The first thing you need to do is mix the 1 1/4 cup of warm water with sugar and yeast. Do not stir. Let it rest for five minutes, and then stir the yeast and sugar, until it’s dissolved in the water. Add the flour and salt in a large bowl, add the water and mix it with the hands. Then knead for ten min until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.
On a floured table, divided the dough into eight pieces, Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, and then twirl the bagel around the spoon to make a hole about 3cm full, allow them to rest for 10 minutes. Slip the bagels into the boiling water – no more than four at time.
Cook for 1-2 min, turning over in the water until the bagels have puffed slightly, and the skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 min on 200 degrees until they are browned and crisp…
Take your cream cheese, your smoked salmon and voilà!