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Bagels with minced meat in the oven
Instructions
I prepare all the necessary ingredients. You can use any minced meat – mine is pork and beef, but chicken or pure beef will work too.
First of all, I pour milk over the bagels and leave them for 20 minutes – so they soak well and become soft. From time to time I stir the bagels so that they are evenly covered with milk.
Meanwhile, I finely chop a small onion, or half of one.
I add the onion to the minced meat, salt and pepper it, and add the spices. You can also stir in dried garlic, paprika or oregano here. I mix everything well.
The bagels have become completely soft. I lay them out on a baking tray lined with parchment. On each bagel I place about 1 teaspoon of minced meat – so that part of it goes down into the hole in the middle.
I cover each bagel on top with a cap of hard cheese grated on a fine grater. I put them in the oven for 30 minutes. The baking temperature is 190 °C.
The bagels with minced meat in the oven are ready. They can be served either hot or chilled.Enjoy your meal!
Tips
- 1
Soak the bagels for 20 minutes in milk – they should become soft but not fall apart. Test them with your fingers: a bagel should "bend".
- 2
Push the minced meat into the middle of the bagel, through the hole. This is the signature trick of the dish – the meat binds the bagel from below and above.
- 3
Grate the cheese on a fine grater – it creates an even "cap" that melts like a crust.
- 4
Parchment is a must – without it the bagels will stick to the baking tray. A similar principle works for other baked snacks with meat.
Video
FAQ
Which bagels should I choose? +
Classic small "malyuski" or "chelnochki" – 4–5 cm in diameter. Sweet bagels give an interesting contrast with the salty meat – I like them more. Salted ones (with poppy seeds or sesame) are a more "classic" option. Poppy-seed bagels are not suitable – the poppy gives a specific taste. Choose fresh ones that break with a crunch (not rubbery). Avoid ones that are too thin – they will soak through until they completely fall apart. For an experiment, try diet bran bagels.
Which minced meat is best? +
The best choice is pork and beef 50/50 (not too fatty, not too dry). Chicken mince is more dietary but drier (add 1 tablespoon of sour cream for juiciness). Beef is denser, with a more robust character. Pork is fattier. Turkey is more dietary than chicken. You can combine them: pork and chicken in equal proportions. Avoid "homemade" mince with lots of sinew – it gives an uneven texture. Better to use freshly prepared mince or fresh shop-bought.
How long do bagels with minced meat keep? +
In the fridge in a closed container – 2–3 days. They are even tastier the next day, as the bagels become fully soaked with the meat and milk. Reheat them in the oven for 5–7 minutes at 180 °C (a microwave makes the bagels rubbery). You can freeze them (up to 1 month) – defrost in the oven straight from the freezer for 15 minutes at 180 °C. For a cold lunch, serve them as "bagel sandwiches" with a lettuce leaf.
What to serve them with? +
As a snack – hot with tomato sauce or adjika. With soup – instead of bread or potatoes. For a festive table – in a woven basket with a napkin, as an original retro dish. With a glass of beer – the perfect hearty snack. With borscht or solyanka – instead of croutons. For children – with sour cream and herbs. For adults – with a spicy sauce and a cup of vegetable broth. They look wonderful on individual plates as "canapés on the table".
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