The Bagel Sandwich that New York Created
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- Опубліковано 30 лип 2024
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Eastern European Jewish cuisine was certainly not my favorite growing up but there was one food tradition that always hit the spot as a kid. Bagels and Lox were created from a strange love child of events when Jews immigrated over to New York and it’s kept its course over the decades. Watch this video and learn how to make every element from scratch!
00:00 - Intro
7:47 - Homemade Bagels
13:08 - Homemade Lox
14:41 - Homemade Cream Cheese
To be involved in the creation of the Episode 12 sandwich follow me at @lifebymikeg on Instagram for upcoming details on how to get involved
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Royalty Music By Epidemic Sound - Навчання та стиль
Never stop this series
ipissed I’m a bit confused by what you’re saying are you trying to be an ass?
@@ipissed wut
I am now dehydrated due to salivating for 20 minutes... looks amazing bud
raw fish bagel, ugh.
Second that!!!
two morons!
Drool on, Brother, drool on. lol
@@misterruggles9736 More for us!
By far my most favourite show on UA-cam. An open faced sandiwch from Denmark, or some other scandinavian/nordic sandwich would be cool to see.
Surströmming anyone?
@@DaGahbageMan let's not try to kill anyone...
Maybe with some knackerbröd and preserved fish would be cool. Or even just some elderflower/wild berry jams.
This dude is a clown who puts ketchup on his cheesesteak
@@peterk814 pssst, nobody cares.
Bagel, lox, sprouts, cream cheese, thin slices red onion, and capers.
One of the best combinations of food ever created, in my opinion.
Steve Svensson oh hell yeah - it’s my breakfast almost every day
Your mom's box taste pretty good too.
@@xMallNinjax1 Well, she's 75 yrs old, so whatever you say douchbag.
Steve Svensson try it with bacon next time 👍
AMEN.
I love how you do mad research on whatever it is you are recreating. reason why i subscribed.
I'm learning right a long with you, it's all stuff i'm interested in of course!
Im a what guy?
Russ and Daughters. Houston Street. Hands down the best in the biz. The wasabi caviar is insane.
I'm so enamored with this series, being able to share a slice of culture which is so important to our food journey! This series filled a huge void left in my life with the tragic loss of Anthony Bourdain. Thank you, thank you, thank you!
I gotta say, these videos are so professionally made. Its really a treat to watch them, thanks for everything you do man.
So much hard work for single video, really impressive work brother :)
He did it for the sandwich.
the history part is really interesting! thank you for that.
Easily one of the greatest sandwiches of all time. Loving the series.
This is one of the best series on the internet. The history and culture behind each sandwich is so impressive.
Best food content on UA-cam, you've really nailed the format, the execution and the topic here.
This has to be one my most favorite videos on the entire internet. Good job.
Best Show Ever! As a former city girl, I adored this show, I am a bagel and lox lover.
I absolutely ADORE your channel. It brings me so much peace and joy. Thank you for existing!!
The amount of dedication he has to creating food is absolutely incredible. So much respect
I look forward to this series so much, it's amazing thank you. 10/10
I'm glad that the tradition of rolling out bagels like this are preserved as long as UA-cam is around.
I am Scandanavian and live on Canada's Westcoast. I never heard of tomato, red onion and capers on a Lox and Cream Cheese bagel. It has always been dill, cream cheese and lox. But, l love the punch of red onion and the saltiness of capers - can't wait to try this.
Yess!! This takes me back to baking college, I was shaping and boiling bagels all the time! Thanks so much for the awesome video.
Thank you for the amazing content Mike! I love this series and the amount of effort you put into each video ♥️
I love how much effort and love goes into you guys videos. I also love when you meet people who cook a certain thing for a living! My favorite cooking channel/show ❤
I really love how you delve into the history of the food you make because it makes me have a much deeper appreciation and understand why homemade might just be the way to go! I can’t wait to do this, thank you for the inspiration!!
I’ve been waiting for this episode for the longest time. Keep up the good work guys!
damn mike, i admire the amount of work you put into making everything from scratch in these videos! that sandwich looks amazing...congrats man, love from argentina
Seems like he learned a lot from that pilot series he created (but didn’t get picked up).
I love your videos because you combine the original way of making the ingredients and you add the history with it.
Simple, I love food, I love history!❤️
Thank you!
Very impressed with the amount of effort you put into the backstory, cooking, and production of these videos!
As someone who was born and raised in West Texas, I have only heard of a bagel and lox sandwich in passing. This video was awesome and really informative. I can't wait to try my first proper bagel and lox sandwich.
My favourite kind of sandwich. I love this series, the quality is so amazing. I hope that when you finished the sandwiches, that you start a series like this on another topic!
My father was a bagel baker from the 30s till the 70s. He was a board member of the N.Y. Bagel Baker ' s Union. Congratulations you are doing it really close to the way he did it back then. Phil is the real deal, just like my father's bakery.
Wow... thanks so much for this recipe... it's the most comprehensive I've seen! Greetings from Argentina!
Wow that is the Best Video ever on Bagels and Lox Thank you ❤️👍🏼👍🏼Thank you❤️❤️❤️❤️I miss New York I miss my Bagel and Lox You made it perfectly 🌹❤️🌹❤️🌹❤️🤗🤗🤗👍🏼👍🏼👍🏼
that bagel looks amazing! thanks for this video!
This series is so insanely good! So thorough and in depth I love it
Great video - thank you. The smile on your face when eating the finished bagel - outstanding :).
Bagels have their root in parts of Poland, specifically in Krakow. If you ever get to visit there, they have an amazing place run by an American in the Jewish quarter called "Bagelmama" and he has New York City style bagels. Also found on the streets in carts sold all around the city, using a similar dough to the bagel, is something called an "obwarzanek" From Wikipedia: it is a "braided ring-shaped bread that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked."
wow awesome to know
I was in Krakow like 2 months ago and tried to go to Bagelmama but they were closed while they were remaking their menu. I may or may not have shed a few tears.
Mike - as a girl whose parents got married in the morning so they could serve bagels and lox, and who also always loved the first bagel to break her fast - this video made my day! Thank you for showing me I can cure salmon at home!
I cried through this whole thing and the cheesesteak one. I lived in Philly as a child for 10 years and remembered the flavors I loved so well and my jewish friends and their wonderful cuisine. The deli/ bakery just a block away and those mysterious barrels full of pickles and herring!!!!! have not been back in 50 years. its time to go back home!!!
As a Sephardic Jew who wasn't raised eating bagels and lox, I'll finally give it a try with this recipe. Thanks Mike for working so hard!
We made these with smoked salmon at home like all the time when I was younger... never knew how rich the history of the sandwich was! Thanks for the vid
the countdown is on....
Every Christmas and Easter morning....Bagels and Lox. Great video! Thanks so much!
Thanks. Love the from beginning to end of all your videos. Love seeing how things develop. Love that you show that we sometimes have to improvise when things go awry
Love this sandwich. Shout out to Russ and Daughters and Kossars!
From Germany: I find it quite interesting how german words changed around the world, or even where invented. In south Brazil for example the german descendants call jelly "schmier" which is the german term of pass something on to the bread. Here Lox caught my attention because it's pronounced equally to the German Lachs, that just stands for salmon.
Just discovered your channel today thanks to the YT algorithm, finishing season 1 now and I am fkng inspired!
"Laks" in danish is also just salmon, also pronounced the same way, so i Was kind of confused at the start.
yiddish is a germanic language so it´s not that weird that it´s similar
I'm from Texas, home of BBQ and big steaks. But I would eat that sandwich in a heartbeat. Looks extremely delicious. Thanks for the video.
I love this series, it is my favourite thing you've done.
nice video! I love bagels
Absolutely this.
@@Hogwing thanks man!
pretty trash comment disliked dabbbb dabbb fortnite fortnite
@@cashyman1941 hey thats your name! you like bagels too?:)
@@amendopublicaccess5742 trashhhhhhh DAB
Balsamic capers add next level.
Do you just soak capers in balsamic?
Jade Mills ooooh! Balsamic capers! I make a killer balsamic reduction!!!
Tony P I want to know this too, I would like to try this with my reduction which is both sweet and sour and bursting with flavor.
@@tony_25or6to4 No sad to say but very tasty off the shelve Alessi soaked in white balsamic vinegar. I am sure Brother Green has something better.
@@cyndifoore7743 No sad to say but very tasty off the shelve Alessi soaked in white balsamic vinegar. I am sure Brother Green has something better.
GOD! My mouth is watering right now.
I love bagels and cold salmon fillet, and it doesn't get anymore authentic than this. The atmosphere of the establishment and Phil's devotion and enthusiasm to his work.
A perfect video. A glorious sandwich. Of all the series, this one (besides the falafel which I've already made...yum) is one I can really see myself creating entirely from scratch! Thank you for all the history and the delightful personal anecdotes! I love this series.
Loved the bonus at the end !!!!
I love this series man keep the good work and you should look up "sandwich de potito" it literally means butt sandwich and its very famous in chile were I live
un sanguche de potito con mostaza viendo al vial en collao
I forgot to add that its made with a chilean bread called "marraqueta" others call it french bread but as far as I know its only made on chile maybe is jut the shape of it idk
@@jeropage95 buena no esperaba ver un chileno aca saludos compañero
These bagels are amazing (not to mention the also spot-on lox, and shmear)! I don't have a stand mixer, so had to go old school and knead by hand; 15mins is right on. Damn! Not even hard to make, relative to other breads. So much love for this video!
Wow. Fantastic job Mike. We don't think we've seen such a great looking NY bagel made at home. We met and hit it off over a conversation about bagels. The subject is close to our heart. Thanks again for a great video.
Looking forward to seeing the Cubano and or muffuletta in this series.
Or the late night cousin of the Cuban...the Medianoche.
Muffuletta sounds like somthing else that belongs on a different video Website
Oof we need the Cubano for sure
Got excited... turns out it was a premiere lol
This is the best series. Such important staple items, things that seem so easy to buy and readily available but I LOVE how you make it all from scratch and do your best to give some history! Now I have sourdough, bagels, pastrami and lox on my list of things to make (I love experimenting in the kitchen) because you've made it look somewhat achievable from scratch!! Amazing original content, well done!!
thanks, give it a try!
This sandwich makes me so happy! I know what its like to fast as a kid, and then eating something delicious to break the fast is sublime. Enjoyed the video through and through. 💚💚
The Philadelphia monopoly is a terrible shame... Unfortunate that so many people grow up attached to it when it isn't particularly good (I find it too sweet myself). Here we have a few brands thankfully that distribute better stuff (Liberte).
yeah its tough, the product is a bit sweet. this homemade stuff changed the game forever. I'll be making this often
Here's the east coast of the US?
Hey mike, is there any way you could use the overnight method to develope the gluten? For all of use who don’t have a stand mixer. Absolutely love how convenient that recipe is.
what's the overnight method? like an autolyse?
You could use a cusinart instead of a stand mixer. Thanks
As in Jim Lahey’s no knead method. It’s has been making the rounds on the UA-cam cooking channels. Been using it for focaccia and pizza dough, which was traditionally needs a lot of time with the bread hook
Nishad Khudabux yep. Let time do all the work.
Yah was thinking same recipe, maybe up the hydration to 60-65, one night in the fridge, then roll the bagels and follow recepi as is
Making a lox and bagel sandwich as I watched this. I’m from Chicago with a huge Jewish community, so this is a popular sandwich for everyone. I’m Roman Catholic and my grandmother frequently made this for us. Unfortunately for me now, I don’t have any tomatoes or capers like grandma did. Used Philadelphia Cream Cheese. Still delicious.❤️
Dude. This series is so good. You really hit a stride with this. Please don't stop.
I love the gangs of New York apron...Bill the butcher.
www.chefsatchel.com
My favourite sandwich of all time and I'm not even jewish
Yikes.
U dont have to be Jewish to like this recipe🧡🙃☺️
Man that first guy was such a classic new york baker, such a cool dude
I feel so lucky right now because every other Saturday, my school's Hillel puts out bagels with lox and cream cheese. I had this sandwich yesterday. But it was with mass produced bagels and probably Costco smoked salmon. Some day, I will take the time and make it from scratch like this, just because it looks awesome.
Bagel and lox, OMG do I miss NYC. 😥
I love this series but I hate premieres
I don't know about that, these premiers are awesome. The chats have been getting out of control!
@@ProHomeCooks Premieres are cool and its enjoyable to watch the show with the creator, keep it up my dude
I hate tomatoes
That trumpet bit was legit. I did a little dance.
I love this series, and I love that you go over the history of each sandwich. Thanks!
Oh man, great bagels and spread. I want one now, 9:00pm, and not a Jewish deli for a hundred miles. I gotta stop watching you I can't stand not having a bagel sandwich...NOW!
OK, it's 8:45am and I just got back from having the best bagel, lox and cream cheese sandwich I've ever tasted. I had to go to a bagel shop and asked them to toast my bagel twice cause they just heat it up otherwise, then homemade cream cheese and the classic tomato and red onion...damn I getting hungry again.
I wasn't aware of what Lox was, so I thought you were saying 'Lax' which is just the swedish word for salmon. Had me confused for a minute.
Thanks for this post! I appreciate the detail and background. There's nothing quite as satisfying as home made.
Man, you’re one heck of a talent. Loved this video.
i cheat and just drain plainyogurt until thick😁
I saw that little trick when doing some research
If you're going to make this, use real cream cheese!
This was posted over 1 hour before the premiere
Looks like a bagel from the Bagel Hole on 7th Ave. I wouldn't be surprised if he doesn't go down there and interview Phil to learn the secret to a proper Bagel (High Gluten flour, Malt as the sweetener, let it rise very slowly (at least a full day) in a retarder, boil fully until they surface.. the baking is the easy part)... could be their Lox as well but cannot tell.. If those greenish things are Capers Woohoo.. bring on the salty (go all the way and get belly lox).. Red onions are 'good' but using the onions from Pickled Herring in cream sauce after its in the fridge for a week ins mind blowing..
wow, well you got part of it right but that certainly is a bagel made In my own kitchen. I might have gotten some tips from phill though...
@@ProHomeCooks Worked the night shift in a bagel bakery in Canarsie when I was in HS (many many years ago..) Phil makes the best bagels around but there is room for improvement... ...
Darik Matters my favorite saying for snobs like you is "you can't please everyone so we make it how we like it"
Darik Matters oh my!
@@slimetime4668 It is almost offensive to have a bagel that's not perfect.
It's not snobby.
I live in a place where the bagels aren't even worth buying and so I don't.
Great sandwich, great story, wonderful series. Thank you.
Wow. You went all out on this one! Thanks for the demo of my all-time favorite sandwich. :) Love your channel.
I was so excited. Green Brothers video, hell yeah! But no, it's a premiere... Fine I'll wait. But I wait with irritation!
Man.. everyone needs to stop complaining, you sound like my French friends. How about you take the premiere notice as a way of managing your time. Maybe go for a walk, workout, read a book or watch something else. Stop being selfish brats and let Mike do what he wants. Maybe more of us enjoy the heads-up on his content.
And thanks for the inspiration and information, Mike. I've been making sourdough and I'm looking forward to dry aging some meat.
The premiere feature is a ridiculous addition.
I've been watching UA-cam instead of TV since 2009, and since that time the platform has been bloated with useless feature after useless feature.
The Home tab, then the screwed up subscription system, then creator posts, UA-cam Red, and now Stories and Premieres.
People are upset about this feature because it is part of a years-long trend of Google not understanding what people will actually find useful for UA-cam.
Shawn D another great cook to watch with his dry aging is French Guy Cooks, Alex.
Mike featured him on his channel with the traditional French sandwich. Yum!
Cyndi Foore Haha, yeah. Literally those are my go to channels on UA-cam. I just bought Alex's cook book on Amazon. Only $12 and I'm excited to check it out.
If you curing fish is considered dry Aging (i Honestly have no idea English isn't my first Language) you should leave the skin on the salmon and use a lot more weight. If you cure it without the skin it might happen, that the fish doesnt stay in shape
The way you perfect your craft just makes me want to perfect my craft even more than I should. And literally every dish you make looks FIRE. Don't think I've ever had food that looks as good as what you make
Ok that trumpet player is the sweetest Iv heard in a long and the voice is just sooooooo
Phil's bagels seemed dry inside. The inside of your bagels is more what I like. Fatty Salmon is best. I use pillow cases for draining and making cheese.
Happy Hanukkah Michael, bubbie would be proud of you
A quality toasted bagel is one of the best textures ever
Omg I was so mesmerized watching him build the final. I want to eat that SO bad. I have never tried it but have always wanted too.
Not curing your own capers? Disappointed:)
I know, huge fail right there. Not easy to get fresh capers though
Brothers Green Eats I know. I’ve tried
@@ProHomeCooks I think he wanted you to grow them and then pickle them.
@Ann Capers grow on Caper Bushes (also called Flinders Rose)... I don't think you should eat any part of the Dogwood (although I think the bark has been used medicinally throughout history)... the berries of some varieties of Dogwood are toxic... better not risk it.
Happy Hanukkah
When different cultures bring something together
I’m from New Jersey and this is my favorite bagel. I’m not Jewish but I am Italian and this was always on the table for Sunday breakfast
I know you made your boohbah proud with this episode!
So, I've been eating Gravlax sandwhiches for a while for healthy eating purposes. I personally recommend the average person to just go ahead and buy Farm Raised Salmon, and make the Gravlax, but making the bagels from scratch and the Cream cheese is not worth it. I'd skip that, because in my personal opinion and my family agrees, they're so bland tasting, ur better off just buying those from the store, it won't really make a difference as far as quality is concerned. I'd say that, yeah you have more control over the ingredients, but really, u can just put on the add-ons later. Ur definitely gonna need salt and lemon juice just cus the sandwhich itself is very bland. Am I calling this youtuber a liar? Absolutely not, I'm just talking about my experience, my families experience, and honestly you can go about it either way you'd like. Me personally, I add Chalula Hot Sauce to my Gravlax, cus I'm Mexican American, I use the Gravlax to make Tacos more than I do bagels. Same ingredients, cept all on a corn tortilla. Do I think that my Mexicanized version of this dish is better, absolutely, the flavors of mine blows this traditional New York one out of the water. It is a personal preference, but there is no debate, the Mexicanized version I've made is more explosive, and if you really want the version I made at home, I add pickeled jalepenos, salsa verde and one long green chili under it all, and my goodness, that will just set you ablaze man, it really will. I am Jewish Hispanic, and while I don't follow my Jewish Heritage, I can proudly call the creation a mix, just like myself. Enjoy!
WOW oh WOW!!! Brilliantly done, as usual. Thank you for giving me the confidence to try this amazing recipe and for sharing your technique. Love, love, love your life's story...God bless you and your family!
I love it and I love the respect given to the culture while you're recreating it.
meh, Montréal is better...
/s, but really, montréal is better
and here we go, you're the first one to break
Hmmm i need to try both and see jajajjaa
From New York but live in montreal now. New York bagels are so much better.
@@AQshadowking Don't we all know this? You can taste the love!
@@AQshadowking youre a liar
Montréal bagels are better
As much as it says it in the first seconds of the video, I still gotta weigh in, they are better.
Hey this is really awesome! - I haven't watched your channel for a few years, and It's gotten really good! - The idea of filming a certain dish outside, and then coming home and making your own version is superb! Very inspiring :)
Winner! I'm not Jewish. But I love every bit of Jew cuisine!
Please add more!
Merci beaucoup!!!!