Lox is salmon that has been cured in a brining solution. Smoked salmon is a good substitute, although it is not as salty. This sandwich is best with homemade bagels, but you can substituted with store bought if running short on time.

Makes
10

Preparation

2hr
35min

Cooking

10min

Skill level

Mid
By
Average: 3.8 (14 votes)
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Ingredients

  • 7 g sachet dried yeast
  • 1 tbsp caster sugar
  • 1 tbsp barley malt syrup (see Note) 
  • 635 g (4¼ cups) '00' pasta flour (see Note) 
  • oil, to grease
  • 1 egg, lightly beaten
  • 2 tbsp caraway, poppy or sesame seeds
  • lemon-herb schmear, lox (see Note), capers and sliced red onion, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 2 hours

Place yeast and 375 ml (1½ cups) warm water in the bowl of an electric mixer fitted with a dough hook. Set aside for 10 minutes or until mixture bubbles.

With mixer on low speed, add sugar, 2 tsp salt, syrup and flour, and mix for 1 minute. Increase speed slightly and mix for 5 minutes or until flour is incorporated and dough is smooth and elastic. Place in a greased bowl, cover and rest in a warm, draught-free place for 1½ hours or until dough doubles.

Divide dough into 10 and roll into balls. Flatten slightly and make a 2 cm hole in centre of each. Place on an oven tray lined with baking paper, cover with greased plastic wrap and rest for a further 25 minutes.

Preheat oven to 200°C. Bring a large pan of water to the boil. Boil bagels, two at a time, turning halfway, for 2 minutes. Remove with a slotted spoon, drain and return to tray. Brush with egg and scatter over seeds.

Bake for 10 minutes, reduce heat to 180°C and bake for a further 8 minutes or until golden brown. Cool on a wire rack.

Slice bagels in half horizontally and lightly toast. Cool slightly, then spread liberally with lemon-herb schmear. Top half the bagels with lox, capers and red onions, then top with remaining bagels and serve.

 

Notes
• Barley malt syrup is from health food shops.
• '00' pasta flour, from supermarkets, is a very fine Italian flour grade. Substitute plain flour.
• Lox is available from kosher food shops.

 

 

Photography by Brett Stevens

 

As seen in Feast magazine, October 2011, Issue 2.