Chicago Bagel

Cream Cheese, Smoked Salmon, Red Onion, Dill, Capers, Chicago-Spiced Sourdough Bagel

Baker Hannah Banaszak of Tilly Bagel Shop | Chicago

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Adapted by StarChefs | july 2024

INGREDIENTS

Chicago Spice Mix:
Yield: 8 cups
4 cups poppy seed
2 cups mustard seed
1 cup dried chive
¼ cup celery seed
¼ cup dried dill
¼ cup giardiniera seasoning
⅛ cup Maldon sea salt

Sourdough Sponge:
Yield: 10 bagels
500 grams all-purpose flour
100 grams sourdough starter
¼ teaspoon instant yeast

Bagel:
Yield: 10 bagels
500 grams all-purpose flour
15 grams kosher salt
20 grams brown sugar
⅛ teaspoon instant yeast
1 tablespoon baking soda

To Assemble and Serve:
Yield: 1 serving
Cream cheese
Capers
Sliced red onion
Dill
6 ounces smoked salmon

METHOD

For the Chicago Spice Mix:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Sourdough Sponge:
In a bowl, combine all ingredients with 500 grams water. Let sit 2 hours at room temperature.

For the Bagel:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, sugar, yeast, and Sourdough Sponge. Mix 5 minutes on low speed. Transfer dough to a lightly floured work surface. Portion into 10 pieces, then form into rounds. Using your thumb, form a hole in the center of each piece and stretch until each piece is 5 inches wide. Transfer rounds onto a parchment-lined sheet tray. Cover with plastic wrap and refrigerate overnight. The next day, heat oven to 500°F. Bring a large pot of water to a boil. Add baking soda. Working in batches, add dough rounds, flipping over after 5 seconds. Remove from water and immediately coat bagels in Chicago Mix. Transfer to a parchment-lined sheet tray. Bake 15 minutes, rotating tray halfway through. Let cool.

To Assemble and Serve:
Slice Bagel in half, then toast until desired doneness. On bottom half, spread desired amount cream cheese followed by capers, onion, dill, and smoked salmon. Close sandwich and serve.

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