There’s no question this is one of the greatest food combos of all time. Ok, yes the lox takes 36-48 hours, but is honestly one of the easiest, moist delicious things ever. Let’s just say you won’t be buying lox at the store after this - or shouldn’t be.
BAGELS
1 ¼ cups warm water (between 110 and 120 degrees), perhaps more
1 ½ tablespoons sugar
1 packet active dry yeast
3 ½ cups bread flour - plus a bit more maybe for kneading
2 teaspoons salt
Toppings: sesame seeds, poppy seeds, everything bagel seasoning
Put the flour and salt in the bowl of mixer, with dough and mix to combine
Put yeast & sugar in a small bowl and add 1/2 cup of the warm water, stir and let sit until foamy - about 5 minutes
Meanwhile, put the flour & salt in a large bowl - mix to combine
Make a well in the flour, and pour in the yeast and remaining ¾ cup water
Bring to together with your hand into one large, messy ball, spread out a little flour on your counter, and turn out the dough onto it
Knead 5-10 minutes or until it becomes a smooth ball
Put into a lightly oiled bowl and cover with a damp towel, let rise in a relatively warm place about an hour
Punch down with your fingers, put back on your counter (using a tiny bit more flour if necessary) and divide into 8 pieces, then shape each into a round ball
Use your thumb and middle finger to create a hole in the middle of dough ball, then stretch out slightly to about an inch
Place each on a lightly oiled baking sheet, then cover with a damp towel - let sit 10 minutes
Preheat your oven to 425 and bring a big pot of water to simmer and gently slip the bagels into the water for 90 seconds a side - but don’t overcrowd them or they stick together
Remove, put on a parchment lined baking sheet and this is the time to put whatever you want on top of them
Bake 20 - 25 minutes, or until golden brown then cool on a rack
LOX
½ cup kosher salt – this is not the place for table salt
½ cup sugar
1/3 cup finely chopped fresh dill
Zest of 1 fresh lemon
½ tablespoon fresh ground black pepper
1 whole side salmon, skin on – about 2 pounds
Combine salt, sugar, dill, zest and pepper – mix well
Pull out a large sheet of plastic wrap, sprinkle about half the salt mixture in roughly the size of the salmon and place salmon on top skin side down
Put remaining salt mixture on top, and wrap tightly in the wrap
But on a sheet pan, baking dish or anything with a raised lip – liquid will come out of the salmon
Top salmon with another sheet pan or dish, and weight it down with with something relatively heavy – cans of tomatoes, beans whatev
Put into the refrigerator and leave 36-48 hours, turning the salmon over once or twice a day
When done, remove wrap and rinse off excess salt mixture, dry well and away you go – LOX!
SMOKED CREAM CHEESE
One 8 ounce block regular cream cheese
2 -3 tablespoons ‘everything bagel’ seasoning
Preheat smoker to 225
Put cream cheese in a small oven proof dish
Make diagonal cuts both ways across the top, about 1/8 inch deel and sprinkle with seasoning
Smoke for 2 hours
Use :)