake until done, that is, until the bagels are covered with an appetizing golden-brown crust.
Step 4: Serve the meatless bagels.
When the meatless bagels are ready, remove them from the oven and place them on a large flat platter. Don't rush, it's better to wait until they cool down. Meanwhile, brew yourself some aromatic tea. That's all, I think everyone knows what to do next with the finished baked goods.
Bon appetit!
You can also use marmalade or chocolate as a filling, and to make the baked goods even sweeter, sprinkle it with grated nuts or sugar.
You can not chop the dough with a knife during kneading, but simply knead it with your hands, but the result will not be the effect of puff pastry, but ordinary yeast-free lean bagels will come out.