What is Lox and Bagels?

David and I have been eating bagels and lox for many years, and I am here to tell you it is so good! The first time we ever heard of it was when he was doing the P90X workout regimen – go figure!

At first, it was a little weird to wrap our heads around the thought of eating fish with cream cheese on a bagel. We’ve been hooked ever since we tried it!

Dress this delicious breakfast or brunch sandwich up even more by topping the bagel and lox with tomatoes and cucumber to make a delicious lunch. A brunch board full of bagel toppings is great for overnight house guests!

The History of Lox and Bagels

Please excuse me; my inner food geek kicked in. I did some research and want to share what I have learned about bagels and lox.

The word lox stems from the Yiddish word for salmon, “laks.” Lox is a thinly sliced salmon fillet, usually in the belly, and undergoes curing and brining process in a salty brine (not smoked). Lox comes from Scandinavia, where fishermen mastered the art of preserving salmon in saltwater brine. Native Americans also smoked and dried the fish’s carcasses for food and currency.

In 1869, the transcontinental railroad began to transport barrels of salted salmon from the Pacific coast to the rest of the country. This gave rise to its popularity in New York City, especially among the Eastern European Jewish immigrants who came to the U.S. with a rapport for cured and smoked fish.

Bagels made an appearance in China and then glamorized in Italy around the 14th century. The capers came from Italy, while cream cheese has roots in Britain. So, lox or bagels did not originally come from New York City. Nor did cream cheese or capers, for that matter. New Yorkers were the ones that put them together, and it made an excellent combination. It is a mystery as to when the fish and the bagel were first eaten together.

Now, let’s get into what goes into making this lox bagel recipe!

What is the Difference Between Lox and Smoked Salmon

Lox and smoked salmon are both varieties of salmon, but they are prepared differently. They have a similar texture, but the flavor is different.

Lox is cured but not smoked, while smoked salmon is cured then smoked. Because of this, smoked salmon is not quite as salty as lox.

Honestly, you cannot go wrong with either! Contrary to how this dish was originally enjoyed, it doesn’t have to come from the belly of the salmon but from other parts of the fish as well.

Learn more about smoking salmon HERE.

Ingredients Needed to Make Lox and Bagels and Variations

• Bagels: sliced, toasted bagels are best because they a slightly crispy and add texture to the sandwich. We normally use plain bagels, but you can use your favorite kind of bagel. Plain, everything bagel, onion, sesame, or poppy seed are all good choices.
• Salmon: Lox or smoked salmon are both delicious. We love either and usually make our own smoked salmon.
• Cream Cheese: I always use plain and add flavors using other toppings. Feel free to use flavored cream cheese if you’d like.
• Red Onion: adds contrast to the rich cheese and salmon and provides a little crunch.
• Capers: Briny capers add a tang to the rich savory cheese and fish.

Add Ons:

• tomato slices
• cucumber
• avocado
• lemon wedges
• fresh dill

How to make Lox and Bagels

1. Toast: Split the bagel in half horizontally. Toast bagel slices in a toaster or toaster oven, as desired. 
2. Smear and Top: Spread both cut sides of the bagel with cream cheese. Layer lox for smoked salmon, red onion, and capers (plus any additional toppings you opted for).
3. Enjoy!

David and I turn this open-faced sandwich into a closed sandwich with bagel tops.

Tips for Making Lox and Bagels

• Toast your bagel for great texture. It also makes it easier to spread the cream cheese.
• Use cream cheese spread rather than from the brick. Cream cheese spread is thinner and is ready to smear onto the bagel no matter what the temperature.
• If using a brick of cream cheese, be sure to set it out for about 20 minutes at room temperature before serving. Allowing the cheese to warm up a bit helps it spread better.
• Add capers on top of the cream cheese. The capers will get stuck in the cream cheese and keep them from rolling off your sandwich.
• Red onion is best because it has a mild flavor.

Bagels and lox is a combination you don’t know you are missing out on until you’ve tried it.

Go ahead; your taste buds need some adventure!

To learn more about the history of bagels and lox, visit the following links: Smithsonianmag.com.