Layered yeast bagels with sesame seeds

1. Make the simplest yeast dough using water. In order for the yeast to work well (accelerate), we will prepare a quick dough. Pour warm water into flour.

2. Add yeast (I used pressed yeast, if you use dry yeast, use three times less). Add sugar and leave for 10-15 minutes.

3. Yeast worked well. Add salt and knead the dough with a spoon first.

4. Place the dough on the table and finish kneading with your hands. The dough turns out soft and does not stick to your hands.

5. After the dough has been kneaded well, put it in a cup, cover with film and leave in a warm place for an hour.

6. The dough rises perfectly. Let's crush him.

7. Lightly dust the table with flour. Place the dough on the table and divide into six parts. We round the blanks and let them rest (rest) on the table under the film for 5-10 minutes.

8. Roll out the workpiece into a flat cake, quite thin - two millimeters.

9. Grease the flatbread with soft butter (we use about 30 grams of butter).

10. Roll out the next flat cake and place it on the previous one, try to make the edges match, pinch them together. Grease the flatbread with oil. And so layer by layer. We do not grease the top (sixth) cake. 5 flatbreads require 150 grams of butter.

11. Stretch the resulting puff pastry with your hands, then you can roll it out a little with a rolling pin.

12. Cut the flatbread into sectors.

13. From each sector (long triangle) we form a bagel.

14. Cover the baking sheet with parchment. Place the croissants on parchment and let them rest a little (20 minutes).

15. Turn on the oven and let it heat up to 200°C. In the meantime, let's scald the baked goods. Pour soda into boiling water.

16. Place each bagel in boiling water and baking soda for a few seconds and return to the baking sheet.

17. While the croissants are hot and wet, sprinkle them with sesame seeds.

18. Bake them at 200 degrees for 10 minutes. Focus on your oven; puff pastries (croissants) should be golden and appetizing.