Stuffed Bagel
- Energy Kcal 412
- Carbohydrates g 42.9
- of which sugars g 4.4
- Protein g 24.8
- Fats g 15.7
- of which saturated fat g 7.52
- Fiber g 3.8
- Cholesterol mg 54
- Sodium mg 1910
- Difficulty: Difficult
- Prep time: 50 min
- Cook time: 40 min
- Makes: 6 pieces
- Cost: Average
- Note plus 5 hours of leavening
PRESENTATION
When you think of an American classic, the stuffed bagel definitely comes to mind. Perfect for brunch or a snack. These bagels are baked to perfection with a golden, crunchy crust and aromatic sesame seeds, while keeping a soft interior. And here's the thing—the fun part is the variety of fillings you can choose from. Imagine sinking your teeth into a warm homemade bagel bite loaded with tender roast beef, creamy cheese, and a hint of spicy mustard. So, so good. If you are into seafood, try the smoked salmon option, complemented by fresh dill and a squeeze of lemon to enhance the tangy flavors. For a vegetarian delight, go for sweet roasted peppers, crisp greens, and a slice of melty cheese—super tasty.
Whether it is a brunch table or an aperitivo with friends, each option is sure to impress. Really, many might argue that nothing beats a cream cheese bagel, but these stuffed bagel bites offer a world of tasty bagel filling ideas. The great news? They're pretty simple to make at home—no need to find a fancy bakery. And listen, with the moist dough and crispy exterior, combined with rich fillings, they’re special yet unfussy.
In the U.S., especially in big cities, people often grab a breakfast bagel with a variety of fillings for a quick morning meal or to enjoy with friends during a casual gathering. Which is great. These bagels suit almost any occasion, allowing everyone to create their own favorite flavor. Whether you're into meat, veggies, or fish, these bagels make it easy to satisfy different tastes. With a great mix of fillings and that soft and crunchy texture, stuffed bagels are perfect for any gathering or just for treating yourself to something really really delicious.
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INGREDIENTS
- Ingredients for 6 bagels of 3 oz each
- Water 0.9 cup (205 g) - at room temperature
- Type 0 flour 2 ¾ cups (350 g)
- Fine salt 1 tsp (6 g)
- Brewer's yeast 1 tsp (4 g)
- Malt 0.4 oz (10 g)
- Sesame seeds to taste
- for the meat filling
- Beef 2.5 oz (70 g) - sliced roast beef
- Goat 2.8 oz (80 g)
- Zucchini ¾ cup (100 g)
- Cluster tomatoes 2.3 oz (65 g)
- Lettuce 2 cups (50 g) - baby
- Fine salt to taste
- Black pepper to taste
- for the fish filling
- Smoked Salmon 3.5 oz (100 g)
- Goat 2.8 oz (80 g)
- Zucchini 0.8 cup (100 g)
- Cluster tomatoes 2.3 oz (65 g)
- Fine salt - to taste
- Black pepper to taste
- Lettuce 0.9 cup (50 g)
Preparation of the bagels
To prepare the stuffed bagels, start with the dough: sift the flour into a bowl, then add the dry yeast 1 and the malt 2. Gradually add the room temperature water 3
and start kneading with your hands; once you have a homogeneous mixture, you can add the salt 4. Continue working until it's completely absorbed. Now transfer the mixture to a work surface and knead it for about 5-6 minutes 5 until you get a smooth and homogeneous dough; then place it in a large bowl, cover with plastic wrap 6 and let it rise for about 4 hours at a temperature of 82-86°F. Alternatively, you can place the dough in the oven with the light on. The wrap keeps the dough from coming into contact with the air, but if you prefer, you can place it on a work surface and cover it with a large bowl.
Once it has tripled in size 7, transfer the dough onto the work surface and shape it into a log 8. From this, cut 6 pieces of 3 oz each; you can use a dough scraper or a sharp knife to cut them 9.
Using the palm of your hand, roll each piece on the work surface to form balls, applying light pressure against the surface 10. Repeat the operation for all 6 pieces, then cover them with a kitchen towel 11 and let them rest for about ten minutes. At this point, take each ball, insert your fingers into the center of each sphere, and stretch outward to create rings; you should obtain rings about 4 inches in diameter 12.
As you go, place the bagels on a tray lined with parchment paper 13, then let them rise for another 40-50 minutes at the same temperature of 82-86°F or in the oven with the light on, until they have doubled in size. At this point, place a pot full of water on the heat and bring it to a boil. Cut parchment paper squares around each bagel 14, making it easier to lift them and drop them one by one into the boiling water. The parchment will detach on its own, so you just need to remove it with kitchen tongs 15.
Cook the bagels for about 20 seconds per side, then use a skimmer to drain them 16 and transfer them to a baking sheet lined with parchment paper. Sprinkle sesame seeds over the surface 17 and bake in a preheated static oven at 428°F for 30 minutes. Once done, remove the bagels from the oven 18 and let them cool slightly.
To fill
Proceed to make the filling for the bagels; we have chosen three types of fillings that will have goat cheese, zucchini, round tomatoes, and lettuce as a common base: wash and trim the zucchini, then slice them with a mandolin, being careful not to select the thinnest setting but the one just before 1 (consider that they will need to be grilled). Grease a grill pan with a little oil and heat it well; once it's hot, place the zucchini slices on it and grill them on both sides for just long enough to create the typical grill marks 2. Now wash and trim the radishes, and slice them thinly with the mandolin 3.
Repeat the same procedure for the carrots: wash them, then once trimmed and peeled, slice them thinly with the same mandolin, selecting the thinnest setting for this case 4. Now move on to the cucumbers: wash them, trim them, and proceed as before by slicing them thinly with the mandolin 5. Then, move on to the round tomatoes: wash them and slice them with a knife, trying to get slices as thin as possible 6.
Everything is ready for filling: take your now-cool bagels, cut them in half with a knife 7, then spread goat cheese on 6 halves 8, and place the zucchini slices on top 9
the previously washed lettuce leaves 10 and the tomatoes, seasoned with oil, pepper, and salt 11. This is the filling common to all 3 types of bagels; now proceed with the meat filling by adding the roast beef slices to 2 halves 12.
Close with the other half of the bread 13. The first two stuffed bagels are ready. Now proceed with the fish filling: place smoked salmon slices on two other halves 14, and close with the other half of the bagel 15.
Finally, for the vegetarian version: fill the remaining two halves with carrot slices, cucumber slices 16, and radish rounds 17. Close the last sandwiches as well 18. Your stuffed bagels are ready to be enjoyed!