Homemade Bagels with Cream Cheese and Salmon

In a bowl, mix 1 tablespoon of honey, yeast and 1.5 teaspoons of salt with 1 cup of warm water.

Pour the flour into the mixer bowl and add the mixture with yeast. Knead the dough with a hook at the lowest speed for 3 minutes. The dough should become dense, elastic, and moist.

If the dough is too dry, add a little more water. Let the dough rest for 5 minutes.

Continue mixing the dough in the mixer on low speed for another 3 minutes.

If desired, transfer the dough to a surface lightly dusted with flour and knead it by hand until the dough becomes more uniform and gluten begins to form. If the dough is sticky, add a little more flour.

Transfer the dough to a bowl lightly coated with oil. Cover tightly with plastic wrap and let the dough rise at room temperature for 1 hour.

Prepare a baking sheet: line it with parchment paper or place a silicone mat. Lightly coat the surface with vegetable oil.

Divide the dough into equal pieces of 113 grams and form them into balls. Do not dust the work surface with flour — simply wipe it with a damp cloth for the desired friction.

Make a hole in the center of each ball with your thumbs. Carefully rotating the dough around your thumbs, stretch it to the required diameter.

Transfer the bagels to a prepared baking sheet, lightly spraying them with oil. Cover with plastic wrap and refrigerate overnight.

Remove the bagels from the refrigerator and let them sit for 1–1.5 hours at room temperature.

Pour cold water into a bowl and place one bagel in it: if it floats, you can start cooking. If not, dry it and let it sit at room temperature for another 15–20 minutes, then repeat the test.

Preheat the oven to 260 degrees. In a saucepan, bring 2 liters of water to a boil, reduce the heat and add 1.5 tablespoons of honey, baking soda and 1 teaspoon of salt.

Slowly lower several bagels into the pot. They should float within 15 seconds. After 1 minute, flip them. Cook for another 30–60 seconds, remove with a slotted spoon, and transfer to a baking sheet.

Make sure the baking sheet is covered with oiled parchment paper, otherwise the bagels will stick.

Sprinkle the bagels with poppy seeds, sesame seeds, or other toppings to taste. Place the baking sheet in the oven and bake for 15–20 minutes at 232 degrees.

After 8 minutes, check the bottom of the bagels. If it is too dark, place another baking sheet under the main one.

Let the bagels cool for 30 minutes. Cut each one in half, spread cream cheese on both halves and top with a slice of lightly salted salmon.