1 tablespoon baking soda,
1 teaspoon salt,
6-8 slices smoked salmon,
Chives, olive oil,
Pour the sugar and instant dry yeast in half the water. After 5 minutes, dissolve the ingredients in the water. In a bowl, mix the flour and salt. Form a well, pour the water/sugar/yeast and the half of the remaining water. Whisk while pouring the rest of the water to fully hydrate the dough. Knead 5 to 10 minutes until the dough is firm and smooth.
Wrap it and let it rest for 1 to 2 hours until its volume has doubled. Remove gas from the dough and cut it in 6 to 8 equal parts. Form spheres or rolls of 6-8 inches. Flatten the spheres a little bit and make a hole in the center (larger enough because it will reduce in the poaching) or join the two ends of the rolls.
Preheat the oven at 392°F.
Boil a pot of water. Add the salt and baking soda. When it boils, turn down the heat to a shivering. Dive the bagels two by two. After two minutes, flip them and poach two more minutes.
Place them on buttered/oiled baking paper. Reform the hole if it is gone. Brush with the egg white. Bake for 20-25 minutes until they brown.
When they are cool enough, cut them in half and spread the cream cheese. Place a slice of smoked salmon and a half, sliced, avocado. Season with olive oil and chives. Top with Lemon Woos and enjoy!
Tip: the bagels will be even better if the dough rests in the fridge overnight.