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Picture for Everything Bagel with Lox Inspired By Mr. & Mrs. Smith

443,246 views  This week, we're making New York style everything bagels with lox and cream cheese, inspired by Mr. & Mrs. Smith. Leave it to bagels to spur a once staged marriage into a blossoming heartfelt relationship.

4 servings





For the Quick Cream Cheese Ingredients:

1 L whole milk

3 tbsp white vinegar

½ tsp kosher salt

For the Homemade Lox Ingredients:

1 (~2 lb) boneless skin on sushi grade salmon filet, preferably wild caught

75 g kosher salt

75 g granulated sugar

For the Everything Bagel Ingredients:

700 g bread flour, divided

1 tsp instant yeast

350 g water, room temperature + more if needed

25 g + 1 Tbsp barley malt syrup

10 g kosher salt

1 tsp baking soda

3 tbsp white sesame seeds

2 tbsp black sesame seeds

1 ½ tbsp caraway seeds

1 ½ tbsp poppy seeds

1 ½ tbsp onion flakes

1 ½ tbsp garlic flakes

1 tbsp + 1 tsp finishing salt

Quick Cream Cheese (see recipe above)

Homemade Lox (see recipe above)

Optional: capers + thinly sliced red onion



For the Quick Cream Cheese Method:


Prepare a large bowl or container with a sieve placed inside. Line the sieve with a generous amount of cheesecloth.


In a medium pot, add the milk and heat over medium heat until simmering. Make sure to stir consistently to avoid scorching.


Slowly stir in the vinegar. Once the milk mixture begins to curdle, turn off the heat and allow the curds to sit for 5 minutes.


Strain the curds from the whey using the prepared sieve. Let the curds drain for 25-30 minutes.


Wrap up the sides of the cheesecloth around the curds and squeeze to remove any excess whey.


Transfer the curds and salt to a food processor and process for 1-2 minutes or until completely smooth. If the mixture is too thick or grainy, stream in 1-2 tablespoons of the excess whey while blending.


Allow the cream cheese to cool to room temperature, then use immediately or refrigerate until ready to use, up to 1 week.


For the Homemade Lox Method:


Pat the surface of the fish dry using a paper towel.


Whisk together in a medium bowl the salt and sugar. Line a large rimmed baking sheet with plastic wrap. Evenly spread about ⅓ of the salt mixture onto the sheet tray.


Transfer the salmon, skin-side down, onto the prepared sheet tray.


Pat the remaining salt mixture over the top of the salmon, making sure to completely cover the surface of the fish.


Wrap the salmon tightly with plastic wrap and place back onto the sheet tray. Place another sheet tray over top of the fish and weigh it down with cans, cast iron, or anything relatively heavy.


Refrigerate the fish for 48-72 hours, depending on the thickness of the salmon (the thicker the salmon, the longer the cure). Flip the salmon every 24 hours.


Once the fish is properly cured, the fish should be firm and there should be ample liquid in the curing pan. Unwrap the fish and rinse well under cold water. Pat the salmon filet dry and let sit uncovered for 20-30 minutes in the refrigerator.


Slice thinly against the grain. Serve immediately or refrigerate in an airtight container for up to 3 days.


For the Everything Bagel Method:


Make the preferment by combining 250 grams of bread flour, yeast, and water in a sealable container. Mix until completely combined, then cover at let sit at room temperature for at least 4 hours or up to overnight.


In the bowl of a stand mixer, combine the preferment, 25 grams of malt syrup, salt, and remaining 450 grams of bread flour. Using the dough hook attachment, mix on low speed until a shaggy dough forms; if the dough is still too dry, add 1-3 tablespoon of water as necessary until the dough is hydrated but not at all wet or sticky.


Increase the mixer speed to medium and knead the dough for 10 minutes or until the dough has developed enough gluten to pass the window pane test.


Form into a taut ball and place back into the bowl. Cover the bowl with a damp clean kitchen towel and let proof at room temperature for 1 - 1 ½ hours.


After proofing, weigh the dough, then divide the mass in 8 equal pieces. Shape each portion into a round, then transfer to a parchment-lined sheet tray. Cover the dough with a damp clean kitchen towel. Let the dough rest for 20-30 minutes.


Shape the dough portions into bagels by gently punching a whole through the center of each round with your thumbs, then widen the whole using two spinning fingers. Alternatively, roll the dough into a roughly 10-inch long log with taper ends. Twist each end of the log in opposite directions, then fold one end over your hand to connect the two tapered ends. Press down and gently roll to seal the ends.


Transfer the rolled bagels back to the sheet tray and cover with greased plastic wrap. Let proof for 1-2 hours at room temperature or refrigerate for 1-3 days.


Meanwhile, combine the seeds, onion flakes, garlic flakes, and finishing salt in a large shallow dish. Whisk to combine and set aside. Prepare two large rimmed baking sheets with a wire racks. Preheat the oven to 425 °F.


Bring a large pot of water to a boil, then add the remaining 1 tablespoon of barley malt syrup and baking soda to the water. Working in batches, boil the bagels for 20-30 seconds per side. Transfer the boiled bagels to the everything seasoning mixture, making sure to press the toppings into the surface of the bagel. Transfer the topped bagels to the prepared sheet trays.


Bake the bagels in the lower third of the oven for 20-25 minutes or until golden brown.


Let cool for at least 30 minutes before slicing, toasting, and serving with Quick Cream Cheese, Homemade Lox, capers, and red onions.

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