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Main course Fish & Seafood

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Nutritional Values

πŸ”₯450kcal
πŸ’ͺ20gProtein
🌾56gCarbs
πŸ₯‘18gFat
🌿4gFibre
βš–οΈ300 gServing

* Per serving · 300 g. May vary.

Allergens

🌾 Gluten πŸ₯› Dairy 🐟 Fish

Bagels with Lox and Cream Cheese

How to order / say it
Say it Bagels with Lox and Cream Cheese β€” [Bay-gels with Locks and Cream Cheese]
Order I'll have the bagels with lox and cream cheese, please.
Say locally

A boiled and baked ring-shaped bread topped with cured salmon and cream cheese.

Why try it?

This dish is a staple of New York's Jewish culinary heritage, representing the blending of Eastern European and American food cultures.

How it tastes

The bagel is chewy with a firm crust, balanced by the creamy texture of the cheese and the rich, smoky salmon.

Origin & History β€” first documented: 1950

Bagels were brought to New York by Eastern European Jewish immigrants in the early 1900s, with lox and cream cheese popularized as classic toppings mid-century.

Recipe

Ingredients

  • 🌾 1 whole bagel
  • πŸ₯› 50 g cream cheese
  • 🐟 75 g lox
  • 2 tsp capers
  • πŸ§„ 20 g red onion
  • πŸ₯• 1 slice tomato

Method

  1. 1 Slice the bagel in half and toast until golden.
  2. 2 Spread cream cheese evenly on both halves.
  3. 3 Layer lox on top of the cream cheese.
  4. 4 Optionally, add capers, red onion slices, and a tomato slice.

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All North America recipes β€” United States β€” New York β€” Bagels with Lox and Cream Cheese
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