Bagels from cottage cheese are a delicate and tasty dessert that is prepared simply and always turns out win-win. All the trick of the dough is in the cottage cheese, it is he who makes the pastries soft, tender, airy.

We will tell you how to make delicious bagels with different fillings, share the secrets of making soft curd dough.

Classic bagels from cottage cheese

The curd dough itself is quite tasty, so even without additional ingredients in the form of the filling it is quite suitable for a pleasant baking for tea. Classic bagels just do not involve filling, and cottage cheese makes products not only tender, but also very useful due to the large amount of calcium and other substances necessary for the body contained in this product.

A plus of the recipe is the simplicity and speed of preparation: it takes no more than an hour to knead the dough and work with it, including baking.

So, in order to bake tender curd bagels, you need to cook these products:

  • 1 egg
  • 0.6 kg of wheat flour;
  • 350 g of fresh cottage cheese;
  • half a packet of butter;
  • 240 g of granulated sugar;
  • little salt, vanillin and any clarified vegetable oil;
  • a small bag of baking powder.

Working process:

  1. Mix butter with cottage cheese. It is recommended not to beat with a mixer, but simply grind with a fork to a more or less uniform mass.
  2. Connect all dry components in a separate container.
  3. Mix the dry mixture with the curd mass, knead well to make the dough smooth, but slightly with grains. Leave it for half an hour in the refrigerator, wrapping it in film.
  4. On a dusty flour surface, roll out the dough into a circle, which is divided into narrow sectors.
  5. Wrap each sector with a roll, making it look like a small croissant, but without a filling.

Bagels are baked on oiled baking paper. For a beautiful appearance of the product, it is recommended to lubricate with a loose egg. Baking time - 20 minutes. at an oven heating temperature of 180 ° C.

Shortcrust curd bagels

This recipe with curd filling is convenient for the speed of preparation and the simplicity of the ingredients. If in the refrigerator there is a pack of margarine and a pound of cottage cheese, then baking for tea is guaranteed!

Cook the dough like this:

  1. Melt a packet of margarine or butter.
  2. Add 200 g of sour cream.
  3. Pour a little salt and three and a half cups of flour, knead a smooth dough and send it to the refrigerator.

For filling:

  • 400 g of cottage cheese;
  • 3 tablespoons of granulated sugar;
  • half a bag of vanillin;
  • 1 egg

Cooking:

  1. Mix all the components of the filling and let stand a little.
  2. We take out the dough, divide it into 4 parts, each roll out into a circle, which we cut into sectors into 8 parts.
  3. Put the filling on the edges, press the edges so that the curd does not leak out during baking. It remains to twist with rolls and send to the oven heated to 180 degrees.

After 20 minutes, the products are ready. They are sprinkled with powdered sugar and served with tea.

From puff pastry

You can cook bagels from puff pastry even faster if you use a pack of ready-made flour layer.

The filling for rolls in this recipe, as well as in all other similar options, can be not only cottage cheese, but also dried fruits, ground nuts, just granulated sugar. Candied fruits and even dense marmalade work great here.

You will need:

  • a pack of ready-made puff pastry (yeast-free will do);
  • a glass of seedless raisins;
  • a pound of fat cottage cheese (it is better to take homemade or a dry storey);
  • half a glass of granulated sugar;
  • 2 eggs and two yolks;
  • 1 teaspoon of vanilla extract;
  • lemon zest.

Cooking bagels like this:

  1. We steam raisins in boiling water for 10 minutes, drain, drain.
  2. Defrost the dough.
  3. Grind cottage cheese until smooth with a fork and add eggs and sugar.
  4. Add lemon zest and vanilla (ordinary vanilla sugar is a good spoon instead of a liquid extract).
  5. Put the raisins. The filling is ready.
  6. Expand the dough and roll it wide. Spread it thinly with the filling.
  7. On the one hand, we will have a seam, so for it we leave a clean edge about a couple of centimeters.
  8. Let's roll the roll, starting from the side opposite to the future seam.
  9. Having laid the last one down, we cut the roll into small pieces 4-5 cm thick.
  10. Having greased the baking paper, we put rolls on it with a seam down at a certain distance from each other.
  11. After stirring the yolks and milk, (or just some yolks) we lubricate the products and put in the oven. Bake at medium temperature.

Ready-made rolls are fragrant, beautiful, mouth-watering!

Yeast recipe step by step

Cottage cheese bagels are delicious on yeast dough. You can use live yeast, but usually housewives use dry bags.

More materials:yeast dough bagels

You will need such products:

  • 200 g of fresh cottage cheese;
  • a fifth of a pack of oil;
  • a pair of chicken eggs and 1 yolk;
  • 280 g of flour;
  • 3 g dry yeast;
  • 4 tablespoons of sugar;
  • salt and vanilla on the tip of a teaspoon;
  • 150 g of milk;
  • a little vegetable oil.

It is done like this:

  1. Into slightly warmed milk we introduce yeast and sugar, mix, let stand.
  2. Beat the egg and salt a little, pour the mixture into the yeast, which should foam by this time.
  3. Melt the butter and let it cool.
  4. In a separate bowl, place the sifted flour, into which we introduce the yeast mixture, knead the dough.
  5. Gradually pour the melted butter into the dough and knead for about ten minutes to keep the dough behind the dishes. At the last moment, lowering your hands in vegetable oil, add it.
  6. Leave the dough under a towel in a bowl so that all the ingredients combine and the yeast works (it will take about an hour and a half).
  7. To the cottage cheese, pounded to homogeneity, add sugar, yolk, vanilla and mix.
  8. Divide the dough into two parts and each roll out, cut into 6 sectors, on the edge of the wide side we put the cottage cheese and roll up a roll. We pinch the edges so that the filling does not leak.
  9. Put the items on a baking sheet covered with parchment, let it go under the film for about 40 minutes, then coat the top of each with an egg and put the oven in the oven, heated to 180 degrees.

You can decorate finished products with powdered sugar.

With apples from cottage cheese dough

Curd dough is universal, it goes well with fruit fillings.

To cook curd bagels with apples, take:

  • a pound of fat cottage cheese;
  • a quarter kilogram of butter;
  • 2 cups of flour;
  • a couple of apples;
  • a couple of tablespoons of kefir;
  • a quarter cup of sugar;
  • a pinch of salt and a quarter of a small spoon of soda.

Working process:

  1. Combine the butter and cottage cheese and grind a little until smooth.
  2. In kefir, dilute soda, salt, pour into the curd mixture and add flour.
  3. Knead the plastic dough, which is divided in half and, rolled into balls, put under the film in the refrigerator.
  4. Peel the apples, free from seed boxes, cut into wide slices or quarters (depending on the size of the apples). It is necessary to cut so that one slice was enough for one bagel. Sprinkle apples with sugar and leave for 20 minutes.
  5. Roll out the dough to a thickness of 3 mm, cut into triangles in the usual way, put a piece of apple on the edge of each and wrap it.

Bagels are baked quickly - 10 minutes at a temperature of 180 degrees.

Baking with curd filling and poppy seeds

Products required are:

  • 150 g of sour cream and softened butter;
  • 2 cups of flour;
  • a pair of yolks;
  • vanillin, salt to taste, sugar - 3 tbsp. spoons;
  • third of a small spoon of soda, extinguish with vinegar.

For filling:

  • 250 g is not wet, but if possible dryish cottage cheese (otherwise the filling will be excessively liquid);
  • proteins remaining after preparation of the test;
  • a couple of spoons of sugar and as much poppy seeds.

Cooking like this:

  1. Grind the yolks in soft oil, add other ingredients and knead the dough. If it sticks to hands or a table, add a little flour.
  2. We combine all the ingredients of the filling, leaving a little protein to lubricate the products before baking. If the filling is still liquid, you can also add a little flour.
  3. The output of products from the dough is 24 pieces. Accordingly, we divide the dough in half, and then cut the rolled circles into 12 sectors.
  4. Wrap in bagels on a spoon of cottage cheese, sprinkle with poppy seeds and bake in a non-hot oven for about 20 minutes.

Strongly do not fry to remain soft!

Turkish bagels with cheese and cottage cheese

Turkish bagels are unsweetened, they are made from gratuitous yeast dough and baked in a special form - in the form of a pocket with a filling, pinched in a special way.

Working process:

  1. The dough is kneaded from the products below and left to approach for an hour.
  2. As it suits, it is laid out on a table, divided into bundles, each of which is cut into pieces.
  3. Then the pieces are rolled out, the filling is placed on the edge of the dough circle. It is pressed down, forming something like a pie or pocket, the remaining edge is cut into strips and covered with a half with a filling. You can bake a bagel of this shape, or you can bend it with a horseshoe or connect the long ends with a ring.
  4. The billets are placed on a parchment, greased sheet on a baking sheet, covered with a loosened egg, sprinkled with sesame seeds, allowed to distance for a quarter of an hour and baked at a temperature of 180 degrees on an average oven level.

For filling:

  • 100 g of fatty home-made cottage cheese;
  • 200 g of feta cheese;
  • protein;
  • some salt, you can add fresh herbs if you wish.

If there is not at hand any component for the filling, it is quite possible to replace it. For example, instead of cottage cheese or feta cheese to take any cheese - the usual "Russian" is suitable.

For the test:

  • 400 g flour;
  • 250 g of warm milk;
  • bag of dried yeast;
  • 100 ml of purified vegetable oil;
  • 1 yolk;
  • 1.5 tbsp. tablespoons of sugar;
  • a pinch of salt.

Delicious, soft, very magnificent Turkish bagels are ready! They are served with tea, milk, hot and cooled.

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