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Ingredients for Making Chocolate Bagels
- Premium wheat flour 1 kg
- Sugar 250 g
- Butter 250 g
- Eggs 3 pcs (in the dough 2 pcs, 1 pc for lubrication)
- Sour cream 150 g
- Baking soda 1/2 tsp
- Table vinegar for quenching soda
- Salt 1/4 teaspoon
- Confectionery Chocolate 300 g
- Main ingredients: Oil, Sour cream, Flour, Puff pastry, Cocoa and chocolate, Sugar
Bowl, Rolling pin, Knife, Baking sheet, Baking parchment, Bowl, Grease brush, Sieve
Making chocolate bagels:
Step 1: Prepare a rich fresh dough.
Chocolate bagels can be prepared from a shop sheet puff pastry (yeast or yeast-free). It is only necessary to unfreeze it. If you want to make the dough yourself, butter unleavened dough is the fastest option; Puff pastry at home is prepared for a long time.
Eggs, sour cream and butter should be removed from the refrigerator in advance so that they are warmed to room temperature; we must sift the flour, so it will be lighter, saturated with oxygen and the dough will be better suited.
Add softened butter, sugar, eggs and sour cream to the bowl. Mix well until smooth. Add half the flour, mix, add soda, slaked with vinegar (you can use baking powder instead of soda in the quantity specified by the manufacturer). It is convenient to extinguish soda in a small bowl: add a little bite so that all the soda hiss, mix.
Now add all the remaining flour and knead the dough quickly so that the soda does not decompose. Turn on the preheat oven until 200 degrees, and you can start making bagels.
Step 2: Cook the chocolate bagels.
Roll the dough into a layer 3-4 mm thick. Try to make your shape as close as possible to the rectangle, so it will be easier to cut it into the correct parts. If it doesn’t work out, then do nothing, do as it turns out. It may be easier for you to form a circle and then cut it into sectors.
Cut a large rectangle into several small ones. Their size depends on which bagels you want to get as a result, small or larger.
Each rectangle is cut diagonally into two triangles.
Put confectionery chocolate on each triangular piece - it is more chocolate (you can use the usual bar of your favorite chocolate, only without filling).
Roll each triangle into a tube and bend the tips a little, like a crescent moon, to make a bagel.
Put the bagels on a baking sheet covered with parchment. If you are cooking from butter unleavened pastry or ready-made yeast-free puff pastry, then grease the bagels with a beaten egg using a brush and place in the oven to bake. If you have puff yeast dough, then leave the bagels to go up approximately 15 minutesand then grease with an egg and bake.
Bagels are baked quickly, through 15-20 minutes they will be ready. Remove them from the oven, put on a wire rack to cool slightly.
Step 3: Serve the chocolate bagels.
While bagels are cooling, make tea and invite everyone to the table. Chocolate bagels are especially tasty warm, with a crisp and melted chocolate inside. Most likely, they will not have time to cool down.
Enjoy your meal!
- Fresh sweet dough is used immediately, it cannot be left in a warm room, otherwise it will lose the ability to rise.
- Bagels can be sprinkled with powdered sugar on top or drawn on the surface of the strip with hot chocolate.