I have a recipe for an interesting dough – it’s suitable for bagels, napoleon and cookies. Bagels made from this dough are very tender, fragile with the thinnest layers. And the recipe is quite simple! Today, let’s make bagels with poppy seeds and nuts.
Ingredients for cooking:
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- sour cream – 1 glass;
- margarine – 250 g (or butter);
- baking soda – 1/2 teaspoon;
- wheat flour – 3-4 cups (enough to knead a stiff dough, almost like a dumpling);
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For the filling
- poppy seeds – 1 glass;
- walnuts – 1 cup;
- Sugar – 1 cup.
Steps to make bagels with poppy seeds and nuts:
I pour in the flour – 2 cups first. I give margarine and chop it with flour, grind it with my hands into a grain, also as for shortcrust pastry.
Now I add soda, mix, add sour cream.
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I quickly knead the dough. At the same time, I add more flour. How many? As it turns out, the main thing is that the dough has an almost dumpling-like consistency, perhaps a little softer. It is quite possible that the dough contains up to 4 glasses of flour, but see for yourself, because it depends on the quality of the flour. Ideally, the dough should be in the fridge for at least half an hour. During this time, you can prepare the filling.
We prepare the filling for bagels. Grind poppy seeds in a coffee grinder, steam with boiling water or hot milk. Let it stand for 10 minutes, then you can add sugar to taste.
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Peel the walnuts, grind them and mix them with sugar to taste. It is convenient to grind nuts with a regular rolling pin – to “roll” them. In order for the released nut butter not to smear on the table, but to be stored in the subsequent filling, it is necessary to sprinkle the nuts with sugar before “rolling”. Then all the butter from the nuts is absorbed by the sugar and goes nowhere.
Roll out the finished dough very thinly, ideally 1 mm thick. The thinner the dough is rolled out, the more tender the bagels will be. Cut triangles, place the filling on top and roll up the baguette. Don’t forget, our dough is not sweet! There must be enough sugar in the filling!
Place bagels with poppy seeds and walnuts on a baking sheet and bake in the oven at 180 degrees. Don’t overcook bagels in the oven! Since the dough is sugar-free, there’s no rush to brown! Don’t be fooled by the bright color of the croissants, they’re ready long before they’re covered with blush.
Ready-made bagels can be sprinkled with powdered sugar, or you can eat them as they are – we didn’t skimp on the filling!