Bagels with Salmon

Total time: 2hr 20m
Preparation Time: 50m

For 12 pieces

Nutritional Information

Contains 157 Kcal, 7g Protein, 16g Carbohydrates, 7g Fat


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

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  • Bagels

    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.
  • Stuffing

    Halve the bagels crossways and coat with Cantadou. Distribute the salmon, radish and cress in the bagels.

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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.

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