To prepare the salmon, mix the sugar and salt together until combined. Place the salmon in a dish with plastic wrap large enough to wrap around the fish later. Pour half of the sugar and salt mixture on the fish and pat it on gently. Turn the fish over and pour the rest of the mixture on. Make sure the sides of the salmon are covered with the mixture as well. Wrap the salmon with the plastic wrap and place it back in the dish. Weigh the salmon down by placing another place on top. You can weigh it down with a can or anything else that is heavy. Place it into the refrigerator for 12-24 hours depending on the thickness of the fish.

Rinse the fish in cold water when it is done curing. Pat dry and and slice thinly to serve.

In a stand mixer fitted with a dough attachment, mix the flour and salt together until combined. Add your yeast and water to the mixer on low speed until it starts to form a shaggy dough. Turn the mixer up to medium high and mix until it forms a smooth ball of dough. It should be quite tough.

Turn the dough onto a clean work surface and divide it into 8 equal pieces (4oz each). Roll each portion into a ball and place it onto a lightly floured sheet tray. Cover with a towel and let it rest for 10 minutes.

Create an hole in the center of each ball with your fingers. This will create the ring shape we want. Gently expand the hole and make sure the bagel is quite even on all sides. Repeat with the rest of the balls. Place the rings onto a a lightly oiled sheet tray and cover with plastic wrap. Place it into the refrigerator for 12 hours.

Take the dough out 30 minutes before you're ready to make the bagels. Preheat the oven to 450F. Bring a pot of water to a boil. Gently lay the bagels in the boiling water. Gently press it down it make sure it is submerged in the hot water. Each bagel should only take about 40 seconds in the water. Transfer to a parchment lined sheet pan. At this point, you can add any toppings to the bagel if you want. Repeat with the rest of the bagels.

Bake for 15 minutes or until the bagels are golden.

Slice each bagel in half and spread a generous layer of cream cheese. Top with the thinly sliced lox and finish with thinly sliced onions and capers.