The Bodega Recipe

Activate yeast

In a small bowl, whisk warm water (about 105–115°F / 40–46°C) with sugar and sprinkle yeast over top. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer (or large mixing bowl), combine flour and salt. Add foamy yeast mixture, warm milk, softened butter and one whole egg. Mix with a dough hook on low speed until ingredients come together, about 2 minutes.

Increase speed to medium and knead 4–6 minutes until dough is smooth, elastic and slightly tacky. If mixing by hand, knead 8–10 minutes.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch down the dough and divide into 6 equal pieces (for slider-sized buns) or 4 for larger. Shape each piece into a smooth round and place on a parchment-lined baking sheet, spaced 1–2 inches apart. Lightly cover and proof until puffy, about 30–45 minutes.

Preheat oven to 375°F (190°C). Whisk the reserved egg with 1 tsp water for an egg wash. Brush each bun lightly, then sprinkle each with everything bagel seasoning, pressing gently so it adheres.

Bake buns 15–18 minutes, rotating halfway, until deep golden brown and internal temperature reaches about 190°F (88°C). Remove to a rack and cool completely before slicing horizontally.

While buns are proofing or cooling, prepare the remoulade. In a medium bowl combine mayonnaise, Dijon mustard, whole grain mustard, lemon juice, smoked paprika, hot sauce (if using), kosher salt and black pepper. Stir until smooth.

Fold in chopped capers, minced cornichons/pickles, minced shallot and chopped parsley. Taste and adjust seasoning — add more lemon for brightness, more mustard for tang, or a pinch more salt if needed.

For the 'smashed inside' effect: transfer about 2 tablespoons of remoulade per bun to a small shallow bowl or ramekin. Using the back of a spoon, press and spread the remoulade flat so it forms a thin layer roughly the size of the bun. Chill briefly (10–15 minutes) so the layer firms slightly and is easier to handle.

If using seafood or deli meat: warm a small skillet over medium heat with 1 tsp butter or oil. Quickly sear the small cooked shrimp or sliced deli meat just to warm and get slight color, about 30–60 seconds per side for shrimp and 20–30 seconds per side for deli slices. Remove and set aside.

Slice cooled buns horizontally. Place the bottom half on a work surface. If you prepared chilled remoulade sheets, gently lift one thin remoulade layer and place it on the bun bottom, remoulade side up. Alternatively spoon about 1.5–2 tablespoons remoulade onto each bun and spread to an even thin layer with the back of a spoon.

Add the warmed protein (shrimp, crab, or deli meat) on top of the remoulade layer. Scatter a few very thin red onion slices over the protein. Season lightly with 1/8 tsp kosher salt and a light grind of black pepper.

Cap with the top bun. For serving, press slightly so the remoulade contacts both halves and the flavors meld. If transporting or prepping ahead, wrap gently to keep the remoulade layer intact.

Serve at room temperature or slightly warm. These buns are intended to be rich and tangy — offer extra remoulade on the side if desired.