Bagels with Cream Cheese and Salmon

For bagels with cream cheese and salmon, first put the flour in a suitable bowl. Press a bulge into it. Pour in yeast, sugar and 10 ml milk water. Stir with a little flour from the edge to form a smooth dough. Add little flour on top and let rise until cracks appear.

Mix egg whites with salt. Add to the dough with the remaining milk water and butter. Knead the dough until it is smooth. Cover and let rise at room temperature until doubled in volume.

Form the dough into a roll and cut it into 10-12 equal pieces. Shape into round rolls. Press a hole in the center with a wooden spoon handle. Put over your index fingers and circle until the hole is about 5 cm (you can really circle them on the wooden spoon handle with momentum, the hole will be big, but they will pull back together later).

Place on a baking sheet and let rise for 20 minutes. Preheat the oven to 200 °C. Bring water to a boil in a saucepan.

One by one, pour in the still unbaked bagels and let them steep for about 10-15 seconds. Lift out with a ladle. Drain and place on baking sheet. Brush bagels with egg yolk. Bake on middle rack for 15-20 minutes.

Let cool. Slice horizontally, toast lightly. Spread with cream cheese and top with salmon, thinly sliced onion rings and dill tops. Place lid on top and bring bagels with cream cheese and salmon to table on the spot.

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