Salmon and Cream Cheese Bagel

Ingredients

• 500 g Bread Flour (high‑gluten, sifted)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Granulated Sugar (helps activate yeast)
• 2 tsp Active Dry Yeast (instant or fresh yeast)
• 300 ml Warm Water (about 110°F/43°C)
• 2 tbsp Molasses (adds shine and flavor to boiled bagels)
• 1 tsp Garlic Powder (for seasoning coating)
• 1 tbsp Sesame Seeds (toasted optional)
• ½ tsp Black Pepper (freshly ground)
• 100 g Cream Cheese (softened, spreadable)
• 100 g Smoked Salmon (thin slices)
• 30 g Rocket (Arugula) (handful, washed)
• 1 spray Olive Oil Spray (for topping bagels before serving)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the bread flour, salt, sugar, and active dry yeast until evenly distributed.

   Time: PT5M

2. Add Water and Form Dough

   Create a well in the center of the dry mixture and pour in the warm water. Stir with a wooden spoon or mixer until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth, elastic, and no longer sticky.

   Time: PT10M

4. First Rise (Bulk Fermentation)

   Shape the dough into a ball, place it back in the bowl, cover tightly with plastic wrap, and let it rest at room temperature for 1 hour 30 minutes, or until doubled in size.

   Time: PT90M

5. Deflate and Divide

   Punch down the risen dough to release gas, then divide it into 5 equal pieces (about 120 g each).

   Time: PT5M

6. Shape Bagels and Rest

   Roll each piece into a smooth ball, then poke a hole through the center with your thumb and gently stretch the opening to about 2‑3 cm diameter. Place the shaped bagels on a parchment‑lined baking sheet and let rest for 10 minutes.

   Time: PT10M

7. Prepare Boiling Water with Molasses

   While the bagels rest, fill a large pot with water (enough to fully submerge the bagels) and bring to a rolling boil. Add the molasses and stir to dissolve.

   Time: PT5M

   Temperature: 100°C

8. Boil Bagels

   Carefully lower the bagels into the boiling water. Boil for 30 seconds, flip, and boil another 30 seconds. Use a slotted spoon to remove them and let drain briefly on the rack.

   Time: PT2M

   Temperature: 100°C

9. Season the Bagels

   While still damp, sprinkle each bagel with the garlic‑salt mixture, sesame seeds, and a pinch of black pepper, gently pressing to adhere.

   Time: PT3M

10. Bake the Bagels

    Transfer the seasoned bagels back onto the parchment sheet and bake in a pre‑heated oven at 220°C (425°F) for 15‑18 minutes, until golden brown and crisp on the outside.

    Time: PT18M

    Temperature: 220°C

11. Cool and Slice

    Remove the bagels from the oven, let them cool on a rack for 10 minutes, then slice each bagel horizontally.

    Time: PT10M

12. Assemble Topping

    Spread a generous layer of softened cream cheese on both halves, top the bottom half with smoked salmon, add a few rocket leaves, then place the top half back on.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

10 g

Carbohydrates

35 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑purpose flour with vital wheat gluten
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Honey (reduce water)
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Molasses: Honey, dark corn syrup
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Sesame Seeds: Poppy seeds, everything bagel seasoning
• Instead of Cream Cheese: Neufchâtel cheese
• Instead of Smoked Salmon: Gravlax, cooked salmon
• Instead of Rocket (Arugula): Spinach, mixed greens
• Instead of Olive Oil Spray: Butter, melted

Equipment Needed

• Mixing Bowl
• Kitchen Scale
• Wooden Spoon or Stand Mixer
• Dough Scraper
• Plastic Wrap
• Bench Knife
• Baking Sheet
• Parchment Paper
• Large Pot
• Slotted Spoon
• Cooling Rack
• Oven
• Spray Bottle (optional)
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Knead dough until smooth and elastic
• Allow first rise for 1½ hours until doubled
• Boil bagels in molasses‑infused water for 30 seconds per side
• Bake at 220°C until golden brown

Chef Tips from the Video

• Using high‑gluten bread flour gives the classic chewy bagel texture
• If you like a sweeter crust, substitute part of the molasses with a tablespoon of brown sugar
• Toast the sesame seeds lightly before sprinkling for extra nuttiness
• For extra flavor, add a pinch of dried onion flakes to the seasoning mix

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days

Freezer: Wrap tightly and freeze for up to 2 months

Room temperature: Best eaten same day; can keep for up to 12 hours in a bread box

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise for extra flavor
• Unbaked boiled bagels freeze well; re‑bake from frozen for 5‑7 minutes
• Cream cheese spread can be prepared a day ahead and kept chilled

Frequently Asked Questions