High-protein salmon bagels for Christmas breakfast

High-protein salmon bagels made from a spelt yeast dough, briefly boiled and baked, filled with smoked salmon, cucumber and horseradish skyr with dill. A breakfast for the holidays, 27 g protein per bagel.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 25 min
• Total time: 55 min
• Calories: 415 kcal per serving
• Protein: 27 g
• Fat: 8 g
• Carbs: 58 g

Ingredients

• 300g spelt flour
• 200g smoked salmon
• 200g skyr
• 150g cucumber
• 1/2 sachet of dried yeast
• 180ml water
• 1 egg white
• 1 tbsp sesame seeds
• 1 tbsp horseradish
• 1/2 unwaxed lemon
• 1 tsp honey
• 1 tsp salt
• 1/2 bunch of dill
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife

1. Stir the dried yeast and honey into the lukewarm water. Add the spelt flour and salt, knead everything for 8 minutes into a smooth dough, then cover and leave it to rise for 1 hour.
2. Shape the dough into four balls and press a hole in the middle with your thumb. Stretch the rings to 8 cm and leave them to rest for 15 minutes. Preheat the oven to 220 °C (200 °C fan).
3. Bring a large pan of water to the boil. Simmer the bagels in it for 1 minute on each side and lift them onto a baking tray lined with baking paper with a slotted spoon.
4. Brush the bagels with the beaten egg white, sprinkle with sesame seeds and bake at 220 °C for 18–20 minutes until golden brown. Leave them to cool on a wire rack.
5. Stir the skyr with the horseradish, chopped dill, grated lemon zest, lemon juice and pepper. Slice the cucumber thinly.
6. Halve the bagels, spread the halves with the horseradish skyr and top with cucumber and smoked salmon.

Good to know

Homemade bagels are less work than they look: knead the dough, shape the rings, boil briefly, bake. Filled with smoked salmon and a cream of skyr, horseradish and dill, they're the star of the Christmas breakfast.

Swaps

Smoked salmon → smoked trout. Skyr → low-fat quark. Spelt flour → half wholemeal spelt flour. Sesame seeds → poppy seeds.

Cooking tips

Boil the bagels for only 1 minute on each side, otherwise the crust turns tough. Fill them only once they've cooled.

Storage

Unfilled bagels keep for 2 days in a bag or 2 months in the freezer; once filled, eat them the same day.

Allergens

Contains gluten (spelt), fish, milk, egg and sesame. During pregnancy, avoid smoked salmon (listeria) or replace it with cooked salmon.

Frequently asked questions

Can you freeze salmon bagels?

Unfilled bagels keep for 2 days in a bag or 2 months in the freezer; once filled, eat them the same day.