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.
Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.