Everything Bagel with Lox

8 mins
Serves 8
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Directions

  1. 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.
  2. 2Combine 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.
  3. 3Combine 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.
  4. 4The next day, add 450 grams of bread flour and the pre-ferment to the bowl of a stand mixer.
  5. 5The next day, add 450 grams of bread flour and the pre-ferment to the bowl of a stand mixer.
  6. 6The next day, add 450 grams of bread flour and the pre-ferment to the bowl of a stand mixer.
  7. 7Add 25 grams of malt barley syrup and 10 grams of kosher salt.
  8. 8Add 25 grams of malt barley syrup and 10 grams of kosher salt.
  9. 9Add 25 grams of malt barley syrup and 10 grams of kosher salt.
  10. 10Mix for 10 minutes on medium-low speed. Add 1-3 tablespoons of water if the dough looks too shaggy.
  11. 11Mix for 10 minutes on medium-low speed. Add 1-3 tablespoons of water if the dough looks too shaggy.
  12. 12Mix for 10 minutes on medium-low speed. Add 1-3 tablespoons of water if the dough looks too shaggy.
  13. 13The dough should pass the windowpane test: it should be stretchable enough that light can pass through it without tearing.
  14. 14The dough should pass the windowpane test: it should be stretchable enough that light can pass through it without tearing.
  15. 15The dough should pass the windowpane test: it should be stretchable enough that light can pass through it without tearing.
  16. 16Lubricate 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.
  17. 17Lubricate 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.
  18. 18Lubricate 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.
  19. 19Weigh 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.
  20. 20Weigh 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.
  21. 21Weigh 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.
  22. 22Form 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.
  23. 23Form 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.
  24. 24Form 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.
  25. 25Cover 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.
  26. 26Cover 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.
  27. 27Cover 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.
  28. 28Boil bagels in about 2 liters of water mixed with 1 tablespoon each of barley malt syrup and baking powder. Add baking powder slowly.
  29. 29Boil bagels in about 2 liters of water mixed with 1 tablespoon each of barley malt syrup and baking powder. Add baking powder slowly.
  30. 30Boil bagels in about 2 liters of water mixed with 1 tablespoon each of barley malt syrup and baking powder. Add baking powder slowly.
  31. 31Once 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.
  32. 32Once 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.
  33. 33Once 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.
  34. 34While 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.
  35. 35While 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.
  36. 36While 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.
  37. 37Combine roughly equal parts white and black sesame seeds, caraway seed, garlic chips, onion chips, poppy seeds, and some big flaky salt. Toss together.
  38. 38Combine roughly equal parts white and black sesame seeds, caraway seed, garlic chips, onion chips, poppy seeds, and some big flaky salt. Toss together.
  39. 39Combine roughly equal parts white and black sesame seeds, caraway seed, garlic chips, onion chips, poppy seeds, and some big flaky salt. Toss together.
  40. 40Immediately after boiling, invert the bagels directly into the topping station. Press firmly into the top of the bagel.
  41. 41Immediately after boiling, invert the bagels directly into the topping station. Press firmly into the top of the bagel.
  42. 42Immediately after boiling, invert the bagels directly into the topping station. Press firmly into the top of the bagel.
  43. 43Bake bagels in the same oven, same temperature, and same time as before.
  44. 44Bake bagels in the same oven, same temperature, and same time as before.
  45. 45Bake bagels in the same oven, same temperature, and same time as before.
  46. 46Make 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.
  47. 47Make 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.
  48. 48Make 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.
  49. 49Sprinkle 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.
  50. 50Sprinkle 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.
  51. 51Sprinkle 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.
  52. 52Refrigerate 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.
  53. 53Refrigerate 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.
  54. 54Refrigerate 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.
  55. 55Wrap the salmon tightly and keep it in the fridge for up to 3 days.
  56. 56Wrap the salmon tightly and keep it in the fridge for up to 3 days.
  57. 57Wrap the salmon tightly and keep it in the fridge for up to 3 days.
  58. 58Make 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.
  59. 59Make 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.
  60. 60Make 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.
  61. 61Kill the heat, cover, and let sit for 5 minutes. Then drain in cheesecloth.
  62. 62Kill the heat, cover, and let sit for 5 minutes. Then drain in cheesecloth.
  63. 63Kill the heat, cover, and let sit for 5 minutes. Then drain in cheesecloth.
  64. 64Add the drained curds to a food processor, add salt and process until smooth and whipped.
  65. 65Add the drained curds to a food processor, add salt and process until smooth and whipped.
  66. 66Add the drained curds to a food processor, add salt and process until smooth and whipped.
  67. 67Assemble everything bagels with lox: Slice bagels in half and toast briefly. Thinly slice some red onions and drain some capers.
  68. 68Assemble everything bagels with lox: Slice bagels in half and toast briefly. Thinly slice some red onions and drain some capers.
  69. 69Assemble everything bagels with lox: Slice bagels in half and toast briefly. Thinly slice some red onions and drain some capers.
  70. 70Spread a generous layer of cream cheese on one side of the bagel, top with salmon lox, thinly sliced onions and drained, dried capers.
  71. 71Spread a generous layer of cream cheese on one side of the bagel, top with salmon lox, thinly sliced onions and drained, dried capers.
  72. 72Spread 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
  • 700 grams bread flour
  • 700 grams bread flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon active dry yeast
  • 1 teaspoon active dry yeast
  • 250 ml room temperature water
  • 250 ml room temperature water
  • 250 ml room temperature water
  • 25 grams malt barley syrup
  • 25 grams malt barley syrup
  • 25 grams malt barley syrup
  • 10 grams kosher salt
  • 10 grams kosher salt
  • 10 grams kosher salt
  • 1 tablespoon to 3 tablespoons water
  • 1 tablespoon to 3 tablespoons water
  • 1 tablespoon to 3 tablespoons water
  • 1 non-stick spray
  • 1 non-stick spray
  • 1 non-stick spray
  • 1 part white sesame seeds
  • 1 part white sesame seeds
  • 1 part white sesame seeds
  • 1 part black sesame seeds
  • 1 part black sesame seeds
  • 1 part black sesame seeds
  • 1 part caraway seed
  • 1 part caraway seed
  • 1 part caraway seed
  • 1 part garlic chips
  • 1 part garlic chips
  • 1 part garlic chips
  • 1 part onion chips
  • 1 part onion chips
  • 1 part onion chips
  • 1 part poppy seeds
  • 1 part poppy seeds
  • 1 part poppy seeds
  • 1 part big flaky salt
  • 1 part big flaky salt
  • 1 part big flaky salt
  • 2 liters water
  • 2 liters water
  • 2 liters water
  • 1 tablespoon barley malt syrup
  • 1 tablespoon barley malt syrup
  • 1 tablespoon barley malt syrup
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 liter whole milk
  • 1 liter whole milk
  • 1 liter whole milk
  • 3 tablespoons white vinegar
  • 3 tablespoons white vinegar
  • 3 tablespoons white vinegar
  • 1 part kosher salt
  • 1 part kosher salt
  • 1 part kosher salt
  • 1 part sugar
  • 1 part sugar
  • 1 part sugar
  • 1 salmon
  • 1 salmon
  • 1 salmon
  • 1 cream cheese
  • 1 cream cheese
  • 1 cream cheese
  • 1 red onions
  • 1 red onions
  • 1 red onions
  • 1 capers
  • 1 capers
  • 1 capers

Equipment

stand mixerbowlspatulawet towelbaking sheetkitchen scaleknifepotwire rackplastic wraptoasterfood processorimmersion blendercheesecloth
Everything Bagel with Lox | Clip Recipe