Delicate and fluffy bagels from curd pastry. Baking for every day.
Cottage cheese – 180 g
Sugar – 4 tbsp.
Butter – 20 g
Egg chicken (small) – 1 pc.
Wheat Flour – 200-220 g
Baking Powder – 1 teaspoon
- 266 kCal
- 1 hour
It’s no secret that the cottage cheese dough is good for making various pies, rolls, pies, cookies and, of course, bagels.
In this recipe, the most part is cottage cheese, and quite a bit of butter. Bagels are lush, soft, with a curd taste. It’s a pleasure to work with such a test.
You can cook bagels-pacifiers or make them with any stuffing.
If you like a sweeter dough, add a little more sugar.
These are the products we need to make a cottage cheese test for bagels.
In a bowl, combine cottage cheese, sugar and egg.
Stir, add the melted butter.
Stir and pour the flour with the baking powder.
Knead the soft dough.
Fill in a film and let it rest for 20 minutes.
Curd dough for bagels is ready. Divide it into two parts. Roll each one in a circle.
Cut the circle into sectors.
Put the stuffing. I have boiled condensed milk today.
Bake at a temperature of 180 degrees. To ruddy color. Approximately 20-25 minutes.
Finished rohaliki sprinkled with powdered sugar.