Easy Homemade Bagels and Smoked Salmon Cream Cheese

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  • Level: Easy
  • Total: 2 hr 30 min (includes rising and cooling times)
  • Active: 30 min
  • Yield: 8 bagels
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Ingredients

Bagels:

1 1/2 cups warm water (about 110 degrees F)

1 tablespoon sugar

4 cups bread flour, plus more for dusting

2 teaspoons kosher salt

2 1/4 teaspoons (one 3/4-ounce packet) active dry yeast

Vegetable oil, for greasing

1/3 cup honey

1 large egg

2 tablespoons milk or water

Toppings (see Cook's Note):

1 tablespoon "everything" seasoning

1 tablespoon poppy seeds

1 tablespoon toasted sesame seeds

Jalapeno-Cheddar Bagels:

1 jalapeno, seeded and sliced into thin rounds

2 slices sharp Cheddar

Smoked Salmon Cream Cheese, recipe follows, for serving (optional)

Smoked Salmon Cream Cheese

8 ounces cream cheese, at room temperature

6 ounces smoked salmon, flaked

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh dill

Directions

  1. For the bagels: In a liquid measuring cup, stir together the warm water and sugar until the sugar dissolves. Add the yeast and let sit until the mixture is foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups flour with the salt. With the machine running on low speed, pour in the yeast mixture and mix until the dough comes together in a cohesive ball, about 5 minutes.
  3. Grease a large bowl with vegetable oil then put the dough in the bowl and cover with plastic wrap. Place the bowl in a warm, dark location until it has doubled in size, about 90 minutes.
  4. Turn the dough out onto a lightly floured work surface and punch the dough down.
  5. Divide the dough into 8 equal pieces then flatten each piece into a 4- to 5-inch disk. Using your thumb, poke a 1/2-inch hole through the center of each disk to form the bagels, stretching them slightly.
  6. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  7. Bring 8 cups of water to a boil in a large pot, then stir in the honey. Place the "everything" seasoning, poppy seeds and sesame seeds in individual wide shallow bowls.
  8. Boil 2 to 3 bagels at a time for 1 minute and then carefully flip them over and boil for 1 more minute.
  9. Remove the bagels with a mesh spider or slotted spoon and arrange them on the prepared baking sheet.
  10. Beat the egg with the milk in a small bowl. Brush onto the tops of the bagels then press into the "everything seasoning," poppy seeds or sesame seeds.
  11. Bake the bagels until golden brown, about 25 minutes. Remove from the oven and let cool.
  12. For jalapeno-cheddar bagels: Preheat the broiler. Top 2 of the baked bagels with a few slices of jalapeno and a cheese slice on each. Transfer to a baking sheet. Broil until the cheese melts, 1 to 2 minutes.

Smoked Salmon Cream Cheese

Yield: Makes 4 servings.
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then beat in the smoked salmon, chives and dill. (Alternatively, stir together all of the ingredients in a medium bowl using a firm rubber spatula.) 

Cook’s Note

The toppings listed are enough to make 2 “everything” bagels, 2 poppy seed bagels, 2 sesame bagels and 2 jalapeno-cheddar bagels. After baking and cooling, the bagels can be frozen for up to 3 months. Wrap them securely in plastic wrap and store them in sealable plastic bags in the freezer. Serve with the smoked salmon cream cheese, if desired.

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