I'm so enamored with this series, being able to share a slice of culture which is so important to our food journey! This series filled a huge void left in my life with the tragic loss of Anthony Bourdain. Thank you, thank you, thank you!
Bagels have their root in parts of Poland, specifically in Krakow. If you ever get to visit there, they have an amazing place run by an American in the Jewish quarter called "Bagelmama" and he has New York City style bagels. Also found on the streets in carts sold all around the city, using a similar dough to the bagel, is something called an "obwarzanek" From Wikipedia: it is a "braided ring-shaped bread that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked."
I was in Krakow like 2 months ago and tried to go to Bagelmama but they were closed while they were remaking their menu. I may or may not have shed a few tears.
Live just outside DC. Worked as a bagel baker thru high school. Owner started in NYC then moved to Baltimore then opened his shop in Rockville. Miss that place.
Mike - as a girl whose parents got married in the morning so they could serve bagels and lox, and who also always loved the first bagel to break her fast - this video made my day! Thank you for showing me I can cure salmon at home!
damn mike, i admire the amount of work you put into making everything from scratch in these videos! that sandwich looks amazing...congrats man, love from argentina
My father was a bagel baker from the 30s till the 70s. He was a board member of the N.Y. Bagel Baker ' s Union. Congratulations you are doing it really close to the way he did it back then. Phil is the real deal, just like my father's bakery.
As someone who was born and raised in West Texas, I have only heard of a bagel and lox sandwich in passing. This video was awesome and really informative. I can't wait to try my first proper bagel and lox sandwich.
We made these with smoked salmon at home like all the time when I was younger... never knew how rich the history of the sandwich was! Thanks for the vid
I am Scandanavian and live on Canada's Westcoast. I never heard of tomato, red onion and capers on a Lox and Cream Cheese bagel. It has always been dill, cream cheese and lox. But, l love the punch of red onion and the saltiness of capers - can't wait to try this.
For the Europeans here: 1 packet active dried yeast = 17g fresh yeast 8 cups of flour = 1024g 20g of salt 3 tbsp of sweetener (malt, honey or maple syrup) 55% hydration = 563ml of water 20 minutes in mixer or until smooth Form the dough and rest for 24 hrs Thank you Josh, looking forward to try this out shortly.
My favourite kind of sandwich. I love this series, the quality is so amazing. I hope that when you finished the sandwiches, that you start a series like this on another topic!
love this video if you press the capers into the smear right after you spread it they don't fall out. you can then put everything else on top. I am definitely going to be making my own lox your way next time. Thanks
From Germany: I find it quite interesting how german words changed around the world, or even where invented. In south Brazil for example the german descendants call jelly "schmier" which is the german term of pass something on to the bread. Here Lox caught my attention because it's pronounced equally to the German Lachs, that just stands for salmon. Just discovered your channel today thanks to the YT algorithm, finishing season 1 now and I am fkng inspired!
These bagels are amazing (not to mention the also spot-on lox, and shmear)! I don't have a stand mixer, so had to go old school and knead by hand; 15mins is right on. Damn! Not even hard to make, relative to other breads. So much love for this video!
I cried through this whole thing and the cheesesteak one. I lived in Philly as a child for 10 years and remembered the flavors I loved so well and my jewish friends and their wonderful cuisine. The deli/ bakery just a block away and those mysterious barrels full of pickles and herring!!!!! have not been back in 50 years. its time to go back home!!!
I feel so lucky right now because every other Saturday, my school's Hillel puts out bagels with lox and cream cheese. I had this sandwich yesterday. But it was with mass produced bagels and probably Costco smoked salmon. Some day, I will take the time and make it from scratch like this, just because it looks awesome.
Wow that is the Best Video ever on Bagels and Lox Thank you ❤️👍🏼👍🏼Thank you❤️❤️❤️❤️I miss New York I miss my Bagel and Lox You made it perfectly 🌹❤️🌹❤️🌹❤️🤗🤗🤗👍🏼👍🏼👍🏼
You will break my heart into millions of pieces if you stop these series. Genuinely you are the best youtuber on this platform. And I've watch alot of cooking channels. Greetings from Bulgaria
well I want you to know that if I stop this series, this type of content will certainly not stop. I'm changed forever and I can't go backwarrds at this point. Sometimes you do have to switch up the content a bit to get inspired
Making a lox and bagel sandwich as I watched this. I’m from Chicago with a huge Jewish community, so this is a popular sandwich for everyone. I’m Roman Catholic and my grandmother frequently made this for us. Unfortunately for me now, I don’t have any tomatoes or capers like grandma did. Used Philadelphia Cream Cheese. Still delicious.❤️
This was SO lovely. I used to have a job baking bagels once a week for a small establishment more than 40 years ago when I was just out of high school. I'd be to work every Sunday morning at 4 am to boil the frozen bagels Lenders sold to commercial establishments such as ours, applying salt, sesame or poppy seeds, onion, or garlic, before baking them for the day's customers.The greatest eating experience I have EVER enjoyed in my 60 years on this earth is STILL my applying butter to those fresh baked bagels straight from the oven in this small venue called "McBagels" (no longer extant) in New York City's West Village, directly across from New York University (where I later attended). I didn't even NEED anything else--lox, cream cheese, whathaveyou--yet I will never forget the life-altering experience of fresh-baked bagels w butter straight from the oven to my mouth and stomach. Thank you for posting this.
I'm a poor californian who has never had a fresh bagel, but one time we had some store bought jalapeno and cheddar bagels, they were amazing, i layered on some ham that i had fried up and simmered in barbecue sauce, it made the most delicious sandwich i have ever tasted.
The Philadelphia monopoly is a terrible shame... Unfortunate that so many people grow up attached to it when it isn't particularly good (I find it too sweet myself). Here we have a few brands thankfully that distribute better stuff (Liberte).
GOD! My mouth is watering right now. I love bagels and cold salmon fillet, and it doesn't get anymore authentic than this. The atmosphere of the establishment and Phil's devotion and enthusiasm to his work.
This video means a lot to me!! I am from California, living in Ukraine now. No bagels here, and Philadelphia cream cheese is expensive. Walking through all the steps to make everything from scratch is awesome! Thank so much! No one here in Ukraine has had a bagel before! :)
I love this series man keep the good work and you should look up "sandwich de potito" it literally means butt sandwich and its very famous in chile were I live
I forgot to add that its made with a chilean bread called "marraqueta" others call it french bread but as far as I know its only made on chile maybe is jut the shape of it idk
Oh man, great bagels and spread. I want one now, 9:00pm, and not a Jewish deli for a hundred miles. I gotta stop watching you I can't stand not having a bagel sandwich...NOW!
OK, it's 8:45am and I just got back from having the best bagel, lox and cream cheese sandwich I've ever tasted. I had to go to a bagel shop and asked them to toast my bagel twice cause they just heat it up otherwise, then homemade cream cheese and the classic tomato and red onion...damn I getting hungry again.
This was posted over 1 hour before the premiere Looks like a bagel from the Bagel Hole on 7th Ave. I wouldn't be surprised if he doesn't go down there and interview Phil to learn the secret to a proper Bagel (High Gluten flour, Malt as the sweetener, let it rise very slowly (at least a full day) in a retarder, boil fully until they surface.. the baking is the easy part)... could be their Lox as well but cannot tell.. If those greenish things are Capers Woohoo.. bring on the salty (go all the way and get belly lox).. Red onions are 'good' but using the onions from Pickled Herring in cream sauce after its in the fridge for a week ins mind blowing..
@@LifebyMikeG Worked the night shift in a bagel bakery in Canarsie when I was in HS (many many years ago..) Phil makes the best bagels around but there is room for improvement... ...
@@slimetime4668 It is almost offensive to have a bagel that's not perfect. It's not snobby. I live in a place where the bagels aren't even worth buying and so I don't.
I first had a Bagel when I was in the 5th grade. We had a hippy family living in our basement since they were on rough times so we invited them to live with us for a year. The mom would bring home bagels which she'd share with me and my siblings. We'd eat them with their kids who were our friends at the time. They also had a pet Chicken. Which we got eggs from. I didn't try lox on the other until I was in my 20s. I was and do work with a Jewish family for a gaming department in an anime convention and sometimes they'd throw parties after a good year of con. So they had a spread of bagels and lox. Honestly, it was amazing! You're making me want them again so I might have to pick some stuff up to make them today.
Hey mike, is there any way you could use the overnight method to develope the gluten? For all of use who don’t have a stand mixer. Absolutely love how convenient that recipe is.
As in Jim Lahey’s no knead method. It’s has been making the rounds on the RUclips cooking channels. Been using it for focaccia and pizza dough, which was traditionally needs a lot of time with the bread hook
I can't make the cream cheese but I just cut up a fish and started the curing process and tomorrow or the day after I'll start the bagels... this is so much fun. I'm training at home to one day be a chef and all you guys here on RUclips are going to help me with that 😜 thanks for the video
I legit just finished eating a Bagel Lox earlier and now I'm watching the history behind this. I have no problem between the Montreal vs. New York battle, it actually only makes me want to go to NY myself just to try the Lox there. Awesome video, I learned something amazing today! =D
Phil's bagels seemed dry inside. The inside of your bagels is more what I like. Fatty Salmon is best. I use pillow cases for draining and making cheese.
This is the best series. Such important staple items, things that seem so easy to buy and readily available but I LOVE how you make it all from scratch and do your best to give some history! Now I have sourdough, bagels, pastrami and lox on my list of things to make (I love experimenting in the kitchen) because you've made it look somewhat achievable from scratch!! Amazing original content, well done!!
So, I've been eating Gravlax sandwhiches for a while for healthy eating purposes. I personally recommend the average person to just go ahead and buy Farm Raised Salmon, and make the Gravlax, but making the bagels from scratch and the Cream cheese is not worth it. I'd skip that, because in my personal opinion and my family agrees, they're so bland tasting, ur better off just buying those from the store, it won't really make a difference as far as quality is concerned. I'd say that, yeah you have more control over the ingredients, but really, u can just put on the add-ons later. Ur definitely gonna need salt and lemon juice just cus the sandwhich itself is very bland. Am I calling this youtuber a liar? Absolutely not, I'm just talking about my experience, my families experience, and honestly you can go about it either way you'd like. Me personally, I add Chalula Hot Sauce to my Gravlax, cus I'm Mexican American, I use the Gravlax to make Tacos more than I do bagels. Same ingredients, cept all on a corn tortilla. Do I think that my Mexicanized version of this dish is better, absolutely, the flavors of mine blows this traditional New York one out of the water. It is a personal preference, but there is no debate, the Mexicanized version I've made is more explosive, and if you really want the version I made at home, I add pickeled jalepenos, salsa verde and one long green chili under it all, and my goodness, that will just set you ablaze man, it really will. I am Jewish Hispanic, and while I don't follow my Jewish Heritage, I can proudly call the creation a mix, just like myself. Enjoy!
I think people are equally interested in the little segments in and around New York. Such a cool city and you clearly know it very well. Love this bagel!
@Ann Capers grow on Caper Bushes (also called Flinders Rose)... I don't think you should eat any part of the Dogwood (although I think the bark has been used medicinally throughout history)... the berries of some varieties of Dogwood are toxic... better not risk it.
Excellent instructions and very entertaining. The 55% hydration mentioned in the video makes sense. The recipe in the bread book, though, has 4.5 cups of water to 8 cups of flour, which is more than 100%. I guess 2.5 cups of water is more like it.
I really love how you delve into the history of the food you make because it makes me have a much deeper appreciation and understand why homemade might just be the way to go! I can’t wait to do this, thank you for the inspiration!!
I just moved out of New York (born and raised) about a year ago with my parents, and this really hits home. Actually gonna start making bagels right now haha. Thanks Michael!
Greetings from Poland! :-) What a surprise with that story/history of bagels coming from Poland. I cook for quite some time and write about food here in Poland and never heard that famous NY bagels have polish background.
This is basically my go to sandwich for Yom Kippur. I do an egg everything bagel, Temptee cream cheese, lox and some onions. pair that with some whitefish salad on the side and its heavenly after the fast. Now that I wrote it I might have to go get me one. I love me some bagels and lox
Hilarious about the warning because I've been to Montreal Bagel. Not an easy choice, but I am pro USA! No lie Montreal Bagel was by far the best bagel I have ever had. I lived in NJ for 26 years but had the chance to try Montreal Bagel about 15 years into the marriage. The bagel I ate, was the best experience of my marriage. Sadly.
I love your videos because you combine the original way of making the ingredients and you add the history with it. Simple, I love food, I love history!❤️ Thank you!
Just go to local homebrew shop and buy some malt. There are several in the neighborhood where you brought the bagel. Also bake at 425 the baking soda first, till it turns sandy before adding it to the boiling water. it turns into sodium carbonate (higher alkalinity)
NYC is a fantastic epicurean adventure, there are so many decades old Jewish and ethnic delies and restaurants. We used to hot smoke our own fish and salmon, from verbal family recipes handed down through generations. There is nothing more Jewishly authentic than a Montréal bagel, lox, cream cheese and whatever else you might add. And yes a hearty nosh after a long Yom Kippur. Great video!
You should grill the inside of the bagels before you add the cream cheese and toppings for an extra layer of crunch. A chef taught me that from my old job. It’s amazing. Love your videos by the way ❤️.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Never stop this series
ipissed I’m a bit confused by what you’re saying are you trying to be an ass?
@@ipissed wut
I am now dehydrated due to salivating for 20 minutes... looks amazing bud
raw fish bagel, ugh.
Second that!!!
two morons!
Drool on, Brother, drool on. lol
@@misterruggles9736 More for us!
Bagel, lox, sprouts, cream cheese, thin slices red onion, and capers.
One of the best combinations of food ever created, in my opinion.
Steve Svensson oh hell yeah - it’s my breakfast almost every day
Your mom's box taste pretty good too.
@@xMallNinjax1 Well, she's 75 yrs old, so whatever you say douchbag.
Steve Svensson try it with bacon next time 👍
AMEN.
By far my most favourite show on RUclips. An open faced sandiwch from Denmark, or some other scandinavian/nordic sandwich would be cool to see.
Surströmming anyone?
@@DaGahbageMan let's not try to kill anyone...
Maybe with some knackerbröd and preserved fish would be cool. Or even just some elderflower/wild berry jams.
This dude is a clown who puts ketchup on his cheesesteak
@@peterk814 pssst, nobody cares.
Russ and Daughters. Houston Street. Hands down the best in the biz. The wasabi caviar is insane.
I'm so enamored with this series, being able to share a slice of culture which is so important to our food journey! This series filled a huge void left in my life with the tragic loss of Anthony Bourdain. Thank you, thank you, thank you!
I love how you do mad research on whatever it is you are recreating. reason why i subscribed.
I'm learning right a long with you, it's all stuff i'm interested in of course!
Im a what guy?
I gotta say, these videos are so professionally made. Its really a treat to watch them, thanks for everything you do man.
So much hard work for single video, really impressive work brother :)
He did it for the sandwich.
Easily one of the greatest sandwiches of all time. Loving the series.
the history part is really interesting! thank you for that.
This is one of the best series on the internet. The history and culture behind each sandwich is so impressive.
Bagels have their root in parts of Poland, specifically in Krakow. If you ever get to visit there, they have an amazing place run by an American in the Jewish quarter called "Bagelmama" and he has New York City style bagels. Also found on the streets in carts sold all around the city, using a similar dough to the bagel, is something called an "obwarzanek" From Wikipedia: it is a "braided ring-shaped bread that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked."
wow awesome to know
I was in Krakow like 2 months ago and tried to go to Bagelmama but they were closed while they were remaking their menu. I may or may not have shed a few tears.
The amount of dedication he has to creating food is absolutely incredible. So much respect
This has to be one my most favorite videos on the entire internet. Good job.
Best Show Ever! As a former city girl, I adored this show, I am a bagel and lox lover.
Best food content on RUclips, you've really nailed the format, the execution and the topic here.
Live just outside DC. Worked as a bagel baker thru high school. Owner started in NYC then moved to Baltimore then opened his shop in Rockville. Miss that place.
Mike - as a girl whose parents got married in the morning so they could serve bagels and lox, and who also always loved the first bagel to break her fast - this video made my day! Thank you for showing me I can cure salmon at home!
I'm glad that the tradition of rolling out bagels like this are preserved as long as RUclips is around.
damn mike, i admire the amount of work you put into making everything from scratch in these videos! that sandwich looks amazing...congrats man, love from argentina
Seems like he learned a lot from that pilot series he created (but didn’t get picked up).
My father was a bagel baker from the 30s till the 70s. He was a board member of the N.Y. Bagel Baker ' s Union. Congratulations you are doing it really close to the way he did it back then. Phil is the real deal, just like my father's bakery.
As someone who was born and raised in West Texas, I have only heard of a bagel and lox sandwich in passing. This video was awesome and really informative. I can't wait to try my first proper bagel and lox sandwich.
As a Sephardic Jew who wasn't raised eating bagels and lox, I'll finally give it a try with this recipe. Thanks Mike for working so hard!
We made these with smoked salmon at home like all the time when I was younger... never knew how rich the history of the sandwich was! Thanks for the vid
I am Scandanavian and live on Canada's Westcoast. I never heard of tomato, red onion and capers on a Lox and Cream Cheese bagel. It has always been dill, cream cheese and lox. But, l love the punch of red onion and the saltiness of capers - can't wait to try this.
Yess!! This takes me back to baking college, I was shaping and boiling bagels all the time! Thanks so much for the awesome video.
For the Europeans here:
1 packet active dried yeast = 17g fresh yeast
8 cups of flour = 1024g
20g of salt
3 tbsp of sweetener (malt, honey or maple syrup)
55% hydration = 563ml of water
20 minutes in mixer or until smooth
Form the dough and rest for 24 hrs
Thank you Josh, looking forward to try this out shortly.
On his handbook he wrote wrongly. The amount of water he wrote is 4 1/4 cups. Which is almost 100% hydration..
@@vincent2820 found out the hard way that it was way too much water
My favourite kind of sandwich. I love this series, the quality is so amazing. I hope that when you finished the sandwiches, that you start a series like this on another topic!
love this video if you press the capers into the smear right after you spread it they don't fall out. you can then put everything else on top. I am definitely going to be making my own lox your way next time. Thanks
From Germany: I find it quite interesting how german words changed around the world, or even where invented. In south Brazil for example the german descendants call jelly "schmier" which is the german term of pass something on to the bread. Here Lox caught my attention because it's pronounced equally to the German Lachs, that just stands for salmon.
Just discovered your channel today thanks to the YT algorithm, finishing season 1 now and I am fkng inspired!
"Laks" in danish is also just salmon, also pronounced the same way, so i Was kind of confused at the start.
yiddish is a germanic language so it´s not that weird that it´s similar
These bagels are amazing (not to mention the also spot-on lox, and shmear)! I don't have a stand mixer, so had to go old school and knead by hand; 15mins is right on. Damn! Not even hard to make, relative to other breads. So much love for this video!
the countdown is on....
I cried through this whole thing and the cheesesteak one. I lived in Philly as a child for 10 years and remembered the flavors I loved so well and my jewish friends and their wonderful cuisine. The deli/ bakery just a block away and those mysterious barrels full of pickles and herring!!!!! have not been back in 50 years. its time to go back home!!!
I look forward to this series so much, it's amazing thank you. 10/10
I feel so lucky right now because every other Saturday, my school's Hillel puts out bagels with lox and cream cheese. I had this sandwich yesterday. But it was with mass produced bagels and probably Costco smoked salmon. Some day, I will take the time and make it from scratch like this, just because it looks awesome.
Wow that is the Best Video ever on Bagels and Lox Thank you ❤️👍🏼👍🏼Thank you❤️❤️❤️❤️I miss New York I miss my Bagel and Lox You made it perfectly 🌹❤️🌹❤️🌹❤️🤗🤗🤗👍🏼👍🏼👍🏼
You will break my heart into millions of pieces if you stop these series. Genuinely you are the best youtuber on this platform. And I've watch alot of cooking channels.
Greetings from Bulgaria
well I want you to know that if I stop this series, this type of content will certainly not stop. I'm changed forever and I can't go backwarrds at this point. Sometimes you do have to switch up the content a bit to get inspired
Love this sandwich. Shout out to Russ and Daughters and Kossars!
Making a lox and bagel sandwich as I watched this. I’m from Chicago with a huge Jewish community, so this is a popular sandwich for everyone. I’m Roman Catholic and my grandmother frequently made this for us. Unfortunately for me now, I don’t have any tomatoes or capers like grandma did. Used Philadelphia Cream Cheese. Still delicious.❤️
nice video! I love bagels
Absolutely this.
@@Hogwing thanks man!
pretty trash comment disliked dabbbb dabbb fortnite fortnite
@@cashyman1941 hey thats your name! you like bagels too?:)
@@amendopublicaccess5742 trashhhhhhh DAB
This was SO lovely.
I used to have a job baking bagels once a week for a small establishment more than 40 years ago when I was just out of high school. I'd be to work every Sunday morning at 4 am to boil the frozen bagels Lenders sold to commercial establishments such as ours, applying salt, sesame or poppy seeds, onion, or garlic, before baking them for the day's customers.The greatest eating experience I have EVER enjoyed in my 60 years on this earth is STILL my applying butter to those fresh baked bagels straight from the oven in this small venue called "McBagels" (no longer extant) in New York City's West Village, directly across from New York University (where I later attended). I didn't even NEED anything else--lox, cream cheese, whathaveyou--yet I will never forget the life-altering experience of fresh-baked bagels w butter straight from the oven to my mouth and stomach. Thank you for posting this.
Balsamic capers add next level.
Do you just soak capers in balsamic?
Jade Mills ooooh! Balsamic capers! I make a killer balsamic reduction!!!
Tony P I want to know this too, I would like to try this with my reduction which is both sweet and sour and bursting with flavor.
@@tony_25or6to4 No sad to say but very tasty off the shelve Alessi soaked in white balsamic vinegar. I am sure Brother Green has something better.
@@cyndifoore7743 No sad to say but very tasty off the shelve Alessi soaked in white balsamic vinegar. I am sure Brother Green has something better.
I'm a poor californian who has never had a fresh bagel, but one time we had some store bought jalapeno and cheddar bagels, they were amazing, i layered on some ham that i had fried up and simmered in barbecue sauce, it made the most delicious sandwich i have ever tasted.
that bagel looks amazing! thanks for this video!
I’m from New Jersey and this is my favorite bagel. I’m not Jewish but I am Italian and this was always on the table for Sunday breakfast
I’ve been waiting for this episode for the longest time. Keep up the good work guys!
Man that first guy was such a classic new york baker, such a cool dude
Thank you for the amazing content Mike! I love this series and the amount of effort you put into each video ♥️
I'm from Texas, home of BBQ and big steaks. But I would eat that sandwich in a heartbeat. Looks extremely delicious. Thanks for the video.
Looking forward to seeing the Cubano and or muffuletta in this series.
Or the late night cousin of the Cuban...the Medianoche.
Muffuletta sounds like somthing else that belongs on a different video Website
Oof we need the Cubano for sure
Wow... thanks so much for this recipe... it's the most comprehensive I've seen! Greetings from Argentina!
The Philadelphia monopoly is a terrible shame... Unfortunate that so many people grow up attached to it when it isn't particularly good (I find it too sweet myself). Here we have a few brands thankfully that distribute better stuff (Liberte).
yeah its tough, the product is a bit sweet. this homemade stuff changed the game forever. I'll be making this often
Here's the east coast of the US?
GOD! My mouth is watering right now.
I love bagels and cold salmon fillet, and it doesn't get anymore authentic than this. The atmosphere of the establishment and Phil's devotion and enthusiasm to his work.
Got excited... turns out it was a premiere lol
This video means a lot to me!! I am from California, living in Ukraine now. No bagels here, and Philadelphia cream cheese is expensive. Walking through all the steps to make everything from scratch is awesome! Thank so much! No one here in Ukraine has had a bagel before! :)
My favourite sandwich of all time and I'm not even jewish
Yikes.
U dont have to be Jewish to like this recipe🧡🙃☺️
When different cultures bring something together
I love this series man keep the good work and you should look up "sandwich de potito" it literally means butt sandwich and its very famous in chile were I live
un sanguche de potito con mostaza viendo al vial en collao
I forgot to add that its made with a chilean bread called "marraqueta" others call it french bread but as far as I know its only made on chile maybe is jut the shape of it idk
@@jeropage95 buena no esperaba ver un chileno aca saludos compañero
A quality toasted bagel is one of the best textures ever
Bagel and lox, OMG do I miss NYC. 😥
Never tried this particular bagel sandwich. It's now on my culinary bucket list. Thanks for posting.
I wasn't aware of what Lox was, so I thought you were saying 'Lax' which is just the swedish word for salmon. Had me confused for a minute.
I’m a vegan now, but used to love these sandwiches, can’t lie. Brings back great memories
Oh man, great bagels and spread. I want one now, 9:00pm, and not a Jewish deli for a hundred miles. I gotta stop watching you I can't stand not having a bagel sandwich...NOW!
OK, it's 8:45am and I just got back from having the best bagel, lox and cream cheese sandwich I've ever tasted. I had to go to a bagel shop and asked them to toast my bagel twice cause they just heat it up otherwise, then homemade cream cheese and the classic tomato and red onion...damn I getting hungry again.
Very impressed with the amount of effort you put into the backstory, cooking, and production of these videos!
This was posted over 1 hour before the premiere
Looks like a bagel from the Bagel Hole on 7th Ave. I wouldn't be surprised if he doesn't go down there and interview Phil to learn the secret to a proper Bagel (High Gluten flour, Malt as the sweetener, let it rise very slowly (at least a full day) in a retarder, boil fully until they surface.. the baking is the easy part)... could be their Lox as well but cannot tell.. If those greenish things are Capers Woohoo.. bring on the salty (go all the way and get belly lox).. Red onions are 'good' but using the onions from Pickled Herring in cream sauce after its in the fridge for a week ins mind blowing..
wow, well you got part of it right but that certainly is a bagel made In my own kitchen. I might have gotten some tips from phill though...
@@LifebyMikeG Worked the night shift in a bagel bakery in Canarsie when I was in HS (many many years ago..) Phil makes the best bagels around but there is room for improvement... ...
Darik Matters my favorite saying for snobs like you is "you can't please everyone so we make it how we like it"
Darik Matters oh my!
@@slimetime4668 It is almost offensive to have a bagel that's not perfect.
It's not snobby.
I live in a place where the bagels aren't even worth buying and so I don't.
I first had a Bagel when I was in the 5th grade. We had a hippy family living in our basement since they were on rough times so we invited them to live with us for a year. The mom would bring home bagels which she'd share with me and my siblings. We'd eat them with their kids who were our friends at the time. They also had a pet Chicken. Which we got eggs from.
I didn't try lox on the other until I was in my 20s. I was and do work with a Jewish family for a gaming department in an anime convention and sometimes they'd throw parties after a good year of con. So they had a spread of bagels and lox. Honestly, it was amazing!
You're making me want them again so I might have to pick some stuff up to make them today.
Hey mike, is there any way you could use the overnight method to develope the gluten? For all of use who don’t have a stand mixer. Absolutely love how convenient that recipe is.
what's the overnight method? like an autolyse?
You could use a cusinart instead of a stand mixer. Thanks
As in Jim Lahey’s no knead method. It’s has been making the rounds on the RUclips cooking channels. Been using it for focaccia and pizza dough, which was traditionally needs a lot of time with the bread hook
Nishad Khudabux yep. Let time do all the work.
Yah was thinking same recipe, maybe up the hydration to 60-65, one night in the fridge, then roll the bagels and follow recepi as is
Ok that trumpet player is the sweetest Iv heard in a long and the voice is just sooooooo
Loved the bonus at the end !!!!
I can't make the cream cheese but I just cut up a fish and started the curing process and tomorrow or the day after I'll start the bagels... this is so much fun. I'm training at home to one day be a chef and all you guys here on RUclips are going to help me with that 😜 thanks for the video
i cheat and just drain plainyogurt until thick😁
I saw that little trick when doing some research
If you're going to make this, use real cream cheese!
I legit just finished eating a Bagel Lox earlier and now I'm watching the history behind this. I have no problem between the Montreal vs. New York battle, it actually only makes me want to go to NY myself just to try the Lox there.
Awesome video, I learned something amazing today! =D
Phil's bagels seemed dry inside. The inside of your bagels is more what I like. Fatty Salmon is best. I use pillow cases for draining and making cheese.
Great video - thank you. The smile on your face when eating the finished bagel - outstanding :).
Happy Hanukkah
This is the best series. Such important staple items, things that seem so easy to buy and readily available but I LOVE how you make it all from scratch and do your best to give some history! Now I have sourdough, bagels, pastrami and lox on my list of things to make (I love experimenting in the kitchen) because you've made it look somewhat achievable from scratch!! Amazing original content, well done!!
thanks, give it a try!
So, I've been eating Gravlax sandwhiches for a while for healthy eating purposes. I personally recommend the average person to just go ahead and buy Farm Raised Salmon, and make the Gravlax, but making the bagels from scratch and the Cream cheese is not worth it. I'd skip that, because in my personal opinion and my family agrees, they're so bland tasting, ur better off just buying those from the store, it won't really make a difference as far as quality is concerned. I'd say that, yeah you have more control over the ingredients, but really, u can just put on the add-ons later. Ur definitely gonna need salt and lemon juice just cus the sandwhich itself is very bland. Am I calling this youtuber a liar? Absolutely not, I'm just talking about my experience, my families experience, and honestly you can go about it either way you'd like. Me personally, I add Chalula Hot Sauce to my Gravlax, cus I'm Mexican American, I use the Gravlax to make Tacos more than I do bagels. Same ingredients, cept all on a corn tortilla. Do I think that my Mexicanized version of this dish is better, absolutely, the flavors of mine blows this traditional New York one out of the water. It is a personal preference, but there is no debate, the Mexicanized version I've made is more explosive, and if you really want the version I made at home, I add pickeled jalepenos, salsa verde and one long green chili under it all, and my goodness, that will just set you ablaze man, it really will. I am Jewish Hispanic, and while I don't follow my Jewish Heritage, I can proudly call the creation a mix, just like myself. Enjoy!
I think people are equally interested in the little segments in and around New York. Such a cool city and you clearly know it very well. Love this bagel!
I know you made your boohbah proud with this episode!
Every Christmas and Easter morning....Bagels and Lox. Great video! Thanks so much!
Not curing your own capers? Disappointed:)
I know, huge fail right there. Not easy to get fresh capers though
Brothers Green Eats I know. I’ve tried
@@LifebyMikeG I think he wanted you to grow them and then pickle them.
@Ann Capers grow on Caper Bushes (also called Flinders Rose)... I don't think you should eat any part of the Dogwood (although I think the bark has been used medicinally throughout history)... the berries of some varieties of Dogwood are toxic... better not risk it.
Excellent instructions and very entertaining. The 55% hydration mentioned in the video makes sense. The recipe in the bread book, though, has 4.5 cups of water to 8 cups of flour, which is more than 100%. I guess 2.5 cups of water is more like it.
I followed the recipe exactly. There was way too much water. Try to salvage it but we will see.
Montréal bagels are better
As much as it says it in the first seconds of the video, I still gotta weigh in, they are better.
I really love how you delve into the history of the food you make because it makes me have a much deeper appreciation and understand why homemade might just be the way to go! I can’t wait to do this, thank you for the inspiration!!
Hell yes, salmox lux bagel sandwiches are literally the best fresh tasting sandwich
I just moved out of New York (born and raised) about a year ago with my parents, and this really hits home. Actually gonna start making bagels right now haha. Thanks Michael!
Greetings from Poland! :-) What a surprise with that story/history of bagels coming from Poland. I cook for quite some time and write about food here in Poland and never heard that famous NY bagels have polish background.
This is basically my go to sandwich for Yom Kippur. I do an egg everything bagel, Temptee cream cheese, lox and some onions. pair that with some whitefish salad on the side and its heavenly after the fast. Now that I wrote it I might have to go get me one. I love me some bagels and lox
I absolutely love this new format. Despite hating fish, you make this look delicious. The passion helps too.
Winner! I'm not Jewish. But I love every bit of Jew cuisine!
Please add more!
Merci beaucoup!!!!
Hilarious about the warning because I've been to Montreal Bagel. Not an easy choice, but I am pro USA! No lie Montreal Bagel was by far the best bagel I have ever had. I lived in NJ for 26 years but had the chance to try Montreal Bagel about 15 years into the marriage. The bagel I ate, was the best experience of my marriage. Sadly.
If you chill the cream cheese mixture down in the fridge before you strain it sets more and you don’t need a cloth just a fine strainer
I love your videos because you combine the original way of making the ingredients and you add the history with it.
Simple, I love food, I love history!❤️
Thank you!
Just go to local homebrew shop and buy some malt. There are several in the neighborhood where you brought the bagel. Also bake at 425 the baking soda first, till it turns sandy before adding it to the boiling water. it turns into sodium carbonate (higher alkalinity)
NYC is a fantastic epicurean adventure, there are so many decades old Jewish and ethnic delies and restaurants. We used to hot smoke our own fish and salmon, from verbal family recipes handed down through generations. There is nothing more Jewishly authentic than a Montréal bagel, lox, cream cheese and whatever else you might add. And yes a hearty nosh after a long Yom Kippur. Great video!
You should grill the inside of the bagels before you add the cream cheese and toppings for an extra layer of crunch. A chef taught me that from my old job. It’s amazing. Love your videos by the way ❤️.
THIS IS PROBABLY YOUR BEST VID EVER!! ALL GOOD.
thanks, I'm always trying to improve, but the sandwich series has been a fun journey
@@LifebyMikeG Thanks very much for your reply. I'm honored!! Looking forward to more great sammiches from your channel.
This is really impressive, to do these all from scratch.