Stuffed Bagel — Soft, Tasty, and Crispy


Soft, tasty, and with the typical crispy crust covered with aromatic sesame seeds, bagels will be the highlight of your perfect American picnic.

Stuffed Bagel — Soft, Tasty, and Crisp

Posted by recipes.cafe


Soft, tasty, and with the typical crispy crust covered with aromatic sesame seeds, bagels will be the highlight of your perfect American picnic.

Stuffed Bagel


  • 412 calories per serving
  • Difficulty: difficult
  • Preparation: 50 min
  • Cooking: 40 min
  • Serves: 6 people
  • Cost: average
  • Note: plus 5 hours of rest




Brunch or aperitif in sight? Why not offer your guests some delicious stuffed bagels! Soft, tasty, and with the typical crispy crust covered with aromatic sesame seeds, these famous donuts that come from overseas will be the highlight of your perfect American style buffet. With our recipe, you will discover how easy it is to make them at home obtaining an optimal result that will make traditional bakeries envy. For the filling, we suggest three tasty alternatives that will satisfy all palates, even the most demanding. One based on meat with tender roast beef, one based on fish with fragrant smoked salmon, and the inevitable vegetarian version with many tasty vegetables and appetizers! Come and discover all the flavors of our homemade stuffed bagels!




  • Room-temperature water ¾ cup + 2 tbsp
  • Flour 2 cups + 3 tbsp
  • Salt up to 1 tsp
  • Dry brewer's yeast
  • Malt 2 tsp
  • Sesame seeds to taste


For the meat filling:


  • Sliced ​​roast beef 2.5 oz
  • Goat cheese ¼ cup + 1 tbsp
  • Zucchini ½ cup + 3 tbsp
  • Auburn tomatoes 2
  • Baby lettuce 1.5 oz
  • Salt to taste
  • Black pepper to taste


For the fish filling:


  • Smoked salmon 3.5 oz
  • Goat cheese ¼ cup + 1 tbsp
  • Zucchini ½ cup + 3 tbsp
  • Auburn tomatoes 2
  • Salt to taste
  • Black pepper to taste
  • Lettuce 1.5 oz


For the vegetarian stuffing:


  • Goat cheese ¼ cup + 1 tbsp
  • Zucchini ½ cup + 3 tbsp
  • Auburn tomatoes 2
  • Lettuce 1.5 oz
  • Radishes 1 oz
  • Carrots 2 oz
  • Cucumbers 2 oz




To prepare the stuffed bagels, start with the dough: sift the flour into a bowl, then add the dehydrated beer yeast and the malt. Add the water and start kneading with your hands. When you obtain a smooth paste, you can add salt, continue to work until completely absorbed. Now transfer the mixture onto a pastry board and knead for about 5-6 minutes until a smooth and consistent mixture is obtained. Then place it in a large bowl, cover with plastic wrap, and let it rise for about 4 hours. Alternatively, you can put the dough inside the oven with the light on. The plastic is used to ensure that the mixture does not come into contact with the air, but if you prefer, you can place it on a pastry board and cover it with a rather large bowl.


Once it has tripled in volume, transfer the dough to the pastry board, and with your hands, make a loaf. From that, make 6 pieces, you can use a tarot or a sharp knife to cut them out.


Using the palm of your hand, swirl each piece on the work surface to obtain balls by pressing lightly against the pastry board. Repeat the operation for all 6 parts, then cover them with a kitchen towel and let it rest for ten minutes. At this point, take each ball, put your fingers in the center of each of them, and spread them outwards to make donuts.


Gradually place the bagels on a tray covered with a sheet of parchment paper, then leave to rise for another 40-50 minutes at room temperature or in the turned-off oven until they have doubled in volume. At this point, put a pot full of water on the fire and bring it to the boil. Cut squares of parchment paper around each bagel, in this way, it will be easier to lift them to dip them one at a time in boiling water. The parchment paper will come off by itself, so it will be sufficient to pull it out with a kitchen gripper.


Cook the bagels about 20 seconds per side, then using a slotted spoon drain and transfer them to a pan lined with parchment paper. Spread the sesame seeds on the surface and cook in a static preheated oven at 420F for 30 minutes. When cooked, take the bagels out of the oven and let them cool.


Stuffing the Bagels


Proceed with the filling of the bagels. We have chosen three types of filling that will have goat cheese, courgettes, tomatoes, and lettuce as a common base: wash and peel the zucchinis, then slice them with a mandolin. Grease a plate with a little oil and heat it well, once it is hot, lay the courgette slices on both sides for a few moments or for the time needed to make the typical streaks appear. Now wash and spill the radishes and slice them thinly.


For the carrots, repeat the same procedure: wash them and cut thin slices with the same mandolin, in this case, select the smaller option. Now switch to the cucumbers: clean them, peel them, and proceed as before by slicing them thinly with the mandolin. Switch to the tomatoes: wash and slice them with a knife, trying to get the slices as thin as possible in this case too.


Everything is ready for the filling: take your now cold bagels, divide them in half with a knife, then spread the goat cheese on both halves. Lay the slices of zucchini, the previously washed lettuce leaves, and the tomatoes, season with oil, pepper, and salt. It is the filling common to all 3 types of bagels, now proceed with the meat filling by adding the slices of roast beef on 2 halves.


Close with the other half of the bread. The first two stuffed bagels are ready. Now proceed with the fish-based filling: lay the slices of smoked salmon on two other halves, close with the other half of the bagel.


Finally, take care of the vegetarian version: fill the two remaining halves with the slices of carrots, those of cucumber, and the slices of radish. Close the last sandwiches too. Your stuffed bagels are ready to be enjoyed!




It is recommended to consume the stuffed bagels immediately. The bagels without filling can be kept for a maximum of 1-2 days in a paper bag, or they can be frozen in the appropriate bags once cooked. In both cases, before serving them, we recommend putting them back in the oven.




Once your bagels are made, unleash your imagination by inventing new combinations of flavors, without forgetting the seasonality of the ingredients.



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