Bagel with Lox and Avocado

Created by: Howcan Team

BreakfastBrunch

The history of the bagel with lox and avocado dates back to the early 20th century when Jewish immigrants brought their love for bagels and smoked salmon to America. The combination of a chewy, flavorful bagel with silky, salty lox and creamy avocado quickly became a beloved classic. This dish is a staple in New York City, particularly in Jewish delis and brunch spots. Chefs like Davidovich and Russ & Daughters have perfected the art of crafting the perfect bagel with lox and avocado, using high-quality ingredients and traditional techniques. Today, the best versions of this dish can be found in iconic delis across NYC, where the key is to use fresh, hand-rolled bagels, thinly sliced lox, and perfectly ripe avocados. Alternatively, some people enjoy adding a schmear of cream cheese or a sprinkle of capers for an extra burst of flavor.