Stuffed bagels with mince in the oven

4 servings
1 hour 10 min

How to make bagels with mince in the oven? Prepare the necessary ingredients. Defrost the minced meat, if necessary, in advance on the lower shelf of the refrigerator. I used mixed pork and beef, but any mince, such as pork, beef or chicken, would work. Bagels or dryers should be necessarily unsweetened, better than small size.

Put the bagels in a deep container and fill with warm milk, but not hot, otherwise drying can turn into porridge. Leave them for about 10-15 minutes (time depends on the size and thickness of the products). Bagels should get softer. It is important to make sure that they keep their shape and do not crawl. Turn over the bagels from time to time so that they soak equally from all sides. Then put them on paper towels so that the glass is all excess milk.

While the drying is soaked, prepare the filling. Peel medium bulb onions, rinse with cold water and grate finely. If you like, the onion can be cut as finely as possible with a knife. Send the crushed onions to the minced meat.

Drive one chicken egg into the mince. Salt and pepper to taste. Mix the mince well until smooth with a spoon or hand.

Grate the hard cheese over a coarse to medium grater. Take any cheese, the main thing is that it is tasty and melts well when baked.

I made a baking sheet with a culinary silicone baking mat. If you don't have such a mat, you can just grease the baking sheet with refined vegetable oil. Arrange the bagels some distance apart. Put the mince in the middle about a teaspoon. Top with the grated cheese. Send the tray to the oven preheated to 180 degrees. Bake for about 25-30 minutes until the filling is baked.

Determine the exact time by your oven. Ready-made warm stuffed bagels can be placed on a dish with leaf salad, decorated with parsley leaves or basil. Serve with fresh vegetables, herbs, ajika, sauces.