Masa Bagel with Lox
Chef Sang Yoon shows us how to step up our morning routine with a gourmet twist on bagels and lox.

Ingredients for Jalapeño Masa Bagel

  • 1 T instant yeast
  • 3 cups Bread Flour
  • 1 cup Maseca corn flour
  • 2 teaspoons salt
  • 1 T brown sugar
  • 1 T granulated sugar
  • 1 ½ cups lukewarm water
  • 1 cup Jalapeno Diced and seeded

Ingredients for Water bath

  • 2 quarts water
  • 2 T brown sugar
  • 1 tablespoon granulated sugar

Ingredients for Cotija Cream Cheese

  • 4 oz Cream cheese
  • 4 oz Cotija, blended smooth
  • 3 oz Heavy whipping cream
  • TT White pepper
  • TT Salt

Ingredients for Mezcal Cured Salmon

  • 1 salmon filet
  • 2 cups kosher salt
  • 2 cups white sugar
  • 2 tbsp onion powder
  • 1 cup chopped Cilantro
  • 8 oz aged mezcal
  • Dried Mexican Chile powders such as Chipotle, Guajillo, Ancho. Combine powders to personal tastes.


Jalapeño Masa Bagel:
1. Combine all of the dough ingredients and knead vigorously for 10 minutes if you're using an electric mixer or up to 15 minutes if you're kneading by hand.

2. Place the dough in a lightly greased bowl and set it aside to rise until it's noticeably puffy, approximately 1 to 1 ½ hours.

3. Line 2 baking pans with parchment and grease the parchment. Transfer the dough to a work surface and divide it into 12 pieces for standard-size bagels.

4. Working with one piece at a time, roll it into a smooth log approximately 10’ long. Wrap the log around your palm and in one motion roll the bagel dough to connect the ends. Place six on a pan and cover the bagels with plastic wrap and let them rest for 30 minutes. They'll puff up very slightly.

5. While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.

6. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds, flip them over, and cook 30 seconds more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

7. Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.

Cotija Cream Cheese:
1. In a food processor, blend the cotija cheese and heavy whipping cream until smooth and creamy.

2. Add the remaining ingredients and blend until smooth, light and fluffy.

3. Be sure to season with white pepper and salt.

Mezcal Cured Salmon:

1. Line a shallow baking dish or pan large enough to hold salmon filet with plastic wrap.

2. Place salmon skin side down.

3. Pour mezcal over salmon.

4.Combine salt, sugar, onion powder and cilantro and cover salmon.

5. Wrap filet tightly in plastic and refrigerate for 24 to 48 hours depending on size and thickness of salmon and personal preference (36 hours is average for most salmon).

6. Rinse salmon of all salt and pat dry.

7. Once dry sprinkle Chile powders over filet.