BAGGEL BUN WITH SCRATCH AND SAUSAGE
Soft, golden, and filled with melted cheddar and savory sausage — a bakery-style treat made at home.
Equipment
- Large mixing bowl
- Measuring cups & spoons
- Wooden spoon or dough hook
- Clean kitchen towel
- Baking tray
- Parchment paper
- Sharp knife
- Pastry brush
- Small bowls (for dipping mixture & sesame seeds)
Ingredients
Dough
- 200 ml 1 cup warm water
- 200 ml 1 cup warm milk
- 100 ml 1/2 cup vegetable oil
- 10 g instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ~5 cups all-purpose flour (add gradually until soft, non-sticky)
Fillig
- Grated cheddar cheese (as desired)
- Sausages (halved lengthwise or sliced)
Coating
- Water mixed with a small amount of molasses or diluted jam (for shine)
- Toasted sesame seeds
Instructions
- Make the dough: In a large bowl, combine warm water, warm milk, oil, yeast, sugar, and salt. Mix well. Gradually add flour while stirring until a soft dough forms.
- Knead: Knead for 8–10 minutes until smooth and elastic.
- Rise: Cover with a towel and let rise in a warm place for about 1 hour, or until doubled in size.
- Divide & rest: Gently deflate the dough and divide into 8 equal portions. Shape into balls and rest for 5 minutes.
- Fill & shape: Flatten each ball slightly, add cheddar and sausage, fold and seal tightly. Form into a bagel shape by creating a hole in the center and gently stretching outward.
- Coat: Dip each bun into the molasses-water mixture, then coat generously with sesame seeds. Place on a parchment-lined baking tray. (Optional: score lightly with a knife.)
- Bake: Preheat oven to 180°C (350°F). Bake for 20–25 minutes until evenly golden brown.
- Serve: Cool slightly before serving so the cheese sets properly inside.
Liquids should be warm (≈37–40°C). Too hot can deactivate yeast.
Notes
- Room temperature: Airtight container, up to 2 days
- Refrigerator: Up to 5 days (reheat for best texture)
- Freezer: Wrap individually and freeze up to 2 months; thaw and warm before serving