Cliff Rohrabacher
11-15-2008, 10:35 PM
Bagels and Lox - my way
Salmon: absolutely fresh if you can get it frozen on the boat if you can’t get fresh.
Silver salmon if you can get it.
20% – 50% Brown sugar to salt – lots and lots of salt. About 1” coating all sides
I used brown sugar.
Pepper , dill, & garlic.
Bury the salmon fillet in salt herb mix wrap it in poly wrap and set covered under a weight (a few pounds) for three days in the fridge. Worry not O clean one, our ancestors did this and buried it in the dirt for a week. We have fridges.
Make your bagels the morning of, or night before the unveiling of the lox:
Use: high-gluten flour, yeast, water, salt, and malt (that’s it).
1 1/2 cups warm water for yeast proof. I add sugar to the water to push the yeast.
Two packets of yeast
4 cups flour
2 tablespoons malt syrup
2 tablespoons non-iodized salt
4 teaspoons sugar
Egg wash: 1 egg white & a teaspoon of water
Sesame seeds & poppy seeds,
Proof the yeast.
Mix flour, malt syrup, salt, and sugar & yeast. Knead well however you please
Idealy dough wants to be tacky but not like glue and not stiff or dry.
Put in oiled bowl to proof up & cover. Let set 30min or so.
Set oven at 425Deg-F
Grease & sprinkle parchment paper with oats or cornflower
Bring large pot of water to full roiling boil.
Take proofed dough split into 3 – 4 ounce balls roll ‘em each in your palm and get a hole in the middle. (make a rope & join it).
Set ‘em to raise maybe 10 – 15 minutes.
Gently Get your hole back when ready to immerse in water.
Drop in boiling water for no more than 20 seconds per side – not a second more.
Brush the bagels all over with the egg wash & dip in poppy seeds, or sesame seeds
Set ‘em on the baking sheet l one inch apart or more
Bake at 450 for 20 – 30 minutes watch the color.
Set on rack for 30 minutes to cool and finish cooking.
minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking.
Salmon: absolutely fresh if you can get it frozen on the boat if you can’t get fresh.
Silver salmon if you can get it.
20% – 50% Brown sugar to salt – lots and lots of salt. About 1” coating all sides
I used brown sugar.
Pepper , dill, & garlic.
Bury the salmon fillet in salt herb mix wrap it in poly wrap and set covered under a weight (a few pounds) for three days in the fridge. Worry not O clean one, our ancestors did this and buried it in the dirt for a week. We have fridges.
Make your bagels the morning of, or night before the unveiling of the lox:
Use: high-gluten flour, yeast, water, salt, and malt (that’s it).
1 1/2 cups warm water for yeast proof. I add sugar to the water to push the yeast.
Two packets of yeast
4 cups flour
2 tablespoons malt syrup
2 tablespoons non-iodized salt
4 teaspoons sugar
Egg wash: 1 egg white & a teaspoon of water
Sesame seeds & poppy seeds,
Proof the yeast.
Mix flour, malt syrup, salt, and sugar & yeast. Knead well however you please
Idealy dough wants to be tacky but not like glue and not stiff or dry.
Put in oiled bowl to proof up & cover. Let set 30min or so.
Set oven at 425Deg-F
Grease & sprinkle parchment paper with oats or cornflower
Bring large pot of water to full roiling boil.
Take proofed dough split into 3 – 4 ounce balls roll ‘em each in your palm and get a hole in the middle. (make a rope & join it).
Set ‘em to raise maybe 10 – 15 minutes.
Gently Get your hole back when ready to immerse in water.
Drop in boiling water for no more than 20 seconds per side – not a second more.
Brush the bagels all over with the egg wash & dip in poppy seeds, or sesame seeds
Set ‘em on the baking sheet l one inch apart or more
Bake at 450 for 20 – 30 minutes watch the color.
Set on rack for 30 minutes to cool and finish cooking.
minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking.