Bagel with salmon

8 servings

60 minutes

Bagel with salmon is a classic of European gastronomy where sophistication meets simplicity. The bagel, with Jewish roots, features airy dough with a soft, slightly chewy crumb and a golden crust. Its preparation involves boiling in honey water before baking, giving it a distinctive texture and flavor. Paired with creamy cheese, crunchy salad, and lightly salted salmon, this sandwich becomes a true gastronomic delight. Salmon adds a refined taste to the dish while the cream cheese softens its salty notes. This bagel is perfect for breakfast, a light snack, or an elegant brunch. It combines freshness and nutrition that brings pleasure in every bite.

Energy value per serving

• Calories: 192.8
• Proteins: 8.9g
• Fats: 9.8g
• Carbohydrates: 18.5g

Ingredients

• Wheat flour: 150 g
• Water: 150 ml
• Fresh yeast: 10 g
• Sugar: 30 g
• Salt: 10 g
• Olive oil: 1 tbsp
• Dry yeast: 2 g
• Lightly salted salmon: 200 g
• Cottage cheese: 150 g
• Iceberg lettuce: 1 pc

Cooking steps

1. Prepare a dough starter with 150 g of flour and 150 (depending on the moisture of the flour, 130–150 ml) water and 2 g of yeast. Mix everything, cover the container, and leave it at room temperature for 2 hours. Then place it in the refrigerator for 12 hours. Take it out of the fridge a couple of hours before use.

   Required ingredients:

   • Wheat flour: 150 g
   • Water: 150 ml
   • Dry yeast: 2 g

2. Mix all the ingredients for the dough with the leaven. Knead for 15 minutes in a mixer/by hand until the dough is homogeneous. Place in a greased bowl.

   Required ingredients:

   • Wheat flour: 150 g
   • Fresh yeast: 10 g
   • Sugar: 30 g
   • Salt: 10 g
   • Olive oil: 1 tablespoon

3. Let rise for 1-2 hours. Knead. And shape bagels weighing at least 100 g, leave to rest for 20-30 minutes.

4. Meanwhile, pour a liter of water into a pot, add a spoonful of honey, and bring to a boil. Then reduce the heat to a minimum. Take one bagel at a time and dip it into the hot water (handle the bagels carefully, trying not to stretch them). Boil the bagels for 30 seconds on each side, turn them over, preferably with a slotted spoon. Remove the boiled bagel and dip one side in sesame or poppy seeds.

   Required ingredients:

   • Water: 150 ml
   • Sugar: 30 g

5. Place on a baking sheet and send to an oven preheated to 230 degrees. Bake for 25–30 minutes.

6. Take out, cool down.

7. Cut into two parts, spread the bottom with cream cheese, place salad on top, then add sliced salmon, cover with the second part of the bagel.

   Required ingredients:

   • Cottage cheese: 150 g
   • Iceberg lettuce: 1 piece
   • Lightly salted salmon: 200 g