Name: Stuffed bagels as soft as a pillow: tender, juicy and ready in an hour
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 40 g fresh yeast (or 10 g dried); 1 tablespoon sugar; 1 tablespoon plain flour; 250 ml warm water; 1 kg plain flour; 300 ml warm water; 50 ml vegetable oil + 20 ml for final kneading; 1 egg; 1 teaspoon salt; 500 g processed cheese (cream cheese, Bambíno, etc.); 300 g ham; 100 g hard cheese (Edam, cheddar or Parmesan)

Preparing the yeast starter In a bowl mix the yeast, sugar, a tablespoon of flour and 250 ml warm water. Leave in a warm place for 10 min, until the starter rises nicely.

Dough preparation Sift the flour into a large bowl, add the salt. Stir in the starter, the remaining 300 ml water, 50 ml oil and the egg. Work into a smooth, non-sticky dough. Before finishing add the remaining 20 ml oil and knead briefly. Cover the dough with a cloth and let it rise for 30–60 minutes, until it doubles in volume.

Preparing the filling Grate or finely chop the processed cheese, ham and hard cheese, mix and salt to taste.

Shaping the bagels Divide the risen dough into 12 equal portions and shape each into a roll. Let rest for 10 min under a cloth. Flatten each roll with your hands into a circle, making a larger hole in its center. Form a ring of filling around it and join the edges into the shape of a traditional bagel.

Final proofing and baking Transfer the bagels to a baking sheet lined with parchment paper, brush with beaten egg and let proof for another 20–30 min. Bake in an oven preheated to 200 °C for 20–22 min, until golden.