Remaking London's Favourite Sandwich

The Brick Lane Salt Beef Bagel. This legendary sandwich, with its tender salt beef, fiery mustard, and soft bagel, has been a favourite for decades. In this video, we’ll take you to Brick Lane to explore its history, taste the original, and then bring the recipe to life in our kitchen.
Discover the secrets to perfectly brined salt beef, the science behind the bagel’s chewiness, and how to master this timeless recipe at home. Whether you’re a fan of London street food or love recreating iconic dishes, this is the ultimate guide to the salt beef bagel.
Get ready to sink your teeth into a slice of London’s culinary history.

VIDEO CHAPTERS
00:00 - The Brick Lane Salt Beef Bagel
00:36 - Preparing the Beef
01:25 - Making the Brine
02:43 - Brining & Curing the Beef
04:36 - Making the Bagels
07:38 - Cooking the Bagels
08:21 - Assembling the Bagel

INGREDIENTS
2kg Brisket
3 litres of cold water
2tbsp pink prague powder
200g Light brown sugar
300g Salt
2 Bay leaf
1/2 fresh ginger
2 Star Anise
5g Black Peppercorns
7g Mustard Seeds
1/2 Garlic Blub
7g Coriander Seeds

Bagel:
940g Strong bread flour
10g Malt flour
20g Salt
530g Warm Water (30c)
9g Fresh Yeast
3 litres Water
2tbsp Barley malt syrup
2tbsp Bicarbonate soda

Method:
1. Salt Beef: Add 1.5 litres of water to a large pot with salt, sugar, pink Prague powder, bay leaf, and the spices.
2. Bring the water to a boil, then add the garlic bulb and ginger. Once the water reaches a boil, take the pot off the heat and pour in the remaining cold water, which will help lower the temperature of the liquid. If not, place the liquid in the fridge to cool.
3. Score the brisket all around, then place the brisket in a plastic container and pour over the chilled liquid. Place the brisket in the fridge and allow it to cure for a minimum of 7 days to 2 weeks.
4. Preheat the oven to 120°C (248°F).
5. Take the brisket out of the curing liquid and place it in an oven-safe dish filled with water. Cook for 8 hours, or until tender.

1. Bagel: In a bowl, dissolve the yeast in the water and set aside. Mix together the bread flour, malt flour, and salt.
2. Combine the dough and knead for 10-12 minutes until the dough is homogeneous and the gluten is activated.
3. Allow the dough to rise for 1 hour.
4. Portion the dough into 120g balls and shape them into bagels.
5. Place the shaped bagels onto a baking mat, cover with a wide lid, and allow them to proof in the fridge for 24 hours.
6. Preheat the oven to 220°C (428°F).
7. Fill a large pot with 3 litres of water, add the barley malt syrup and bicarbonate of soda. Bring the mixture to a light simmer.
8. Gently place the proofed bagels topside up into the simmering liquid and cook for 30 seconds, then flip and cook the bottom side for 30 seconds. Repeat for the rest of the dough balls.
9. Place the bagels in the oven and bake for 10 minutes.
10. Serve the bagels with sliced salt beef, pickles, and mustard.