Butter about 30 minutes before cooking, remove from refrigerator, it should be soft. In sour cream crumble the yeast, mix the yeast should be completely separate. Add the soft butter, lightly beaten egg.

Pour the vanilla sugar. Sift the flour with the salt. First, pour about 4 cups, knead the dough and gradually add the remaining flour. The dough turns soft. It doesn't need to knead, just 3 minutes, until smooth. Divide the dough into 6-8 pieces and put into the freezer for 30 minutes. I did half portions, and bagels prefer the small size for 2 bite) Of a whole portion out a lot of bagels, the exact number is not considered, about three of the pan.

In General, in this half hour you can read a book or recipes on the Cook as the filling we have already prepared - jams brand the most) Until yesterday I am very skeptical of store-bought jams, but this product you can trust! And the taste is excellent, and the composition, that in our time a rarity. A big plus in the fact that the jams are quite thick and filling when baking it does not. I wanted to add more nuts. You can take any nuts, which are available, chop them coarsely or leave whole. The bowl with the dough moved from the freezer to the refrigerator, took out one piece of dough and roll out into a circle with a thickness of about 3-4 mm, Cut into 12 pieces. At the widest part spread a bit of jam nuts and turn the bagels.

Take one bagel, top side dip in egg, then in sugar. Spread on a baking sheet covered with paper or Mat, leaving the distance between the rolls. During baking they greatly increase in size. Bake at 200 degrees for about 12-15 minutes. Look at your oven, if you do bagels larger, respectively, and the baking time to increase.

Structure even a little similar to puff pastry, but also crisp... mmmm...

Another advantage of this recipe is that the bagels can be frozen and at the right time to bake. I send them out of the freezer straight to the oven, no defrosting, only the baking time should increase by about five minutes. If the bagels are larger, give them a little thaw before baking. Also, this dough is perfect for tarts, in General, the scope for creativity.