Salmon Bagel
Very tasty, beautiful, and original - every day feels like a celebration! Bagels with cream cheese and salmon can be made in advance and filled right before serving - with salmon, pink salmon, any red fish, or another filling: meat, cheese, mushroom, or vegetable. A snack for any occasion and a great idea for breakfast or a quick bite.
Updated : 12 January, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Wheat flour
7 grams
Dry yeast
2.25 tablespoon
Sugar
to taste
Salt
250 milliliters
Water
1
Eggs
2 tablespoon
Vegetable oil
2 teaspoon
Sesame
200 grams
Lašišos
2 tablespoon
Curd cheese
50 grams
Lettuce leaves
0.5
Onion
0.5
Cucumber
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a bagel with cream cheese and salmon? Prepare all the products listed in the ingredients.
Step 2
I had a fresh salmon steak in the fridge. Before cooking, I salted the fish, seasoned it with ground pepper mix, and put it in the refrigerator. While the bagels are being made, the fish will cure and be ready to eat. You can also use store-bought sliced lightly salted or lightly smoked salmon.
Step 3
In a deep bowl, mix the dry yeast with warm water (about 50 ml / ~3 Tbsp).
Step 4
Add 2 Tbsp sifted flour and 2 Tbsp sugar. Mix well, cover with plastic wrap, and leave for 15 minutes.
Step 5
Sift the flour into a large deep bowl, add salt, and mix. Make a small well in the center.
Step 6
Pour in the yeast mixture and start gently mixing the dough with a fork.
Step 7
Gradually add 200 ml water (about 3/4 cup + 2 tsp) and knead the dough.
Step 8
If the dough is too wet, add a little more flour. Knead for 5-7 minutes. The dough should be elastic and not stick to your hands.
Step 9
Grease a deep bowl all the way up the sides with vegetable oil or olive oil. Place the dough inside and lightly oil the top as well. Cover with plastic wrap and let rise for 1 hour, until it increases in volume by 1.5-2 times. Turn the dough out onto a floured surface and knead for another 3-5 minutes. Divide into equal-size balls.
Step 10
If you want large bagels, make 8-10 balls. I got 17 pieces, and the bagels were about the size of a child’s fist. Make a hole in the center of each ball with your fingers. Shape into rings.
Step 11
Place the shaped bagels on a flat, floured surface and cover with plastic wrap or a light kitchen towel. Leave for 20-30 minutes.
Step 12
Put a pot of water on the stove, bring to a boil, and add sugar (0.5 tsp per 1 liter water; about 0.5 tsp per 4 cups). Drop the bagels into the boiling water and cook about 1 minute on one side, then 1 minute on the other (set the heat a little above medium; the water should not boil too vigorously).
Step 13
Using a slotted spoon, remove the bagels from the water.
Step 14
Line a baking sheet with parchment paper and place the bagels a small distance apart. Brush them with beaten egg using a silicone pastry brush.
Step 15
Sprinkle with sesame seeds (or poppy seeds, or coarse salt).
Step 16
Bake in a preheated oven for 20-25 minutes at 180-200°C (356-392°F). The time and temperature may differ depending on your oven. If you’re making bagels for the first time, stay nearby and check occasionally so they don’t burn.
Step 17
Remove the baked, golden bagels from the oven and let them cool slightly.
Step 18
Or leave them until completely cool.
Step 19
Prepare all the ingredients for the filling.
Step 20
Slice the fish thinly, slice the onion into half-rings, and slice the cucumbers into thin rounds. Rinse the lettuce leaves and pat dry.
Step 21
Cut the bagel in half. Spread with cream cheese.
Step 22
Add lettuce leaves and fish.
Step 23
Next add the onion and cucumber.
Step 24
Cover with the other half of the bagel, also spread with cream cheese. Done!
Author note
Share the recipe
