Curd bagels

Curd bagels


  1. Flour 700 g.
  2. Curd 500 g
  3. Sugar 120 g.
  4. Vegetable oil 200 ml.
  5. Egg 2 pcs.
  6. Baking powder 15 g.
  7. A pinch of salt.
  • Main ingredients


To the cottage cheese, add vegetable oil, sugar.

If the curd is grainy, like mine, we pass through a sieve or pierce with a submersible blender. If the curd is skipped a soft step.

Add the eggs and mix well.

Sift 650g. flour, add baking powder.

Knead the dough.

The remaining 50g. pour flour on the table, spread the dough. Mix well.

The dough is soft and supple. We give rest 5-10 minutes.

Divide into 2 halves. We’re putting it off for now. Roll out a large circle, about 3-4 mm thick. In order for the bagels to be beautiful, put a plate and cut out a circle.

The circle is divided into 4 parts. Then each part is an additional 4. Total 16 triangles. Starting from the wide side we turn into a sausage.

We do the same with the second part of the test.

With so many ingredients, I get about 64 small bagels.

We don’t lubricate bagels. We put in a preheated oven to 180 degrees for about 15-20 minutes.

Enjoy your meal!