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Curd bagels

Curd bagels

Category: Bakery products
Curd bagels

Ingredients

Butter 200g.
Dry cottage cheese 200g.
Wheat flour 300g.
Soda 1 \ 2h. l.
Sugar for sprinkling (I have brown)

Cooking method

  • Put cottage cheese, soda, flour in warm melted butter. Knead a soft dough. Put in a bag. Remove for 2h. in the refrigerator.
  • Remove the dough from the refrigerator, divide into 4 parts. If the dough is slightly frozen and does not roll out, wrinkle it in your hands and warm it up. Roll each piece thinly, sprinkle with sugar, cut into 8-10 sectors, roll the bagel from wide edge to narrow.
  • Bake for 20-30 minutes in an oven preheated to 200C.
  • The smaller the bagel, the tastier !!!


mka
Curd bagels

Tender, soft yeast-free dough.
For the test we need:

500 grams of flour
1 egg
100 grams of sugar (if the filling is sweet, then less)
250 grams of cottage cheese (if the cottage cheese is granular, then rub through a sieve)
0.5 cups unscented sunflower oil
a packet of vanilla sugar
baking powder bag
a pinch of salt

Stir the egg, sugar, vanillin, cottage cheese, butter and salt into a homogeneous mass. It is best to take cottage cheese homogeneous, not grainy.
Sift the flour mixed with baking powder and add to the bulk. Knead the dough well and, covering it, let stand for 30-40 minutes. I usually cover the bowl with a plastic bag.
After proofing, divide the dough into three parts, roll out an even circle 4 mm thick and cut into 8 parts.
Starting from the wide edge, roll it up with a bagel. Press the edges of the bagel slightly so that it does not open during baking. We spread the bagels on a baking sheet, grease with yolk, whipped with two tablespoons of water. Bake at 180-200 ° C until golden brown.
 

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