Yeast Bagels with Cheese Filling

Delicious bagels with cheese – airy and tender, with a golden brown crust. These bagels will make an excellent company to the first courses. And also, due to the fact that they are convenient to eat on the go, bagels can be taken with you as a hearty snack!

Cook: 3 hours

Ingredients

• Hard cheese – 125 g
• Eggs – 2 pcs.
• Milk (warm) – 100 ml
• Water (warm) – 100 ml
• Vegetable oil – 50 g + for proofing the dough
• Butter (softened) – 25 g
• Flour – 420 g
• Pressed yeast – 12 g
• Sugar – 1 tbsp
• Salt – 0.5 teaspoon

For sprinkling bagels (optional):

• A mixture of seeds (I have sesame and flax) – 2 tbsp

Directions

1. Prepare the required ingredients.
   Sift flour (420 g flour is 2⅔ cups of 250 ml).
   Warm water and milk slightly – they should be warm, but the temperature should not exceed 40 ° C, otherwise the yeast will die.

   

2. Dissolve the yeast. To do this, combine warm water, sugar and yeast in a bowl. Stir until yeast dissolves.
3. Pour in warm milk and add half a glass of flour. Mix thoroughly.
4. Break the eggs into a small bowl. Take one yolk and set aside to grease the bagels before baking.
5. Pour vegetable oil into the eggs. Stir.
6. Pour the egg and butter mixture into the bowl of yeast.
7. Add the remaining flour in portions. Keep in mind that you may need a little more or less of it, since the flour is different, add it little by little so as not to clog the dough.
8. Knead the dough first with a spoon, and when it becomes thicker, put it on the table and knead thoroughly. Knead the dough for 8-10 minutes, it should be smooth, elastic and soft enough.
9. Lightly grease a bowl with vegetable oil and place the dough in it.
10. Cover the bowl of dough with plastic wrap, a lid, or a slightly damp towel and leave warm for 1 hour to rise. During this time, the dough should double in size.
11. Put the dough on a work surface, roll into a sausage and divide into 10 equal parts (70-80 g each). Roll each part into a smooth ball.
12. Put a small piece of butter on top of each ball (literally 2-3 g each).

    

13. Grate hard cheese on a coarse grater.
14. Press down on the dough with your hands (along with a piece of butter on top) and mash into a round cake about 2 mm thick.
15. Spread a handful of grated cheese over the dough.
16. Fold the tortilla in half, covering the cheese with the dough. Connect the edges of the dough and press lightly.
17. Roll the folded tortilla into a roll.
18. Form the remaining dough and cheese into rolls in the same way.
    When all the rolls are ready, form bagels from them: roll, so that it becomes a little longer, roll slightly on the table. Twist the edges of the roll several times in opposite directions and connect. Fasten the edges well, as they can come apart during baking.
19. Cover the baking sheet with parchment. Place the bagels on a baking sheet at a distance from each other, cover with a towel and leave warm for 20 minutes to rise.
    By the end of this time, preheat the oven to 180 degrees.
20. Add 1 teaspoon of water to the yolk and loosen it slightly.
    Brush the matched bagels with yolk and sprinkle with the seed mixture if desired. Bake yeast bagels with cheese in an oven preheated to 180 degrees for about 20-25 minutes, until a beautiful golden crust.
21. Delicious and very tender yeast bagels with cheese are ready.
22. Transfer the hot bagels to a wire rack and let cool slightly.

    

Bon Appetit!

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