Curd bagels with jam
Baking can be tasty and healthy at the same time! A vivid example is the curd bagels with jam, which I suggest you bake. Children are delighted with this delicacy: soft, fragrant homemade bagels from cottage cheese dough fly apart much faster than store cookies! And how much better they are in composition ... High-quality butter instead of margarine, premium-grade wheat flour (which can be mixed in half with whole-grain or half-eaten), home-made jam from the autumn garden gifts - apple, pear, and peach will do - any seedless; the main thing is that the jam is thick enough not to run away from the bagels.
In the test, home-made cottage cheese is almost never guessed, which often children do not want to eat for nothing; another thing is in bagels, to which the curd gives softness and splendor!
The advantage of this recipe for cottage cheese bagels with jam is that there is practically no sugar in the dough - initially it is not added at all, just topping with top is enough. Nevertheless, I decided to pour a little sugar in the dough, and for baking, in addition to sugar, use sesame and cinnamon. You can also take poppy seeds, sunflower seeds, flax. Imagine how beautiful it will turn out!
- Time for preparing: 45 minutes
- Amount: 12 pieces
Ingredients for Cottage Cheese Bagels
For the test:
- 200 g of cottage cheese;
- 75 g butter;
- 1 cup flour (130-150 g);
- 0.5 tsp baking powder;
- 2 tbsp. Sahara;
- a pinch of salt;
- vanillin on the tip of a teaspoon.
- thick jam without stones.
- 2 tbsp. brown (or white) sugar;
- 1/4 teaspoon cinnamon
- 1 tbsp. sesame seeds.
The number of products is indicated on 12 bagels, but they are so delicious that I advise you to double the serving.
The method of preparation of curd bagels with jam
We take out the butter from the refrigerator in advance so that it softens at room temperature.
We take cottage cheese not dry, but not too wet. You can squeeze it a little and knead with a fork to remove lumps.
Knead the cottage cheese with soft butter with a fork.
Sift flour to the curd-oil mixture, combined with a baking powder. You can replace the baking powder of 1/4 teaspoon of soda, and to quench it, add 0.5 tablespoon of lemon juice or 9% vinegar to the dough. Add sugar, salt and vanillin.
Knead the curd dough - soft, not sticky to the hands. If necessary, you can add an additional 1-2 tablespoons of flour - its amount may vary slightly depending on the moisture content of the flour and cottage cheese.
Lightly sprinkle flour on the table and roll out a dough circle about 4-5 mm thick.
Cut the circle into segments - 12 or 16, depending on what size you want to make bagels.
On a wide edge of each segment, put a teaspoon of jam.
We turn the triangular strips of dough, starting from the edge with the filling to the center.
Dip each bagel into sugar with cinnamon or sesame.
Cover the baking sheet with a sheet of confectionery parchment and grease the paper with a thin layer of refined vegetable oil. We spread the bagels at a certain distance from each other, since during baking they increase in size.
We put in a preheated to 180 degrees. With the oven. We bake cottage cheese bagels at an average level (or at the top, if you see that the bottom is browned faster than the top) for 30 minutes - until the dough has a golden hue and the wooden skewer remains dry during the test. In different ovens, baking time can vary from 25 minutes (in an electric oven) to 35 minutes (in a gas oven). Therefore, focus on your oven and the appearance of bagels.
We give ready bagels to cool slightly and remove them from the baking sheet on a plate.
We make tea and call home to enjoy delicious cottage cheese bagels with jam! It is convenient to give such pastries to children at school - much better than purchased crackers! You will see, many classmates will immediately want to find out the recipe.