Chef de cuisine Mike Sheerin, Blackbird, Chicago Yield: 10 sandwiches, 15 bagels. BAGELS: 1 lb. all-purpose flour3⁄4 oz. yeast 1 oz. light brown sugar 6 oz. water, plus water for cooking bagels 1 lb. box kosher salt approximately 1⁄4 cup cornmeal SMOKED STURGEON : 50 grams kosher salt 100 grams water 8 oz. sturgeon (freshest possible) NORI CREAM CHEESE: 1 package nori seaweed 8 oz. Philadelphia cream cheese 1 oz. yuzo juice to taste, salt and pepper as desired for garnish, sliced red ...

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