Making Homemade Bagels For The First Time ( & Lox...omg!)

Ingredients

• 8 oz Cream Cheese (plain, full block, refrigerated)
• 2 tbsp Everything Bagel Seasoning (store‑bought or homemade blend)
• 3.5 cups Bread Flour (high‑protein flour for chewy bagels)
• 1 tbsp Active Dry Yeast (or instant yeast)
• 1.5 tbsp Granulated Sugar (for yeast activation)
• 0.5 cup Granulated Sugar (for lox cure)
• 1.25 cup Warm Water (110‑120°F for dough)
• 1.5 tsp Kosher Salt (for dough)
• 0.5 cup Kosher Salt (for lox cure)
• 0.33 cup Fresh Dill (chopped fine)
• 0.5 tbsp Black Pepper (ground)
• 1 large lemon Lemon Zest (zest only, no juice)
• 2 lb Salmon Fillet (skin‑on, boneless) (fresh, high‑quality for curing)
• 2 tbsp Sesame Seeds (for topping)
• 2 tbsp Poppy Seeds (for topping)
• 2 tbsp Chunky Onion‑Salt‑Pepper Mix (onion flakes, kosher salt, black pepper)

Instructions

1. Mark and Season Cream Cheese

   Unwrap the 8‑oz block of cream cheese, use a paring knife to make shallow cuts in a grid pattern, then sprinkle the everything bagel seasoning evenly over the top.

   Time: PT5M

2. Smoke the Cream Cheese

   Place the seasoned cream cheese on the smoker rack, set the Traeger to 225°F and smoke for 2 hours until the surface is firm and lightly infused with smoke.

   Time: PT2H

   Temperature: 225°F

3. Activate Yeast

   In a small bowl combine 1 tbsp active dry yeast, 1.5 tbsp granulated sugar and 0.5 cup warm water (110‑120°F). Stir and let sit 5 minutes until foamy.

   Time: PT5M

4. Mix Bagel Dough

   In a large bowl whisk together 3.5 cups bread flour and 1.5 tsp kosher salt. Add the foamy yeast mixture and the remaining 0.75 cup warm water. Stir with a spoon then knead by hand for about 7‑10 minutes until the dough is smooth and elastic.

   Time: PT10M

5. First Rise

   Lightly oil the mixing bowl, place the dough inside, cover with a damp kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

6. Prepare Lox Cure

   In a bowl combine 0.5 cup kosher salt, 0.5 cup granulated sugar, 1/3 cup chopped fresh dill, 0.5 tbsp ground black pepper and the zest of one lemon. Mix well.

   Time: PT15M

7. Cure the Salmon

   Lay a sheet of plastic wrap on a baking sheet, spread half the cure mixture, place the salmon skin‑side down, then cover with the remaining cure. Wrap tightly, place another baking sheet on top, and weight down with the cast‑iron pan. Refrigerate for 36‑48 hours, flipping the package once daily.

   Time: PT0M

8. Punch Down and Divide Dough

   Turn the risen dough onto a lightly floured surface, gently punch down to release air, then divide into 8 equal pieces (about 100 g each).

   Time: PT5M

9. Shape Bagels

   Roll each piece into a smooth ball, then press your thumb into the center and gently stretch to form a ~1‑inch hole. Place the shaped bagels on a parchment‑lined baking sheet.

   Time: PT15M

10. Second Proof

    Cover the bagels with a damp kitchen towel and let rest for 10 minutes.

    Time: PT10M

11. Boil Bagels

    Bring a large pot of water to a rolling boil. Reduce to a gentle boil and drop in 4‑5 bagels at a time. Boil for 90 seconds, flip, and boil another 90 seconds. Remove with a slotted spoon and place on parchment.

    Time: PT5M

    Temperature: boiling

12. Add Toppings

    While the bagels are still hot, sprinkle each with one of the following: everything bagel seasoning, sesame seeds, poppy seeds, or the chunky onion‑salt‑pepper mix.

    Time: PT5M

13. Bake Bagels

    Preheat the oven to 425°F. Bake the topped bagels for 12‑15 minutes, until golden brown and crisp on the outside.

    Time: PT12M

    Temperature: 425°F

14. Slice the Lox

    Remove the cured salmon from the fridge, rinse lightly to remove excess cure, pat dry, and slice thinly on a bias.

    Time: PT5M

15. Assemble the Bagel

    Slice each bagel horizontally, spread a generous layer of the smoked cream cheese, then top with a few slices of the homemade lox. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchatel cheese, vegan cream cheese
• Instead of Everything Bagel Seasoning: make your own with poppy seeds, sesame, dried onion, garlic, salt
• Instead of Bread Flour: All‑purpose flour (texture will be softer)
• Instead of Active Dry Yeast: Fresh yeast
• Instead of Fresh Dill: Dried dill (use less)
• Instead of Lemon Zest: Lemon peel (dried)
• Instead of Salmon Fillet (skin‑on, boneless): Trout, Arctic char

Equipment Needed

• Traeger Smoker
• Cast Iron Pan
• Mixing Bowl
• Small Bowl
• Bench Scraper
• Baking Sheet
• Parchment Paper
• Large Pot
• Kitchen Towel
• Plastic Wrap
• Oven
• Chef’s Knife
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Smoking the cream cheese
• Curing the salmon for lox
• Boiling and baking the bagels to achieve proper texture

Chef Tips from the Video

• Use a kitchen scale for precise dough portions; 100 g per bagel yields uniform size.
• For extra flavor, add a splash of smoked paprika to the cream cheese seasoning.
• If you lack a cast‑iron pan for weighting the salmon, fill a zip‑top bag with water and place it on top.

Troubleshooting

Storage

Refrigerator: Store smoked cream cheese in an airtight container for up to 5 days. Keep cured lox wrapped tightly for up to 5 days.

Freezer: Bagels freeze well for up to 2 months; reheat in a toaster or oven. Lox can be frozen for up to 1 month, thaw in refrigerator.

Room temperature: Do not leave bagels with cream cheese or lox at room temperature for more than 2 hours.

Make-Ahead Tips

• Cure the salmon 36‑48 hours ahead; keep wrapped and refrigerated.
• Smoke the cream cheese the night before; store in an airtight container.
• Bagels can be baked, cooled, and frozen; toast before serving.

Frequently Asked Questions