Bagels with Cream Cheese and Salmon

Ingredients

• Honey 2½ spoons
• Dry yeast 1 tablespoon
• Salt 2½ spoons
• Wheat Flour 15 oz
• Activated Baking Soda 1 tablespoon
• Olive Oil to taste
• Semi-soft cream cheese 15 oz
• Lightly Salted Red Fish 15 oz

Step-by-Step Guide

Step 1

In a bowl, mix 1 tablespoon of honey, the yeast, 1.5 teaspoons of salt with 1 cup of warm water. In the mixer bowl, add the flour and pour in the yeast mixture. Knead the dough with the hook on the lowest speed for 3 minutes. The dough should become dense, elastic, and moist. If the dough is too dry, add a little more water. Let the dough rest for 5 minutes.

Step 2

Continue mixing the dough in the mixer on low speed for another 3 minutes. If desired, you can transfer the dough to a lightly floured surface and knead it by hand instead of using the mixer, to make the dough more uniform and to start developing the gluten. If the dough is sticky, add a little more flour.

Step 3

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise at room temperature for 1 hour.

Step 4

When the dough has risen, prepare a baking sheet by lining it with parchment paper or placing a silicone mat on it. Lightly grease the surface with vegetable oil. Divide the dough into equal pieces of 113 grams each. Shape them into balls. Instead of dusting the work surface with flour, simply wipe it down with a damp cloth to ensure the right amount of friction. Make a hole in the center of each ball using your thumbs. Gently rotate the dough around your thumbs to stretch it to the desired diameter. Transfer the bagels to the prepared baking sheet, lightly spraying them with oil on top. Cover with plastic wrap and leave in the refrigerator overnight.

Step 5

Take the bagels out of the refrigerator and let them sit at room temperature for about one to one and a half hours. Pour cold water into a bowl. Submerge one bagel in the bowl: if it floats, you can start cooking; if it doesn't, it needs to be dried off and left at room temperature for another 15-20 minutes. Then, perform the test again.

Step 6

Preheat the oven to 500°F. In a pot, bring 2 liters of water to a boil, then reduce the heat, add 1.5 tablespoons of honey, baking soda, and 1 teaspoon of salt. Slowly lower a few bagels into the pot. They should float within 15 seconds. After 1 minute, flip them over. Cook for another 30 to 60 seconds, then remove with a slotted spoon and transfer to a baking sheet.

Step 7

It is important to line the baking sheet with greased parchment paper; otherwise, the bagels will stick. Sprinkle with poppy seeds, sesame seeds, or other toppings. Place the baking sheet in the oven and bake for 15-20 minutes, reducing the temperature to 450 degrees Fahrenheit. After 8 minutes, check the bottoms of the bagels—if they are too dark, place another baking sheet underneath the one on which the bagels are baking.

Step 8

Let cool for 30 minutes. Cut the bagels in half, spread each half with cream cheese, and top with a slice of smoked salmon.