Not to turn this into a baking blog, but here’s another recipe we tried and loved.
I’m typically a sweet > savory person when it comes to breakfast foods, but Matt may have changed my mind when it comes to lox bagels. We like having bagel sandwiches for breakfast or lunch, and since we don’t have many food options close by in SLC we decided to make our own.
Yeasted dough is a bit of a time commitment because it needs to rise twice, but it could be made the night before and allowed to do the second rise in the fridge; just make sure to let it come to room temperature before baking for an even bake. You could easily make this recipe sweet with the addition of blueberries or cinnamon and raisin, or even just make them plain. We actually made a few with jalapeño and cheddar, which were fantastic with a little cream cheese, egg, and bacon. The possibilities for combinations are endless!
For the everything bagel seasoning, you can make your own, but we use Everything But the Bagel seasoning from Trader Joe’s. It’s convenient and has all the goodies pre-mixed. We loaded these bagels with smoked salmon, cream cheese, capers, and red onions. Yum!
Makes 5 medium-sized bagels
- 2C all-purpose flour
2 1/4 t (1 package) active dry yeast
3/4 C warm water
1 1/2 T sugar
1/2 T salt
- 1 egg
- Everything but the bagel seasoning
Mix water, sugar, and yeast together in a small bowl or measuring cup and allow to sit for ~10 minutes until yeast has bloomed and is bubbly.
In a large bowl or bowl of stand mixer combine 1 C of flour and salt. Mix in activated yeast mixture and work with hands or bread attachment until a sticky dough has formed. Continue to add in remaining flour until dough is stiff. Knead with hands on a lightly floured surface or in mixer with bread attachment for 8-10 minutes until dough is smooth and elastic.
Lightly oil a large bowl and place dough inside, turning to coat. Cover with a damp cloth and let rest for 15-20 minutes. Punch down dough and divide into 5 even portions. To form the dough, either roll dough into a ball, poke a hole in the middle with your finger, and stretch until it is about 1-2 in diameter, or roll into a rope and pinch the ends together. Let rise for 20-30 minutes.
While dough is rising, preheat oven to 350°F and fill a large pot with water and boil on the stove. When dough has risen, drop into boiling water and boil for 30 seconds to 1 minute on each side (1-2 minutes total per bagel). Pat dry with a paper towel and place on baking sheet.
Beat egg in a small bowl and brush over the top of the boiled bagels. Sprinkle liberally with seasoning mix. Bake for 20-30 minutes until golden brown.