Bagel with Lox and Cream Cheese

Created by: Howcan Team

BreakfastBrunch

Jewish

The history of the bagel with lox and cream cheese dates back to the early 20th century when Jewish immigrants brought their culinary traditions to New York City. The bagel, a round bread with a dense, chewy interior and a crisp exterior, became a staple in Jewish bakeries. Lox, thinly sliced brined salmon, was introduced as a popular topping, and cream cheese added a creamy, tangy element. This iconic combination quickly gained popularity and became a beloved classic in delis and diners across the city. Today, the best versions of this dish can still be found in New York City, particularly in iconic Jewish delis like Russ & Daughters and Zabar's. The key to a perfect bagel with lox and cream cheese lies in the quality of the ingredients - a freshly baked, slightly chewy bagel, silky smooth cream cheese, and thinly sliced, high-quality lox. Some variations include adding capers, red onion, and fresh dill for extra flavor. Whether enjoyed for breakfast, brunch, or a quick lunch, this timeless dish continues to be a favorite among food lovers.