Bagels with salmon

Bagels with salmon

Total: 2 hr 20 min. | Active: 50 min.
Nutritional value / piece: 157 kcal
, Fat: 7 g
, Carbohydrate: 16 g
, Protein: 7 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g half-white flour
½ tsp salt
½ tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
30 g butter, cut into pieces, soft
1 ⅕ dl milk, lukewarm
1 egg white
salted water, boiling
1 egg yolk, thinned
1 tsp poppy seed
1 tsp coarse salt


125 g cream cheese with horseradish (e.g. Cantadou)
120 g smoked salmon in slices (e.g. Coop Fine Food Wild Silver Salmon)
10 radishes, sliced
20 g cress
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How it's done

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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 hr. until doubled in size.

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 in diameter. Place the dough rings on a baking 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 secs. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Brush the bagels with egg yolk, sprinkle with sesame seeds and salt.

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool on a cooling rack.


Cut the bagels in half crosswise, spread with Cantadou. Fill the bagels with salmon, radish and cress.

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