Sesame Bagel with Lox and Capers

Created by: Howcan Team

BreakfastBrunch

Jewish

The history of the Sesame Bagel with Lox and Capers but with sliced red onions can be traced back to the Jewish immigrants who brought their culinary traditions to New York City in the late 19th and early 20th centuries. This iconic dish combines the chewy texture of a sesame bagel with the silky, salty lox, the briny pop of capers, and the sharp bite of thinly sliced red onions. In New York City, renowned delis like Katz's Delicatessen and Russ & Daughters have perfected the art of crafting this classic dish. Their expert chefs carefully cure the salmon to achieve the perfect balance of flavors and textures. The sesame bagel, with its nutty aroma and crunchy crust, provides the ideal base for the rich, buttery lox and the zesty capers. Today, the best versions of this dish can still be found in New York City, where the bagels are baked to perfection and the lox is sliced paper-thin. The key to getting this dish right lies in the quality of the ingredients – from the freshness of the bagel to the delicate balance of flavors in the cured salmon. Whether enjoyed as a leisurely brunch or a quick grab-and-go meal, the Sesame Bagel with Lox and Capers but with sliced red onions remains a beloved staple of New York's culinary landscape.