Total Steps
9
Ingredients
13
Tools Needed
2
Ingredients
- 1.0 tablespoon flour
- 0.5 cup unsalted butter, cut into chunks
- 2.0 cup unbleached all-purpose flour
- 0.25 teaspoon salt
- 2.0 teaspoon baking powder
- 1.0 tablespoon sugar
- 0.5 cup sour cream
- 1.0 egg egg (for dough)
- 1.0 pound dry cottage cheese
- 1.0 egg egg (for filling and brushing)
- 2.0 tablespoon sugar (for filling, may be tripled)
- 1.0 pinch salt (for filling)
- 0.0 squirt lemon juice(optional)
Instructions
Step 1
For dough, place flour, <a href="/technique/DPSVTKVY/salt">salt</a>, sugar, and <a href="/technique/HF7TLMS7/baking-powder">baking powder</a> in food processor. Pulse to <a href="/technique/S6W4FR7F/blend">blend.</a> Add butter chunks and pulse to <a href="/technique/XZBDDD5G/cut">cut</a> fat into flour. Add <a href="/technique/3JV6BKBV/sour">sour</a> <a href="/technique/R3P5MM3Z/cream">cream</a> and egg and process to form a soft dough. <a href="/technique/X75YQJ6B/wrap">Wrap</a> dough and <a href="/technique/FK6MC4B6/chill">chill</a> about 20 minutes.
Step 2
For filling, <a href="/technique/S6W4FR7F/blend">blend</a> ingredients and <a href="/technique/FK6MC4B6/chill">chill</a> for ten minutes.
Step 3
To form cheese bagels, divide dough in half. <a href="/technique/LTNN8R88/roll">Roll</a> out, on a lightly floured board to an oblong 1/4 inch thick. Place half of filling along one edge. <a href="/technique/LTNN8R88/roll">Roll</a> halfway, then <a href="/technique/XZBDDD5G/cut">cut</a> the <a href="/technique/LTNN8R88/roll">roll</a> you have formed away from the remaining body of the dough. Repeat. <a href="/technique/XZBDDD5G/cut">Cut</a> into 8 inch lengths and place on a parchment lined <a href="/technique/RNT367Z2/baking">baking</a> sheet. Curve <a href="/technique/LTNN8R88/roll">rolls</a> into horse shoe shapes, pinching ends together to <a href="/technique/K4VJ7RZ7/seal">seal</a> a bit.
Step 4
Brush (if desired) with beaten egg and sprinkle very lightly with fine sugar.
Step 5
<a href="/technique/RNT367Z2/bake">Bake</a> at 350 F. for about 40 minutes or until lightly <a href="/technique/D434P8MH/browned">browned</a>.
Step 6
Makes about a dozen bagels. <a href="/technique/YCPJKCW5/freeze">Freezes</a> well. <a href="/technique/TPWNYF5L/can">Can</a> be made in miniature form. <a href="/technique/Y6MVNCHX/serve">Serve</a> hot with <a href="/technique/3JV6BKBV/sour">sour</a> <a href="/technique/R3P5MM3Z/cream">cream.</a> [338 cals, 17g fat (45%%cff)]
Step 7
PANTRY: <a href="/technique/RF7SRX43/dry">dry</a> cottage cheese (in U.S.) also known as hoop or baker's cheese or no-curd, <a href="/technique/RF7SRX43/dry">dry</a> cottage cheese
Step 8
Notes: This dough is flaky and delicate. If you are in a hurry, <a href="/technique/W5QQLYTM/substitute">substitute</a> store-bought puff pasty dough.
Step 9
This recipe is similar to the one by Montreal Jewish cooking maven and author, Norene Gilletz. Her book, Second Helpings is a part of many kitchen librairies in these parts.