I must say that some housewives in vain do not pay enough attention to the curd dough. And it is a very worthy alternative to the usual option. And it is especially suitable for those who are used to cooking on the principle “so that nothing is wasted”. Even if the cottage cheese is already not quite, to put it mildly, of the first freshness, this does not matter much for the test (unless, of course, the product did not lie in your refrigerator, God knows how much).
And cottage cheese dough for bagels is best suited. The recipe for its preparation, and in several variations, we want to offer you today.
General principles
Cottage cheese dough for bagels, the recipe of which will please any housewife with its unpretentiousness, allows you to get magnificent juicy pastries. The fat content of the starting product is not critical. For the preparation of dough, you can even use curd cheese with all kinds of additives, especially if you are not going to make bagels with filling.
In addition, when cooking, they usually use either butter or margarine, as well as flour, sugar and various (who prefer) aromatic spices. If desired, you can make cottage cheese yeast dough, or you can also puff. True, in this case you will have to tinker a bit longer, but your baking will benefit from this. We will offer you all the cooking options, but you yourself will choose.
Curd dough for bagels: the first, easiest recipe
One hundred grams of oil needs to be mixed with cottage cheese (one package weighing 350 grams will be enough). You can use a spoon for this, but if you have a mixer, take it better, and the process will go faster, and the quality of mixing will not cause any complaints. If there is no oil, or for some reason you do not use it, you can make bagels on margarine (it will need the same amount - 100 grams). Then combine three cups of flour with two cups (the amount can be reduced to taste) of sugar, baking powder and vanilla. The last two ingredients will require one sachet.
Do not forget to add a pinch of salt so that our curd dough for bagels, the recipe for which we are considering, does not turn out too sugary and tasteless. Then we add a mixture of cottage cheese and butter, carefully knead everything and send it to the refrigerator for half an hour, after wrapping the dough in a film.
How to make bagels
Although we are talking today about how to make cottage cheese dough for bagels, the recipe of which is given above, you can not ignore the process of preparing the baking itself. But here everything is quite simple.
The prepared dough needs to be rolled into a round layer, and then cut the resulting "pancake" into petals. Each roll as a croissant, grease the surface with yolk, put on a baking sheet laid on paper and send to the oven. Bagels are prepared quickly enough. At a temperature of one hundred and ninety degrees, ten minutes will be enough.
In addition, you can make bagels with any fillings. Here it all depends purely on you. Almost everything will do: jam, jam, condensed milk, chocolate, jam. You can start with cheese, but in this case, reduce the amount of sugar when making dough.
Well, now consider a more complex option.
Curd puff pastry
By and large, you should not be scared. There is nothing particularly complicated in its preparation. Unless it takes a little more time, but it's not so scary, especially for those housewives who love to bother with pastries.
So, first of all, mix a bag of cottage cheese (take a standard one, weighing 250 grams) and 150 g of ordinary butter. As we mentioned above, instead of the first ingredient, you can take curd cheese, and instead of the second, margarine. It doesn’t really change the essence of the matter. Just then you get bagels on margarine. The mass must be very carefully kneaded by adding a glass of flour and a pinch of salt to it, and then put in the refrigerator, at least for 12 hours, or even better - for a day.
Well, then you need to get the dough, roll it out thinly, sprinkle with flour, roll it into a roll, and send it to the refrigerator again. Thirty minutes will be enough. Then roll again, sprinkle with flour and roll into a roll. Once again, send the dough to the refrigerator, and then again repeat the described procedure. Want to speed up the process? Do not put the dough in the refrigerator, but in the freezer. Then the exposure time will not be half an hour, but only ten minutes.
Yeast dough
Another option, which also cannot be called particularly time-consuming, nevertheless, you still have to spend time. True, it’s more to wait than cooking. Two and a half grams (dry - this is an indispensable condition) of yeast should be dissolved in a glass of warm water. Add half a teaspoon of salt and three tablespoons of sugar. Mix a two-hundred-gram packet (as already mentioned, any fat content) of cottage cheese with two glasses of flour, pour in some water with the dissolved ingredients and knead the dough. And then send him for an hour to a warm place. During this time, it will do, after which you can make bagels. The principle of their preparation is identical to that described above.
Cocoa Recipe
Finally, we consider another way to prepare the curd dough for lovers of bagels. If all the previous options were, so to speak, classic, then this is already more for gourmets and lovers of unusual pastries. A bag of cottage cheese (all the same, weighing 200 grams), needs to be combined with a similar amount of mascarpone. Mix two glasses of flour, cocoa (the recipe recommends taking two tablespoons, but you can take more) and a bag of baking powder.
As for sugar, then 100 grams will be enough. Add a pinch of salt, then combine it all with the curd and cheese mass, carefully mix. Give the test half an hour to cool. Everything, you can do bagels.
Tips
Some culinary experts recommend not adding sugar to the dough at all, especially if the pastries are filled with sweet, and sprinkle them on top of the product before being sent to the oven.
Curd dough can be safely stored in the refrigerator for five days. Sometimes it’s even not bad. The cottage cheese begins to slowly wander, as a result, the baking is more airy.
Such a dough can be safely prepared for future use, and then stored in a freezer. The quality of the original product will not be affected in any way.