Usuba
Homemade Bagel with Salmon
Soft bagels with a crispy crust, filled with lightly salted salmon, cream cheese, and fresh salad. The dough is made on a preferment with cold fermentation, which gives it a deep flavor. The bagels are boiled in honey water before baking — this creates the characteristic dense structure and shine.
- Total
- 60 min
- Standard serving
- 141.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare the starter: mix 150 g of flour, 130–150 ml of water and 2 g of dry yeast. Cover the container and leave for 2 hours at room temperature.
Move the starter to the refrigerator for 12 hours. A couple of hours before the next step, take it out and let it warm up.
- 2
Step 2
Mix the dough starter with the remaining ingredients: 30 g sugar, 10 g salt, 1 tablespoon of olive oil and 10 g fresh yeast.
Knead the dough for 15 minutes in a food processor or by hand until smooth. Transfer to an oiled bowl.
- 3
Step 3
Let the dough rise for 1–2 hours. Knead it and shape bagels weighing at least 100 g each.
Let the bagels proof for 20–30 minutes.
- 4
Step 4
Pour 1 liter of water into a saucepan, add a tablespoon of honey and bring to a boil. Reduce heat to minimum.
Carefully lower one bagel at a time into hot water, trying not to stretch it. Blanch for 30 seconds on each side, flipping with a slotted spoon.
Remove the blanched bagel and dip one side in sesame seeds or poppy seeds as desired.
- 5
Step 5
Place the bagels on a baking sheet and put them in the oven preheated to 230 °C. Bake for 25–30 minutes.
- 6
Step 6
Remove the bagels from the oven and let them cool.
- 7
Step 7
Cut each bagel in half. Spread cream cheese on the bottom half.
Place iceberg lettuce leaves on the cheese, then slices of lightly salted salmon. Cover with the other half of the bagel.
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