Spelt bagels have a firmer bite than standard wheat bagels, and that texture works in their favour here. The dough is less sticky, easier to handle, and the finished ring holds its shape cleanly after boiling.
The topping is simple: cream cheese spread thick, cold-smoked salmon laid flat, and a few sharp additions like capers and red onion to cut through the richness. No complicated assembly.
These work for a weekend brunch or a quick lunch. You can shape the dough the night before and refrigerate it, which keeps the morning effort minimal.
Spelt contains gluten but at lower levels than modern wheat, so the dough behaves a little differently. A shorter knead and a gentle hand give you the best result.
Why You’ll Love This Recipe
- Spelt dough is less sticky and easier to shape
- Boiling before baking gives a proper chewy crust
- Toppings balance richness with sharp, briny contrast
- Dough can be shaped ahead and refrigerated overnight
Ingredient Notes
- White spelt flour: White spelt flour gives a lighter, chewier crumb than wholegrain. You can swap up to half for wholegrain spelt, but expect a denser bagel.
- Instant yeast: Instant yeast goes straight into the flour without proofing. Active dry yeast works too – activate it in the warm water for 5 minutes first.
- Barley malt syrup: Malt syrup goes into the boiling water and gives the crust that classic bagel chew and slight shine. Honey or brown sugar work as a substitute.
- Cold-smoked salmon: Cold-smoked salmon stays silky and stays raw in texture, which is what you want here. Hot-smoked salmon is flakier and gives a different result – both are good.
- Full-fat cream cheese: Full-fat cream cheese spreads cleanly and stays firm once it hits the bagel. Low-fat versions tend to be watery and slide around.
- Capers: Small capers (nonpareils) have the sharpest brine flavour. Rinse them lightly if they taste very salty straight from the jar.
Spelt Smoked Salmon Cream Cheese Bagels
Description
Spelt flour gives these bagels a slightly nutty, chewy crumb that holds up well under generous cream cheese and smoked salmon toppings. The dough comes together with minimal fuss and the shaping stays straightforward.
Ingredients
Spelt Bagel Dough
Boiling Water
Toppings
Instructions
Make the Dough
- Combine the white spelt flour, instant yeast, and salt in a large bowl and stir to mix.
- Add the warm water, honey, and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
- Knead for 6 to 8 minutes until the dough is smooth and slightly tacky but not sticky. Do not over-knead - spelt gluten is fragile.
- Shape into a ball, place back in the bowl, cover with a clean towel, and leave to rise at room temperature for 1 hour until roughly doubled.
Shape the Bagels
- Punch the risen dough down and divide into 4 equal pieces, each around 160 g.
- Roll each piece into a smooth ball. Push your thumb through the centre of each ball and gently stretch the hole to about 4 cm wide - the hole will shrink slightly during baking.
- Place the shaped bagels on a lightly floured surface, cover loosely, and rest for 10 minutes.
Boil the Bagels
- Heat the oven to 220 C / 425 F. Line a large baking sheet with parchment paper.
- Bring 2 litres of water to a rolling boil in a large saucepan. Add the barley malt syrup and salt.
- Carefully lower 2 bagels at a time into the boiling water. Boil for 1 minute, then flip and boil for another 1 minute.
- Lift out with a slotted spoon, let excess water drain briefly, and transfer to the prepared baking sheet. Repeat with the remaining bagels.
Bake
- Bake on the middle rack for 20 to 22 minutes until the bagels are deep golden brown on top and sound hollow when tapped underneath.
- Transfer to a wire rack and leave to cool completely before slicing - at least 20 minutes.
Assemble
- Slice each cooled bagel in half. Spread the bottom half generously with cream cheese.
- Lay 50 g of cold-smoked salmon over the cream cheese on each bagel.
- Top with a few capers, 2 to 3 rings of red onion, and a few dill fronds. Add black pepper and serve with a lemon wedge.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 55mg19%
- Sodium 980mg41%
- Potassium 380mg11%
- Total Carbohydrate 58g20%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 28g57%
- Vitamin A 650 IU
- Vitamin C 4 mg
- Calcium 90 mg
- Iron 3 mg
- Vitamin D 60 IU
- Vitamin E 2 mg
- Vitamin K 8 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 6 mg
- Vitamin B6 0.4 mg
- Folate 45 mcg
- Vitamin B12 2.1 mcg
- Phosphorus 260 mg
- Magnesium 48 mg
- Zinc 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not over-knead spelt dough - 6 to 8 minutes by hand is enough.
- Boil bagels in water with malt syrup for classic chew and a golden crust.
- Rest shaped bagels 10 minutes before boiling so rings hold their form.
- Bake on a preheated baking sheet for a crisp, evenly browned base.
- Assemble with toppings only just before serving - cream cheese softens the crust quickly.
