![]() ![]() ![]() ![]() ![]() Wild salmon is pretty much only caught in the Pacific Ocean. But I think gravlax will totally work too, right? I wasn’t sure what name to go with for this blueberry recipe at first, but since there are no spices or dill and since we’re eating this on a bagel, I’m going with lox. Gravlax = Salmon cured with salt, sugar, dill, and spices. Some things I learned about salmon and lox: Some recipes have you shape the night before and then refrigerate and then boil and bake. I’ve had the most success letting the dough proof overnight in the fridge and then shaping them and boiling. Any longer and the crust fights you a little too much. One minute on each side is a perfect amount of time to boil your bagels to get a deliciously chewy crust and doughy inside. (Vegan bagel-ers, what would be a good substitution for this?) But they don’t stick to the toppings! So Dave and I use egg wash to help them stick. So when I tell you in the instructions to line your pan with parchment and grease it, do that and do it well! Once the dough is formed into bagels, they get really sticky. It lends that distinct bit of sweetness that makes bagel flavor so good. Barley Malt makes bagel-y flavor! I like adding it to the dough and to the water when boiling them. So I bought 50 pounds of high gluten flour and got to work on my at-home bagel practice. Just flour and a syrupy substance, two easily Amazonable things, and a few basic pantry staples, I had no excuse. At one point after I spoke about my journey on Unorthodox, this Star Tribune recipe appeared in my inbox from Jonathan, Mark the Host’s brother, affirming that this was my “path to bagel heaven.” (The recipe I now use is a descendent of this one!)Īll you need is high gluten flour and barley malt! Is what I learned from Dave. I learned what I could about the bagel shops that used to be in Grand Forks (one of them apparently flew bagels in from New York every day?!) and started listing features of a good bagel and lox: chewiness, doughiness, plumpness, a bit of sweetness, some texture that fights you but not too much, a very small if not closed up hole, bagel-y flavor (whatever that is), fluffy cream cheese, thinly sliced aggressively salty lox, capers, tomatoes, onions, Sunday morning chill. Robert and I began making bagels every Sunday at our sadly now closed co-op, and Dave served as my recipe and special ingredient consultant. Two bagel experts emerged in town: Robert, who used to own a bagel shop in Idaho, and my friend Dave, a New York native and fantastic bread maker. Fear of recipes that require multiple days to makeĮventually my bagel craving got too big however, so I started researching, listening to bagel podcasts, reading recipes, and talking about my imminent journey to anybody who would listen. All this talk of maybe needing special “New York water” Requirements for special ingredients that aren't readily available at the Hugo's Family Marketplace down the road Hi and welcome to a big moment in my personal bagel and lox journey! This journey began at the beginning of this year when I made the decision to move bagels and lox from the category of “things best left up to the experts and eaten only in new york” into the category of “things we can make at home because ughh flights to new york take so longgg and absolute bagel drone delivery doesn’t exist yet.” What took me so long to make this decision? A few things: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |