Name: Millennial Falcon Bagel
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M2DT0H25M0.000S
Yield: 1 serving
Ingredients: 1 cup fresh jalapeños, stemmed, seeded and quartered; 1/2 teaspoon kosher salt; 16 ounces (2 cups) cream cheese, at room temperature; 1 large red onion; 1 cup hot water; 7 tablespoons apple cider vinegar; 2 1/4 teaspoons canning salt; 2 teaspoons organic sugar; 2 ripe (firm but yielding) avocados; Kosher salt; Fresh lemon juice, to taste; 1 everything or garlic bagel, preferably from Starship Bagel; 2 slices ripe tomato; Alfalfa sprouts, for topping; Crushed red pepper flakes, for topping

Directions

For the fermented jalapeño cream cheese: This is tangy, spicy and packed with umami—this schmear is the heart of the Millennial Falcon.
Place the jalapeños in a bowl. Add the salt, then shake vigorously (with a lid) to fully coat the jalapeños in the salt.
Place the jalapeños in an airtight container or fermentation bucket with drainage. If no drainage is available, open the lid every 12 hours and pour off excess liquid. Let sit at room temperature for 2 days.
Rinse the jalapeños well, then drain and pat dry. Dice finely.
In a stand mixer with a paddle attachment, whip the cream cheese on low speed until fluffy. Gently mix in the diced fermented jalapeños.
For the pickled onions: Bright acidity adds the perfect contrast to creamy elements.
Cut the onion in half lengthwise, then slice into thin half-moons. A mandoline works best for even slices. Combine the hot water, vinegar, canning salt and sugar in a bowl. Stir until dissolved. Pour the brine over the onions in a jar and let sit at room temp for 45 minutes to 1 hour. Cover and refrigerate for at least 1 hour before use. Keeps for 5 to 7 days.
For the smashed avocado: Fresh, creamy, and texturally distinct—don’t over-mash!
Use a fork or masher to smash the avocados to a chunky consistency. Add salt and lemon juice to taste. Mix lightly—don’t overwork it.
For the millennial falcon bagel: Slice the bagel. If it’s fresh, serve as-is (no toasting). Spread a generous layer of fermented jalapeño cream cheese on each half. Spread smashed avocado on each tomato slice, then place one on each bagel half. Fluff the alfalfa sprouts and pile them high on each half. Gently layer 4 to 5 slivers of pickled onion on each half. Sprinkle red pepper flakes to taste.

Cook’s Note

Serve open-faced with napkins — it’s messy but worth it. Leftovers? This is best eaten fresh. If you can’t finish, try making only one half next time or sharing with a friend. Customizations: Swap the fermented jalapeño for any other schmear mix-in!