My Silver Lox Bagel recipe is an ode to my favorite bagel spot, Courage Bagels, in Silver Lake, CA (Silver Lake + lox). They offer fresh bagels with crispy edges and the toppings include lox, caviar, heirloom tomatoes, fresh dill, red onions, capers, and cucumbers. The tomatoes and herbs are so fresh , it feels like you’re biting into a garden. Their bagels are epic. Their daily long line doesn’t surprise me because their bagels have become a staple. Check out our Moore Food: Courage Bagels Foodie Review.
They are so delicious, they are giving New York bagels a run for their money according to the New York Times.
In honor of Courage bagels I decided to create my own version of chewy bagels but with homemade cream cheese. Cream cheese made from home is not only simple but it tastes so much richer and creamier. The two in combination with our Courage Bagels fixings is insane!
Making your own bagels is not only cost effective, and healthier, but it tastes so much better when everything is made fresh.
Silver Lox Bagels
- Stand mixer with dough hook
- Lined baking sheet
- Large pot
- Food processor
- Pastry brush
- Plastic wrap
- 540 grams bread flour
- 1 ¼ cup warm water
- 1 packet active dry yeast
- 2 tbsp maple syrup
- 1 egg white
- ¼ cup toasted sesame seeds and sea salt (optional)
- 8 cups whole milk
- ⅓ cup white vinegar
- 1½ tsp salt
- 2 tsp heavy cream
- heirloom tomatoes
- Applewood sockeye smoked salmon
- red onions (thinly sliced)
- drizzle of olive oil
- lemon juice
- fresh dill
- salt and pepper to taste
- Pour whole milk into a large pot and bring it to a slow boil. Slowly add the vinegar while stirring. Once you see the curds form, turn off the heat.
- Place layered cheese cloth on a bowl and strain the curds from the whey. Place the curds into a food processor, add salt, heavy cream and blend until smooth. Store in an airtight container.
- Pour the active dry yeast, maple syrup, and warm water into a bowl and allow the yeast to bloom for 5 mins.
- Use the dough hook on your stand mixer to mix the bread flour, salt, and yeast mixture on low for 5 mins.
- Remove dough and begin to knead by hand for 5 mins. Place the dough in a bowl and cover with plastic wrap and allow it to rise for 1 hour.
- Separate the dough into 8 pieces. Roll each piece into a tube, then wrap both ends around your finger and place on a lined baking sheet. Cover and refrigerate overnight.
- In the morning, bring a large pot of water to a boil, add baking soda and maple syrup. Drop 2-3 bagels in at a time for 20 seconds. Brush each bagel with egg white, dip into toasted sesame seeds and sea salt mixture (or your favorite topping), then place on a lined baking sheet and bake at 400 for 14 mins.
- Allow to cool, then cut the bagel in half, add cream cheese and toppings and ENJOY!