The Bagel Sandwich that New York Created

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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
Im leveling up my videos by creating a new kitchen studio from scratch! Help support the journey here - / kitchenstudio
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The Complete “Sandwich Series” ☞ • The Sandwich Series 🥪 ...
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Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. New video every Wednesday and sometimes Friday. For more Brothers Green Eats check out www.brothersgreen.com/
Royalty Music By Epidemic Sound

[@loganbooker1084]

Never stop this series

[@loganbooker1084]

ipissed I’m a bit confused by what you’re saying are you trying to be an ass?

[@martinsmotic5059]

@@ipissed wut

[@ShayanGivehchian]

I am now dehydrated due to salivating for 20 minutes... looks amazing bud

[@mijemumijemu4466]

raw fish bagel, ugh.

[@djkluee]

Second that!!!

[@misterruggles9736]

two morons!

[@jamesryan6224]

Drool on, Brother, drool on. lol

[@sophierebeccakorngallagher9988]

@@misterruggles9736 More for us!

[@stompbuilds5416]

Bagel, lox, sprouts, cream cheese, thin slices red onion, and capers. One of the best combinations of food ever created, in my opinion.

[@SammyBirdTheGreat]

Steve Svensson oh hell yeah - it’s my breakfast almost every day

[@xMallNinjax1]

Your mom's box taste pretty good too.

[@stompbuilds5416]

@@xMallNinjax1 Well, she's 75 yrs old, so whatever you say douchbag.

[@hellacooook]

Steve Svensson try it with bacon next time 👍

[@briangleason5597]

AMEN.

[@NOTANOTHERCOOKINGSHOW]

Russ and Daughters. Houston Street. Hands down the best in the biz. The wasabi caviar is insane.

[@SetaRotta]

By far my most favourite show on KZbin. An open faced sandiwch from Denmark, or some other scandinavian/nordic sandwich would be cool to see.

[@DaGahbageMan]

Surströmming anyone?

[@SetaRotta]

@@DaGahbageMan let's not try to kill anyone...

[@adamrechnitzer9110]

Maybe with some knackerbröd and preserved fish would be cool. Or even just some elderflower/wild berry jams.

[@peterk814]

This dude is a clown who puts ketchup on his cheesesteak

[@sv650rider]

@@peterk814 pssst, nobody cares.

[@MayankRages]

So much hard work for single video, really impressive work brother :)

[@eveny119]

He did it for the sandwich.

[@spokehedz]

I'm glad that the tradition of rolling out bagels like this are preserved as long as KZbin is around.

[@bananajones1476]

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!

[@kevinsapokguy]

I love how you do mad research on whatever it is you are recreating. reason why i subscribed.

[@ProHomeCooks]

I'm learning right a long with you, it's all stuff i'm interested in of course!

[@kevinreginald107]

Im a what guy?

[@Chillzone420]

the history part is really interesting! thank you for that.

[@katherinemiller9012]

Best Show Ever! As a former city girl, I adored this show, I am a bagel and lox lover.

[@njames2848]

That final assembly. Oof. Unreal. This video is the perfect balance of history, recipe, and unbridled food-worship. Subscribed.

[@austin1377]

I gotta say, these videos are so professionally made. Its really a treat to watch them, thanks for everything you do man.

[@dhammer5842]

Easily one of the greatest sandwiches of all time. Loving the series.

[@Cpmnk]

Man that first guy was such a classic new york baker, such a cool dude

[@lacemoon8645]

I absolutely ADORE your channel. It brings me so much peace and joy. Thank you for existing!!

[@squeedum4893]

This is one of the best series on the internet. The history and culture behind each sandwich is so impressive.

[@RickyTricky90]

This has to be one my most favorite videos on the entire internet. Good job.

[@SuperFredAZ]

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.

[@chuchuchuchia]

A quality toasted bagel is one of the best textures ever

[@VlogUntilDawn]

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.

[@TomasJogin]

Best food content on KZbin, you've really nailed the format, the execution and the topic here.

[@soniashapiro4827]

I love this series, it is my favourite thing you've done.

[@musicspeakstoashley]

When different cultures bring something together

[@Jackie123chilly]

I’ve been waiting for this episode for the longest time. Keep up the good work guys!

[@sarasomethin7396]

I look forward to this series so much, it's amazing thank you. 10/10

[@Korudo]

I love this series, and I love that you go over the history of each sandwich. Thanks!

[@domw3239]

This series is so insanely good! So thorough and in depth I love it

[@leorbar92]

that bagel looks amazing! thanks for this video!

[@dirt810]

Thank you for the amazing content Mike! I love this series and the amount of effort you put into each video ♥️

[@bombadil776]

That trumpet bit was legit. I did a little dance.

[@lucwidmer6294]

Love how you take us on a journey.

[@Yoitsyanni]

Yess!! This takes me back to baking college, I was shaping and boiling bagels all the time! Thanks so much for the awesome video.

[@karinamelnikova9986]

The amount of dedication he has to creating food is absolutely incredible. So much respect

[@saeb808]

I love how much effort you put into each video

[@abefroman5437]

Great episode!

[@nataliamaliga]

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."

[@ProHomeCooks]

wow awesome to know

[@7AtomicPenguins]

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.

[@Mario-ol8nn]

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!

[@alexanderlp8641]

Man, you’re one heck of a talent. Loved this video.

[@tonkaGuy888]

Thanks for this post! I appreciate the detail and background. There's nothing quite as satisfying as home made.

[@LuzKaplanmusic]

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

[@mikeappleget482]

Seems like he learned a lot from that pilot series he created (but didn’t get picked up).

[@sophierebeccakorngallagher9988]

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!

[@daniellethompson5893]

I LOVE THIS SERIES

[@MrZyros]

This series is awesome.

[@dpchiko17]

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

[@ajja4038]

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 🌹❤️🌹❤️🌹❤️🤗🤗🤗👍🏼👍🏼👍🏼

[@theresalara4719]

Wow! Just wow... BRAVO! Thank you

[@thebellaluna]

I am drooling! OMG! Looks amazing! Thanks for sharing the whole process! YUM!

[@DamynKillam]

the countdown is on....

[@DarwinsBeerReviews]

Love this sandwich. Shout out to Russ and Daughters and Kossars!

[@limonesycafe8898]

Oh my. Your channel is absolutely wonderful. Thank you for sharing.

[@brandonshaffner8970]

Dude. This series is so good. You really hit a stride with this. Please don't stop.

[@leilanistarr4499]

Loved the bonus at the end !!!!

[@bushidooo1]

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!

[@m_ruddi1277]

"Laks" in danish is also just salmon, also pronounced the same way, so i Was kind of confused at the start.

[@sirmcswagalot6224]

yiddish is a germanic language so it´s not that weird that it´s similar

[@terrywaters177]

Thanks...for ALL of you recipes, and cooking tips!!

[@MJarmell]

Amazing. Filled with great content and a pleasure to watch. Thanks

[@amendopublicaccess5742]

nice video! I love bagels

[@Hogwing]

Absolutely this.

[@amendopublicaccess5742]

@@Hogwing thanks man!

[@cashyman1941]

pretty trash comment disliked dabbbb dabbb fortnite fortnite

[@amendopublicaccess5742]

@@cashyman1941 hey thats your name! you like bagels too?:)

[@cashyman1941]

@@amendopublicaccess5742 trashhhhhhh DAB

[@jademills1966]

Balsamic capers add next level.

[@tony_25or6to4]

Do you just soak capers in balsamic?

[@cyndifoore7743]

Jade Mills ooooh! Balsamic capers! I make a killer balsamic reduction!!!

[@cyndifoore7743]

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.

[@jademills1966]

@@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.

[@jademills1966]

@@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.

[@Ruvikon]

I love it and I love the respect given to the culture while you're recreating it.

[@toniomalley5661]

Ok that trumpet player is the sweetest Iv heard in a long and the voice is just sooooooo

[@nooneknows4273]

Looking forward to seeing the Cubano and or muffuletta in this series.

[@tony_25or6to4]

Or the late night cousin of the Cuban...the Medianoche.

[@assassinxex]

Muffuletta sounds like somthing else that belongs on a different video Website

[@pablopanesso1057]

Oof we need the Cubano for sure

[@shnaix]

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

[@jeropage95]

un sanguche de potito con mostaza viendo al vial en collao

[@shnaix]

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

[@shnaix]

@@jeropage95 buena no esperaba ver un chileno aca saludos compañero

[@josh_showalter]

Very impressed with the amount of effort you put into the backstory, cooking, and production of these videos!

[@CrispinFreemont]

Great sandwich, great story, wonderful series. Thank you.

[@aggad16]

Got excited... turns out it was a premiere lol

[@nishadkhudabux1558]

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.

[@ProHomeCooks]

what's the overnight method? like an autolyse?

[@daphlavor]

You could use a cusinart instead of a stand mixer. Thanks

[@nishadkhudabux1558]

As in Jim Lahey’s no knead method. It’s has been making the rounds on the KZbin cooking channels. Been using it for focaccia and pizza dough, which was traditionally needs a lot of time with the bread hook

[@cloudwaveASMRsleepsounds]

Nishad Khudabux yep. Let time do all the work.

[@nishadkhudabux1558]

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

[@hochbob]

Incredibly well done. Thanks.

[@samuelfcr]

appreciate the sounds on this one

[@CallMeShads]

My favourite sandwich of all time and I'm not even jewish

[@Baejbiibajs]

Yikes.

[@abirjas1192]

U dont have to be Jewish to like this recipe🧡🙃☺️

[@xero110]

Bagel and lox, OMG do I miss NYC. 😥

[@oatmealhoney7446]

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 ❤

[@mariaselenta2412]

wow! great story, presentation, and off scratch ! Thank you!

[@jademills1966]

I love the gangs of New York apron...Bill the butcher.

[@FA032]

www.chefsatchel.com

[@MeDmAnQcA]

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).

[@ProHomeCooks]

yeah its tough, the product is a bit sweet. this homemade stuff changed the game forever. I'll be making this often

[@reggiebuffat]

Here's the east coast of the US?

[@deborahatkins6279]

Another amazing video! Thanks for sharing!!

[@ashleyguthrie572]

One of my favorite sandwiches! So excited to see you make it, and cool to learn the history!!

[@Ethan-wx7is]

i cheat and just drain plainyogurt until thick😁

[@ProHomeCooks]

I saw that little trick when doing some research

[@paulbaker4644]

If you're going to make this, use real cream cheese!

[@Fjall99]

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.

[@MiniMovies]

I freaking love this man- great show, great series!

[@wendyvancamp1738]

Wow. You went all out on this one! Thanks for the demo of my all-time favorite sandwich. :) Love your channel.

[@bdh3949]

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!

[@bdh3949]

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.

[@ofirstroh7000]

I love this series but I hate premieres

[@ProHomeCooks]

I don't know about that, these premiers are awesome. The chats have been getting out of control!

[@QlzPvP]

@@ProHomeCooks Premieres are cool and its enjoyable to watch the show with the creator, keep it up my dude

[@ryanvo3358]

I hate tomatoes

[@cyndifoore7743]

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!

[@CrispinFreemont]

I've been making these sandwiches forever while your perspective adds a whole new dimension. Thank you.

[@darikmatters8866]

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..

[@ProHomeCooks]

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...

[@darikmatters8866]

@@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... ...

[@slimetime4668]

Darik Matters my favorite saying for snobs like you is "you can't please everyone so we make it how we like it"

[@cyndifoore7743]

Darik Matters oh my!

[@morehn]

@@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.

[@lauraeirwin7948]

I was so excited. Green Brothers video, hell yeah! But no, it's a premiere... Fine I'll wait. But I wait with irritation!

[@ydaphuck__youlyin6978]

This was incredible !!! 👏🏽👏🏽👏🏽

[@tcan4959]

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

[@bibubbletea]

Happy Hanukkah

[@markfeldman4802]

Happy Hanukkah Michael, bubbie would be proud of you

[@melissareid640]

Oh my goodness deliciousness!💝 this amazing sandwich..

[@Joey-re3py]

The history part was awesome, keep up the good work!

[@J_T_B]

I know you made your boohbah proud with this episode!

[@88potatoshawn88]

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.

[@tissuepaper9962]

The premiere feature is a ridiculous addition. I've been watching KZbin 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, KZbin 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 KZbin.

[@cyndifoore7743]

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!

[@88potatoshawn88]

Cyndi Foore Haha, yeah. Literally those are my go to channels on KZbin. I just bought Alex's cook book on Amazon. Only $12 and I'm excited to check it out.

[@annebraun134]

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

[@bobbystew8119]

Lovin this series, from Barcelona !!

[@PaulineSwinkels]

They are just out of the oven and sooooo delicious!! Thanks!

[@walkingcorpse1224]

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!

[@elinadoff5623]

Not curing your own capers? Disappointed:)

[@ProHomeCooks]

I know, huge fail right there. Not easy to get fresh capers though

[@elinadoff5623]

Brothers Green Eats I know. I’ve tried

[@tony_25or6to4]

@@ProHomeCooks I think he wanted you to grow them and then pickle them.

[@Oracle428]

@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.

[@solidsnake265]

I love watching these series, they are like top class documentary. Good job 👍

[@chikagosaine]

GREAT lesson about food and history ...