Bagel and Lox Sandwich
A classic New York-style bagel sandwich with cream cheese, lox, and traditional toppings.
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- •1 package Active yeast
- •1 tablespoon Sugar
- •8 cups Bread flour
- •20 grams Salt
- •3 tablespoons Malt syrup(optional)Can substitute with honey or maple syrup
- •0.5 cup WaterWarm water for blooming yeast
- •1 tablespoon Baking sodaFor boiling bagels
- •1 pound SalmonAlaskan salmon for lox
- •.5 cup Lemon zestFor curing salmon
- •.5 cup DillFor curing salmon
- •4 cups Cream cheeseHomemade or store-bought
- •1 count Tomatoes(optional)Sliced for topping
- •1 count Red onion(optional)Sliced for topping
- •1 tablespoon Capers(optional)For topping
- 1
Bloom yeast in warm water with sugar for 15 minutes.
15 min
- 2
Mix bread flour, salt, and malt syrup in a mixer.
5 min
- 3
Add activated yeast to the flour mixture and knead for 20 minutes.
20 min
- 4
Let dough rest for 20 minutes, then shape into bagels.
30 min
- 5
Proof bagels for 30 minutes, then refrigerate overnight.
24h 0m
- 6
Boil bagels in water with baking soda and malt syrup for 1 minute each side.
10 min
- 7
Bake bagels at 500°F for 10 minutes, flip, and bake for another 5-10 minutes.
15 min
- 8
Cure salmon with salt, sugar, lemon zest, and dill for 2-3 days.
48h 0m
- 9
Prepare cream cheese by heating cream and milk, adding culture and rennet, and draining whey.
8h 0m
- 10
Assemble sandwich with bagel, cream cheese, lox, tomatoes, red onion, and capers.
10 min
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