The smaller the size, the tastier the pastry and the faster it bakes, although it takes more time and effort.
Bagel recipes vary depending on the dough used: yeast and unleavened, cottage cheese and ready-made puff pastry, shortcrust, sour cream, kefir…
Special attention should be paid to the filling — it should be uniform, thick, not too runny, and if it is crumbly, then well ground. The sheet of dough in the shape of a triangle, square or strip should be thin and not too wide. You need to carefully spread the filling over the surface and then roll up the bagel.
As a filling you can choose: finely chopped fruit, cottage cheese or curd mass, preserves, jam, chopped nuts, marmalade, candy — caramel, toffee… on top you can sprinkle sugar, cinnamon, vanilla or poppy seeds.
Nothing stops you from making a savory filling — then instead of dessert you will get a snack to go with soup or broth, a hearty bite. For this, minced meat, mushrooms, hard cheese, fish, herbs and vegetables are used.
To keep the pieces from burning, it is recommended to line the baking sheet with parchment.
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