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Classic Bagel and Lox Recipe: Enjoy It Today!

Bagels and lox is a quintessential dish enjoyed by many, originating from Eastern European Jewish cuisine and now a beloved staple in countless households. Its combination of chewy, freshly baked bagels, silky smoked salmon, and a medley of delightful toppings makes for a satisfying meal perfect for breakfast, brunch, or even a light lunch. If you’re looking to add a touch of elegance to your dining table, here’s a classic bagel and lox recipe that you can enjoy today!

Ingredients:

For the Bagels:

• 500g strong white flour
• 7g instant yeast
• 300ml warm water
• 10g salt
• 1 tbsp sugar
• 1 tbsp malt extract (optional)
• Sesame seeds or poppy seeds (for topping)

For the Topping:

• 200g smoked salmon (lox)
• 150g cream cheese (plain or flavoured)
• 1 small red onion, thinly sliced
• 1 small cucumber, thinly sliced
• Capers (to taste)
• Fresh dill (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preparing the Bagels:

• In a large bowl, combine the strong white flour, instant yeast, and sugar. Mix well.
• Gradually add the warm water and mix until a shaggy dough forms.
• Add the salt and knead the dough on a floured surface for about 10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
• Once kneaded, place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until it has doubled in size.

2. Shaping the Bagels:

• After the dough has risen, punch it down and divide it into 8 equal portions. Roll each piece into a ball and then poke a hole through the centre using your finger, gently stretching it to create the familiar bagel shape.
• Place the shaped bagels on a baking tray lined with parchment paper and allow them to rest for about 10–15 minutes.

3. Boiling the Bagels:

• Preheat your oven to 220°C (200°C for fan ovens) or 425°F.
• Bring a large pot of water to a gentle boil, adding in the malt extract if using.
• Gently lower the bagels into the water, a few at a time, and boil for about 1-2 minutes on each side. This step helps to develop the chewy texture characteristic of bagels.
• Remove the bagels from the pot and return them to the baking tray. If desired, sprinkle sesame seeds or poppy seeds on top for extra flavour and texture.

4. Baking the Bagels:

• Bake the bagels in the preheated oven for 15-20 minutes or until they are golden brown and beautifully puffed.
• Once baked, let them cool on a wire rack.

5. Assembling the Bagel and Lox:

• Slice the cooled bagel in half. Spread a generous layer of cream cheese on both halves.
• Layer the smoked salmon over the cream cheese, followed by the sliced red onion, cucumber, and a few capers.
• Garnish with fresh dill and serve with lemon wedges on the side for a splash of zesty brightness.

Enjoying Your Creation:

There you have it—a classic bagel and lox that is both delicious and visually appealing! This dish pairs beautifully with a hot cup of coffee or tea, making it a delightful addition to any morning or afternoon gathering. Not only does it offer a wonderful blend of flavours and textures, but bagels and lox also evoke a sense of tradition and community, making it perfect for sharing with family and friends.

Whether you’re hosting a brunch or simply treating yourself to a homemade delight, this classic bagel and lox recipe is sure to impress. So, gather your ingredients and enjoy a taste of culinary tradition today!