I have to say that it was really weird for me to go a whole week without taking pictures of food and posting recipes. It’s even weirder to be back now trying to get back into the swing of things.
That doesn’t mean I didn’t cook all week. Trust me, just because I had other things on my mind doesn’t mean the family stops eating. I just did minimal and quick stuff without all of the usual shenanigans.
I finally finished the last of my blog chores, for lack of a better word, on Saturday and then woke up Sunday dying to get into the kitchen to make something new. I made a few different things all at once and you’ll be seeing them all later this week.
I kind of have this whole mental list now of things that I’ve been dying to try but one of the things at the top of that list has been sourdough bagels. If there’s one thing that Chilean culture is missing out on, it’s bagels. They really like their bread down here but have somehow managed to overlook the miracle food that is a bagel. I’ve given up trying to figure out the reason for these things but I have to say this one really stumps me.
That being said, you can see we have a serious need for bagels and I’ve been putting off making them like the loser I am because I keep forgetting to think ahead. You see, the best sourdough bagels are left to rise overnight. It helps to really develop that sour flavor, which is basically the whole idea behind a good sourdough. I finally got around to it though. Apparently a week of no blogging was enough to help me put my life back into perspective and make me see the need for bagels.
Of course, you can’t really do bagels right without cream cheese, and once you go there you’ve just gotta finish it with some smoked salmon and capers, you know what I’m sayin’?
This recipe makes 12 bagels but unless you’re having a bagel party I think it’s unlikely you’ll be eating them all topped with salmon and capers at once so I only included enough for half in the recipe. That still seems like a bit much but basically you can just use as much or as little as you like. It’s not rocket science.
- 38g fresh bakers yeast (you can sub 2 Tbsp active dry)
- 3/4 cup room temp milk
- 3 tablespoons sugar
- 2 cups sourdough starter
- 2 teaspoons salt
- 2 tablespoons oil
- 5 - 5 1/2 cups all purpose flour
- 1 pound smoked salmon, thinly sliced
- 8 oz cream cheese
- 2 - 3 tablespoons capers
- black pepper
- Combine yeast, milk, and sugar in a large bowl and let sit for about 5 minutes. Add salt, starter, and oil and mix well. Scrape the sides of the bowl and add 5 cups of flour until the dough comes together (add a little more flour if it is sticky). Allow it to rest for about 10 minutes then turn out onto lightly floured surface and knead for about 5 minutes. Place back in bowl and cover with plastic then place in warm place to rise overnight.
- In the morning, divide dough into 12 equal balls and flatten slightly into disks. Use your thumb to poke holes in centers and then stretch into bagel shapes. Remember to stretch them a little bit skinny and give them room to rise. Place them on baking tray lined with parchment, about 2 inches apart, and allow them to rise for about 1 hour.
- Preheat oven to 400 degrees F (200 C) and bring a pot filled with about 4 inches of water to a boil. Lay a clean towel on a tray, or counter top, and when water begins to boil, dip a few bagels at a time into water and boil on each side for about 30 seconds. Remove to towel for a minute or 2 then place back on tray. Repeat with all 12 bagels and then bake for 18 - 25 minutes until golden brown. Remove from oven and cool before slicing.
- To top them, Slice one bagel in half and toast, then spread with cream cheese and top with salmon, capers, and black pepper.