Homemade bagels paired with spiced cured salmon (lox), topped with cream cheese, sliced red onion, and capers. The bagels are cold-fermented for extended flavor development and tender crumb.
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Adapted from a video by Binging with Babish
Can Babish Beat NYC's Best Bagels and Lox? (Blind Taste Test)
Blackstrap molasses (for boiling liquid)enough to give water a tea-like color~1-2 tbspest.
Baking soda (for boiling liquid)½ tsp
Salmon (sushi-grade)75 g
Salt (for curing)75 g
Sugar (for curing)
75 g
Mustard seeds1 tbsp
Caraway seeds1 tbsp
Coriander seeds1 tbsp
Fennel seeds1 tbsp
Smoked paprikato taste~1 tspest.
Garlic powder1 tsp
Onion powder1 tsp
Sesame seedsfor topping~3-4 tbspest.
Philadelphia cream cheesefor spreading~200 gest.
Red onionsliced thin~1est.
Capers~2-3 tbspest.
Steps
1
Make the preferment: Mix 250g flour, 350ml water, and 1 tsp yeast in a bowl and stir until mostly smooth. Let ferment at room temperature for 4–24 hours to develop flavor.
2
Prepare bagel dough: Pour the preferment into a stand mixer bowl and add 450g flour, 10g salt, and 25g honey. Mix until a shaggy dough forms, then knead on medium speed for 10 minutes for good gluten development.
3
First proof: Shape dough into a ball and place in a warm oven (light on) for about 1 hour until slightly puffy.
4
Shape bagels: Divide dough into 8 pieces, gently roll into balls, and punch a hole in the center. Stretch gently to form bagel shapes. Rest 20 minutes to prevent tearing.
5
Cold proof: Cover shaped bagels with plastic and refrigerate for 2–3 days to develop flavor.
6
Prepare lox cure: Combine 75g salt and 75g sugar for the base. Add 1 tbsp mustard seeds, 1 tbsp caraway seeds, 1 tbsp coriander seeds, 1 tbsp fennel seeds, smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder.
7
Cure salmon: Place sushi-grade salmon on plastic wrap and generously coat with the spiced cure mixture. Wrap tightly and refrigerate for 3 days, flipping daily to distribute the cure evenly.
8
Prepare boiling liquid: Fill a large pot with water, add about 0.5 tsp baking soda and enough blackstrap molasses to give the water a tea-like color. Bring to a boil.
9
Boil bagels: Gently stretch the center hole of each cold-proofed bagel. Drop into boiling water one at a time and boil for 20 seconds per side.
10
Bake bagels: Place boiled bagels on an oiled rack, coat with sesame seeds. Bake in a steam oven or conventional oven until golden brown with a crispy crust and good oven spring.
11
Prepare cured salmon: Rinse the cured salmon in cold water to remove excess salt and spices and pat dry gently. Slice thinly off the skin with a sharp knife.
12
Assemble bagels: Slice each baked bagel in half. Spread one half with cream cheese and layer with sliced cured salmon. Top with thinly sliced red onion and capers.
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