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The Melting Pot
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1900-1929 - Eastern European Jewish immigrants and New York appetizing shops
A toasted bagel layered with cream cheese, lox, red onion, capers, tomato, and dill in the New York appetizing-shop tradition.
Difficulty
Easy
Prep time
10 minutes
Cook time
5 minutes
Total time
15 minutes
Servings
4
Region
New York City and the Mid-Atlantic
Era introduced
1900-1929
Introduced by
Eastern European Jewish immigrants and New York appetizing shops
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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.
Drafted with bagel-and-lox history from Chabad (https://www.chabad.org/library/article_cdo/aid/3227501/jewish/Why-Do-Jews-Eat-Lox-and-Bagels.htm), Food & Wine sandwich guidance (https://www.foodandwine.com/what-goes-into-a-lox-bagel-sandwich-6944381), and New York bagel history from My Jewish Learning (https://www.myjewishlearning.com/the-nosher/the-history-of-bagels-in-america/).
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