Homemade Bagels with Maple Walnut Cranberry Cream Cheese and Smoked Salmon Spread

I used to make bagels before I started this blog. I remembered how impressed Adrian was. He was telling everyone that I made bagels - "handmade, not machine. I didn't even know that's humanly possible!?!" The lady whom I'm doing rehabilitation work with even suggested I should start selling; seeing the lack of quality bagels in Thailand. Although I'm flattered, but apparently there are tonnes of others in the world who make bagels, with hand, at home.

I'm doing it again after so many months because Adrian is craving for good bagels. He even asked Sandra to buy bagels back from The State after her Thanksgiving trip in San Diego. Let's say we established that's not possible. Eventually he decided to ask me to bake them. As all good wives do, I obliged.

This time I'm using the recipe from Peter Reinhart's The Bread Baker's Apprentice. This intimidating looking book is the only food book that I bought (or I made Adrian bought for me). It is a shame but I have to admit I haven't been making good use of the book since I got it through Amazon months ago. However, from what little I have gone through, I know it is THE book for amateur bread baker. It's full of recipes and instructions to experiment with artisan breads, also, basic concepts of bread baking, the science of bread, and information about equipment and ingredients. It also includes an extremely useful section on the twelve stages in the life of bread. What I like the most about this book is it helps me to understand why the recipe does what it does.

I made a mistake by making too many bagels at once: I forgot we have a small kitchen and refrigerator with limited space. Besides, 12 bagels is a lot of kneading to do with bare hand. Next time, I'm leaving the arm works to the American who craves for good bagels.

I made the bagels with two different toppings: poppy seeds and white sesame seeds to go with sweet filling such as Maple Walnut Cranberry Cream Cheese, and minced onions and garlic to go with savory filling like Smoked Salmon Spread.

I'm too lazy to type out the recipe but you can go to The Fresh Loaf for it. Nevertheless I'm happy to share our favorite bagel fillings:

Maple Walnut Cranberry Cream Cheese

Most recipes use a mix of sugar and maple syrup but why would you do that? I certainly don't.

• 8 oz cream cheese, softened at room temperature
• 1/2 cup walnuts, coarsely chopped
  
• 1/2 cup dried cranberries, chopped
  
• 1/4 Cup pure maple syrup
• 1/4 teaspoon cinnamon
  

Whip cream cheese until smooth. While continuing to whip, slowly add all of the remaining ingredients. Cover and chill until firm (at least an hour or two).

Smoked Salmon Spread

• 4 oz cream cheese, softened
• 4 oz smoked salmon, chopped
• 1 Cup sour cream (lemon juice + cream)
  
• 2 tablespoons fresh dill, chopped
• 1 tablespoons capers, drained and chopped
• Salt and pepper
• 1 teaspoon lemon and zest
  

In large bowl, stir cream cheese until light and fluffy. Fold in salmon, sour cream, dill, capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir in lemon juice and zest. Cover and refrigerate at least 1 hour and up to overnight.