Sour cream bagels

Ingredients

The bagels

1 egg
50 grams (1/4 cup) sugar
1 teaspoon vanilla extract, to taste
a pinch of salt
150 grams (2/3 cup) sour cream
100 grams (7 tablespoons) butter, softened
1 teaspoon baking powder
300 grams (2 1/2 cups) flour

The filling

50 grams (1/4 cup) sugar
50 grams (1/2 cup) ground nuts
1 teaspoon cinnamon

Additionally

milk and egg yolk for greasing the top

Equipment

Mixing Bowl
Choose a large enough bowl to comfortably mix all ingredients without spilling. Tip: Use a non-slip base to keep it steady.
Rolling Pin
A smooth, sturdy rolling pin will help in achieving perfect circles for your dough. Hint: Dust it lightly with flour to prevent sticking.
Baking Sheet
A good-quality, non-stick baking sheet ensures even cooking. Tip: Parchment paper can be your best friend here for an easy clean-up!
Pastry Brush
This handy tool is key for greasing the top of your bagels with the milk and egg yolk mixture. Hint: Silicone brushes are easy to clean and maintain.

Instructions

Step 1

1. In a large bowl, beat the egg with 50 grams (1/4 cup) of sugar until well combined. Add the softened butter, sour cream, vanilla extract, and a pinch of salt, and mix until smooth.Make sure the butter is at room temperature for easier mixing.

Step 2

2. Gradually add the flour and baking powder to the mixture, stirring continuously to form a dough. Knead the dough gently until it becomes smooth. Cover the dough with plastic wrap and let it rest for 30 minutes.Resting the dough helps it become easier to handle and roll out.

Step 3

3. Preheat your oven to 356°F (180°C).

Step 4

4. Divide the rested dough into 20 equal parts, and form them into small balls.Using a kitchen scale ensures equal-sized portions for even baking.

Step 5

5. Roll each ball into a circle approximately 12 cm (4.7 inches) in diameter. Make a few cuts on one side of each circle.

Step 6

6. For the filling, mix together 50 grams (1/4 cup) of sugar, 50 grams (1/2 cup) of ground nuts, and 1 teaspoon of cinnamon. Spoon a small amount of the filling onto the uncut side of each dough circle, then roll the dough up to form a bagel shape.

Step 7

7. Place the bagels on a baking sheet lined with parchment paper. Brush the tops with a mixture of milk and egg yolk to give them a nice golden color when baked.For an extra shiny finish, brush a second layer of the milk and egg yolk mixture halfway through baking.

Step 8

8. Bake in the preheated oven for 20 minutes, or until the bagels are golden brown.Always keep an eye on your oven as baking times may vary slightly.

Servings

Imagine a cozy Sunday brunch with a selection of these homemade bagels at the center of your table. 🌞 Fresh out of the oven, you can pair them with a schmear of cream cheese or your favorite jam for a traditional touch. But why stop there? Think outside the box! Dress them up with smoked salmon and a squeeze of lemon for an elegant bite. Or make it a hearty affair by adding scrambled eggs, avocado slices, and a sprinkle of chili flakes for that extra kick. And if you're feeling adventurous, why not create a sweet ensemble? Stack them high with Nutella and sliced strawberries—heaven in every bite. Remember, these bagels are as versatile as your imagination allows, perfect for impressing any guest or simply indulging in a quick, tasty treat. 🍓🥑✨

Variations

For our gluten-free friends, substitute the regular flour with a high-quality gluten-free blend. Ensure your baking powder is gluten-free to avoid any sneaky gluten! As for the vegans out there, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a plant-based butter alternative. Instead of milk and egg yolk for greasing, opt for a mixture of almond milk and a touch of maple syrup. 🌱 Hungry yet? With these easy swaps, everyone can enjoy these delightful bagels! 🥯💕

Faq

How do I know when my bagels are done baking?
You'll know your bagels are done when they turn a beautiful golden brown and have a firm, not doughy, texture. Check around the 18-minute mark to be safe.
Can I freeze the dough for later use?
Absolutely! After forming the dough balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. Thaw before using.
Why is my dough sticky when I try to roll it out?
Sticky dough can be a sign of too much moisture. Try incorporating a bit more flour, a tablespoon at a time, until it's easier to manage.
How can I make my bagels fluffier?
Fluffy bagels result from not overworking your dough. Mix just until combined and let it rest properly before forming and baking.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but keep in mind that whole wheat flour absorbs more liquid and may yield a denser texture. You might need to adjust the moisture by adding a bit more sour cream or butter.
How can I add different flavors to the bagel dough?
You can mix in herbs, spices, or zest of citrus fruits directly into the dough before baking. Be creative with flavors like rosemary, garlic, or orange zest!