Curd dough for bagels: recipe for cooking, ingredients

I must say that some mistresses completely in vain do not give proper attention to the curd test. And it is a very worthy alternative to the usual option. And especially suitable for those who are accustomed to cook on the principle of "so nothing was lost in vain." Even if the cottage cheese is not quite fresh, for the sake of dough, it does not really matter (unless, of course, the product has not been kept in your refrigerator for a long time).

And the best is a cottage cheese dough for roguelins. The recipe for its preparation, and in several variations, we want to offer you today.

General principles

Curd dough for bagels, the recipe of which will please any mistress with its unpretentiousness, allows you to get an excellent juicy bakery at the output. The fat content of the starting material is not particularly important. To prepare the dough, you can even use cheese curds with all kinds of additives, especially if you're not going to make bagels with stuffing.

In addition, when cooking is usually used, either butter or margarine, as well as flour, sugar and various (which one is more like) aromatic spices. If desired, you can make a yeast dough yeast, or you can puff. True, in this case you will have to tinker a little longer, but this will only benefit your baking. We will offer you all the options for cooking, but you will already choose yourself.

Curd pastry for bagels: the recipe is the first, the most simple

One hundred grams of butter should be mixed with cottage cheese (enough will be one package weighing 350 grams). For this you can use a spoon, but if there is a mixer, take it better, and the process will go faster, and the quality of mixing will not cause censures. 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 glasses of flour with two glasses (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 cottage cheese dough for rolls, the recipe of which we are considering, did not turn out too cloying and tasteless. Then add a mixture of cottage cheese and butter, all diligently vymeshaem and sent to the refrigerator for half an hour, pre-wrapping the dough in a film.

How to make bagels

Although today we are talking about how to make a curd dough for bagels, the recipe of which is given above, we can not ignore the process of preparing the baking itself. But here everything is quite simple.

The prepared dough should be rolled into a round layer, and then cut the resulting "pancake" into petals. Each roll as a croissant, grease the surface with a yolk, put it on a baking sheet and send it to the oven. Cigarettes are prepared quickly enough. At a temperature of one hundred and ninety degrees it will be enough and ten minutes.

In addition, you can make bagels with any fillings. Here everything depends entirely on you. Suit almost everything: jam, jam, condensed milk, chocolate, jam. You can also fill with cheese, but in this case, reduce the amount of sugar in making the dough.

Well, now consider a more complicated version.

Cottage cheese puff pastry

By and large, do not be scared. Nothing particularly complicated in its preparation. Unless time will need a little more, but it's not so scary, especially for those housewives who love to bother with baking.

So, the first thing to mix a bag of cottage cheese (take a standard, weighing 250 grams) and 150 grams of plain butter. As we mentioned above, instead of the first ingredient you can take cottage cheese curds, and instead of the second - margarine. The essence of the matter does not change this much. Simply then you will get bagels on margarine. Mass should be diligently diluted, adding to it a glass of flour and a pinch of salt, and then cleaned in the refrigerator, At least 12 hours, or even better - for a day.

Well, then you need to get the dough, roll it thin, sprinkle with flour, roll it into a roll, send it back to the refrigerator. About thirty minutes will be enough. Then roll it again, sprinkle with flour and roll into a roll. We again send the dough to the refrigerator, and then repeat the procedure described again. Want to speed up the process? Put the dough not 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 can not be called particularly labor-intensive, nevertheless, time will still have to be spent. True, rather, more to wait, rather than cooking. In a glass of warm water it is necessary to dissolve two and a half grams (dry is an indispensable condition) of yeast. Add half a teaspoon of salt and three tablespoons of sugar. Mix a two-hundred-pound packet (as already mentioned, fat content is any) cottage cheese with two glasses of flour, pour in water with dissolved ingredients and knead the dough. And then send it for an hour in a warm place. During this time it will work, after which you can make bagels. The principle of their preparation is identical to that described above.

Recipe with cocoa

Finally, consider another way to prepare a cottage cheese dough for lovers of bagels. If all the previous versions were, so to speak, classical, then this is more for gourmets and fans of unusual baking. A bag of cottage cheese (all the same, weighing 200 grams), you need to combine with a similar amount of mascarpone. Mix two glasses of flour, cocoa (the recipe recommends taking two tablespoons, but it is possible and more) and a bag of baking powder.

As for sugar, it will be enough and 100 grams. Add a pinch of salt, then combine it all with curd cheese cheese, diligently mix. Give the test half an hour to make it cool. All you can do bagels.

Advice

Some cooks recommend and do not add sugar to the dough, especially if the pastry is with a sweet filling, and sprinkle the products on top before being sent to the oven.

Cottage cheese dough can safely be kept in the refrigerator for five days. Sometimes it's not bad at all. Cottage cheese begins to slowly wander, eventually baking turns more airy.

Such a dough can be boldly prepared for future use, and then stored in a freezer. On the quality of the initial product this will not affect in any way.