Bagels with Salmon and Cream Cheese

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Bagels with Salmon and Cream Cheese
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Health Score:
66 / 100
2 h. 30 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie421 cal.(20 %)
Protein19 g(19 %)
Fat21 g(18 %)
Carbohydrates38 g(25 %)
Sugar added3 g(12 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.9 mg(16 %)
Vitamin K1.2 μg(2 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.3 mg(21 %)
Folate146 μg(49 %)
Pantothenic acid1 mg(17 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C1 mg(1 %)
Potassium409 mg(10 %)
Calcium111 mg(11 %)
Magnesium57 mg(19 %)
Iron3.5 mg(23 %)
Iodine10 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids10.1 g
Uric acid72 mg
Cholesterol93 mg
Complete sugar6 g


For the dough
200 milliliters milk (lukewarm)
40 grams butter (soft)
1 packet Dry yeast
1 tsp sugar
300 grams Pastry flour
250 grams Spelt flour
1 tsp salt
2 eggs
1 ½ Tbsps sugar (for boiling water)
1 egg white (for brushing)
4 Tbsps Poppy seeds
For the topping
400 grams cream cheese
400 grams Salmon
Olives (black and green)
peppercorns (pink)
½ bunch Dill
How healthy are the main ingredients?
cream cheeseSalmonSpelt floursugarsugarDill

Preparation steps


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.