Bagels stuffed with minced meat in the oven. Bagels with minced meat in the oven recipe. Bagels with minced meat in the oven: step-by-step recipe

Bagels according to GOST

In Soviet times, there were GOST standards for many bakery products. Thanks to these GOSTs, baked goods have always been of high quality, tasty and aromatic! Previously, they always followed the recipe exactly, unlike modern bakers who skimp on ingredients, reduce the time required to rise the dough, do not follow the kneading technology, which worsens the quality of the bread, and instead add improvers in order to somehow correct the situation. As a result, the taste and quality are not the same.

The composition of products for baking bagels according to GOST of the USSR is very simple, however, I deviated a little from the rule and took wheat flour not of the first grade, as indicated in GOST, but of the highest grade, for the reason that I did not find the right one. And yet, the weight of each baked bagel should be exactly 100 g, here I give the amount of ingredients for 6 bagels.

Ingredients:

For the dough:

• 1st grade wheat flour - 150 g;
• Warm water - 100 g;
• Instant yeast - 2.25 g.

Dough:

• Opara - all;
• Wheat flour - 330-350 g;
• Water - 90 g;
• Sugar - 54 g;
• Margarine - 35 g;
• Salt - 6.7 g;
• Poppy - 20 g;
• Yield: 6 bagels;

Step-by-step recipe with photos:

First of all, we make the dough. Pour 2/3 of the flour for the dough into a bowl, add the yeast and pour in all the water for the dough, the water should be a little warm. Stir.

Add the rest of the flour and knead this very dough, it will be unusually thick, not at all like what I make for pies, for example. Therefore, you need to give such a thick dough time to rise for about 3.5-4 hours at room temperature 20-24 degrees. Cover the bowl with the dough with a towel and leave it alone, while you can do other household chores.

My dough stood for about a little less than 3.5 hours and I was afraid to leave it for longer, because it was already starting to fall off a little.

Add sugar and the rest of the water to the dough and mix. Melt the margarine in advance, cool and mix with salt.

Sift half of the dough flour into the dough and pour in the butter and salt, mix. Sift the rest of the flour, but leave 30 grams and add it as needed during manual kneading.

The bagel dough should be elastic and smooth. Kneading must be done for at least 10 minutes. If you have a stand mixer, then it’s easier for you, but by hand you need to put in a lot of effort to knead it for the required time, but this is a very important point in making bagels, because kneading affects the quality of the finished product and even its taste!

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After kneading, divide the dough into six equal parts, the weight of each will be approximately 116-118 g, and after baking the weight will decrease to 100-102 g. Roll out the dough into dense elastic balls and cover with cling film, leave for 20 minutes.

After 20 minutes, make a hole in each piece with your finger and stretch it, giving it a donut shape. Cover again with film and leave for another hour and a half.

Let's preheat the oven to 230-240 degrees! Now you need to scald the bagels. It was made with the addition of starch syrup. But since you are unlikely to be able to find it, you can make a mixture of 1 tbsp. starch with sugar and 2 tablespoons of water. Pour this mixture into the pan, but I just added 1 tbsp to the pan. Sahara. The starch mixture is needed to give the bagels a glossy appearance after baking. I decided to sprinkle them thickly with poppy seeds, so gloss was not important to me.

So, boil water in a saucepan and add a tablespoon of sugar to it. We will immerse each piece in boiling water for 15-20 seconds, pouring hot water on top of the bagel using a spoon. Then remove it from the water with a slotted spoon, place it on a baking sheet and sprinkle generously with poppy seeds. You can pour the poppy seeds into a plate and after boiling, dip the bagel in the poppy seeds, and then put them on a baking sheet, do as you prefer. All six bagels just fit on one baking sheet. Immediately place the baking sheet with bagels in the preheated oven on the middle level and bake for 15-20 minutes.

Keep an eye on the bagels, because the temperature is very high, mine were baked in 15-17 minutes, I don’t remember exactly. As soon as they are browned, feel free to take them out!

The aroma is amazing! Let the bagels cool, then help yourself. The bagels are ready according to USSR GOST.

Bagel with poppy seeds

Ingredients:

• Milk - 100 ml;
• Sugar - 2 tbsp;
• Dry yeast - 1.5 tsp;
• Chicken egg 2 pcs. (+1 for greasing the dough);
• Salt - 0.5 tsp;
• Butter - 35 g;
• Wheat flour - 400-450 g;
• Poppy seed - 1 tbsp.

Step-by-step recipe with photos

To prepare bagels with poppy seeds, prepare the ingredients according to the list for the recipe.

Dissolve granulated sugar (1 tbsp) in warm milk.

Then add dry yeast, stir a little and cover the bowl with a kitchen towel. Leave the dough for 15 minutes at room temperature. After the time has elapsed, the yeast should already “start”, that is, rise in a fluffy cap above the liquid level. If this does not happen, the dough should be remade, only using other yeast.

Meanwhile, melt the butter in a double boiler or microwave. Separately, in a small bowl, combine eggs, salt and remaining sugar. Stir the mixture thoroughly until smooth.

Pour the egg mixture and butter into the prepared dough. Stir gently.

Add the sifted wheat flour in parts.

Knead soft, elastic dough. Roll it into a ball and place it in a bowl greased with a thin layer of vegetable oil. Cover the container with a towel and leave warm for 1.5 hours.

The yeast dough should increase in volume by 2-3 times (as in the photo).

Punch it down and divide it into 7 equal parts, approximately 90 grams each.

Roll each piece into a long sausage, then connect the two edges, thus forming a blank for future bagels.

Place all the preparations on a baking sheet covered with parchment, keeping a certain distance between them. Cover with a towel and leave for another 15 minutes.

Then brush their surface with beaten egg and sprinkle with poppy seeds.

Bake bagels in an oven preheated to 180 degrees for about 25-30 minutes, until beautifully golden brown.

Delicious homemade bagels with poppy seeds are ready.

Cool them on a wire rack and can be served with tea or a glass of cool milk.

Nutritional and energy value

The nutritional value and calorie content of baked products directly depend on the selected product composition for them. Particular attention is paid to the lubricating ingredient, topping and dough composition. What kind of dough you prepare - this is how you will get the drying. Calorie content is greatly increased by butter or margarine in the dough.

Let's say that to the dough recipe (see above) you add a lubricant in the form of one egg and a sprinkle of sugar and cinnamon. Half a teaspoon is enough for the last product, and take two tablespoons of sugar. This type of drying will have a calorie content of 274 kcal per 100 g. The nutritional value is as follows:

• proteins - 5.8 g;
• fats - 3.4 g;
• carbohydrates - 56.1 g.

Vintage homemade bagels

A complicated, labor-intensive option, but the bagels are REAL!!!

Ingredients for Vintage Homemade Bagels:

• Wheat flour / Flour - 500 g;
• Water - 270 ml;
• Chicken egg - 1 piece;
• Sugar - 2 tbsp. l.;
• Salt (+ a pinch for water) - 1 tsp;
• Vegetable oil - 3 tbsp. l.;
• Yeast (dry) - 1.5 tsp;
• Poppy (I also used sesame) - 1 tbsp. l.

Vintage Homemade Bagels Recipe:

The products are designed for 10 bagels (I have 8 pieces). Prepare the LEAF: sift 125 grams of flour into a bowl and quickly brew 100 ml of boiling water, stirring continuously. Leave to cool.

Meanwhile, pour 100 ml of warm water into the HP bucket, sift another 125 grams of flour there.

Then prepare the SOUND: add tea leaves, yeast to the flour in the bread machine and knead on the “dough” program. Check after 5 minutes: if the dough is too dry, you can add a little water, subtracting this amount from the remaining 70 ml.

Leave to rise for 1 hour 30 minutes.

Knead the dough into HP again: add sugar, the rest of the water, 250 grams of flour, yolk (leave the white for coating), salt. Mix. At the end of kneading, add oil. Let rise for 1 hour 30 minutes.

Remove the finished dough and let rest for 10 minutes. Divide into 8-10 parts. Cut as you prefer: I make a hole in a piece of dough and then twist the bagel on my index finger, thus stretching the hole and the bagel to the desired size.

Grease each bagel with vegetable oil, cover with cling film or a kitchen towel soaked in hot water and wrung out, and leave to rise for about 45 minutes. Preheat oven to 200 degrees

Start BOILING the bagels: boil water in a large saucepan, add a little salt and boil the bagels one by one, carefully immersing them in water and turning them over to the other side with a slotted spoon. They don’t look very nice at this stage: the surface is a little wrinkled, but everything will straighten out in the oven!!!

Coat bagels with egg white

And sprinkle with poppy seeds.

Bake at 200 degrees and WITH STEAM for the first 5 minutes, then reduce the temperature to 190*C. Bake for about 15 more minutes, 5 minutes before the end, quickly open the oven to release steam. COOL ON A GRATE.

Ingredients and how to cook

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ingredients for 12 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 2 hours