Silver Lox Bagels
Equipment
- Stand mixer with dough hook
- Lined baking sheet
- Large pot
- Food processor
- Pastry brush
- Plastic wrap
Ingredients
Bagels:
- 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)
Cream Cheese:
- 8 cups whole milk
- ⅓ cup white vinegar
- 1½ tsp salt
- 2 tsp heavy cream
Toppings: (optional)
- heirloom tomatoes
- Applewood sockeye smoked salmon
- red onions (thinly sliced)
- capers
- drizzle of olive oil
- lemon juice
- fresh dill
- salt and pepper to taste
Instructions
Cream Cheese:
- 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.
Fresh Bagels:
- 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!