Bagels with nuts and raisins, Soviet style

In the new section we will talk about dishes that have been prepared in the families of our authors for a very long time. And bagels with nuts and raisins are simply impossible to ignore.

My mother has repeatedly tested and confirmed that these bagels are perfect for cooking with children. The latter can be entrusted, for example, with crushing nuts and mixing them with raisins. True, there is a risk of wasting the product. Or rather, targeted, but premature. In any case, I personally almost every time heard a feignedly threatening rhetorical question: “Daughter! Where’s half the filling?!”

But some things still made it to the oven. And after half an hour, crumbly, moderately sweet bagels with a delicious nutty aroma appeared from it, on which, like Rocky on cheese, all the household members crawled... In a word, we immediately recommend all the proportions indicated below as a minimum double.

A little advice: no matter how you feel about margarine, it is better to use margarine for this recipe because it has a higher melting point than butter. It does not melt from the warmth of your hands, and with it it is easier to obtain the desired texture of the dough, so that after baking it comes out as it should be - airy and crispy.

And one more note: these cookies are just a godsend for those who have decided to give up sugar. Because it is not included in the dough, and the raisins in the filling provide quite enough sweetness on their own.