Everything Bagel Seasoning:

1. Combine the sesame seeds, poppy seeds, onion, garlic, and flaky salt in a small bowl and toss to combine.

‍Bagels:

1. In a medium sized bowl, add your water then whisk in the yeast and barley malt syrup until dissolved. In a separate large bowl, whisk your bread flour and fine sea salt until combined. Pour the wet into the dry and mix together with your hand until you get a rough but cohesive dough, with no dry bits remaining. If it is too dry, add 1 tablespoon of water, knead, and repeat as necessary until it comes together as a uniform dough. 
2. Turn out onto a counter and knead for 3-5 minutes or until the dough is completely smooth and passes the windowpane test. To check for gluten development using the windowpane test, pinch and pull a small section of dough. If you can see light through the stretched dough without it tearing, you can stop kneading. Alternatively, you could do all this in a stand mixer if you prefer. Return the dough to a greased bowl, cover with plastic wrap, and let rest for 30-45 minutes at room temperature. It’s okay if the dough doesn’t quite double fully in size. 
3. Divide the dough into 8 pieces, each weighing about 128g each. Spray a baking sheet with cooking spray and then evenly sprinkle with a thin coating of fine cornmeal. There are 3 shaping techniques that you can use:
   
   • Hand Roll Method:
     
     • Roll out a piece of your dough into an even 7” log. Grab one side with the palm of your hand then wrap the other end around your knuckles to meet the 2nd end. Press the ends together then roll and press that seam until fully adhered.
   • Montreal Style:
     
     • Roll out a piece of your dough into an even 8” log. Flatten one end with a rolling pin then take the other side and coil it to lay the 2nd end in the middle of the flattened edge. Pull the edges of the flattened part around the log to enclose the 2nd end. Press and pinch the seam together until fully closed.
   • The Easy Method (although untraditional): 
     
     • Shape each of those pieces into a ball by rolling it on the countertop in a circular motion, using slight pressure and keeping the dough in constant contact with the work surface. Cover the balls with a damp towel or plastic wrap and let them rest for 10-15 minutes. Press a hole in the center of the ball using your thumb and index finger, then stretch the hole while rotating the bagel so it’s stretched evenly, to your desired size and shape.
4. Place the shaped bagels on the prepared baking sheet. Lightly spray the tops of the bagels with cooking spray and then cover the baking sheet tightly with greased plastic wrap. Make it as airtight as you can without squishing the bagels. Leave out at room temperature for 5-10 minutes to kickstart the fermentation process, then place in the refrigerator to proof overnight.
5. When the proofing time is complete, preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper sprayed with cooking spray. 
6. To a 6-7 quart (5.7-6.6 L) pot, add the water, salt, barley malt syrup, and optionally lye (being careful not to splash any on you). Whisk until combined. Place over medium-high heat, and bring to a boil. Wearing food-safe gloves, gently lay in the bagels top-side down to the water, working in batches to avoid overcrowding. Boil for 30 seconds, flip, and cook for another 30 seconds. Using a spider or slotted spoon, drain and transfer the bagels to your prepared baking sheet, four bagels per tray. 
7. Immediately sprinkle your bagels generously with your everything bagel seasoning if using so it sticks to the still-tacky surface of the bagels. 
8. Bake for 15-18 minutes, or until they turn a rich golden brown on the exterior. Transfer the bagels to a wire rack to cool completely. These are best enjoyed the same day they’re baked, but you can keep your leftovers in an airtight container or plastic bag for up to 4-5 days. Toast them to bring them back to life. If you want to keep them longer, freeze them. 

‍To Serve:

1. Slice your bagel in half then schmear both sides with your whipped cream cheese. Season your tomato slice with flaky salt and place on the bottom slice. Top that with nova lox, red onion, dill, and capers. Crown your king then serve and enjoy!

‍* Notes:

• The addition of food grade lye is something that’s done very commonly to make traditional pretzels. If you are going to use it, please make sure that you are using gloves and avoid allowing the mixture to touch your skin. The addition of lye is completely safe to eat after the bagels are baked, it just helps the bagels obtain a little extra crisp and burnished browning on the exterior. It’s a technique you don’t really see done with bagels very often but this technique WILL absolutely give you a superior texture/crunch, and appearance on the exterior of the bagels. Not mandatory but always nice. 
• If you don’t have lye and don't want to buy it you could substitute a teaspoon of baking soda . It won't be as dramatic but it will help a little with making an alkaline solution

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