Dilute the yeast in 6cl of water and add a pinch of sugar.
In a big bowl mix the flour, salt, sugar and Sichuan pepper. Put the rest of the water and the diluted yeast in the middle of it. Knead while gradually incorporating flour. Add butter to the dough and knead it for 10 minutes to get smooth and soft dough. Wait for an hour while the dough gets bigger. Refold the dough to make a ball and put it in the fridge for at least 4 hours, or a whole night if possible.
Cook the peas al dente, then dry them. Finely slice the mint, leaving some leaves for decoration. Mix the Philadelphia and liquid cream together until light and fluffy. Following this add the grated ginger, along with the salt and pepper. Finally slowly mix in the peas and sliced mint.
Slice the bagels in halves. On the slices place a tablespoon of the garnish, some slices of Comté cheese, a little slice of salmon and then some more garnish. Finally decorate it with mint leaves.