Sandpecked bagels

8 servings
1 hour

How to bake bagels with sand dough? Prepare the ingredients for the dough. Take the butter out of the fridge beforehand and let it lie at room temperature for a few hours to soften. To speed up the process, you can cut the oil into pieces. So it warms up faster. Sift the prime grade flour through a sieve and add a pinch of soda and salt to it. Thanks to sifting, flour will be saturated with oxygen, and dough will turn out more gentle.

In a handy dough bowl, combine the soft butter and sugar. Whisk the mixer all together for 2-3 minutes to make the oil feel more airy. Then add the egg and sour cream to the dough. Mix everything well.

Gradually add flour to the dough and knead the shortbread. This is convenient to do with a wooden shoulder blade. It is not necessary to knead sand dough for a long time, otherwise extra flour will enter it and the products from it will be tough.

The finished dough is very soft, tender and plastic. It is nice to work with him and it does not stick to his hands. Depending on the quality of the flour, it may be needed a little more or less. Turn on the oven 190 degrees.

Divide the finished shortbread into 2-3 parts and roll each into a circle. Cut the dough into segments.

Put a little of anyone on the wide part. It should be very thick so that when baking it does not flow out of the cookies.

Stretch the wide part of the dough a little wide and cover with the sight. Lightly press the dough on the sides, then twist into a roll towards the narrow part.

Place the rolls on a baking tray lined with cooking paper. Bend them a little, giving the shape of bagels. Place a bagel tray in the oven, warmed to 190 degrees, for 20-30 minutes. The exact time depends on the features of your oven.

The finished bagels will become a mouth-watering golden color. Remove them from the oven and remove them from the baking sheet.

Cool the sand bagels a little and treat. You can sprinkle them a little with icing sugar. Enjoy your meal!