Ukrainian bagels

Ukrainian bagels

Category: Bakery products

Ingredients
Opara
Wheat flour, 1c	85 BC
Dry instant yeast	1.5 g (1/4 + 1/8 h. L.
Water	130 BC
Dough
All dough
Wheat flour, 1c	345 BC
Dry yeast	0.5 g (1/8 tsp)
Water	100 g
Sugar	40-45 g.
Salt	7 g
Butter	35 g

Cooking method

• 1. Knead the dough, lie in a bowl, cover with foil and leave for 2-5 hours at 30 * C. I left it overnight, though we now have a temperature of 20-25 *
• 2. Knead all ingredients except butter. When the dough has come off, add butter in slices. HP, program "Dough".
• 3. Divide the dough into 6 equal parts, roll into tight balls (tight!), Cover with foil and let rest for 20 minutes.
• 4. Use your thumb to poke a hole in the middle of the ball, stretch it a little and let it rest for 5-10 minutes. Then stretch to the desired size. Lay on a board and cover.
• 5. Proofing - 1.5-2 hours at room temperature. t. It took me 1 hour.
• 6. Welding:
• Boil the bagels for 15-20 sec. in water with the addition of a small amount of corn syrup or molasses.
• (I added 1 tsp. Honey + 1 tsp. Starch, brew directly in water). Boil water, reduce heat to low. Take a bagel, stretch it slightly, to the size of a slotted spoon, put it in water for 15-20 seconds, take it out with a slotted spoon, shake it off, put it on a baking sheet covered with baking paper, greased with rast. oil. Sprinkle with poppy seeds immediately and let dry for 5 minutes.
• 7. Preheat the oven to 240 * C. Bake for 16-20 minutes, if necessary unfold the baking sheet in the middle of the baking.
• Follow! Burn very fast!

Note

A source: 🔗

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The bagels are beautiful, but something is wrong with the recipe. Please add a description.

The bagels are beautiful, but something is wrong with the recipe. Please add a description.

Oh, sorry, this is the first time I'm sending the recipe in a new way, I messed up, I already fixed it.

[Baker]

I'm still in some shock that I managed to fix the recipe, I myself don't know what I poked at, and he left with two words ... Well, what can be fixed, thanks Baker
Now about the bagels: for a long time I dreamed of baking them, like this, real, scalded, with poppy seeds, like 5 kopecks each. In Moscow on Sokolniki there was such a kiosk, my friend and I bought hot stuff after college ... and the smell!
There are a lot of bagels recipes, but I chose Mishin from Livejournal, I love his magazine. And it worked right away. It turned out that this is not difficult at all, rather quickly and - simply, and this "terrible" welding is actually simple. And you get real bagels! Only I reduced the sugar, and Makfa takes more water.
And when I wanted to post the recipe on the Forum, I was suddenly surprised to find that I was ... the first, perhaps with bagels? Or didn't you?
In short, this is our home now - our favorite thing. Who is not too lazy to join!

[Ir]

Who is not too lazy to join!

I'm lazy! Can I stand on the sidelines and admire !!!

shl. Ir, the bagels are wonderful !!!

There are a lot of bagels recipes, but I chose Mishin from Livejournal, I love his magazine. And it worked right away. It turned out that this is not difficult at all, rather quickly and - simply, and this "terrible" welding is actually simple. And you get real bagels! Only I reduced the sugar, and Makfa takes more water.
And when I wanted to post the recipe on the Forum, I was suddenly surprised to find that I was ... the first, perhaps with bagels? Or didn't you?
In short, this is our home now - our favorite thing. Who is not too lazy to join!

Yes, in my opinion the first one. Misha's bagels have been printed for a year already, probably. All hands do not reach.Maybe I will, although I don’t remember the last time I baked the baked goods made of premium flour.

[Ir]

I'm lazy! Can I stand on the sidelines and admire !!!

shl. Ir, the bagels are wonderful !!!

Is it YOU too lazy ?!
Thank you for rating, Mistletoe, it's nice to get from you exactly

Yes, in my opinion the first one. Misha's bagels have been printed for a year already, probably. All hands do not reach. Maybe I will, although I don’t remember the last time I baked the baked goods made of premium flour.

Hi, Scarecrow!
This is because your bagels are probably for sale, we do not have
And I also try not to bake white flour for myself, more and more rye, by the way, thank you very much for your Russian, I bake it all the time. But my husband - if I don't bake white bread, he will go and buy a meter-long baguette ... No, better bagels

And, of course, you are Israel, but I didn’t look! Yes, we sell bagels. My children love them very much. I buy them sometimes.

And your bagels are very beautiful. Well done.

Thank you

Thank you! : rose: Now I often do these for my child.
🔗

[THANK YOU]

So great, now at any moment we are with the freshest bagels - in the heat of the heat, so to speak. I'll have to bake my own. THANK YOU for the recipe

[Freesia]

Hi, Freesia!
Wonderful bagels: bravo: Good health for you and your child
Hi, Albina! It's really cool, I didn't even imagine that it was so easy and pretty fast. Now we have the main chorus at home: "And there are no bagels left?" I wish you success and delicious donuts for your family.

[kisuri]

Thank you kisuri for the recipe! and for a hint on scalding - and then where to get this molasses?
these are the bagels I got


at the same time I looked into Mishin's LJ, and of course he was a huge thank you
premium flour, perhaps for 1 s it would have been tastier - they are somehow slightly sweet, but I liked
instead of dough, I have grape leaven

[rinishek]

Hi, rinishek!
You have got very beautiful bagels, just classic. And molasses is completely unnecessary, you get a beautiful, shiny surface.
I take a little less sugar than Misha, from Misha in the recipe - 50g. Maybe that's why they are not sweet enough for your taste, or maybe because of the leaven, it seems to me that the acid neutralizes the sweetness somewhat. In any case, you can always add sugar.
And I took all kinds of flour, but, of course, the Russian Makfa was out of competition. Great flour! But, since we periodically lose it from sale, I took various other types of white flour, and 1c., And mixed with bread - it always turns out great. I make these bagels every weekend now, I just can't believe that such a miracle happens!
To your health too

[Ira!]

Ira! How much by weight do you take dough? What do you think, if I take mine, take a hop, it will work out?

Natus, I took my ripe sourdough instead of dough (!!! but I also added yeast to the dough - about 3-4 g fresh pressed)
I had about 230 g of sourdough, I just counted it for liquid flour

Why won't it work on hop? in principle, if yeast is added, the leaven will act as a product improver

Thanks, as the post ends, I will definitely try!

Thanks, as the post ends, I will definitely try!

who will wait until the end of the post? !!! there after all the daddies !!! there will be no time
These bagels are just the post's version. just replace oil with vegetable oil. I was just doing lean
they are so ... so delicious! this welding ... I do not know how to explain, probably a crust is formed during the welding process.

Ira, how much vegetable oil should I put in?

2 tbsp. l

OK! Thank you!

Ira, great bagels! : bravo: The color of the crust is so wonderful, even! As I have not seen them before ..
I wonder when you scalded them, did they sink? I've been here for several days already baking bagels in accordance with GOST, and they always floated on the surface during scalding. Everything worked out and the taste is excellent, but I can't figure out why they didn't sink ...Either the dough is not as steep as it should be according to GOST. Misha, I counted, was somewhere around 40%, I also did it, but according to GOST it should be no more than 36%, it is unrealistic to make such a cool dough at home. Of course, it doesn't matter, the main thing is that they turn out to be very tasty, but it's interesting ...

[not]

Hello Vasilisa!
Thank you, bagels according to this recipe, however, are wonderful, I have made them a hundred times, and have not tried other recipes, but why?
When sealed, they not sinking, of course! The dough is so light, fluffy, slightly rich. According to all the laws of physics, they simply cannot drown. Who said they should sink?
They float, and in order to scald them on all sides, I tried different ways: first I turned them over, just pried them with a slotted spoon and - splash! But it's not very convenient, there is a spray ... Now I just lightly heat it a couple of times and water it with water. There is only 20 seconds of scalding, everything works out great. After scalding, they wrinkle a little, but straighten in the oven.
What's your recipe? And what happens?

Ira, the recipe is very similar to Mishin, very slight discrepancies. I baked according to GOST 35g. In the description of the preparation of bagels, it is written everywhere that they must drown, and when they come up, then they are ready. This is also in Plotnikov's book "350 Sorts of Bread", and here: 🔗.
But you reassured me, at home it's still not in production. Thank you for your answer.
It turns out that these are chubby:
🔗 🔗
and tried to be more subtle to make them look like the "ones" that were previously sold in Moscow on the Old Arbat, my husband was nostalgic for them, baked for him.
Bagels are very tasty, but it's time to tie them up, otherwise spring is on the nose, so I won't get into my favorite jeans either ..

Bagels are handsome. Vku-asleep, even in appearance!
And my friend and I, when we returned in the evening from the institute, near Sokolniki bought, for 5 kopecks., Hot. The smell was always there ...
Of course, they looked different, indeed, they were thinner, and the taste, probably, was different, now I can't remember. Misha does not write anything about this, he will have to read it (now I'm also interested ...)
And about spring - in a couple of months of a glass diet, Tatyana lost 5 kg - without feeling this, and I keep the same weight - class! I just haven't had time to write there yet. Here... And eat bagels for health! Not getting pleasure from life is very harmful!

Thank you Irish! Well done, well dropped. But for me this diet is not relevant, I eat like this all my life ...
And the bagels were a brand of Moscow, I don't know how in other cities .. Now, only at home and try the real ones.

... for me this diet is not relevant, I eat like this all my life ...
And the bagels were a brand of Moscow, I don't know how in other cities .. Now, only at home and try the real ones.

Then even more so - to your health! !

Irina, thanks for the recipe for delicious bagels from childhood. Only I removed the yeast, I bake it with sourdough, instead of sugar I put fructose, because the dough on the sourdough turns out to be a little thinner and when scalding the bagels are very deformed, before baking I smear with a brush from starch with fructose jelly or simply put it in the oven the result is still very tasty and beautiful! I also made 2 grades of flour, it also comes out very tasty! My daughter now asks for "bubibi" every day (she is almost 2 years old).

[Tasyana]

Hi, Tasyana!
I am very glad that you liked the recipe and that it turns out delicious. And my daughter's health!

... with sourdough, the dough turns out to be a little thinner and when scalding the bagels are very deformed ...

Have you tried just adding a little flour?

Have you tried just adding a little flour?

Thank you, Irinochka
I did not add flour, because the dough after kneading turns out to be very steep, and during the proofing it becomes soft and loose, as it were, liquefies, the bagel becomes very tender, probably due to lactic acid bacteria in the sourdough.
To be honest, I did not feel the difference in taste between scalded and non-scalded bagels, both options turned out to be very tasty, only in the first case the bagels came out ugly.
My daughter asked for "bubibi" again today

Well, good health then! The sourdough really makes the dough thinner, I know this from other breads. And if you like, and especially "bubibi", so good.
Thanks for another valuable experience.

The recipe is not in accordance with GOST. It turns out buns, not bagels.
The ratio of flour and water in this recipe is 1: 0.53
According to GOST, it should be 1: 0.31

Ukrainian bagels:
First grade flour - 1000 gr (200 gr * / 800 gr **)
Pressed bakery yeast - 15 g *
Water - 126 * / 184 ** (the amount of water for the test can be increased by 4%)
Granulated sugar - 120 g **
Salt - 15 g **
Table margarine with a fat content of 82% - 80 gr **
Poppy - 15 gr
Fermentation temperature:
- dough + 30C
- dough +30 ... 35C
Duration of fermentation:
- dough 3.5 ... 5 hours

________________________ ______
* Opara
** Dough

Thank you, Kirill!
I didn’t look for a GOST recipe, they are already very tasty. And not buns at all, but real bagels. But, indeed, they differ somewhat from the original. So thanks, I will try and compare. Even interesting!

And I really liked the bagels. Simply divine !!! And it was bagels, not buns that I got

Hi, Tanya!
Glad you liked the bagels! To your health!

Thank you too. I bake for two days in a row

Great!

I got yum yum yum

Inspiration hit me yesterday. I baked bagels. How delicious. I will definitely repeat this recipe.
No photo. In the next. since there will definitely be a photo, I promise. Many thanks to the author of the recipe