How to prepare bagels on yeast and milk

Yeast bagels Few people will be left indifferent, they can be prepared on yeast in a steamless and steamless way, but we will consider the first option.





Margarine and milk bagels They turn out to be famous: dough is crispy, crust is appetizing, the middle is softer than down. Rolled the dough around, divided into 8 triangles, put any filling - and in the oven.

Bags on yeast Ingredients for opar

• 1 tbsp milk
• 50g live yeast
• 1 tbsp sugar

Test ingredients

• 750g flour
• 1 pack of margarine
• 3-4 tbsp of sugar
• 2 eggs
• powder

Preparation

1. Prepare a steam of yeast, sugar and warm milk. Keep it warm for 15 to 20 minutes so it fits.
   
   
   
2. In another bowl mix 650 g of flour and a pack of margarine at room temperature, mix thoroughly.
3. Add sugar and 1 egg, stir, combine with steam and kneads, adding flour, elastic dough, as on dumplings, if necessary. I had an extra 100 grams of flour.
   
   
   
4. Divide the dough and roll each in a circle.
5. Divide the circle into 8 triangles.
   
   
   
6. Put your favorite stuffing on each.
   
   
   
7. Turn the bagels. Let me stand for 20 minutes.
   
   
   
8. Smear it with a whipped egg.
   
   
   
9. Bake for 15-20 minutes at a temperature of 160-170 degrees.
10. Put powdered sugar on top.
11. Delicious bagels with stuffing ready. I made 58 grand. Bon appetit!
    
    
    

What could be better than crispy bagels with cold milk? How can you resist them? A gentle, melting delicacy in your mouth will taste to all your households.