Bagels with Lox & Cream Cheese

Ingredients

• •4 cups bread flour
• •1 tbsp sugar
• •2 1/4 tsp active dry yeast
• •1 1/2 tsp kosher salt
• •1 1/4 cups warm water
• •1 tbsp barley malt syrup or honey
• •1 tbsp baking soda
• •4 plain bagels
• •8 oz cream cheese
• •8 oz lox (brined or cold-smoked salmon), thinly sliced
• •2 tbsp capers
• •1/4 small red onion, very thinly sliced
• •1 small tomato, thinly sliced

Instructions

1. 1

   Mix the flour, sugar, yeast, salt, and warm water into a firm dough and knead until smooth and elastic.

2. 2

   Let the dough rise until puffed, then divide into 4 pieces, shape into rings, and rest briefly.

3. 3

   Bring a pot of water with barley malt syrup and baking soda to a simmer; boil each bagel for 30 to 45 seconds per side.

4. 4

   Bake the bagels at 425°F (220°C) until glossy, deep golden, and chewy.

5. 5

   Cool slightly, then slice the bagels horizontally.

6. 6

   Spread each half generously with cream cheese.

7. 7

   Layer on the lox and finish with capers, onion, and tomato if desired.

8. 8

   Serve immediately while the bagels are still fresh.