First, I take cold butter or margarine and grind it with flour until it is crumbly. You can put the flour on the surface, roll pieces of butter into it and chop them with a knife, then quickly mix with your hands until you get crumbs. I use a mixer for this, dividing the process into two steps due to the small bowl.
Then I add sour cream and a pinch of salt to the crumbs and quickly knead a dense dough.
You need to form a ball from it; the process only takes 2-3 minutes. Place the finished dough in a bag and refrigerate it for 30 minutes. If the dough doesn’t come together, you can add a little more flour.
While the dough is cooling, you can prepare the filling. I chose the walnut one: I grind the walnuts with the sugar in a blender. If you don’t have a blender, you can crush the walnuts in a bag with a rolling pin and then mix them with sugar.
I take out the dough and divide it into four equal parts. I roll out one and keep the rest in the refrigerator.
The dough should be about 2-3 mm thick, cut into 16 equal segments. I put the filling on each segment, leaving a little free space on the edges, and roll it into a bagel.
I place the bagels on a baking sheet, which you can dust with flour or use parchment paper. To get pink and shiny bagels, you can brush them with beaten egg. I decided to brush with egg and bake in a preheated oven at 200 degrees for 20-25 minutes.
The finished bagels are tender and crumbly. Alternatively, you can use lard instead of butter or margarine, which won’t affect the taste.
First, I take cold butter or margarine and grind it with flour until it is crumbly. You can put the flour on the surface, roll pieces of butter into it and chop them with a knife, then quickly mix with your hands until you get crumbs. I use a mixer for this, dividing the process into two steps due to the small bowl.
Then I add sour cream and a pinch of salt to the crumbs and quickly knead a dense dough.
You need to form a ball from it; the process only takes 2-3 minutes. Place the finished dough in a bag and refrigerate it for 30 minutes. If the dough doesn’t come together, you can add a little more flour.
While the dough is cooling, you can prepare the filling. I chose the walnut one: I grind the walnuts with the sugar in a blender. If you don’t have a blender, you can crush the walnuts in a bag with a rolling pin and then mix them with sugar.
I take out the dough and divide it into four equal parts. I roll out one and keep the rest in the refrigerator.
The dough should be about 2-3 mm thick, cut into 16 equal segments. I put the filling on each segment, leaving a little free space on the edges, and roll it into a bagel.
I place the bagels on a baking sheet, which you can dust with flour or use parchment paper. To get pink and shiny bagels, you can brush them with beaten egg. I decided to brush with egg and bake in a preheated oven at 200 degrees for 20-25 minutes.
The finished bagels are tender and crumbly. Alternatively, you can use lard instead of butter or margarine, which won’t affect the taste.
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