Bagels & Lox!

Ingredients

• 4 cups Bread Flour (high‑protein flour for chewiness)
• 1.5 cups Warm Water (110°F (43°C) to activate yeast)
• 2 tsp Active Dry Yeast (instant or active dry)
• 2 tbsp Granulated Sugar (feeds the yeast)
• 1.5 tsp Salt (enhances flavor)
• 1 tbsp Barley Malt Syrup (adds shine and flavor to boiled bagels)
• 2 tbsp Sesame Seeds (optional topping)
• 8 oz Smoked Salmon (thinly sliced for serving)
• 4 oz Cream Cheese (softened, spreadable)
• 1 tbsp Capers (rinsed)
• 0.25 cup Red Onion (thinly sliced)

Instructions

1. Activate Yeast

   In the large mixing bowl combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

   Temperature: 110°F

2. Mix and Knead Dough

   Add bread flour, salt, and barley malt syrup to the yeast mixture. Mix on low speed then knead on medium for about 10 minutes until the dough is smooth, elastic, and pulls away from the bowl.

   Time: PT10M

3. First Rise

   Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 45 minutes.

   Time: PT45M

4. Shape Bagels

   Punch down the dough, divide into 8 equal pieces (about 100 g each). Roll each piece into a smooth ball, then poke a hole in the center with your thumb and gently stretch to a 2‑3 inch diameter ring.

   Time: PT15M

5. Second Rise

   Place the shaped rings on a parchment‑lined baking sheet, cover loosely with a clean towel, and let rest for 20 minutes.

   Time: PT20M

6. Preheat Oven & Boiling Water

   While the bagels rest, preheat the oven to 425°F. Bring a large pot of water to a rolling boil, then stir in the barley malt syrup.

   Time: PT10M

   Temperature: 425°F

7. Boil Bagels

   Using the slotted spoon, lower 2‑3 bagels into the boiling water. Boil for 30 seconds on each side, then remove and place back on the parchment sheet. Sprinkle sesame seeds or other toppings while still wet.

   Time: PT5M

8. Bake Bagels

   Transfer the baking sheet to the oven and bake for 12‑15 minutes, or until the tops are deep golden brown.

   Time: PT15M

   Temperature: 425°F

9. Cool and Serve

   Remove bagels and place on a cooling rack for 10 minutes. Slice, spread cream cheese, and top with smoked salmon, capers, and red onion.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g