New York’s Iconic Bagels with Lox (or Smoked Salmon)

When it comes to iconic brunch dishes, few things capture the essence of New York like a classic bagel with lox. This open-faced sandwich, combining fresh bagels and luxurious cured salmon, is a staple in every New Yorkers brunch repertoire. It has become one of my all-time brunch favorites, but it can be enjoyed any time of day. 

Take your fancy brunch or Mother’s Day celebration to the next level or just enjoy this lox bagel recipe as a special treat any day of the week.

This is part of my new series Taste the Nation where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.

So what makes this dish so special, and why does it hold such a revered spot in the world of brunch favorites?

I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you directly there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!

The New York Bagel Phenomenon

New York’s reputation for bagels and lox stems from its rich history of immigration and cultural blending. In the early 20th century, eastern European Jewish immigrants brought their culinary traditions to the city, including the preparation of bagels and lox. 

New York’s bagel-making process, which involves boiling the dough before baking, creates a unique texture that’s become a standard for high-quality bagels.

The lox, or brined salmon, was influenced by the smoking practices of regions like Nova Scotia.

The combination of chewy bagels with briny lox and creamy cheese quickly became a local favorite. This dish, popularized by Jewish delis and bagel shops in neighborhoods like the Lower East Side, has evolved into a New York brunch staple, symbolizing the city’s vibrant and diverse food culture. This commitment to quality is part of what makes New York-style bagels stand out.

So where do you go to get the best Bagels with Lox in New York City? There is much debate, but my choice is Russ & Daughters.

Russ & Daughters, founded in 1914, is famous for its high-quality smoked fish, bagels, and other traditional Jewish delicacies. It has a long history in New York City and is considered an institution in the Lower East Side. Many people consider it one of the top places for bagels and lox in the city. (Including me!)

Lox, or cold-smoked salmon, is the star of the show when it comes to this dish. The lox (the thinly sliced belly of the salmon), is cured to perfection, offering a rich, briny flavor that complements the bagel and cream cheese beautifully.

​Lox vs Smoked Salmon

Most grocery stores sell presliced smoked salmon and/or lox, but what is the difference? 

Traditional lox refers to salmon that has been cured in a brine solution (salt and sometimes sugar) but not smoked. The term “lox” comes from the Yiddish word “laks,” meaning salmon. In the traditional preparation, the salmon is salted for several days, resulting in a very salty and flavorful fish.

Smoked salmon is prepared by curing the fish in a salt or brine solution and then smoking it with either low or high heat.

Cold-Smoked Salmon vs. Hot-Smoked Salmon

Cold-smoked salmon is cured and then smoked at a low temperature, which gives it a silky texture and a delicate flavor. It’s the type typically used for bagels with lox.

Hot-smoked salmon, on the other hand, is smoked at a higher temperature, resulting in a flaky texture similar to cooked salmon. Each type has its unique flavor profile and texture, but cold-smoked is the classic choice for bagel topping.

Let’s Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

• Fresh bagels– get fresh bagels from your favorite bagel shop or if you are feeling really adventurous, make your own bagels at home.

• Softened cream cheese– I prefer plain cream cheese, but you could jazz it up with fresh herbs or use a flavored cream cheese such as garlic herb.

• Capers– briny capers add a touch of sharpness and complexity.

• Lox or cold smoked salmon– Some popular varieties are Nova Lox, gravlax, or lox.

• Thinly sliced red onion

• ​Freshly cracked black pepper

• Fresh dill

• Lemon wedges

Other add-ons can include thinly sliced fresh cucumber, tomato, avocado, sour cream, or even a poached egg. This is your bagel. Dress it as you see fit!

​Now let’s get cooking (or I guess in this case, assembling)

• Prepare the Bagels:
  • Slice your bagels in half horizontally.
  • Toast the bagel halves if you prefer a bit of crunch. Toasting enhances the texture and adds a nice contrast to the creamy toppings. If you like a softer bagel, you can skip the toasting step.

• Spread the Cream Cheese:
  • Spread a generous layer of cream cheese on each toasted bagel half. Use a butter knife or a spatula to evenly distribute it from edge to edge. The cream cheese acts as a base and adds a creamy texture that complements the lox.

• Add the Lox:
  • Gently drape slices of lox over the cream cheese-covered bagel. Arrange the lox in a neat, overlapping pattern to ensure each bite has a good amount of the salmon.

• Layer Additional Toppings:
  • Place thin slices of red onions over the lox. The red onions add a zesty crunch that contrasts well with the smooth lox and cream cheese.
  • Sprinkle briny capers on top. Capers are a great addition. They add a burst of salty, tangy flavor that enhances the overall taste of the bagel.

• Garnish:
  • Garnish with fresh dill. Dill is a classic herb that pairs beautifully with salmon and adds a burst of fresh, aromatic flavor.
  • If desired, add a squeeze of lemon juice over the top. This is the perfect way to add brightness and a touch of acidity that cuts through the richness of the cream cheese and lox.

• Serve:
  • Arrange the assembled bagels on a plate or large platter. For a more elegant presentation, you can cut each bagel half into quarters.
  • Serve cold or at room temperature.

Tips for Perfect Assembly:

• Use Fresh Ingredients: Fresh bagels, high quality lox, and crisp vegetables will make a noticeable difference in taste.

• Balance the Flavors: Adjust the amount of cream cheese, lox, and toppings based on your taste preferences. Ensure that no single ingredient overwhelms the others.

• Consider Presentation: Consider adding a side of capers, additional fresh dill, and lemon wedges for guests to customize their bagels.

Pair your lox cream cheese bagels with bloody marys for a quintessential New York brunch experience that is perfect for special occasions or just a leisurely morning at home.

FAQs About Smoked Salmon

How Long Does Smoked Salmon Last in the Fridge? 

Smoked salmon can last for about 1-2 weeks in the refrigerator if it’s kept in its original packaging or tightly wrapped. It’s essential to check for any off smells or changes in texture, as these can indicate spoilage.

How to Freeze Smoked Salmon

To freeze smoked salmon, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight freezer bag or container. It’s best to use it within 3 months for optimal freshness. Thaw it in the refrigerator before using it.

How to Store Smoked Salmon

Smoked salmon should be stored in the refrigerator at or below 40°F (4°C). Keep it in its original packaging or transfer it to an airtight container to maintain its quality and prevent it from drying out.

New York-style bagels with lox are a true testament to the art of brunch. The combination of fresh bagels, high-quality lox, and complementary toppings creates a dish that’s both simple and extraordinary. Whether you’re a New Yorker or just someone who appreciates great food, this classic bagel with lox is a delicious brunch staple that continues to impress.

If you are enjoying my Taste the Nation series, explore more of the iconic recipes I have recreated from around the United States.

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!