Bagels with Salmon and Cream Cheese

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.