Bagel sushi

Bagel recipe adapted from one found on Chowhound.

• 3/4 t yeast
• 1 T barley malt syrup
• 2 c bread flour
• 1 T kosher salt
• cornmeal
• 1 T barley malt syrup or honey
• coarse salt and poppy seeds
• 1 egg white

1. Mix together yeast, malt syrup, and 3/4 c warm water. Whisk together flour and salt. Add yeast mixture and form a loose ball. Knead with additional flour for 10 minutes. Transfer to an oiled bowl, cover, and let rise 1-2 hours, until doubled.
2. Punch down, let rest 5 minutes. Sprinkle cornmeal on a sheet pan. Roll 2 oz chunks of dough into 6-8" ropes. (For bagels, roll 4 oz chunks of dough into 6-8" ropes, then make circles.) Put ropes (and bagels) on the pan, cover with plastic wrap, and refrigerate overnight.
3. Remove pan from fridge and let come to room temperature. Preheat oven to 450 degrees. Lightly grease the undersides of pyrex baking dishes (2), or if using a baking stone, just preheat in oven. Heat a wide, deep pan of water, adding malt syrup or honey. When boiling and oven is hot, put bagels in water for 30 seconds, flip, and remove to racks. Working quickly, put egg whites on bagels, add toppings, then put in oven on dishes/stone. Bake until golden brown, perhaps 10-20 minutes. Remove and let cool.

• watercress
• slivered red onion, soaked in cold water, drained
• 8 oz cream cheese, either whipped or thinned with cream and mixed thoroughly
• capers
• lox
• olive oil, white wine vinegar, sun-dried tomatoes, salt, pepper

1. Mix capers into cream cheese. Mince tomatoes and make vinaigrette.
2. Using bamboo sushi mat and saran wrap, make sushi. Lay out lox in a 4" x 6" rectangle. Add a thin layer of cream cheese. Make a line of onion and watercress. Add bagel stick. Wrap and press into a roll. Remove, slice, and display. Serve with the dipping sauce.