Pretzel bagel with avocado and smoked salmon

Ingredients

• 250 g, plus up to 20 g if neededplain flour (T45)
• 100 mlmilk
• 50 mlwater
• 15 gsoft butter
• 5 gsalt
• 10 g fresh yeast or 5 g dried yeastbaker’s yeast
• 50 gbicarbonate of soda
• 2 litreswater, for boiling
• to tastecoarse salt, sesame seeds or poppy seeds
• 1avocado
• 180 gsmoked salmon
• a few leaveslettuce
• a few leavescoriander
• 100 gPhiladelphia cream cheese
• to tasteground ginger

Instructions

1. 1

   Dissolve the yeast

   Warm a little of the milk, add the yeast and stir until it has completely dissolved.

2. 2

   Add the water

   Pour in the water.

3. 3

   Combine the dough

   Put the flour, soft butter, 5 g salt and the milk, yeast and water mixture into the bowl of a stand mixer.

4. 4

   Knead the dough

   Knead with the dough hook for at least 5 minutes. Add a little of the extra flour if the dough is too sticky.

5. 5

   Let it rise

   Cover the bowl with a clean tea towel and leave the dough in a warm place for 1½–2 hours, until it has doubled in size.

6. 6

   Shape the bagels

   Knock the air out of the dough and divide it into 5 pieces. Roll each piece between your hands into a rope about 25 cm long.

7. 7

   Form the rings

   Shape each rope into a bagel.

8. 8

   Rest the dough

   Leave the shaped bagels to rest for 15 minutes.

9. 9

   Heat the oven

   Preheat the oven to 220°C.

10. 10

    Boil the bagels

    Bring 2 litres of water to the boil with the bicarbonate of soda, adding the bicarbonate while the water is still cold to prevent it bubbling up suddenly. Lower the bagels in one at a time; they should rise almost immediately. Boil each for 15 seconds, turn it over, then lift it out after another 15 seconds.

11. 11

    Prepare the tray

    Place the bagels on a baking tray lined with baking parchment or a silicone mat.

12. 12

    Add the toppings

    Sprinkle with coarse salt, sesame seeds or poppy seeds.

13. 13

    Bake the bagels

    Bake for about 15 minutes.

14. 14

    Cool on a rack

    Remove the bagels from the oven and leave them to cool on a wire rack.

15. 15

    Split the bagels

    Cut each bagel horizontally in half.

16. 16

    Spread the cheese

    Spread Philadelphia over both cut sides and dust with a little ground ginger.

17. 17

    Fill the bagels

    Add a slice of smoked salmon, finely sliced avocado, a lettuce leaf and a few coriander leaves.

18. 18

    Serve the bagels

    Serve straight away.

What is a pretzel bagel?

This recipe brings together two ring-shaped breads: the bagel and the pretzel. Bagels are associated with Jewish communities in Central and Eastern Europe, while the pretzel has roots in European baking traditions; the bicarbonate-water dip gives this version its pretzel-style finish.

Here, a soft yeasted dough is boiled briefly before baking, then filled with smoked salmon, avocado and ginger-seasoned cream cheese. The contrast of chewy bread, creamy filling and fresh herbs makes it suitable for a picnic or buffet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 22g protein, 52g carbs, 15g fat.

The flour supplies most of the carbohydrates, while butter, cream cheese and avocado contribute much of the fat; smoked salmon and cream cheese provide most of the protein. Serve one bagel with a generous side of salad or raw vegetables for a more balanced plate.

Building the dough

Yeast mixture: warming a little milk helps dissolve the yeast, but it should be warm rather than hot. Add the water before combining it with the flour, butter and salt.

Flour: the recipe allows up to 20 g extra if the dough is very sticky. Add it sparingly; too much can make the baked bagels dense.

Shaping and proving

Ropes: divide the dough into five equal pieces and roll each into a rope about 25 cm long. Form each into a ring, joining the ends securely so it holds its shape during boiling.

Rise: allow 1½–2 hours in a warm place, until the dough has doubled. After shaping, give the bagels a further 15-minute rest before boiling.

The bicarbonate dip

Safe start: stir the bicarbonate of soda into the 2 litres of cold water before bringing it to the boil. Adding it to already boiling water can make the mixture foam up suddenly.

Brief boil: lower in one bagel at a time, boil for 15 seconds, turn it and boil for another 15 seconds. This short dip helps create the characteristic pretzel-like exterior.

Baking and doneness

Oven: bake at 220°C for about 15 minutes, with the bagels spaced apart on the lined tray. They are ready when the outside is browned and the base feels firm.

Cooling: transfer them to a wire rack after baking. Letting them cool before slicing makes them easier to cut without compressing the crumb.

Filling and serving

Cream cheese: spread it over both cut sides, then add a light dusting of ground ginger. The ginger adds warmth without needing to dominate the salmon and coriander.

Fresh additions: layer on the smoked salmon, thin avocado slices, lettuce and coriander just before serving. These bagels also work well with a simple green salad or crunchy sliced vegetables.

Recipe notes & tips

• Check that the yeast is fully dissolved before mixing the dough.
• Keep the extra flour to hand, but add it a little at a time only if the dough is too sticky.
• Shape the five dough pieces to a similar size so they bake evenly.
• Add the bicarbonate to cold water before heating it to avoid sudden foaming.
• Boil the bagels one at a time and use a timer for the short 15-second dips.
• Fill the bagels after they have cooled so the cream cheese and fresh ingredients stay neat.

Variations

• Use poppy seeds: sprinkle them over the bagels before baking for a savoury finish.
• Add lemon: squeeze a little lemon over the avocado just before assembling.
• Swap the herbs: use dill instead of coriander for a familiar pairing with smoked salmon.
• Add cucumber: tuck in a few thin slices for extra crunch.
• Make it vegetarian: replace the smoked salmon with roasted pepper or sliced tomato.

Common mistakes to avoid

• Hot milk: very hot milk can damage the yeast; warm it gently before dissolving the yeast.
• Too much flour: adding all the optional flour at once can make the dough stiff; add only what the texture requires.
• Weak shaping: loose joins can open during boiling; press the ends of each rope together securely.
• Bicarbonate added late: tipping it into boiling water can cause a sudden surge of foam; stir it into cold water first.
• Overboiling: longer dips may affect the texture; keep to 15 seconds on each side.
• Filling while warm: warm bagels can soften the cream cheese and greens; cool them on a rack first.

How to store

Store unfilled bagels in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat thawed or day-old bagels briefly in a warm oven, then add the filling; assembled bagels are best eaten straight away.

Frequently asked questions