The recipe for bagels on margarine

If you do not have time at all, and want to have some delicious tea, then we suggest you cook bagels on margarine. You can use stuffing, or you can even bake buns without it.

A recipe for bagels on sour cream and margarine

Ingredients:

• milk margarine - 200 g;
• sour cream 15% - 200 ml;
• ground cinnamon - 1 teaspoon;
• flour - 350 g;
• egg - 1 piece;
• sugar - 2 tbsp. spoons;
• jam - to taste.

Preparation

All the ingredients, except for jam, mix together and knead slightly taut dough. Then roll it into a round thin layer, cut into sectors, spread out the filling and fold. We shift all the resulting bagels with jam on the baking sheet and send it for 30 minutes to the oven, heated to 180 degrees.

Bagel on kefir and margarine

Ingredients:

• margarine - 200 g;
• kefir - 2 items;
• sour cream - 5 tbsp. spoons;
• egg - 2 pieces;
• flour - 1 kg;
• baking powder - 1 teaspoon;
• jam - for the filling;
• powdered sugar.

Preparation

To prepare bagels with jam on margarine kefir pour into deep dishes, add sour cream, throw baking powder and mix thoroughly. Whisk eggs separately with sugar and pour the mixture into kefir. The softened margarine is cut very finely and added there. Then we pour in the flour, quickly knead a thick dough, roll it into a bowl and put it away for half an hour in the fridge.

After that, roll out into a round thin layer, cut the dough into triangles, spread out the filling and carefully fold the bagels. We put them on a baking tray and bake at a temperature of 200 degrees until ready for 30-35 minutes.

Bagels on margarine and yeast

Ingredients:

• flour - 500 g;
• margarine - 100 g;
• egg - 2 pieces;
• sour cream - 100 ml;
• dry yeast - 1 teaspoon;
• milk - 100 ml;
• sugar and salt - to taste.

Preparation

Milk poured into a cup, slightly heated, dissolve in it sugar, pour out the dry yeast and, without stirring, cover with a napkin and leave for an hour. This time we sift the flour, chop the frozen margarine into it and grind everything to the formation of crumbs. Then we make a groove in the flour, pour out the milk mixture, break the eggs, put sour cream and salt.

We knead the dough, wrap it in a film and send it to the refrigerator for 2 hours. Then we divide it into two parts, roll each one into a circle and cut it into the same sectors. We spread out any stuffing, tightly glue the edges and wrap the dough in a bagel. Then cover them with a towel and leave to stand for 30 minutes and come up a little. We bake rogaliki in a hot oven, smearing the surface of the rolls with egg and sprinkling them with sugar.