When I returned to Minneapolis after Christmas this year, I brought back with me some fresh bagels for Bear and I because that’s the kind of girlfriend I am. One who travels with food in her luggage to bring you a familiar taste of home. We gobbled them up in just three days (what? they go stale fast!) and each time I bit into one, I sighed and spoke about the bagel and lox of weeks ago. Laying in bed on the night of the last bagel, I fantasized about the bagel and lox plate at a cafe I used to get here in Minneapolis that was truly a tasty feast, save for the hard, dense bagels they served with it. The Midwest has many perks, but bagels aren’t one of them. At any rate, this bagel plate came with a mound of garlic and dill cream cheese, capers, thinly sliced purple onion, and tomatoes. Mixing and matching ingredients between bites of lox and everything bagel was an indulgent pleasure, but one I’d foregone in recent years because of those disastrous bagels that accompanied it.
But wait – I had cream cheese and purple onion in the fridge…and capers too! I even had, after examining the specifics, all the spices and seeds I’d need to make an everything bagel. All I was missing was the lox itself and that certainly wouldn’t be hard to find. I was onto a re-creation of sorts as I drifted off to sleep. Thing is, though, I knew even as my dreams found me that night that I didn’t want to be bothered making bagels – and anything store-bought out this way was just going to be a cruel, doughy joke even if it was to be smeared with all the right fixin’s. Enter: the bagel and lox cheese ball that came to mind the next morning. Sleep really is good for the brain!
If you’ve spent any time on Pinterest lately, you’ve seen that the humble cheese ball is having a renaissance right now and truly, thank goodness! Why did cheese balls ever go out of fashion? While they might not necessarily be the most chic thing, I’m willing to bet that there’s never any left at the end of a party, no matter what you add to them or what you roll them in. A bagel & lox cheese ball seemed like a natural next step, adding in all the familiar toppings and flavors within the ball itself and covering the whole thing in the crunch reminiscent of my favorite bagel.
It sounded so good in theory, but the execution was tastier than I could have even imagined! All of the flavors I dreamt about, enjoyed around the table with my mom, are right here in this cheese ball. The perfect bite, but wrapped up into one adorable, party perfect sphere! Served with bagel chips or rye crackers, this is the perfect cheese ball for a brunch spread or an afternoon tea party. Won’t you give it a try?
Bagel and Lox Cheese Ball
Yields one cheese ball, approximately 3 inches across
1 8-ounce block of cream cheese, softened
2 Tablespoons of thinly sliced green onions
2 Tablespoons of finely minced purple onion
1 Tablespoon of nonpariel capers, roughly chopped
3 ounces of lox or smoked salmon
Fresh cracked black pepper
1/4 cup of toasted sesame seeds
3 Tablespoons of poppy seeds
2 Tablespoons of dehydrated onion flakes
1 teaspoon of garlic powder
1-1/2 teaspoons of coarse salt (I go a little light on the salt because of the salt in the ball itself)
Leave the cream cheese out to soften for a few hours or microwave for 30 seconds or until soft to the touch and set aside. Slice the green onions, the purple onion, the capers, and the lox. Add all aforementioned ingredients to cream cheese and crack in about half a teaspoon of black pepper. Combine thoroughly together. Put bowl directly into the refrigerator, uncovered, and allow to sit for 30-45 minutes. In the meantime, cut a 14″ piece of plastic wrap and lay on a flat work surface. After the time has passed, remove the cream cheese mixture from the refrigerator and spoon into a big mound in the center of the plastic wrap. Draw sides and edges of the wrap up together toward the center, shaping the mixture into a ball and twist the plastic wrap tightly shut. Finish shaping the plastic wrap-covered ball into as round a shape as possible. Return to a clean bowl where it will help hold the shape and place in the refrigerator for at least 2 hours.
While the cheese ball is resting and firming up, prepare the “everything” bagel coating. Preheat oven to 350°F. Combine the sesame seeds, poppy seeds, dehydrated onion flakes, garlic powder, and salt in a bowl and than pour, in a single layer, onto a baking sheet. Bake in oven for 4-5 minutes or until the mixture is toasted. Keep an eye on these, as they go from toasted to burnt in a second. When finished, remove seeds from pan immediately and allow to cool completely.
When the topping is cooled and your cheese ball has had time to firm up, remove the latter from the plastic wrap and roll in the the toasted “everything” mixture, being certain you cover the cheese ball completely in the topping. Serve immediately.