Abstract: Method of filling a bagel or a bread product having a hardened outer surface and softer interior. The outer surface is broken by the sharpened end of a filling spout. The bagel or bread product is moved relative to the spout to shroud the spout and push aside the softer interior. The spout eventually extends most of the length of the bagel or bread product, but its sharpened end is not positioned to break through. The bagel or bread product is moved relative to the spout in the opposite direction to a partially withdrawn position. Foodstuff is injected through the spout and into the channel formed at the partially withdrawn position. The bagel or bread product is further withdrawn and foodstuff is injected again. Finally, the bagel or bread product is withdrawn sufficiently to separate from the spout.