Changes

My friend first made the dough from wheat flour (450 g), water (250 g) and instant yeast (1 packet), and after some kneading she left it the fridge for one night. Next morning, she formed the bagels, let the dough rise for an hour under a piece of cloth and then boiled them in water with some honey and salt. All that was left to do afterwards was to sprinkle the bagels with sesame seeds and pop them into an oven preheated to 200 °C for some 20 minutes.

{{clear}}

File:Bajgle - wyrastanie.jpg | Rising

File:Bajgle - obwarzanie.jpg | Boiling

As for the Jewish lox, it tends to be replaced with smoked salmon today, but the real deal is more like the Scandinavian ''gravlax'', that is, salmon pickled in salt and buried in the ground to marinate. So this is what I did: I mixed equal amounts of coarse salt and sugar, as well as a bunch of dill and a few crushed peppercorns and juniper berries. I spread the mixture on both sides of a salmon fillet and then – no, I didn’t bury it; I just wrapped it in plastic foil and left in the fridge for two days. Then I unpacked it, gently brushed away the salt-and-sugar mixture, and cut the lox into paper-thin slices.

Lox w folii.jpg | Salmon getting marinated

Lox.jpg | The lox is ready.

And that’s it. All we had to do for breakfast was to slice the freshly baked bagels in half, spread the schmear on them, cover with slices of the marinated salmon and garnish with onion rings and capers. It was delicious!

File:Bajgle, serek, lox.jpg | A typical American breakfast consisting of central European bagels, Scandinavian salmon, English cream cheese and Italian capers…

File:Kanapka z bajgla otwarta.JPG | … combined into one dish by Jewish immigrants.