Mini Bagels with Smoked Salmon
A must-have for your Christmas morning brunch bar? These mini bagels topped with cream cheese and smoked salmon, a tiny twist on the classic cream cheese and lox.
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 egg
- 1 tbsp sugar
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (125) buttermilk
- 2 tbsp sesame seeds
- 1/2 cup (125 g) cream cheese, at room temperature
- 2 tbsp chives, finely chopped
- 4 oz (115 g) slices smoked salmon, cut in half
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Generously butter a 12-cavity doughnut pan.
- In a bowl, combine the flour, baking powder, salt and baking soda.
- In another bowl, whisk together the egg and sugar until frothy, about 2 minutes. Add the oil and mix well. Add the dry ingredients alternating with the buttermilk and mix until the batter is smooth.
- Spoon the batter into a pastry bag fitted with a plain tip. Pipe the batter into each cavity of the doughnut pan. Sprinkle the tops with the sesame seeds.
- Bake for 15 minutes or until the bagels are lightly golden. Unmould the bagels by turning the pan onto a piece of parchment paper or clean dishcloth (see note). Let cool. The bagels can be frozen at this step, if desired.
A must-have for your Christmas morning brunch bar? These mini bagels topped with cream cheese and smoked salmon, a tiny twist on the classic cream cheese and lox.