Salmon & Cream Cheese on Homemade Bagels
Salmon & Cream Cheese on Homemade Bagels 🥯 is a medium American recipe that serves 10. 250 calories per serving. Recipe by Dad Dan Does Dinner on YouTube.
Prep: 2 hrs 5 min | Cook: 28 min | Total: 2 hrs 48 min
Cost: $3.62 total, $0.36 per serving
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
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
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
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
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
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
Second Proof
Cover the tray with plastic wrap and let the balls proof for another 30 minutes, until slightly puffed.
Time: PT30M
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
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
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
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
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
Dietary info: Contains gluten, Contains egg, Vegetarian‑friendly if salmon omitted
Allergens: Wheat, Egg, Dairy (optional cream cheese), Fish (optional smoked salmon)
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Light Brown Sugar: White Granulated Sugar, Honey
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Egg Whites: Whole Egg (beat and strain)
- Instead of Sun‑Dried Tomato Mix: Olive Tapenade
- Instead of Sesame Seeds: Poppy Seeds, Everything Bagel Seasoning
- Instead of Cream Cheese: Greek Yogurt Spread
- Instead of Smoked Salmon: Canned Smoked Trout
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Measuring Spoons
- Plastic Wrap (Cling Film)
- Baking Tray
- Parchment Paper
- Large Pot
- Slotted Spoon
- Pastry Brush
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- First proof until the dough doubles in size
- Boiling the bagels in a baking‑soda water bath for 1½ minutes each side
- Baking at 160°C until golden and hollow‑sounding
Chef Tips from the Video
- Use ice‑cold water for the boil to keep the bagels from over‑expanding
- Add a pinch of honey to the dough for a subtle sweetness and better browning
- For extra flavor, toast the sesame seeds lightly before sprinkling.
Troubleshooting
Bagels are dense and not chewy
Ensure the water used to activate yeast is lukewarm, not hot; make sure the dough rises fully during the first proof and that you boil the bagels in baking‑soda water.
Bagels spread out and lose shape during boiling
Poke a clean, even hole before boiling and keep the boiling time short (1½ minutes). Work in small batches to avoid crowding.
Crust is too hard or burnt
Check oven temperature with an oven thermometer; if necessary lower to 155°C and bake until just golden.
Storage
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze individually wrapped for up to 2 months
Room temperature: Can sit at room temperature for 1‑2 days in a sealed bag
Make-Ahead Tips
- The dough can be refrigerated after the first proof for up to 24 hours; shape and proof as directed before boiling
- Boiled bagels freeze well – place on a tray to freeze solid, then transfer to a zip‑top bag
- Baked bagels can be reheated in a toaster or oven for a crisp exterior
Frequently Asked Questions
What is the cultural significance and history of homemade bagels in American cuisine?
Bagels originated in Eastern European Jewish communities and were brought to the United States by immigrants in the late 19th century. In America, especially in New York City, they became a staple breakfast item and a cultural icon, symbolizing both tradition and the bustling street‑food scene.
What are the traditional regional variations of bagels in American cuisine?
In the United States, classic New York‑style bagels are boiled and baked, while Chicago‑style bagels are often larger and sweeter. Regional toppings vary from plain sesame to poppy, everything, and specialty mixes like sun‑dried tomato or onion flakes.
How is a bagel traditionally served in New York‑style Jewish cuisine?
A traditional serving pairs a freshly baked bagel with a generous spread of cream cheese, often accompanied by smoked salmon, capers, thinly sliced red onion, and a squeeze of lemon. It is commonly enjoyed for breakfast or brunch.
During which occasions are bagels traditionally enjoyed in American culture?
Bagels are a everyday breakfast staple but are also popular at brunch gatherings, holiday breakfasts (such as Hanukkah), and community fundraisers. Their portability makes them a favorite for on‑the‑go meals.
What makes homemade bagels special compared to store‑bought versions in American cuisine?
Homemade bagels allow control over dough hydration, proof times, and the boiling step, resulting in a chewier interior and a crispier crust. The ability to customize toppings also adds a personal touch that mass‑produced bagels lack.
What are the most common mistakes to avoid when making homemade bagels from Dad Dan Does Dinner?
Common errors include using water that’s too hot, which kills the yeast; under‑proofing the dough so it doesn’t double; boiling for too long, which makes the bagels soggy; and baking at too high a temperature, which can burn the crust before the interior cooks through.
Why does the Dad Dan Does Dinner bagel recipe use a baking‑soda bath instead of plain water?
Baking soda raises the pH of the boiling water, creating an alkaline environment that gelatinizes the outer starch layer of the dough. This gives bagels their characteristic shiny crust and chewy texture that plain water cannot achieve.
Can I make the bagels ahead of time and how should I store them according to Dad Dan Does Dinner?
Yes. After the first proof you can refrigerate the dough for up to 24 hours, then shape and proof as directed before boiling. Baked bagels keep in an airtight container at room temperature for 1‑2 days, in the fridge for up to 5 days, or frozen for up to 2 months.
What texture and appearance should I look for to know my bagels are done?
The bagels should have a deep golden‑brown crust, a glossy finish from the egg‑white glaze, and a hollow sound when tapped on the bottom. The interior should be soft and airy with a slightly chewy bite.
What does the YouTube channel Dad Dan Does Dinner specialize in?
Dad Dan Does Dinner focuses on approachable, family‑friendly recipes that often explore classic comfort foods and baking projects, with clear step‑by‑step instructions and a light‑hearted, instructional style.
How does the YouTube channel Dad Dan Does Dinner's approach to American baking differ from other cooking channels?
Dad Dan emphasizes practical home‑cooking techniques, uses readily available ingredients, and often includes troubleshooting tips and variations, whereas many channels prioritize high‑production visuals or gourmet twists without as much focus on everyday feasibility.
What other American breakfast recipes is the YouTube channel Dad Dan Does Dinner known for?
Dad Dan has popular videos on classic pancakes, fluffy biscuits, homemade granola, and his signature cinnamon roll variations, all aimed at simple yet delicious breakfast staples for the home cook.
Last updated: August 24, 2026
