Homemade bagels... and lox.

This was one of those "why does a dog lick its b@lls?"* cooks. 

 I have no clue why I've been obsessed with bagels and lox recently, since I eat these maybe twice a year. Don't know where to get any nearby, so made some lox at home a couple of weeks ago. It was outstanding. Even caliprince loved it. Naturally, I needed bagels to go with lox, so here we are. 

Day 1- First, cured about 2lbs of salmon with star anise, salt, sugar, cayenne, lemon zest, and dill. Wrapped and into the fridge for 2 days. Flipped every 12hrs or so.


Day 2- made the dough for the bagels, shaped into rounds, and refrigerated for about 18hrs. Briefly boiled, then onto the egg at 450°F for 15 mins. Made caraway and kosher salt, garlic, onion, and plain.






Lox! I love this stuff. Could probably eat a couple of pounds weekly. 


Not a great pic, but here it is all put together... bagel, lox, and a bit of shmear.


The bagels could have browned a bit more, but toasting them briefly took care of that. They had the kind of chew a bagel should.   A couple of batches more, and I should have these dialed in. It was a fun cook, and a great Sunday breakfast. Even though my dad is apparently not as fond of lox as I am




*because it can.