Condensed Milk Bagel Rings

Homemade condensed-milk bagel rings are made from a four-ingredient dough with no yeast and no proofing. Condensed milk gives them a soft sweetness and a beautiful golden color, and the whole bake takes less than half an hour. A really successful, versatile recipe - I recommend it!

Condensed Milk Bagel Rings

Homemade bagel rings made with white condensed milk: a yeast-free dough from four ingredients, baked in 15-20 minutes.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Cookies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 200 g flour
• 100 ml condensed milk white
• 1 egg
• 0.5 tsp baking soda neutralized
• vinegar to neutralize the baking soda
• milk or egg yolk for glazing
• vegetable oil for greasing the baking sheet

Method

 

1. Whisk together the condensed milk and egg.
   
2. Add the neutralized baking soda and the flour. Knead into an elastic, springy dough.
   
3. Pinch off pieces of dough, roll them into strips, and shape into rings.
   
4. Arrange the rings on a baking sheet greased with vegetable oil and brush the tops with milk or egg yolk.
   
5. Bake for 15-20 minutes in an oven preheated to 200°C.
   
6. Let the finished rings cool. Enjoy!
   

Notes

Thanks to home cook Veronika for this quick, versatile recipe.

Tips

• The dough should turn out elastic and springy - that way the ropes roll out easily and the rings hold their shape.
• Glaze: either milk or egg yolk works. With egg yolk, the crust comes out more vibrant and glossy.
• Neutralize the baking soda with vinegar right before mixing, so the rings turn out airy.