For the preparation of these bagels you can use any favorite yeast dough as for pies. I have a favorite option. For mixing I use the breadmaker. If you do not have this unit, proceed as follows. Pour warm water into a bowl, add sugar and yeast, mix up and leave for 10 minutes. In a separate bowl, combine the milk, butter and salt. In milk mixture add the yeast mixture, mix up well (better mixer). Gradually add flour, whisking continuously. Next, spread the dough on the table (previously floured) and knead, adding remaining flour until it's elastic dough. The pan we shall vegetable oil and put the dough, covered with cling film or a damp towel. Leave in a warm place for 1.5 hours.

Here is the finished dough.

Next, finely chop the ham with a thickness of about 2-3 mm.

Divide the dough into 10 equal parts, roll out into an oval, commensurate with the size of the rings ham. The ham laid on the rolled out dough.

Roll the dough with ham in a roll (bagel).

Take the baking tray covered with baking paper and put it on bagels with ham seam down. Cover with a towel and leave for proofing for 15 minutes.

Finely chop the dill and garlic.

Grease the rolls with the beaten egg and in the middle of the first incision with a sharp knife. The knife must cut as the dough and the top layer of ham.

Mix the dill, garlic. You can add few salt, add the vegetable oil. Stir.

The incisions and gently blend 0.5 teaspoon garlic-dill mixture. Put the pan in a preheated 200 degree oven for 30 minutes.

Our bagels are ready.