First, as usual. The cold butter from the fridge to RUB on a large grater and mix with salt, egg, sugar, cottage cheese, you can add lemon zest or orange. Gradually add the flour. All products are chopped with a knife to education crumbs, then quickly knead the dough chilled hands (the hands hold under running cold water and wipe dry). Do not knead the dough long, it gets tough, just combine all the ingredients. Wrap the finished dough in plastic wrap (to avoid access of air) and refrigerate for half an hour, and even at night. If the curd is too thick or dry, you can add a little sour cream, yogurt or milk. Flour may need a little more, it depends on the humidity of cottage cheese and egg size. Cheese is better to wipe through a sieve, to avoid lumps. Take about a quarter of the test, and the rest store in the refrigerator. Will propylite the table with flour and roll the dough out to a circle diameter of 22 - 23 cm thickness 4 - 6 mm. dough will taste better in the thinner layer of dough than fat. And here in this place I will write more. When I started I roll out the dough into bagels, it was somewhat difficult, and I immediately began to look for an alternative. The word "engineer" of French origin, and means "creative people" - that's probably it actually, because sometimes some sparks I burst, and it was at this point I figured out how to make the process easier. In the photo you can see all the "secret" tools what I used - as you can see, nothing secret here at all!

After that it all just unrolled as the roll out is possible at this time to sing songs, well, in the sense that the free ("I SVO-Bo-den like a bird in the sky", etc.) Put a ring on the dough, pressed - turned circle a perfect shape.

On the edges are removed very easily. If you see that you have some place lacks a bit of dough, simply add it to the right place, press with your fingers and again cut ring.

Really, really, really well! Live and be happy. But to build on this success, I took a regular metal ruler. After that, the process went forward by leaps and bounds - you take, apply the ruler to your perfect circle, picked the right place, pressed the ruler - and divided the circle into perfect sector. For the knife, the dough stretches, the circle is broken, and with these metal helpers all turned out fine! ( By the way. In the process of discussing this material in my blog I suggested that in this case, the knife should be dipped in the flour - keep that in mind!) I've not realized when the photo is done, now we look the dough at an angle from above, and therefore sector appear ragged - believe me, they are smooth. Well, almost.

For the sweet tooth you can sprinkle the dough with sugar, ground nuts, etc. Tighten the bagels from the wide side to the center. Now, in the form of cheese, the bagels are a little different from each other, because spinning them can be more or less tight, but after the oven, they will increase in volume and will be almost identical.

Everything was fine until, until I got tired of this process - take it and screw it - I looked at my bagels... thought... and made roses. Making them was a million times easier and faster. Went to watch. Roll out the dough to desired thickness and metal molds cut out circles. I had a shape with a diameter of 5.5 cm and 7, but it does not matter, even though you glass can take.

3 circles of equal size superimposed on each other slightly overlapping and press a little at the site of overlap.

Then all this structure to be rolled along the length.

Here are the cutest bagels turned out.

Now, every bagel should be cut in half in the middle.

Of course, you can take the knife - and I suggest you take a thread! will be faster (because without nerves) and neater (you'll see).

Picked up the thread (I'm a thin folded four times), brought the string under the middle of the bagel, raised, sharply crossed and voila! Look how clean cut and shape are not disturbed. (By the way, when I make buns Cinnabon, I the length of the twisted roll at first, measure with a ruler, then count how many cm you need for each bun, cut the thread and they are all exactly the same)

And it turned out lovely roses! Only need to fix the last petal, so it stays in place during baking - simply to humiliate him in this place.

Place biscuits on a baking tray with baking paper (if you are unsure of the quality of the paper, it is better to grease it with oil). Bake for 20-25 minutes at 190 degrees until biscuits are browned. Watch your oven, they are all different. The finished cookies put on the grill, cover with a towel and allow to rest a short time later (~ 15 minutes) the cookies will be much softer and tastier. Cooled cookies can be sprinkled with powdered sugar. Store the cookies in containers with tight-fitting lid. It turns out biscuits with a delicate cheese flavor, a little crunchy, not too sweet, very fragrant and tasty. Bon appetit!