New York Style Everything Bagels with Lox

In the bowl of a stand mixer, combine bread flour, active dry yeast, and room temperature water. Mix until just combined.

Add barley malt syrup and kosher salt. Mix on low speed with the dough hook for 10 minutes, or until the dough is smooth and elastic.

Lightly grease a clean bowl with non-stick spray. Place the dough in the bowl, cover with a damp towel, and let rise at room temperature for 1 to 2 hours, or until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then roll into a 10-inch rope with tapered ends.

Twist each rope, fold it over your hands, and press the ends together to form a bagel shape. Ensure the seam is well-sealed.

Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let sit for 10 minutes.

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tbsp each of barley malt syrup and baking soda.

Carefully place bagels into the boiling water, 3-4 at a time, and boil for 30 seconds per side. Flip and boil for another 20 seconds.

Remove bagels from water and place on a wire rack set over a baking sheet. Immediately sprinkle with everything bagel topping, pressing gently to adhere. Bake at 425°F (218°C) for 20-25 minutes, rotating halfway through.

Heat 1 liter of whole milk in a saucepan over medium heat until it just begins to simmer.

Add 3 tbsp of white vinegar and stir gently. The milk should begin to curdle. Turn off the heat and let sit for 5 minutes.

Line a container with cheesecloth and strain the curds from the whey. Gather the cheesecloth and gently squeeze out excess liquid. Process in a food processor with a pinch of salt until smooth.

Combine equal parts kosher salt and sugar in a bowl. Mix thoroughly.

Rinse the salmon fillet under cold water, pat dry, and place skin-side down on a rimmed baking sheet lined with plastic wrap. Cover generously with the salt and sugar mixture, ensuring all sides are coated. Wrap tightly in plastic wrap, then in foil, and refrigerate for 3 days.

After curing, rinse the salmon, pat dry, and let it air dry on a wire rack for about 30 minutes. Slice thinly against the grain.

Toast the bagels to your preference. Spread a generous layer of cream cheese on one half of each bagel.

Layer the salmon lox, thinly sliced red onion, and drained capers on top of the cream cheese. Place the other half of the bagel on top.