Bagel day was so much fun! I made homemade bagels for the very first time. I’ll be honest, mine were a bit dense (oops!), probably because I didn’t knead the dough long enough. But guess what? They still tasted amazing, and the whole process felt like a little science experiment in my kitchen.
These mini salmon bagels turned out crispy on the outside, chewy in the middle, and totally delicious with whipped cream cheese, smoked salmon, and fresh lemon juice on top. And the best part? Making them from scratch made the final bite even more satisfying. Let me walk you through how I did it!
Method (In Detail)
Make Your Dough
To begin, I made the dough by mixing the dried yeast, warm water, sugar, and a pinch of salt in a large bowl. I let it sit for a couple of minutes until the yeast looked a little foamy this is a good sign that it’s active and ready to go! Then, I stirred in the strong flour bit by bit until a rough, sticky dough started to form. Don’t worry if it looks a little messy at this stage it’s supposed to!
Knead
Next came the fun (and slightly tiring) part kneading! I turned the dough out onto a clean work surface and kneaded it with my hands for around 10 minutes. If you’ve never done this before, just press the dough down and forward with the heel of your hand, then fold it over and repeat. I kept going until the dough looked smooth and shiny. If your arms start to ache, that means you’re doing it right!
First Rise
Once kneaded, I popped the dough back into the bowl and covered it with a clean towel. I left it in a warm spot for about 45 minutes, letting it rise until it had doubled in size. This part is called “proofing,” and it’s what helps make the bagels light and airy on the inside.
Shape the Bagels
After the first rise, I gently divided the dough into two even pieces and rolled each one into a round ball. I let these rest again for another 30 minutes so they could puff up a bit more. Then, using my finger and thumb, I poked a hole right through the center of each ball and carefully stretched it into a bagel shape. Don’t worry if they don’t look perfect mine definitely didn’t, and they still tasted great!
Boil
Now for the part that makes bagels truly bagels. While shaping the dough, I filled a small saucepan with water and brought it to a boil. I added a big squeeze of maple syrup and a tablespoon of bicarbonate of soda to the water. Then, using a slotted spoon, I carefully lowered each bagel into the boiling water and let them cook for 1 minute. They puffed up a bit more and got slightly glossy. This step gives that chewy crust we all love.
Egg Wash & Toppings
After boiling, I whisked one egg in a bowl to make a quick egg wash. Then, I dipped each warm bagel in the egg wash, making sure the whole surface was covered. This helps them turn golden and shiny in the oven. I finished by sprinkling on sesame seeds, caraway seeds, and a little sea salt for crunch and flavor. You can use whatever toppings you like here!
Bake
With my bagels all dressed up, I placed them on a baking tray lined with parchment paper. Then, into the oven they went at 220°C (428°F) for 20 minutes. The smell while baking was incredible! When the timer went off, they were golden brown on top and felt firm to the touch.
Top & Serve
Once the bagels had cooled just a little (but were still warm!), I sliced them in half and added a generous spread of whipped cream cheese. Then I layered on slices of smoked salmon, a few pea shoots for freshness, and finished with a big squeeze of lemon juice. Honestly? Chef’s kiss. They were so tasty I almost forgot they came out of my own oven!
Necessary Tools
- Large mixing bowl
- Wooden spoon
- Clean work surface (for kneading)
- Kitchen towel or cling film
- Slotted spoon
- Small saucepan (for boiling)
- Baking tray + parchment paper
- Whisk
- Knife for slicing
Easy Homemade Mini Salmon Bagels Recipe (With Smoked Salmon & Cream Cheese)
Cuisine: AmericanDifficulty: Easy2
servings1
hour30
minutes20
minutes1
hour50
minutesIngredients
For the bagels:
130g strong flour
5g dried yeast
100ml warm water
7g sugar
A large pinch of salt
1 egg (for egg wash)
1 tbsp bicarbonate of soda
A big squeeze of maple syrup
Sesame seeds & caraway seeds
Toppings:
Whipped cream cheese (I used one from Aldi so good!)
Smoked salmon
Pea shoots or fresh greens
Lemon wedge
Directions
- Make your dough: In a large bowl, mix the yeast, warm water, sugar, and salt. Stir in the flour until you get a rough, sticky dough.
- Knead: Move the dough onto your counter and knead it for about 10 minutes. Your hands might get a little tired but don’t stop early! It should look smooth and stretchy.
- First rise: Pop the dough back into the bowl, cover it with a towel, and let it rise for 45 minutes. It should double in size.
- Shape the bagels: Split the dough into two balls. Let them rest for 30 minutes. Then, poke a hole in the middle with your finger and shape them into bagels.
- Boil: Boil a pot of water with the maple syrup and bicarbonate of soda. Carefully drop in each bagel and boil for 1 minute. This gives them that chewy crust!
- Egg wash & toppings: Whisk your egg in a bowl. Dip each bagel in the egg wash and sprinkle with sesame seeds, caraway seeds, and sea salt.
- Bake: Place them on a lined tray and bake at 220°C (428°F) for 20 minutes, or until golden brown.
- Top & serve: Once baked and cooled a little, slice the bagels and load them up with cream cheese, salmon, pea shoots, and a squeeze of lemon. Yum!
Notes
- Don’t rush the kneading! That’s how your bagels get their structure and rise well.
- Make sure your water isn’t too hot when activating yeast lukewarm is best or you might “cook” the yeast.
- Don’t overcrowd the pan during boiling give your bagels space to puff and float.
- Be generous with the egg wash to get that golden, shiny top!
Serving Suggestions
- Pair with a small bowl of soup for a cozy lunch.
- Slice them smaller for bite-size party snacks.
- Swap salmon for scrambled eggs if you’re not into fish.
- Add capers or red onion slices if you want extra zing!
Fun Fact
Boiling the bagels before baking helps give them that shiny crust and chewy bite! Without that step, they’d taste more like regular bread rolls.
Conclusion
These mini salmon bagels were such a treat and a total win! Even if mine weren’t bakery-perfect, they were made with love (and a lot of giggles). Honestly, it felt kind of magical watching them puff up in the oven after all that effort. If you’ve never made bagels before, give it a try and you might surprise yourself like I did.
