Curd dough for bagels: recipe, ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

I must say that some housewives absolutely in vain do not pay due attention to the curd dough. And it is a very worthy alternative to the usual version. And it is especially well suited for those who are used to cooking according to the principle “so that nothing goes to waste”. Even if the cottage cheese is no longer, to put it mildly, the first freshness, it doesn’t really matter for the test (unless, of course, the product hasn’t been in your refrigerator for God knows how long).

And best suited curd dough for bagels. The recipe for its preparation, and in several variations, we want to offer you today.

General Principles

Curd dough for bagels, the recipe for which will please any housewife with its simplicity, allows you to get excellent juicy pastries. The fat content of the original product does not really matter. To prepare the 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, either butter or margarine is usually used, as well as flour, sugar and various (whichever is morelike) aromatic spices. If desired, you can make cottage cheese yeast dough, or you can make puff pastry. True, in this case you will have to tinker a little longer, but your baking will only benefit from this. We will offer you all cooking options, but you will have to choose.

Curd dough for bagels: the first, easiest recipe

One hundred grams of butter must be mixed with cottage cheese (one package weighing 350 grams will be enough). To do this, you can use a spoon, 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 (you 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 each.

Do not forget to add a pinch of s alt so that our curd dough for bagels, the recipe for which we are considering, does not turn out to be too cloying and tasteless. Then add a mixture of cottage cheese and butter, mix everything thoroughly and send it to the refrigerator for half an hour, after wrapping the dough in a film.

How to make bagels

Although today we are talking about how to make curd dough for bagels, the recipe of which is given above, we cannot ignore the process of making the baking itself. But it's pretty simple here.

Cooked dough neededroll into a round layer, and then cut the resulting "pancake" into petals. Each roll like a croissant, grease the surface with yolk, put on a baking sheet covered with paper and send to the oven. The rolls cook pretty quickly. At a temperature of one hundred and ninety degrees, ten minutes will be enough.

Also, you can make bagels with any filling. Here everything depends entirely on you. Almost everything will do: jam, jam, condensed milk, chocolate, jam. You can also fill with cheese, but in this case, reduce the amount of sugar when making the dough.

Now let's look at a more complicated option.

Curd puff pastry

By and large, you should not be afraid. There is nothing particularly difficult in its preparation. It may take a little more time, but it's not so scary, especially for those housewives who love to mess around with pastries.

So, first of all, mix a bag of cottage cheese (take a standard one, weighing 250 grams) and 150 g of regular butter. As we mentioned above, instead of the first ingredient, you can take cottage cheese curds, and instead of the second, margarine. It doesn't really change the essence of the matter. Just then you get margarine bagels. The mass must be kneaded very carefully, adding a glass of flour and a pinch of s alt to it, and then put it in the refrigerator, at least for 12 hours, and even better - for a day.

Well, then you need to get the dough, roll it out thinly, sprinkle with flour, roll it up, send it back tofridge. Thirty minutes will be enough. Then roll out again, sprinkle with flour and roll into a roll. We again send the dough to the refrigerator, and then repeat the described procedure again. Want to speed up the process? Put the dough not in the refrigerator, but in the freezer. Then the exposure time will be not half an hour, but only ten minutes.

Yeast dough

Another option, which is also not particularly time-consuming, however, you still have to spend time. True, rather, more on waiting than cooking. In a glass of warm water, you need to dissolve two and a half grams (dry - this is an indispensable condition) of yeast. Add half a teaspoon of s alt and three tablespoons of sugar. Mix a two-hundred-gram pack (as already mentioned, any fat content is suitable) of cottage cheese with two glasses of flour, pour in some water with the dissolved ingredients and knead the dough. And then send it for an hour to a warm place. During this time, it will fit, after which you can make bagels. The principle of their preparation is identical to that described above.

Cocoa recipe

Finally, let's look at another way to make curd dough for bagel lovers. If all the previous options were, so to speak, classic, then this one is more for gourmets and lovers of unusual pastries. A bag of cottage cheese (still the same, weighing 200 grams) must be combined with the same amount of mascarpone. Mix two cups of flour, cocoa (recipe recommends two tablespoons, but you can use more) and a bag of baking powder.

WhatAs for sugar, then 100 grams will be enough. Add a pinch of s alt, then combine it all with the curd cheese mass, mix thoroughly. Give the dough half an hour to cool down. Everything, you can make bagels.

Tips

Some culinary experts recommend not adding sugar to the dough at all, especially if the pastries will have a sweet filling, but sprinkle them on top of the products before sending them to the oven.

Curd dough can be safely kept in the refrigerator for five days. Sometimes it's even good. The curd begins to slowly ferment, resulting in a more airy pastry.

This dough can be safely prepared for the future, and then stored in the freezer. This will not affect the quality of the original product in any way.