Bagel and Lox by aaron.alterman

Bagel and Lox

aaron.alterman

Cook

3 hr

8 bagels

US

original

metric

Picture for Bagel and Lox

8 bagels

US

original

metric

Ingredients

Bagel

150 g Water

15 g Honey

7 g Yeast

250 g Bread Flour

5 g Salt

3 quart Water

1 tbsp Tbsp Baking Soda

Everything Seasoning

Lox

Sockeye Salmon

Salt

Sugar

Scallion Shmear

8 Cream Cheese

1 bunch Scallion

Directions

Bagel

Step 1

Warm the water to 110-115°F, add the honey and yeast and let sit for a couple minutes until the yeast activates

150 g Water

15 g Honey

7 g Yeast

Step 2

Add in the flour and salt and knead for 10 minutes until the dough is super smooth

250 g Bread Flour

5 g Salt

Step 3

Let rise in a covered bowl until it doubles in size (around an hour)

Step 4

Punch it down and divide into 4 equal size pieces. Ball them up and then you have two options for forming into the bagel shape. You can either roll it into a long rope and wrap it around your hand squeezing the pieces together. Or, you can just punch a hole in the middle of the ball and stretch it out into a bagel. Let them rest for about 30 more minutes once shaped.

Step 5

Bring water to a boil and add baking soda. You can also optionally add 2-4 Tbsp honey, sugar or malt syrup to give it more caramelization to the outside of the bagel. Boil for 30-60 seconds per side. The longer you boil the chewier it will be. Drain excess water from the bagel and drop into a bowl of everything seasoning (or whatever topping you like). You want to press the bagel into the seasoning (not too hard) to really make sure they stick to the bagel. Place the bagel onto a parchment lined baking sheet.

1 tbsp Tbsp Baking Soda

3 quart Water

Everything Seasoning

Step 6

Once all of the bagels are boiled and topped, bake at 425°F for about 20 minutes, or until your doneness of choice.

Step 7

For the sandwich I shmeared the scallion cream cheese on both sides, added salted tomatoes, raw red onion, capers, dill and lox. Cheers!

Lox

Step 1

You can do this with the skin on or the skin off, it's your choice. Either way, weigh the salmon. Multiply that number by .15 and you have your measurement for both salt and sugar (each). For example my salmon weighed 240g, so I needed 36g sugar and 36g salt.

Sockeye Salmon

Salt

Sugar

Step 2

Coat the salmon completely in the salt and sugar mixture and wrap tightly in plastic wrap. Place this in a container to contain the juices and put another container on top to weigh it down. Place this in the fridge for 1-3 days. I think 2 days is probably ideal for my taste but you can find out for yourself what you like through trial.

Step 3

Once your curing time is up, take the salmon out of the plastic wrap and wash it to get rid of any excess salt or sugar. Dry it off, slice it up as thin as you can and enjoy!

Scallion Shmear

Step 1

Slice up the scallions and whip them into your cream cheese with a stand mixer or hand mixer. Boom, scallion cream cheese. Feel free to use more or less scallions.

8 Cream Cheese

1 bunch Scallion

aaron.alterman

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