The combination of bagels & lox is as much an iconic staple of American breakfast cuisine as biscuits & gravy or chicken & waffles. So how do you make this recipe even better you ask… you add Sun King Brewery’s Lupulin Astronaut IPA into the mix. All you’ll need to do is smear on some cream cheese, a spoonful of capers, then layer with thinly sliced red onion and cucumber and you’ll be set for a breakfast of champions!
1/2 Cup Bread Flour
1/4 Cup Lupulin Astronaut IPA Beer
Pinch of Instant Yeast
4 Cups Bread Flour
2 Cups Lupulin Astronaut IPA Beer
2 Teaspoons Salt
1 1/2 Teaspoons Instant Yeast
Water to fill a 10″ pan (about 2″ deep)
2 Tablespoons Barley Syrup
1 Egg white (beaten with 1 Tablespoon of water)
1/4 Cup of Sesame Seeds
1 Tablespoon Zataar Spices
1 Tablespoon Coriander (crushed)
1/2 Teaspoon Red Pepper Flakes
1/4 Cup Kosher Salt
1/4 Cup Sugar
2 6oz Salmon Fillets (skin on)
1 Bunch Cilantro (Fresh)
3 Tablespoons Lupulin Astronaut IPA
Red Onion (thinly sliced)
Lupulin Bagels Recipe:
- To make the starter: Combine the starter ingredients in a medium-sized bowl, cover, and let rest at room temperature overnight.
- To make the bagel dough: The next day, combine the starter with all of the dough ingredients and knead — by hand, mixer, or bread machine — to form a smooth, stiff but not dry dough. Place in a lightly greased bowl, cover, and set aside to rise for 1 hour.
- Gently deflate the dough, and let it rise for another 30 minutes.
- Transfer the dough to an unfloured work surface and divide it into 12 pieces. Roll each into a smooth ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up very slightly.
- While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10″) pan.
- Preheat your oven to 425°F.
- To shape the bagels: Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it’s about 2 inches in diameter (the entire bagel will be about 3″ across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
- To boil the bagels: Transfer the bagels, three to four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
- To bake the bagels: Bake the bagels for about 25 minutes, or until they’re as deep brown as you like. To make sesame seed bagels, brush each bagel, just before baking, with a glaze made of 1 egg white beaten until frothy with 1 tablespoon of water. Glaze each bagel, and sprinkle heavily with seeds.
- Remove the bagels from the oven, and cool completely on a rack.
Lupulin Lox Recipe:
- In a small bowl, combine the salt, sugar, coriander and red pepper.
- Line a baking dish with a large sheet of foil, leaving a few inches of overhang, and top with a piece of plastic wrap the same size. Place one piece of the salmon, skin-side down, in the dish; cover the fish evenly with the salt-sugar mixture, patting it down lightly.
- Lay the cilantro over the salmon and sprinkle with the Lupulin IPA. Top with the remaining piece of salmon, skin-side up, and with the thickest area of the top piece matched to the thinnest area of the bottom piece. Wrap tightly in the plastic wrap, then again in the foil; top with another baking dish, and weigh down with a few heavy cans. Refrigerate for 3 days, turning the salmon every 12 hours, basting between the fillets with the accumulated juices each time.
- When ready to serve, use a paper towel to scrape the cilantro and seasonings from the salmon. Transfer the salmon to a cutting board, and using a long, sharp knife held almost parallel to the board, slice diagonally to remove the skin. The lox can be refrigerated, tightly wrapped, for up to a week, or frozen for up to a month.
- Halve fresh bagels, spread each half with creme fraiche, layer lox, red onion, cucumber, and capers. Enjoy