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Everything bagel galette
Skip the coffee shop line for your morning bagel and make them right at home! Jake Cohen shares his break-fast recipe for Yom Kippur, perfect to celebrate the Jewish Holiday. Try this homemade everything bagel galette made with cream cheese, capers, smoked salmon and everything bagel seasoning at your next family breakfast, brunch or lunch!
SERVES
8
TO
10
Ingredients
Bagel Dough
- 3 cups (405g) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 8 ounces (2 sticks) unsalted butter, frozen
- ½ cup plus 2 tablespoons ice-cold water
- 2 tablespoons ice-cold vodka
Everything Bagel Seasoning
- ¼ cup white sesame seeds, toasted
- ¼ cup poppy seeds
- 3 tablespoons dried garlic, minced
- 3 tablespoons dried onion, minced
- 3 tablespoons flaky sea salt
- 1 tablespoon freshly ground black pepper
Filling
- 1 (8-ounce) package full-fat cream cheese, at room temperature
- 1 tablespoon drained capers, minced
- 2 teaspoons lemon zest
- 1½ teaspoons kosher salt
- 4 scallions, thinly sliced
- 8 ounces sliced Nova smoked salmon
- 4 medium heirloom tomatoes, sliced ¼ inch thick
- 1 large egg, beaten
- 1 tablespoon Everything Seasoning
Garnish
- Scallion greens, sliced
- Flaky sea salt
- Few sprigs of dill
Directions
For the Dough
- In a large bowl, whisk together the flour and kosher salt.
- Using a box grater, coarsely grate the frozen butter, then add it to the flour mixture and toss to coat.
- Add the water and vodka and hand knead the mixture until a shaggy dough forms.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
For the Everything Bagel Seasoning
- In a small airtight container, mix together the sesame seeds, poppy seeds, garlic, onion, salt, and pepper to combine.
- Store at room temperature for up to 1 month.
For the Filling and Assembly
- In a medium bowl, stir together the cream cheese, capers, lemon zest, 1 teaspoon of the kosher salt, and the scallions until incorporated.
- Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
- On a lightly floured surface, roll out the dough into an 18-inch round, ⅙ inch thick. Transfer the dough to the prepared sheet pan.
- Spread the cream cheese mixture over the dough in an even layer, leaving a 2-inch border.
- Layer the smoked salmon over the cream cheese, followed by the tomato slices, shingling them to cover the cream cheese.
- Season the tomatoes with the remaining ½ teaspoon kosher salt.
- Fold the exposed border of the dough over the tomatoes with a series of pleats, then brush the outside of the dough liberally with the beaten egg and sprinkle with the everything seasoning.
- Bake for 50 to 60 minutes, until the crust is golden brown. Let cool for about 15 minutes, until just warm.
To Serve
- Top the galette with a pinch of flaky sea salt, sliced scallions, and dill.
- Slice and serve. Enjoy!
