Bagels with Salmon

2hr 20m
Preparation/cooking time: ca. 50m + Allow to rise: ca. 75m + Bake: ca. 15m

For 12 pieces

Nutritional Information

Contains 145 Kcal


  • 250 g hard wheat flour
  • 0.5 tsp. salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 0.5 tbsp. sugar
  • 30 g butter, cut into pieces, soft
  • 1.2 dl milk, lukewarm
  • 1 egg white
  • 1 egg yolk, thinned
  • saltwater, boiling
  • 1 tsp. poppy seed
  • 1 tsp. coarse salt
  • 125 g cream cheese with horseradish (e.g. Cantadou)
  • 120 g organic smoked salmon in slices
  • 10 radish, cut into thin slices
  • 20 g cress

View these products

  • Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg white, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
  • Shaping: Shape the dough into a roll, cut into 12 pieces and shape into balls. Make a hole in the middle of each ball with your finger. Allow the dough rings to form around your finger until the opening measures approx. 3 cm across. Place the dough rings on an oven tray lined with baking paper, cover and leave to rise for approx. 15 mins.
  • Place 3 bagels at a time in just-boiling, salted water for approx. 15 seconds. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Coat the bagels with egg, sprinkle with poppy seeds and salt.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack.
  • Halve the bagels crossways and coat with Cantadou. Distribute the salmon, radish and cress in the bagels.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home