You guys NEED this Smoked Salmon Bagel Sandwich from Best Bagel & Coffee in NYC! 🥯🔥

Ingredients

• 500 g Bread Flour (high‑protein flour for chewy texture)
• 300 ml Water (lukewarm)
• 7 g Active Dry Yeast (1 packet)
• 10 g Salt (fine sea salt)
• 20 g Granulated Sugar (helps feed the yeast)
• 20 g Barley Malt Syrup (adds authentic bagel flavor; honey can substitute)
• 15 ml Olive Oil (optional, adds softness)
• 2 tbsp Everything Seasoning (store‑bought or homemade (poppy seeds, sesame seeds, dried onion, dried garlic, salt))
• 200 g Sabie Cream Cheese (softened to spread easily)
• 1/2 Cucumber (thinly sliced)
• 1/4 Red Onion (thinly sliced)
• 200 g Smoked Salmon (thin slices)

Instructions

1. Mix Dry Ingredients

   In a large mixing bowl combine the bread flour, salt, sugar, and barley malt syrup. Stir to distribute evenly.

   Time: PT5M

2. Activate Yeast

   Dissolve the active dry yeast in the lukewarm water and let sit for 5 minutes until foamy.

   Time: PT5M

   Temperature: 30°C

3. Form the Dough

   Make a well in the dry ingredients and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth and elastic.

   Time: PT15M

4. First Rise

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled, about 60 minutes.

   Time: PT60M

   Temperature: 22°C

5. Shape Bagels

   Punch down the dough, divide into 4 equal pieces (about 200 g each). Roll each piece into a smooth ball, then poke a 2‑inch hole in the center with your thumb and gently stretch to form a bagel shape.

   Time: PT10M

6. Second Rise

   Place the shaped bagels on a parchment‑lined baking sheet, cover loosely with a towel, and let rest for 30 minutes.

   Time: PT30M

   Temperature: 22°C

7. Preheat Oven & Prepare Boiling Water

   While the bagels rest, preheat the oven to 425°F (220°C). Fill a large pot with water, bring to a rolling boil, and add a tablespoon of baking soda (optional, creates a glossy crust).

   Time: PT10M

   Temperature: 425°F

8. Boil Bagels

   Using a slotted spoon, lower 2‑3 bagels into the boiling water. Boil for 1 minute, flip, and boil another minute. Remove and place back on the parchment sheet.

   Time: PT5M

   Temperature: boiling

9. Season & Bake

   Immediately sprinkle the boiled bagels with everything seasoning, then bake for 20 minutes until deep golden brown.

   Time: PT20M

   Temperature: 425°F

10. Cool Bagels

    Transfer baked bagels to a cooling rack and let cool for 5 minutes before slicing.

    Time: PT5M

11. Prepare Toppings

    While the bagels cool, slice the cucumber and red onion thinly. Soften the Sabie cream cheese if needed.

    Time: PT10M

12. Assemble Bagels

    Slice each bagel horizontally. Spread a generous layer of Sabie cream cheese on both halves, then layer cucumber, red onion, and smoked salmon. Top with the other half.

    Time: PT5M

13. Serve

    Serve the assembled bagels immediately or wrap for later consumption.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g