1. Toast halves of the bagel. 2. Slice a tomato (if using). 3. Spread cream cheese on both halves of the bagel. 4. Add salmon slices. 5. Top with capers, tomato (if using), and herbs. 6. Sprinkle with pepper and close the sandwich.

   1. Place the sugar and dry yeast in a large bowl, and pour the lukewarm water (about 100°F to 110°F) over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F. Stir in 1 tablespoon flour. Cover the bowl with a clean cover and leave at 10-15 minutes in a warm place. 2. Stir in remaining flour, salt, sour cream, oil and mix until a shaggy mass forms. Cover the bowl with a towel again and let rest for 10 minutes. 3. After the rest, knead until smooth (about 10 minutes by hand). Knead in an additional 1 tablespoon flour if the dough is sticky. 4. Place the dough in a greased bowl, cover with a plastic wrap, and let rise for 1 to 1 1/2 hours, until it increases 2 times in size. 5. Place shredded cheese, ricotta cheese, and crumbled feta cheese and eggs in a large bowl and beat to combine. Form 4 balls, place balls in a plate, cover with plastic wrap and pace to a refrigerator. 6. Divide dough on 4 pieces, form 4 balls and cover with a plastic wrap. 7. Line two baking sheets with parchment. 8. Take one dough ball and roll into a circle shape. Place cheese ball in a middle and wrap cheese ball completely, twisting sides of dough. 9. Roll 1.5 cm thick circle shape again, already with cheese. Put into baking sheet. Repeat with remaining balls. Cover khachapuri with clean towel and let rest for 10-15 minutes. 10. Preheat oven to 390°F. 11. Bake 25 minutes.