This salmon bagels recipe is inspired from “Saveur” magazine. You can garnish your bagels with Philadelphia or any other cream cheese, and feel free to add your own twist with ingredients you like… While buying ready-made bagel-breads is totally acceptable, it’s much better when you do it by yourself so we included the homemade bagels bread recipe and ingredients list.
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Ingredients list for Salmon Bagel Sandwich
For the filling:
- 1/2 lb (200g) Philadelphia (or any cream cheese)
- 1lb (500g) smoked salmon
- 1 red onion
- 1 jar of capers
- 3 1/3 ounces (100g) arugula salad
For about 10 bagels:
- 1 3/4 lb (800g) flour
- 1 pint (55 cl) of warm water
- 3/4 tbsp (16 g) active dry yeast
- 6 tbsp oil
- 2 tbsp sugar
- 1 tbsp of salt
For bagel crust:
- 1 teaspoon baking soda
- 1 egg
- Poppy seeds
Photo credit: © Eatwell101.com
Directions
1. Mix flour and active dry yeast in a bowl.
2. In another large bowl, combine all the remaining ingredients except the flour and yeast. Add flour gradually and mix with a stand mixer.
3. When the dough begins to be too difficult to work with the mixer, lay it down on a floured surface and knead it by hand for 10-15 minutes, sprinkling flour on and peeling off the work plan.
4. The dough should be very soft and slightly sticky. Test by pressing lightly with your fingertips: the dough should be a bit elastic. If this is not the case, continue kneading until you have a nice, soft, elastic, and homogeneous ball. Put the dough in an oiled bowl. Cover with cling film. Let it stand for about 1 hour until it doubles in volume.
5. Degas the dough, giving a punch in the center, then fold several times inwards to reform a ball.
6. Divide the dough into 10 pieces. Roll the balls into rods, then stick both ends together with a little water to obtain nice rings. Take care to make a large hole about 2 1/3 inches (6 cm) in diameter.
7. Arrange the bagels on a floured parchment paper. Let it rise for 1 hour, covering with a cloth.
8. Bring a large quantity of water to a boil. Add baking soda and lower the heat slightly (water must remain at a simmer). Dip the bagels one by one. Meanwhile, preheat your oven to 480°F (250°C).
9. Cook on each side for one minute each. Remove the bagels with a slotted spoon and place them on a clean cloth quickly to absorb excess water.
10. Quickly transfer the bagels to a greased baking sheet or cover with parchment paper. Brush the tops of the bagels with beaten egg and sprinkle with poppy seeds.
11. Bake bagels, lowering the temperature to 370°F (190°C). Bake for about 20-25 minutes, then cool on a rack.
Salmon Bagels: The Making of the Sandwich
Cut your bagels in 2. Spread Philadelphia on one side, and garnish with smoked salmon, onion, capers, and arugula. You’re set up for a good lunch with these smoked salmon bagels!
Photo credit: © Eatwell101.com
– -Read also: beet and goat cheese dip
Salmon Bagel Sandwich
Ingredients
For the filling:
- 1/2 lb (200g) Philadelphia (or any cream cheese)
- 1lb (500g) smoked salmon
- 1 red onion
- 1 jar of capers
- 3 1/3 ounces (100g) arugula salad
For about 10 bagels:
- 1 3/4 lb (800g) flour
- 1 pint (55 cl) of warm water
- 3/4 tbsp (16 g) active dry yeast
- 6 tbsp oil
- 2 tbsp sugar
- 1 tbsp of salt
For bagel crust:
- 1 teaspoon baking soda
- 1 egg
- Poppy seeds
Instructions
- Mix flour and active dry yeast in a bowl.
- In another large bowl, combine all the remaining ingredients except the flour and yeast. Add flour gradually and mix with a stand mixer.
- When the dough begins to be too difficult to work with the mixer, lay it down on a floured surface and knead it by hand for 10-15 minutes, sprinkling flour on and peeling off the work plan.
- The dough should be very soft and slightly sticky. Test by pressing lightly with your fingertips: the dough should be a bit elastic. If this is not the case, continue kneading until you have a nice, soft, elastic, and homogeneous ball. Put the dough in an oiled bowl. Cover with cling film. Let it stand for about 1 hour until it doubles in volume.
- Degas the dough, giving a punch in the center, then fold several times inwards to reform a ball.
- Divide the dough into 10 pieces. Roll the balls into rods, then stick both ends together with a little water to obtain nice rings. Take care to make a large hole about 2 1/3 inches (6 cm) in diameter.
- Arrange the bagels on a floured parchment paper. Let it rise for 1 hour, covering with a cloth.
- Bring a large quantity of water to a boil. Add baking soda and lower the heat slightly (water must remain at a simmer). Dip the bagels one by one. Meanwhile, preheat your oven to 480°F (250°C).
- Cook on each side for one minute each. Remove the bagels with a slotted spoon and place them on a clean cloth quickly to absorb excess water.
- Quickly transfer the bagels to a greased baking sheet or cover with parchment paper. Brush the tops of the bagels with beaten egg and sprinkle with poppy seeds.
- Bake bagels, lowering the temperature to 370°F (190°C). Bake for about 20-25 minutes, then cool on a rack.
Salmon Bagels: The Making of the Sandwich
- Cut your bagels in 2. Spread Philadelphia on one side, and garnish with smoked salmon, onion, capers, and arugula. You're set up for a good lunch with these smoked salmon bagels!
Nutrition
Nutrition information for this recipe.
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