Preparation of the dough: Knead the dough from the above products and put it on proofing (I used a bread machine for kneading). After an hour, roll out the dough very thinly, spread a third of the margarine (take it out of the refrigerator in advance, it should be soft) spread over half the dough, cover with the second half and roll it out very thinly again. Repeat the procedure 2 more times. Leave the dough to rest for 20 minutes. After that, cut into 6-8 squares, and each square in half – triangles are obtained. Put the filling on the wide part and roll up. Leave to stand for 20 minutes. Then grease with an egg and bake at a temperature of 220g. about 15 minutes until golden! Lubricate warm bagels with fondant. Cooking fondant: Mix water and sugar and put on fire. After boiling, boil for 5-7 minutes, remove the foam. After that, cool quickly by placing the saucepan in a container of cold water, at the same time whisk (or just quickly stir with a spoon) the fondant until it turns white. Before use, heat up to 40 gr.