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Lox, Bagels & Smoked Cream Cheese
...in your mind.
Lox, Bagels & Smoked Cream Cheese

Lox, Bagels & Smoked Cream Cheese

There’s no question this is one of the greatest food combos of all time. Ok, yes the lox takes 36-48 hours, but is honestly one of the easiest, moist delicious things ever. Let’s just say you won’t be buying lox at the store after this - or shouldn’t be.

8

Ingredients

BAGELS

  • 1 1/4 cups warm water (between 110 and 120 degrees), perhaps more
  • 1 1/2 tablespoons sugar
  • 1 packet active dry yeast
  • 3 1/2 cups bread flour - plus a bit more maybe for kneading
  • 2 teaspoons salt
  • Toppings: sesame seeds, poppy seeds, everything bagel seasoning

LOX

  • 1/2 cup kosher salt – this is not the place for table salt
  • 1/2 cup sugar
  • 1/3 cup finely chopped fresh dill
  • Zest of 1 fresh lemon
  • 1/2 tablespoon fresh ground black pepper
  • 1 whole side salmon, skin on – about 2 pounds

SMOKED CREAM CHEESE

  • One 8 ounce block regular cream cheese
  • 2 -3 tablespoons ‘everything bagel’ seasoning

Directions

BAGELS

  1. Put yeast & sugar in a small bowl and add 1/2 cup of the warm water, stir and let sit until foamy - about 5 minutes
  2. Meanwhile, put the flour & salt in a large bowl - mix to combine
  3. Make a well in the flour, and pour in the yeast and remaining ¾ cup water
  4. Bring together with your hand into one large, messy ball, spread out a little flour on your counter, and turn out the dough onto it
  5. Knead 5-10 minutes or until it becomes a smooth ball
  6. Put dough into a lightly oiled bowl and cover with a damp towel, let rise in a relatively warm place about an hour
  7. Punch down with your fingers, put back on your counter (using a tiny bit more flour if necessary) and divide into 8 pieces, then shape each into a round ball
  8. Use your thumb and middle finger to create a hole in the middle of dough ball, then stretch out slightly to about an inch
  9. Place each on a lightly oiled baking sheet, then cover with a damp towel - let sit 10 minutes
  10. Preheat your oven to 425 and bring a big pot of water to simmer and gently slip the bagels into the water for 90 seconds a side - but don’t overcrowd them or they stick together
  11. Remove boiled bagels, put on a parchment lined baking sheet and this is the time to put whatever you want on top of them
  12. Bake 20 - 25 minutes, or until golden brown then cool on a rack

LOX

  1. Combine salt, sugar, dill, zest and pepper – mix well
  2. Pull out a large sheet of plastic wrap, sprinkle about half the salt mixture in roughly the size of the salmon and place salmon on top skin side down
  3. Put remaining salt mixture on top, and wrap tightly in the wrap
  4. But on a sheet pan, baking dish or anything with a raised lip – liquid will come out of the salmon
  5. Top salmon with another sheet pan or dish, and weight it down with with something relatively heavy – cans of tomatoes, beans whatever
  6. Put into the refrigerator and leave 36-48 hours, turning the salmon over once or twice a day
  7. When done, remove wrap and rinse off excess salt mixture, dry well and away you go – LOX!

SMOKED CREAM CHEESE

  1. Preheat smoker to 225
  2. Put cream cheese in a small oven proof dish
  3. Make diagonal cuts both ways across the top, about 1/8 inch deep and sprinkle with seasoning - top AND sides
  4. Smoke for 2 hours
  5. Use :)
Lox, Bagels & Smoked Cream Cheese

Lox, Bagels & Smoked Cream Cheese

There’s no question this is one of the greatest food combos of all time. Ok, yes the lox takes 36-48 hours, but is honestly one of the easiest, moist delicious things ever. Let’s just say you won’t be buying lox at the store after this - or shouldn’t be.

8

Ingredients

BAGELS

  • 1 1/4 cups warm water (between 110 and 120 degrees), perhaps more
  • 1 1/2 tablespoons sugar
  • 1 packet active dry yeast
  • 3 1/2 cups bread flour - plus a bit more maybe for kneading
  • 2 teaspoons salt
  • Toppings: sesame seeds, poppy seeds, everything bagel seasoning

LOX

  • 1/2 cup kosher salt – this is not the place for table salt
  • 1/2 cup sugar
  • 1/3 cup finely chopped fresh dill
  • Zest of 1 fresh lemon
  • 1/2 tablespoon fresh ground black pepper
  • 1 whole side salmon, skin on – about 2 pounds

SMOKED CREAM CHEESE

  • One 8 ounce block regular cream cheese
  • 2 -3 tablespoons ‘everything bagel’ seasoning

Directions

BAGELS

  1. Put yeast & sugar in a small bowl and add 1/2 cup of the warm water, stir and let sit until foamy - about 5 minutes
  2. Meanwhile, put the flour & salt in a large bowl - mix to combine
  3. Make a well in the flour, and pour in the yeast and remaining ¾ cup water
  4. Bring together with your hand into one large, messy ball, spread out a little flour on your counter, and turn out the dough onto it
  5. Knead 5-10 minutes or until it becomes a smooth ball
  6. Put dough into a lightly oiled bowl and cover with a damp towel, let rise in a relatively warm place about an hour
  7. Punch down with your fingers, put back on your counter (using a tiny bit more flour if necessary) and divide into 8 pieces, then shape each into a round ball
  8. Use your thumb and middle finger to create a hole in the middle of dough ball, then stretch out slightly to about an inch
  9. Place each on a lightly oiled baking sheet, then cover with a damp towel - let sit 10 minutes
  10. Preheat your oven to 425 and bring a big pot of water to simmer and gently slip the bagels into the water for 90 seconds a side - but don’t overcrowd them or they stick together
  11. Remove boiled bagels, put on a parchment lined baking sheet and this is the time to put whatever you want on top of them
  12. Bake 20 - 25 minutes, or until golden brown then cool on a rack

LOX

  1. Combine salt, sugar, dill, zest and pepper – mix well
  2. Pull out a large sheet of plastic wrap, sprinkle about half the salt mixture in roughly the size of the salmon and place salmon on top skin side down
  3. Put remaining salt mixture on top, and wrap tightly in the wrap
  4. But on a sheet pan, baking dish or anything with a raised lip – liquid will come out of the salmon
  5. Top salmon with another sheet pan or dish, and weight it down with with something relatively heavy – cans of tomatoes, beans whatever
  6. Put into the refrigerator and leave 36-48 hours, turning the salmon over once or twice a day
  7. When done, remove wrap and rinse off excess salt mixture, dry well and away you go – LOX!

SMOKED CREAM CHEESE

  1. Preheat smoker to 225
  2. Put cream cheese in a small oven proof dish
  3. Make diagonal cuts both ways across the top, about 1/8 inch deep and sprinkle with seasoning - top AND sides
  4. Smoke for 2 hours
  5. Use :)