Salmon & Cream Cheese on Homemade Bagels 🥯

Ingredients

• 500 g Bread Flour (high‑protein (strong) white flour)
• 2 Tbsp Light Brown Sugar (soft brown sugar)
• 1 tsp Fine Sea Salt (regular table or kosher salt (adjust if using kosher))
• 300 ml Water (lukewarm, about 110°F (43°C))
• 7 g Active Dry Yeast (one packet (2¼ tsp))
• 1 Tbsp Baking Soda (for alkalizing boiling water)
• 2 Egg Whites (lightly beaten, enough to brush 10 bagels)
• 2 Tbsp Sun‑Dried Tomato Mix (optional topping)
• 1 Tbsp Sesame Seeds (optional topping)
• Cream Cheese (optional serving accompaniment)
• Smoked Salmon (optional serving accompaniment)

Instructions

1. Mix Dry Ingredients

   In a large mixing bowl combine 500 g bread flour, 2 Tbsp light brown sugar, and 1 tsp fine sea salt. Stir briefly to distribute evenly.

   Time: PT5M

2. Activate Yeast

   In a separate cup dissolve 7 g active dry yeast in 300 ml lukewarm water (110°F/43°C). Let sit 1‑2 minutes until slightly foamy.

   Time: PT2M

3. Combine and Knead

   Pour the yeast‑water mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, then knead in the bowl or on a lightly floured surface for about 10 minutes until smooth and elastic.

   Time: PT15M

4. First Proof

   Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.

   Time: PT1H

5. Portion and Shape

   Turn the risen dough onto a lightly floured work surface. Divide into 10 equal pieces (weigh each piece ~100 g for consistency). Shape each piece into a tight ball and place on a parchment‑lined baking tray.

   Time: PT10M

6. Second Proof

   Cover the tray with plastic wrap and let the balls proof for another 30 minutes, until slightly puffed.

   Time: PT30M

7. Prepare Boiling Bath

   While the dough is proofing, fill a large pot with water, bring to a gentle boil, and stir in 1 Tbsp baking soda until dissolved.

   Time: PT5M

   Temperature: Boiling

8. Poke Hole and Boil

   Using your thumb, poke a 1‑inch hole through the center of each dough ball, gently widening it to form a bagel shape. Carefully drop a few bagels at a time into the boiling water. Boil for 1½ minutes, flip halfway, then remove with a slotted spoon.

   Time: PT3M

   Temperature: Boiling

9. Egg‑White Glaze and Toppings

   Place boiled bagels back on the parchment sheet. Brush each bagel with beaten egg whites, then sprinkle with the sun‑dried tomato mix and sesame seeds (or any toppings you like).

   Time: PT5M

10. Bake Bagels

    Transfer the tray to a pre‑heated oven at 160°C (320°F) and bake for 25 minutes, or until the tops are golden brown and the crust sounds hollow when tapped.

    Time: PT25M

    Temperature: 160°C

11. Cool

    Remove the bagels from the oven and transfer to a cooling rack. Let cool for at least 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

45 g

Fat

2 g

Fiber

2 g