Homemade Bagel Recipe with Caviar and Cream Cheese
July 01, 2024

Homemade Bagel Recipe with Caviar and Cream Cheese

Homemade Bagel Recipe with Caviar and Cream Cheese 

Recipe by Peyton Sanders


  • Baker’s yeast
  • 200g bread flour 
  • 1 tbsp honey + moire for boiling
  • 1 tbsp malt syrup + more for boiling
  • Baking soda for boiling
  • 8oz Cream cheese
  • 1 bunch scallions
  • 1 30g tin of White Sturgeon Caviar


Combine water and yeast in a bowl or container. Whisk to dissolve. Add the 200g bread flour and mix to combine. Cover loosely and let sit at room temperature for 4 hours, or 1 hour then in the fridge overnight. The mixture should more than double in size and become very active.


Combine preferment, 1 tbsp each malt syrup and honey, and the remaining 400g bread flour, and salt in a stand mixer with the dough hook attached. Mix on medium low speed until combined but still shaggy, let sit for 10 minutes. Turn on mixer to medium low and allow to mix for at least 10 minutes. You want it to be a firm dough, similar to play dough or a pasta dough. Remove and knead on the counter a few times to smooth it out. Spray bowl with nonstick spray, place in dough, cover and let rise for 1 - 1.5 hours.


Once doubled, dump onto a clean countertop. Use a bench scraper and divide dough into 8 equal pieces, around 118 - 120g. Keep dough pieces covered when not using because they will develop a skin. Flatten the dough slightly and gently roll into a 3 inch log. Repeat with all 8. Let rest for 5 minutes, covered. To shape, take a small log and roll out into a 7-8 inch log, starting with the middle then rolling out the edges, lightly tapering. Wrap the dough around your hand and overlap the ends by 2 inches. Then with the overlapped side on the palm of your hand, roll to seal the edges. Adjust to make it even then place on a sprayed parchment paper on a rimmed baking sheet. Repeat. Cover with greased plastic and place in fridge overnight for the best results.

Boiling and Baking

Boil water in a large bot or high walled saute pan. Add malt syrup, honey, and baking soda. Remove bagels from fridge. Bagels should have not quite doubled in size but still have puffed up. Take each bagel and boil for 30-45 seconds each side, using tongs to flip. Remove and place back on parchment sheets, topside facing up. Add flaky salt and desired toppings at this point.

Preheat oven to 515ºF degrees. Or as high as it goes! Place near the top if using a gas oven with bottom heat. Bake bagels for 16 minutes, rotating halfway through. Remove and let cool completely.

Mix cream cheese and scallions. Slice bagel in half and toast. Spread a generous amount of cream cheese and then add dollops of White Sturgeon Caviar from Island Creek.