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Spelt Smoked Salmon Cream Cheese Bagels

Four assembled spelt bagels topped with cream cheese, smoked salmon, capers, red onion, and dill on a wooden board

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
Two golden spelt bagels being lifted from boiling water with a slotted spoon, steam rising from the saucepan

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.
Open-face spelt bagel with cream cheese and cold-smoked salmon on a white plate with lemon and capers
Prep Time 90 mins
Cook Time 25 mins
Total Time 1 hr 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 220  C
Servings: 4
Estimated Cost: 3.80
Calories: 520
Best Season: all_year_round
Dietary: Contains Dairy, Contains fish, Contains gluten, Dairy-free option available, High Protein, Pescatarian
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
  • 400 g white spelt flour (plus extra for dusting)
  • 7 g instant yeast (1 sachet)
  • 1.5 tsp fine sea salt
  • 230 ml warm water (around 38 C / 100 F)
  • 1 tbsp honey (for the dough)
  • 1 tbsp olive oil
    • Boiling Water
  • 2 litres water
  • 2 tbsp barley malt syrup (or honey as substitute)
  • 1 tsp fine sea salt
    • Toppings
  • 200 g full-fat cream cheese
  • 200 g cold-smoked salmon (thinly sliced)
  • 2 tbsp small capers (rinsed and drained)
  • 0.5 red onion (thinly sliced into rings)
  • small bunch fresh dill (fronds picked)
  • 1 lemon (cut into wedges)
  • to taste black pepper
Instructions
    Make the Dough
  1. 1
    Combine the white spelt flour, instant yeast, and salt in a large bowl and stir to mix.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
    5. Shape the Bagels
  5. 5
    Punch the risen dough down and divide into 4 equal pieces, each around 160 g.
  6. 6
    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.
  7. 7
    Place the shaped bagels on a lightly floured surface, cover loosely, and rest for 10 minutes.
    8. Boil the Bagels
  8. 8
    Heat the oven to 220 C / 425 F. Line a large baking sheet with parchment paper.
  9. 9
    Bring 2 litres of water to a rolling boil in a large saucepan. Add the barley malt syrup and salt.
  10. 10
    Carefully lower 2 bagels at a time into the boiling water. Boil for 1 minute, then flip and boil for another 1 minute.
  11. 11
    Lift out with a slotted spoon, let excess water drain briefly, and transfer to the prepared baking sheet. Repeat with the remaining bagels.
    12. Bake
  12. 12
    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.
  13. 13
    Transfer to a wire rack and leave to cool completely before slicing - at least 20 minutes.
    14. Assemble
  14. 14
    Slice each cooled bagel in half. Spread the bottom half generously with cream cheese.
  15. 15
    Lay 50 g of cold-smoked salmon over the cream cheese on each bagel.
  16. 16
    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.
Keywords: spelt bagels, smoked salmon bagel, cream cheese bagel, spelt bread recipe, homemade bagels, spelt smoked salmon

Equipment

  • stand mixer with dough hook or large mixing bowl
  • large saucepan for boiling
  • rimmed baking sheet
  • slotted spoon or spider skimmer
  • parchment paper
  • pastry scraper or bench knife

Tips

  • Knead spelt dough for no more than 8 minutes - overworking breaks down the gluten structure and makes it sticky.
  • Let the shaped bagels rest for 10 minutes before boiling so they hold their ring shape in the water.
  • Boil each bagel for exactly 1 minute per side - longer boiling makes the crust too thick and chewy.
  • Bake on a preheated sheet or baking stone so the base browns evenly and stays crisp.
  • Slice bagels only when fully cool - cutting too soon compresses the crumb and makes it gummy.

Variations

  • Swap cream cheese for labneh and top with smoked salmon, za'atar, and sliced cucumber.
  • Use hot-smoked salmon flaked over cream cheese with fresh dill and a squeeze of lemon.
  • Add a thin layer of avocado under the cream cheese for a richer, creamier base.

Storage and Reheating

Baked plain bagels keep in an airtight bag at room temperature for up to 2 days. After that, the crust softens noticeably.

For longer storage, slice and freeze the plain bagels. They go straight from freezer into a toaster on a medium setting and come out close to fresh.

Assembled bagels with cream cheese and smoked salmon don't keep well. Build them just before serving and refrigerate any leftover toppings separately for up to 2 days.

Serving Suggestions

Serve the assembled bagels open-face so the toppings stay visible and easy to eat. Lay the cream cheese on the bottom half first, then add the salmon, capers, and a few rings of red onion. A wedge of lemon on the side lets people adjust the acidity themselves.

For a brunch spread, keep the bagels whole and let people build their own. Set out the cream cheese, smoked salmon, capers, sliced cucumber, and dill in small bowls alongside.

A simple green salad with a sharp vinaigrette pairs well. The acidity balances the fat in the cream cheese without competing with the salmon.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-smoked-salmon-cream-cheese-bagels/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!