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Cooking with Sun King: SKB IPA Let's Do Brunch Recipe


Thursday, March 29, 2018

 

Sun King's Culinary Director, Steven Unrue, has prepared a three part series of recipes for the release of our year-round SKB IPA. We all know that you are supposed to eat three meals a day...Today's recipe is perfect for breakfast or brunch!

 


 

Bagels and Lox

Servings: 12 | Active Prep Time: 2 hrs | Total Time: Up to 3 Days

 

For the Bagels:

 

Starter Ingredients

 

1/2 cup unbleached bread flour

1/4 cup SKB IPA

Pinch instant yeast

 

Starter Directions

Combine the starter ingredients in a medium-sized bowl, cover, and let rest at room temperature overnight.

 

 

 

Dough Ingredients 

 

4 cups unbleached bread flour 

1 1/4 cups SKB IPA

1 3/4 teaspoons salt

1 1/2 teaspoons instant yeast

 

Topping Ingredients

1/4 cup everything bagel spice

 

Bagel Directions

 

1. To make the bagel dough:

 

The next day, combine the starter with all of the dough ingredients and knead by hand, mixer, or bread machine to form a smooth, stiff buy not dry dough. Place in a lightly greased bowl, cover, and set aside to rise for 1 hour.

 

Gently deflate the dough, and let it rise for another 30 minutes.

 

Transfer the dough to an unclouded work surface and divide it into 12 pieces. Roll each into a smooth ball. Cover the balls with plastic wrap and let them rest 30 minutes. They'll puff up very slightly.

 

While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10 inch) pan.

 

Preheat your oven to 450 Degrees F.

 

Water Bath Directions:

Fill 10 inch pan with about 2 inches deep of water. 

1 tablespoon non-diastatic malt powder or brown sugar.

 

2. To shape the bagels:

Use your index finger to poke a hold through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (the entire bagel will be about 3 inches across). Place each bagel on a lightly or parchment-lined baking sheet, and repeat with the remaining pieces of dough.

 

3. To boil the bagels:

 

Transfer the bagels, three to 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 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

 

4. To bake the bagels:

Bake the bagels for about 25 minutes, or until they're as deep brown as you like. To top with seeds, remove the bagels from the oven after about 15 minutes, spray with water, and sprinkle with the seeds. Return to the oven to finish.

 

5. Remove the bagels from the oven and cool completely on a cooling rack.

 

For the Lox:

 

Lox Ingredients

 

1 tablespoon coriander, crushed

1 teaspoon crushed red pepper

1/3 cup kosher salt

1/3 cup sugar

2-pound center-cut salmon fillet, skin on, cut in half crosswise

1 bunch fresh cilantro

3 tablespoons SKB IPA

 

Lox Directions

 

In a small bowl, combine the salt, sugar, coriander and red pepper.

 

Line a baking dish with a large sheet of foil, leaving a few inches of overhang, and top with a piece of plastic wrap the same size. Place one piece of the salmon, skin-side down, in the dish; cover the fish evenly with the salt-sugar mixture, patting it down lightly.

 

Lay the cilantro over the salmon and sprinkle with the SKB IPA. Top with the remaining piece of salmon, skin-side up, and with the thickest area of the top piece matched to the thinnest area of the bottom piece. Wrap tightly in the plastic wrap, then again in the foil; top with another backing dish, and weigh down with a few heavy cans. Refrigerate for 3 days, turning the salmon every 12 hours, basting between the fillets with the accumulated juices each time.

 

When ready to serve, use a paper towel to scrape the cilantro and seasonings from the salmon. Transfer the salmon to a cutting board, and using a long, sharp knife held almost parallel to the board, slice diagonally to remove the skin. The gravlax can be refrigerated, tightly wrapped, for up to a week, or frozen for a month.

 

Final Serving Ingredients

 

Creme fraiche

Sliced Red Onion

Capers
Sliced Cucumber Coins

 

To Serve

 

Halve fresh bagels, spread each half with creme fraiche, layer lox, red onion, cucumber, and top with capers. Enjoy!

 

 

 

  
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