Here at Paisley Coffeehouse & Eatery, we believe in the power of simple things done exceptionally well.
And nothing embodies that philosophy quite like our Lox Bagel.
Forget the deli counter shortcuts; we’re diving deep, crafting every element from the ground up. Why?
Because that's the only way to achieve the symphony of flavors and textures that make our bagel a local legend.
Imagine sinking your teeth into a chewy, slightly sweet bagel, the crust giving way to a soft, airy interior.
Then comes the creamy tang of our homemade whipped cream cheese, balanced by the salty richness of the lox, cured in-house with dill and citrus.
A scattering of briny capers and the sharp bite of red onion complete the experience, a dance of flavors that will transport you straight to our cozy corner in Hamilton.
We start with the bagel itself, a labor of love that requires patience but rewards you with a taste far superior to anything store-bought.
Then comes the cream cheese, whipped to ethereal lightness with a hint of lemon zest.
And finally, the star of the show: our lox, cured slowly and meticulously to achieve that perfect balance of salt, smoke, and delicate flavor.
We think of it as edible poetry, a testament to the beauty of craftsmanship and the power of fresh, high-quality ingredients.
This isn’t just a recipe; it's an invitation to slow down, savor the process, and create something truly special.
It's about taking pride in what you make and sharing it with the people you love.
And trust us, once you've tasted a lox bagel made entirely from scratch, you'll never go back.
Not in the mood to brew?
Order at Paisley Coffeehouse & EateryTotal Time
4h 40m
In the bowl of a stand mixer, combine the flour, water, yeast, malt syrup, and salt. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Then, increase the speed to medium and knead for 8-10 minutes, or until the dough is smooth and elastic. This is crucial for developing the gluten and achieving that perfect chew.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. We like to proof it in a slightly warm oven (turned off, of course!) for a consistent rise.
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a long rope, about 8 inches long. Bring the ends together to form a ring, pinching to seal. Place the shaped bagels on a baking sheet lined with parchment paper. They should look neat and feel firm.
Cover the bagels loosely with plastic wrap and refrigerate overnight (or for at least 8 hours). This slow fermentation develops incredible flavor and texture. This is what separates our bagels from the rest.
Preheat your oven to 450°F (232°C). Bring a large pot of water to a boil, then add the honey. Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side. This gives them that characteristic chewy crust. Lift them out with a slotted spoon and place them back on the parchment-lined baking sheet. The water should be simmering, not a rolling boil.
Bake the bagels for 20-25 minutes, or until they're golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even baking. The aroma should be intoxicating – that perfect blend of baked bread and honey.
Let the bagels cool completely on a wire rack before slicing and using for your Lox Bagel. We know it's tempting, but patience is key. Freshly baked bagels are best enjoyed within a day or two, but they can also be frozen for longer storage.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy. It should be free of any lumps and have a light, airy texture.
Gradually add the heavy cream, beating until the cream cheese is light and fluffy. Be careful not to overwhip! Stir in the lemon zest and salt. The aroma of lemon will fill your kitchen.
Cover the whipped cream cheese and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps it to firm up slightly. It is best to use within a few days.
Place the salmon fillet skin-side down on a large sheet of plastic wrap. Make sure the salmon is very fresh. Check for any remaining bones, we use tweezers to remove the smaller pin bones.
In a bowl, combine the salt, sugar, dill, lemon zest, and orange zest. Mix well to combine. This is your flavour bomb, so don't skimp on the fresh ingredients.
Rub the cure mixture evenly over the salmon fillet, making sure to cover all surfaces. Wrap the salmon tightly in the plastic wrap, then wrap it again in another layer of plastic wrap. Place the wrapped salmon in a baking dish and weigh it down with a heavy object (like a few cans of food).
Refrigerate the salmon for 48-72 hours, flipping it over every 12 hours. The longer it cures, the saltier it will be. This process draws out moisture and infuses the salmon with flavor. The fridge should be set to its coldest setting
After the curing time, rinse the salmon thoroughly under cold water. Pat it dry with paper towels. Using a sharp knife, thinly slice the lox at an angle. The slices should be translucent and beautiful. Discard the skin.
First, gently toast your homemade bagel halves until they're golden brown and slightly crispy. We find that a medium setting on the toaster usually works best. Once toasted, immediately spread a generous layer of our whipped cream cheese onto both halves. Don't be shy—we want every bite to be creamy and delicious. Next, arrange the lox slices artfully on top of the cream cheese. Think of it as edible art! Finally, sprinkle with a scattering of capers and a few thinly sliced red onion rings. For a final flourish, garnish with a pinch of fresh dill.
Don't let your masterpiece sit! Serve your Lox Bagel immediately to enjoy the perfect combination of textures and flavors. The warm, toasty bagel, the cool cream cheese, the salty lox—it's a symphony in every bite. Grab a cup of our freshly brewed coffee, and you've got yourself the perfect Paisley-style brunch.
Add a kick with a sriracha cream cheese and pickled jalapeños.
Use an everything bagel for added flavor and texture.
1Don't overcrowd the boiling water when making the bagels. Give them space to expand.
2For the lox, use the freshest salmon you can find. It makes all the difference.
3Toast the bagel halves just before assembling to prevent them from getting soggy.
1Overmixing the bagel dough can result in a tough bagel.
2Not letting the lox cure for long enough will result in a bland flavor.
The Lox Bagel has been a staple in Jewish delis for over a century, but we've given it our own Paisley twist by focusing on uncompromising quality and from-scratch techniques.
Our secret ingredient in the bagel dough? A touch of malt syrup! It gives it that characteristic New York-style chew.
This recipe captures the essence of Paisley Coffeehouse & Eatery in Hamilton. Authenticity isn't just about ingredients; it's about place.
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