Recipe courtesy of Humble Wood Fire Bagel Shop
Recipe courtesy of Humble Wood Fire Bagel Shop
Episode:
Flavortown Finds
Carrot Lox on Salted Rosemary Bagel
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- Level: Advanced
- Total: 1 day 9 hr 40 min (includes proofing and cooling time)
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 787
- Total Fat
- 52 g
- Saturated Fat
- 15 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 1213 mg
- Level: Advanced
- Total: 1 day 9 hr 40 min (includes proofing and cooling time)
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 787
- Total Fat
- 52 g
- Saturated Fat
- 15 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 1213 mg
Ingredients
Cashew Cream Cheese:
Bagels:
Carrot Lox:
Toppings:
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Directions
Special equipment:
a high-powered blender; a mandoline- For the cashew cream cheese: Put the raw cashews and filtered water in a tightly sealed container for 1 day.
- Drain and rinse the cashews in a large strainer. Add the cashews to a high-powered blender. Top with the lemon juice, salt, nutritional yeast and 1 1/3 cups water. Start the blender on low speed and build up the speed to 8 or 9. As you blend, use the plunger tool to move the contents around. Blend until smooth and blended, then add the coconut oil with the blender running and stir with the plunger tool until incorporated. Chill overnight.
- For the bagels: Meanwhile, mix the flour, cold water, kosher salt, garlic powder, rosemary and yeast in a mixer at medium speed until combined, 2 to 3 minutes. Divide into six 120-gram portions, then shape and roll each into a bagel. Place on a baking sheet and let proof in the fridge overnight.
- Preheat the oven to 450 degrees F.
- Bring water mixed with the barley syrup up to boil and drop in bagels 2 at a time; cook, flipping the bagels over halfway through, for 1 to 2 minutes. Use a strainer to remove the bagels to a baking sheet and add the coarse sea salt to top of each bagel, right after it is done boiling in the pot. Repeat with the remaining bagels.
- Bake the bagels, rotating halfway through, until golden brown, about 14 minutes. Let cool completely.
- For the carrot lox: Meanwhile, preheat the oven to 450 degrees F.
- Toast the nori seaweed on a baking sheet in the oven, 1 to 2 minutes.
- Coat the carrots with 1 tablespoon olive oil, the chile flakes, 1 teaspoon salt and 1 teaspoon pepper. Roast the carrots for 20 minutes, rotating halfway through. Make the marinade by combining the toasted nori seaweed, fresh dill, lemon juice, liquid smoke, the remaining 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper. Let the carrots cool, then cut them in half or thirds, then thinly slice each piece lengthwise with a mandoline. Add the sliced carrots to the marinade, then mix together thoroughly and cover tightly. Let the mixture sit in the fridge overnight.
- Toast a bagel for 2 to 3 minutes. Smear cashew cream cheese on both halves of the bagel. On both halves, add capers, cucumber slices and pickled onions. Top with some carrot lox. Garnish with the sunflower sprouts. Serve open-faced.
