Despite the fact that for bagels you have to make two kinds of dough, it is very easy and fast.
Dough #1: sift the flour with the baking powder, add the butter, knead the dough.
Dough #2: sift flour with baking powder, add sour cream, knead the dough. You get two such balls.
Cover a table with flour, roll out the dough, which is with sour cream, not too thinly.
On top cover with a layer of dough, which is with butter. Roll them together a little.
Fold the dough into an envelope, and again roll out into a rectangular layer, again roll up into an envelope and roll out. Repeat this procedure 3-4 times. I did not add more flour. The dough is perfectly rolled out, does not stick to the table and rolling pin.
Wrap the dough in a bag and leave in the refrigerator for 30 minutes.
Take out the dough from the fridge, roll it out into a rectangular layer, about 0.5 cm thick. Cut into two strips, then into squares and each square into triangles. Or better to cut the strip into triangles at once.
Spread jam on the larger side of the triangle, and wrap the bagel from the larger edge to the smaller edge.
Place the bagels on a baking tray. Bake for 15 minutes at 180-200 degrees.
Sprinkle the bagels with powdered sugar.
Enjoy your meal.