Ham and Cheese Stuffed Bagel Rolls

These awesome rolls have a chewy crust and a warm, cheesy filling. The dough is boiled before baking, which gives them a texture similar to bagels, but with a softer center. Inside, there’s a melting pot of delicious sharp cheddar, smoky ham, and just a little bit of mustard. Drool-worthy to say the least.

And even if the two-part cooking process might feel a little intimidating at first, this recipe is actually very approachable for both beginners and experienced bakers. The boiling step is simple and gives the rolls their unique crust.

The end result is a batch of fabulous stuffed bagel-inspired-rolls and if you start this in the morning after a nice breakfast, you will have them done in time for lunch.

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How to Make Ham and Cheese Stuffed Bagel Rolls

1. Prepare the Dough

• In a large bowl, whisk together the bread flour and salt. Set aside.
• In another bowl, mix the yeast, sugar, and warm water. Allow the mixture to sit for 10 minutes until foamy. This is called proofing the yeast—if it doesn’t foam, your yeast may be inactive.
• Gradually pour the yeast mixture into the flour mixture, stirring until a dough forms.

2. Knead the Dough

• Knead the dough on a floured surface for about 10 minutes until it is smooth, elastic, and slightly sticky. If the dough is too sticky to handle, add more flour 1 tablespoon at a time (up to 1/4 cup).
• Shape the dough into a ball.

3. Let the Dough Rise

• Lightly grease a large bowl with the oil and place the dough ball inside. Cover with a tea towel or plastic wrap.
• Let the dough rise in a warm, draft-free area for 1 hour, or until it has doubled in size. (The oven with the light on works well.)
• Punch down the dough, reshape it into a ball, and allow it to rest for another 10 minutes.

4. Divide and Shape the Dough

• Divide the dough into 8 equal pieces. For accuracy, you can weigh the dough; each piece should be approximately 100 g.
• Roll each piece into a ball, cover with a tea towel, and let rise for another 10 minutes.

5. Fill the Rolls

• Flatten each ball into a circle. Add a small amount of shredded cheese, a dab of mustard, and a slice of ham.
• Fold the edges of the dough over the filling and pinch to seal. Use a moistened finger to ensure any loose edges adhere. Shape the filled dough into a smooth ball.

6. Boil the Rolls

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Bring a large pot of water to a boil. Working in batches, boil each roll for 1–2 minutes per side. Longer boiling times result in chewier rolls.
• Remove the rolls from the water and place them on a wire rack to drain briefly.

7. Add Toppings

• In a small bowl, mix the sesame seeds, poppy seeds, garlic, and onion.
• Place the boiled rolls on the prepared baking sheet and sprinkle the seed mixture evenly over the tops. The moisture from the rolls will help the toppings stick.

8. Bake the Rolls

• Bake for 12–15 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool for 15–20 minutes before serving.

Tips for Success

• Filling Tips: Use the ham as a “liner” to help prevent the cheese from escaping during baking.
• Boiling: Keep the rolls from sticking together by boiling them in small batches. Boiling is essential for creating the chewy texture.
• Toppings: If the seed mixture doesn’t adhere well, brush the rolls with a little beaten egg before sprinkling the toppings.
• Resting the Dough: Don’t skip the resting stages—they help the dough relax and rise properly for the best texture.

Recipe Notes

• Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy exterior.
• Experiment with different fillings, such as turkey and Swiss or vegetarian options like spinach and feta.
• For extra flavor, mix a little smoked paprika into the filling.

Ham and Cheese Stuffed Bagel Rolls

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

• Author: Amanda Powell
• Total Time: 1 hour 43 minutes
• Yield: 8 rolls 1x

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Description

Topped with garlic and onion, these savory rolls are like bagels, but filled with warm cheese and ham. Did we hear the sound of your jaw dropping?

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Ingredients

Units USM Scale 1x2x3x

For the Dough

• 3 1/2 cups bread flour (or all-purpose flour in a pinch) (438 g)
• 1 1/2 tsp sea salt
• 2 tsp active dry yeast
• 2 tbsp sugar
• 1 1/4 cups very warm water (300 ml)
• 1 tbsp oil

For the Filling

• 8 oz alehouse cheddar or sharp cheddar, shredded (225 g)
• 8 oz smoked ham slices (225 g)
• 1 tsp ground mustard (or regular mustard)

For the Topping

• 1/4 tsp sesame seeds
• 1/4 tsp poppy seeds
• 1/4 tsp minced garlic (dried or fresh)
• 1 1/2 tsp minced onion (dried or fresh)

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Instructions

1. Prepare the Dough

• In a large bowl, whisk together the bread flour and salt. Set aside.
• In another bowl, mix the yeast, sugar, and warm water. Allow the mixture to sit for 10 minutes until foamy. This is called proofing the yeast—if it doesn’t foam, your yeast may be inactive.
• Gradually pour the yeast mixture into the flour mixture, stirring until a dough forms.

2. Knead the Dough

• Knead the dough on a floured surface for about 10 minutes until it is smooth, elastic, and slightly sticky. If the dough is too sticky to handle, add more flour 1 tablespoon at a time (up to 1/4 cup).
• Shape the dough into a ball.

3. Let the Dough Rise

• Lightly grease a large bowl with the oil and place the dough ball inside. Cover with a tea towel or plastic wrap.
• Let the dough rise in a warm, draft-free area for 1 hour, or until it has doubled in size. (The oven with the light on works well.)
• Punch down the dough, reshape it into a ball, and allow it to rest for another 10 minutes.

4. Divide and Shape the Dough

• Divide the dough into 8 equal pieces. For accuracy, you can weigh the dough; each piece should be approximately 100 g.
• Roll each piece into a ball, cover with a tea towel, and let rise for another 10 minutes.

5. Fill the Rolls

• Flatten each ball into a circle. Add a small amount of shredded cheese, a dab of mustard, and a slice of ham.
• Fold the edges of the dough over the filling and pinch to seal. Use a moistened finger to ensure any loose edges adhere. Shape the filled dough into a smooth ball.

6. Boil the Rolls

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Bring a large pot of water to a boil. Working in batches, boil each roll for 1–2 minutes per side. Longer boiling times result in chewier rolls.
• Remove the rolls from the water and place them on a wire rack to drain briefly.

7. Add Toppings

• In a small bowl, mix the sesame seeds, poppy seeds, garlic, and onion.
• Place the boiled rolls on the prepared baking sheet and sprinkle the seed mixture evenly over the tops. The moisture from the rolls will help the toppings stick.

8. Bake the Rolls

• Bake for 12–15 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool for 15–20 minutes before serving.

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Tips for Success

• Filling Tips: Use the ham as a “liner” to help prevent the cheese from escaping during baking.
• Boiling: Keep the rolls from sticking together by boiling them in small batches. Boiling is essential for creating the chewy texture.
• Toppings: If the seed mixture doesn’t adhere well, brush the rolls with a little beaten egg before sprinkling the toppings.
• Resting the Dough: Don’t skip the resting stages—they help the dough relax and rise properly for the best texture.

Notes

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy exterior.

Experiment with different fillings, such as turkey and Swiss or vegetarian options like spinach and feta.

For extra flavor, mix a little smoked paprika into the filling.

• Prep Time: 25 mins
• Rising Time: 60 mins
• Cook Time: 18 mins
• Category: Baking, Bread
• Method: Boiling and Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 3g
• Sodium: 650mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 35mg