Bagel Dough
2 1/2 cups (400 grams) all-purpose flour
1/2 tsp. Diamond Crystal kosher salt
1 cup unsalted butter, cold and cut into cubes
12 Tbsp. ice water, more as needed
You can also use 2 sheets or 400g frozen puff pastry. Note: Make sure to thaw the package of frozen puff pastry at room temperature for 45 minutes.
Bagel Filling
2 cups dry farmer’s cheese (dry cottage cheese) or extra smooth ricotta * see note below
1 large egg
2 Tbsp. sugar
1 Tbsp. flour, plus extra for work surface
1/2 tsp. Diamond Crystal kosher salt
1/2 tsp. vanilla extract
Zest of half a lemon
Bagel Topping
1 egg beaten, for egg wash
2-3 Tbsp. of granulated sugar, for sprinkling
To serve
Sour cream or yogurt
*If you’re using ricotta cheese in the filling instead of farmer’s cheese (dry cottage cheese): We recommend straining it overnight to drain off the liquid in it to create a drier ricotta cheese that is similar in texture to dry farmer’s cheese. To strain the ricotta, line a fine meshed strainer with a few layers of cheesecloth or a clean cotton kitchen towel. Place the strainer over a large bowl, making sure there’s an inch or two of space between the bottom of the strainer and the bottom of the bowl. Place the ricotta in the strainer and fold the cheesecloth or the cotton towel over the ricotta to cover. Place a heavy bowl or heavy can over the cheese and refrigerate for four hours or overnight. Remove the cheese from the refrigerator and squeeze the cheese while still in the cheesecloth or cotton towel to remove any remaining liquid. Discard the liquid at the bottom of the bowl and continue with the recipe.
Sumac Strawberry Jam
4 cups (about 620g) whole frozen strawberries
1/4 cup maple syrup or sugar (feel free to add more maple syrup or sugar if you’d like your jam sweeter)
2 1/2 tsp. ground sumac
1 tsp. lemon juice
1/2 tsp. Diamond Crystal kosher salt