Thejoshelkin

For the Salmon:

Generously cover the salmon in the sugar and salt mixture. Cover it with plastic wrap and place it in a casserole dish. Place a weight on top of it and let it cure for 2 days. When it’s done, thinly slice.

For the Cream Cheese:

Add the milk to a heavy bottom saucepan and bring to a simmer. Add the lemon juice, salt and turn the heat down. Continue to stir until the milk solids separate from the liquid (curds and whey). Transfer the contents of the pan to a sieve with a cheesecloth and let cool for 10 minutes. Add the mixture to a food processor and blend until smooth.

For the Bagels:

Combine the yeast, warm water and honey in a bowl and let the yeast bloom. Combine the salt and flour in a bowl of a stand mixer. Add the wet ingredients and knead with the dough hook for 8-10 minutes. Cover and let rise for an hour. After the initial rise, separate the dough into 8 equal pieces. Roll the dough balls into long strands, and using your hand, connect the two ends to make a bagel-like shape. Place the dough on a baking tray and cover for 30 minutes. In the meantime, boil the water and the honey, and add the toasted sesame seeds to a shallow casserole dish. When the bagels are rested, and the water is boiling, add the bagels to the boiling honey water, and boil each side for about 30 seconds. Immediately take them out and toss them in the sesame seeds and place them on a baking tray. Bake the bagels at 475 degrees F for 18-20 minutes.