Ingredients
For the Bagel:
60g self-raising flour
50g Greek yogurt (low-fat or fat-free)
Pinch of salt
1 egg (for egg wash)
1 tsp sesame seeds (optional, for topping)
For the Filling:
25g low-fat cream cheese
40g smoked raw salmon
Optional garnish: fresh dill, capers, or a lemon wedge
Method
1. Make the Bagel Dough:
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
In a small mixing bowl, combine the self-raising flour, Greek yogurt, and a pinch of salt. Mix until a soft dough forms.
Lightly flour a surface and knead the dough for about 2 minutes until smooth and elastic.
Shape the dough into a ball and flatten slightly. Use your thumb to create a hole in the center, gently stretching it into a bagel shape.
2. Prepare for Baking:
Beat the egg and brush it generously over the bagel.
Sprinkle the sesame seeds on top.
3. Bake the Bagel:
Place the bagel on the prepared tray and bake for 18–20 minutes, or until golden brown and puffed.
Remove from the oven and allow it to cool for 5 minutes.
4. Assemble the Bagel:
Slice the cooled bagel in half.
Spread the low-fat cream cheese evenly across the bottom half.
Layer the smoked salmon on top and garnish with optional dill, capers, or a squeeze of lemon.
Place the top half of the bagel back on and enjoy!
Freezing and storage
Bagel Only: Store the baked bagel (unfilled) in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat briefly in an oven or toaster for freshness.
Assembled Bagel: Store in the fridge, wrapped tightly in cling film, for up to 1 day. Best enjoyed fresh to maintain texture.