Directions
- 1Combine 250 grams of bread flour, 1 teaspoon active dry yeast and 250 ml of room temperature water in a bowl, mix until fully hydrated and let it rest at room temperature for 4-24 hours.
- 2The next day, add 450 grams of bread flour and the pre-ferment to the bowl of a stand mixer.
- 3Add 25 grams of malt barley syrup and 10 grams of kosher salt.
- 4Mix for 10 minutes on medium-low speed. Add 1-3 tablespoons of water if the dough looks too shaggy.
- 5The dough should pass the windowpane test: it should be stretchable enough that light can pass through it without tearing.
- 6Lubricate the bowl with a little bit of non-stick spray, drop the dough in it, punch it for good luck and cover with a wet towel. Let it sit at room temperature for 1-2 hours, until doubled in size.
- 7Weigh the dough (about 1 kg) and divide it evenly into eight pieces. Roll each piece into a taut ball and place it on a baking sheet. Cover with a moist towel, let sit for 10 minutes.
- 8Form the bagels: punch a hole in the middle of each ball, roll it between two fingers, stretching it out into a bagel. Alternatively, roll the dough out to about a 10-inch length with tapered edges, twist each end in the opposite direction, fold it over your hand and join the two tapered edges together, pressing and rolling to seal them shut and re-emphasize the twist.
- 9Cover and let the bagels rise for another 1-2 hours before boiling and baking, or cold ferment them by covering with oiled plastic wrap and refrigerating for 1-3 days.
- 10Boil bagels in about 2 liters of water mixed with 1 tablespoon each of barley malt syrup and baking powder. Add baking powder slowly.
- 11Once the foaming subsides, gently retrieve the bagels and drop them upside down into the boiling liquid. Allow to boil for 20 seconds on each side, give them a flip, 20 more seconds, and scoop them out onto a wire rack set in a rimmed baking sheet.
- 12While still steaming hot, place them in a 425°F oven on the lowest rack for about 25 minutes, rotating the tray halfway through. Optionally, flip them over during the last five minutes of cooking.
- 13Combine roughly equal parts white and black sesame seeds, caraway seed, garlic chips, onion chips, poppy seeds, and some big flaky salt. Toss together.
- 14Immediately after boiling, invert the bagels directly into the topping station. Press firmly into the top of the bagel.
- 15Bake bagels in the same oven, same temperature, and same time as before.
- 16Make salmon lox: Combine equal parts kosher salt and sugar in a bowl. Place a high-quality salmon fillet, skin side down, on a baking sheet covered in plastic wrap.
- 17Sprinkle the salmon evenly and prolifically with the salt and sugar mixture. Make sure every facet has some generous snowfall. Pat it in, and wrap tightly in plastic wrap folding upwards so it doesn’t leak. Weigh it down with another baking sheet and some various pieces of cast iron.
- 18Refrigerate uncovered for about 30 minutes to dry out. Then, using your longest, very sharpest knife, slice across the grain of the fish at a dramatic angle into slices as thin as possible.
- 19Wrap the salmon tightly and keep it in the fridge for up to 3 days.
- 20Make cream cheese (or use store-bought): Heat 1 liter of whole milk to a bare simmer. Then add 3 tablespoons of white vinegar and gently stir. Almost immediately you’re going to start seeing curds form.
- 21Kill the heat, cover, and let sit for 5 minutes. Then drain in cheesecloth.
- 22Add the drained curds to a food processor, add salt and process until smooth and whipped.
- 23Assemble everything bagels with lox: Slice bagels in half and toast briefly. Thinly slice some red onions and drain some capers.
- 24Spread a generous layer of cream cheese on one side of the bagel, top with salmon lox, thinly sliced onions and drained, dried capers.
Ingredients
- 700 grams bread flour
- 1 teaspoon active dry yeast
- 250 ml room temperature water
- 25 grams malt barley syrup
- 10 grams kosher salt
- 1 tablespoon to 3 tablespoons water
- 1 non-stick spray
- 1 part white sesame seeds
- 1 part black sesame seeds
- 1 part caraway seed
- 1 part garlic chips
- 1 part onion chips
- 1 part poppy seeds
- 1 part big flaky salt
- 2 liters water
- 1 tablespoon barley malt syrup
- 1 tablespoon baking powder
- 1 liter whole milk
- 3 tablespoons white vinegar
- 1 part kosher salt
- 1 part sugar
- 1 salmon
- 1 cream cheese
- 1 red onions
- 1 capers
Equipment
stand mixerbowlspatulawet towelbaking sheetkitchen scaleknifepotwire rackplastic wraptoasterfood processorimmersion blendercheesecloth
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