Bagels with Salmon and Cream Cheese
- For the dough
- 200 milliliters
- 40 grams
- 1 packet
- 1 teaspoon
- 300 grams
- 250 grams
- 1 teaspoon
- 1 ½ tablespoons
Sugar (for boiling water)
Egg white (for brushing)
- 4 tablespoons
For the dough, combine yeast, sugar and a little lukewarm milk, stir together in a large bowl and let rest for about 3 minutes. Add flour, butter, 1-2 tablespoons poppy seeds, salt and eggs and gradually add milk and knead to form a loose dough. The dough should not be too wet or sticky. Add a tablespoon of flour, if needed. Cover dough with a kitchen towel and let rise for about 1 hour in a warm place, until doubled in volume.
Divide dough into 10-12 pieces and roll out into circles and shape into a round bun. Press a wooden spoon handle into center and make a hole about 3 cm (approximately 1 inch) diameter and stretch out circles and shape with hands, so that rings are formed. Cover dough rings with a kitchen towel and let rise for about 10 minutes.
Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
In a pot, bring about 3-4 liters (approximately 12 cups) water to a boil and stir in sugar.
Carefully place 4 bagels into hot water. Dip bagels under water and allow to rise back to the surface. Turn bagels and cook for about 3 minutes in boiling water. With a slotted spoon or skimmer, lift bagels from water and drain on a wire rack. Place bagels on a baking tray lined with parchment paper and set aside for about 5 minutes. If needed, shape bagels with hands and stretch holes into desired shape. Brush each bagel with egg white and sprinkle with poppy seeds and bake on middle shelf at 180°C (approximately 350°F) convection for about 20 to 25 min.
Remove bagels from oven and let cool.
Rinse dill and shake dry and tear into pieces. Cut bagels in half and spread cream cheese over bottom half. Place on a plate and pile salmon loosely over cream cheese and garnish with dill, peppercorns and olives. To serve, arrange with bagel top half on the side.