Topped with garlic and onion, these savory rolls are like a bagel, but filled with warm cheese and ham. Enjoy for brunch or dipped into a bowl of soup.
By Amanda Powell
I used the same recipe for my New York Bagels here, just changing up the last few steps. (Get the recipe for my New York Bagels here) After you roll them into balls, you flatten them instead of making the hole and add your fillings. Fold the edges together and smooth it out (<— this is very important to make sure your cheese doesn’t seep out when cooking!) and bake as normal. If you start this in the morning after a nice breakfast, you will have this done in time for brunch.
- 3½ cups bread flour (all-purpose can work in a pinch)
- 1½ teaspoons sea salt
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 1¼ cup very warm water
- 1 tablespoon oil
- 8 ounces alehouse cheddar (yes, you can use regular sharp cheddar)
- 1 teaspoon ground mustard (can also use regular mustard)
- 8 ounces smoked ham slices
- ¼ teaspoon sesame seeds
- ¼ teaspoon poppy seeds
- ¼ teaspoon minched garlic (dried or fresh)
- 1½ teaspoons miced onion (dried or fresh)
- Mix together the flour and salt together. Set aside. Mix together the yeast, sugar, and water together and proof (allow the yeast to get nice and foamy - if this doesn't happen, you may need new yeast) for about 10 minutes. Slowly pour the yeast mixture into the flour mixture.
- Mix together until a dough forms, then knead it for about 10 minutes. The dough should be firm and slightly sticky. If it feels too sticky to handle (which can happen if you are working in a humid environment), add up to ¼ cup more flour one tablespoon at a time. Shape the dough into a ball.
- Lightly grease a bowl with the oil and place the dough in the bowl. Cover with a tea towel or plastic wrap. Allow it to rise in a warm, dry area for one hour. I like to leave it in my oven with the light turned on. Punch down the dough down, reshape into a ball and allow it to rise for another 10 minutes.
- Equally divide the dough into 8 pieces. I weighed my dough to be precise. If you are wondering, I had just over 800 grams of dough which means each ball was just over 100 grams each. Roll the dough into balls and allow it to rise for another 10 minutes. This rise is optional, but I highly recommend it.
- Flatten each ball of dough and fill with the ham and cheese and ground mustard. I found it was best to add the cheese first and mustard first, then the ham. This way the ham acts like a border on the dough which makes it harder for any cheese to escape. Fold the ends of the dough together and smooth it out. It is very important that the egdes seal together completely. I used a moistened finger to help adhere any proglem areas. Smooth the top of the dough.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Boil a large pot of water and add as many rolls as fits comfortably in the pot. You do not want the pot over filled or else the rolls will bump and stick together. Boil each roll for 1 - 2 minutes on each side. The longer it boils, the chewier the bagel will be. I like mine chewy, so I go for 2 minutes on each side.
- Mix together the sesame seeds, poppy seeds, garlic, and onion together in a small bowl. Place the bagel rolls on the baking sheet and sprinkle the seed mixture over top the rolls. The moisture from the boiled rolls should be enough to keep the topping adhered.
- Bake for 12 - 15 minutes, or until a nice golden brown. Allow the bagels to cool for about 15 - 20 minutes before serving.