Recipe: Bagels and Lox Recipe

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Bagels

Dough
1 1/2 C Warm Water
1 Tbs. Dry Active Yeast
1 Tbs. Sugar
1 Tbs. Veg Oil
2 Tsp Malt Syrup
2 Tsp. Salt
4 1/2 C Bread Flour

Water
6 Qts. Water
2 Tbs. Malt Syrup
1 Tsp. Salt

In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.
With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring.
Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450F (230C). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.

Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425F (220C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). Transfer bagels to wire rack to cool.

Lox

1 Side Trout

Dry Mix
3 C Kosher Salt
4 C Brown Sugar

Brine
3 Lbs. Salt
2 Qts. Water

Glaze
1 Lb. Brown Sugar
375 ml Rum

Fillet the trout, leaving the skin if possible. Score the skin with a sharp knife.
Blend sugar and salt. Layer fillet and sugar mixture in a glass or ceramic dish.
Allow to sit 12 hours.

Mix and heat brining solution.
Cool and add rinsed fillets.
Allow to sit 12 hours.
Rinse with fresh cold water for an hour.

Blend sugar and rum and continue to brush on drying fillets for 5-6 hours.