I’ve been fortunate to enjoy some fantastic Lox Bagels, even from popular New York bagel shops. But you know what? Making them at home is super easy and enjoyable! All you need are top-notch, fresh ingredients, and it only takes 5 minutes of your time.
Bagels and lox are basically cream cheese and salmon on a bagel, with the option to add tasty toppings. People often put dill and capers on the salmon. This lox sandwich is said to have originated from Jewish communities who moved to New York in the 19th century.
In my family, lox and bagels are the go-to breakfast for special occasions. We have them for Sunday brunch, birthdays, and even Christmas breakfast. With the rise of charcuterie boards, I thought a lox board would be a fantastic way to showcase all the delicious components of a lox brunch spread. It’s a family favorite that’s easy to make and perfect for any celebration!
What is bagel and Lox?
A lox bagel is a simple breakfast or brunch dish. It’s made with just a few ingredients: a bagel, cream cheese, slices of cured salmon called “lox,” and toppings like capers, red onions, dill, and seasonings. This delicious combo is said to have originated in New York City around the early 1900s, introduced by Jewish immigrants who sold it in delis and restaurants.
History of Bagel and Lox
The word “lox” comes from the Yiddish word for salmon, “laks.” It’s thinly sliced salmon from the belly that goes through a curing and brining process in a salty solution, not smoked. This technique actually comes from Scandinavia, where fishermen preserved salmon in saltwater brine. Interestingly, Native Americans also used to smoke and dry fish for both food and trade.
In the late 1869s, the transcontinental railroad started shipping barrels of salted salmon from the Pacific coast across the country. This made lox popular in New York, especially among Eastern European Jewish immigrants who had a fondness for cured and smoked fish. So, the lox bagel became a beloved dish in American cuisine thanks to this mix of cultural influences and culinary history.
Overview: How to make Bagel and Lox Recipe?
The classic combination of lox and bagels is a treat, with a variety of flavors on an open faced bagel. To prepare this dish start by cutting a bagel in half horizontally and toasting it until it reaches your desired level of crispiness. Once its toasted spread cream cheese on both cut sides of the bagel to create an creamy base.
Next add the ingredients; smoked salmon, sliced red onions and tangy capers. If you prefer toppings feel free to include slices of tomato, cucumber, avocado, a squeeze of lemon juice or even some fresh dill for an extra burst of flavor.
What makes this recipe truly special is its simplicity and versatility. You can enjoy your lox and bagel as a delight or transform it into a sandwich by placing the other half of the bagel on top. It’s an effortless meal that’s perfect for breakfast or brunch when you’re in the mood, for something savory.
If you’re in the mood for a breakfast twist, try our Fluffy Pumpkin Pancakes, for another delightful morning option.”
Also Read: Drop Biscuits With Rosemary & Cream Cheese
Best Lox Bagel Recipe with Smoke Salmon
- Toaster or Toaster Oven
- 1 Fresh Bagel Sliced
- 4 ounces Smoked Salmon
- Red Onion thinly Sliced
- 2 tbsps Cream Cheese
- thin slices of tomato
- thin slices of cucumber
- thin slices of avocado (optional)
- thin slices of lamon wedges fresh dill (optional)
- Split the bagel in half horizontally.
- Toast the bagel slices in a toaster or toaster oven to your liking.
- Layer the bagel with smoked salmon, red onion, capers, and any additional toppings you prefer.
- Enjoy your lox and bagel open-faced or with the other half of the bagel on top!
- To achieve a great bagel texture, start by toasting it. This not only enhances the texture but also makes spreading cream cheese easier.
- Opt for cream cheese spread instead of the brick form. The spread is thinner and ready to smoothly smear onto the bagel, regardless of the temperature.
- If using a brick of cream cheese, let it sit at room temperature for about 20 minutes before serving. This slight warm-up makes it easier to spread.
- Place capers on top of the cream cheese. This prevents them from rolling off your sandwich, ensuring a delightful bite.
- Choose red onion for its mild flavor, making it the ideal complement to your bagel and cream cheese.
Also Read: Pears Foster Dutch Baby Pancakes Recipe
Best Bagel and Lox Recipe ( My Favourite)
- Cutting Board
- Medium bowl
- Toaster or Toaster Oven
- Measuring Spoons
For Scallion Dill Cream Cheese:
- 2/3 cup Cream Cheese slightly softened
- 3 scallions thinly sliced
- 2 tsp lemon juice
- 2 tsp fresh dill
For Bagel and Lox:
- 8 Slices lox sliced paper thin
- 2 Bagels sliced and toasted if desired
- 2/3 cup Schmear
- Thinly sliced tomato
- Thinly sliced red onion
- Thinly sliced cucumber
- Fresh dill for garnish
- For the cream cheese: In a medium bowl, fold together cream cheese, scallions, dill, and lemon juice until fully combined.
- For the bagels: Spread the schmear equally on each slice of the bagel. Top with 2 slices of lox, along with tomato, cucumber, red onion, and capers. Serve the bagels open-faced and garnish with fresh dill.
Frequently asked Questions (FAQs)
A bagel and lox sandwich involves brining what type of fish?
Lox is a slice of salmon that’s soaked in a salty solution, and it can be either smoked or not. People commonly enjoy it on a bagel, just like in the lox and bagels recipe.
Where did bagel and lox originate?
Though it’s a bit challenging to pinpoint the exact origin, it’s probable that the bagel and lox combination emerged in the Lower East Side of New York, which was home to a significant Jewish community, right around the turn of the century.
How many calories in a bagel with cream cheese and lox?
A bagel with cream cheese and lox typically contains around 562 calories.