Cottage cheese bagels

Refined sugar has a completely snow-white color, sometimes even giving off blue.

Butter is a product obtained by separating or churning cream from cow's milk.

Flour is ground grains of wheat, rye, oats, buckwheat, rice, corn, flax, millet, barley, peas and other grains.

There are several types of baking powder, for example, based on soda and citric acid. Almost everyone uses food grade ammonium, or ammonium carbonate; in cooking it is used in the making of cookies, bread, muffins, etc.

Chicken eggs have gained immense popularity in our lives when the time for preparing food has been reduced to a minimum. There is nothing simpler than an omelet or scrambled eggs, which can be prepared in a couple of minutes, and thanks to the beneficial properties of chicken eggs, such breakfasts are considered nutritious and very satisfying - at least, you can relax until lunch without thinking about food.

Cottage cheese bagels

A selection of recipes for cottage cheese bagels with step-by-step photos and instructions. We will tell you and show you how to make the best cottage cheese bagels from cottage cheese dough (more tender)!

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Recipes for cottage cheese bagels

Ingredients

Butter – 20 g

Chicken egg (small) – 1 pc.

Wheat flour – 200-220 g

Baking powder – 1 tsp.

Ingredients

Butter – 100 g

Baking powder – 1.5 tsp.

Wheat flour – 260 g

Dark chocolate – 60 g

Ingredients

Cottage cheese – 100 gr;

Cream margarine – 100 g;

Sugar – 100 gr;

Vanilla sugar – 1 teaspoon;

Flour – 1.5 cups;

Soda – 1 pinch;

Boiled condensed milk – 16 teaspoons;

Ingredients

Wheat flour – 300 gr

Butter – 250 gr

Cottage cheese – 200 gr

Baking powder – 1 tsp.

Marmalade – 200 gr

Sweet powder – 2 tbsp.

Ingredients

Chicken eggs – 1 pc.

Butter – 50 g

Baking powder – 5 g

Wheat flour – 130 g

Interior:

Ingredients

Butter – 200 g

Walnuts – 50 g

Wheat flour – 300-320 g

Baking powder – 0.5 tsp.

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Curd bagels are a favorite treat

I got the recipe a couple of years ago from the Excellent Kitchen website. Since that time I have been baking quite often, because we have become very fond of these bagels. They liked them not only for their taste and ease of production, but also for their composition. The sugar in the recipe can be adjusted to your own taste and combined with any kind of innards: raisins, dried apricots, marmalade, like mine, etc. In a unique recipe, they are simply with sugar. I changed the recipe a little to suit my own taste, since cottage cheese comes in different viscosities and fat contents, I increased the amount of flour, so as with the stated rate, if the cottage cheese is very wet, the dough comes out very tender and the bagels eventually fall after rising. The fattier the cottage cheese, the tastier the bagels will be, and you will need a little more flour.

* The outside is crispy, covered with caramelized sugar, and the inside is soft, tender and fragrant dough. *

Sweet cottage cheese bagels

Cottage cheese of any fat content – ​​400 g.
Butter or margarine – 150 g.
(I bake with butter) Wheat flour – 1.5 cups (I have 2 cups, and sometimes 2.5 cups)
Salt – 1/3 tsp
1 tsp baking powder + 0.5 tsp soda (I took only soda, extinguishing it vinegar, considering that both are a lot)
Sugar - 0.5 cup.
(here you can adjust it to your own taste) It doesn’t matter what the inside is, which doesn’t spill when heated. I have plastic marmalade.

Bring cottage cheese and butter to room temperature.
Combine and mix. (Sugar is not added to the dough itself, only after rolling out the dough)

Add 1 cup of sifted flour, salt, soda, quenching it with vinegar in a spoon, or add baking powder.

Add the remaining flour evenly and knead.

The dough does not have to be very tough, but it must be plastic and mold well with your hands, and not stick to the table when rolled out. If the dough sticks when rolling and rolling the bagels, it means there is not enough flour, add more. Usually 2 glasses are enough. The drier the cottage cheese, the less flour it contains. If the cottage cheese is very wet, then more flour is used.

Divide the dough into 2 parts, making these little balls

Pour a little flour onto the table and roll out the dough with a rolling pin until it forms an even circle. Recommended D=32-35 cm. But this is not important.

Sprinkle with sugar (a third of the norm), roll with a rolling pin.

Cut the circle into segments. You can twist them like this, and if you want to create them with insides, then add any filling. If these are raisins, then they can be added when kneading the dough. We really like bagels with plastic marmalade.

Roll any sector with or without insides into a tube from the outer edge to the center.
Roll out and fold the remaining dough in the same way.

Line a baking tray with baking paper or grease with oil.
The remaining sugar, if there is any left (I usually sprinkle it on the eye), dump it into a saucer. Dip one side of any bagel into sugar, pressing down slightly, and place it on a baking sheet with the sugar facing up.

Bake at 200-220 degrees until browned, 20-25 minutes.

Bon appetit For you and your children!