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Bagel and lox is a New York invention assembled from several immigrant and American threads: Polish Jewish bagels, American cream cheese, and salted salmon that became easier to obtain in the United States. Jewish appetizing shops and delis helped turn the combination into a breakfast and brunch icon. The recipe is mostly assembly, but good proportions matter: chewy bagel, enough cream cheese to hold the toppings, silky lox, and sharp onion and capers for balance.