Today we celebrate National Bagel and Lox Day on February 9. Bagels and lox has been part of the Jewish tradition for the past 400 years. Bagels came from Poland during the 17th century, it was used often after the Sabbath service because it was easy to make.
At one time this sandwich was only found in New York delis. Now you can get this sandwich at your local café, dinner and of course deli. To make this sandwich you can toast bagel (optional) put cream cheese, red onions, capers and lox.
Bagels have become American breakfast staple food as they come in a variety of flavors and sizes. National Bagel and Lox Day gives you a chance to have one of the American staple breakfast foods with a little seafood of lox added to it.
Bagels have a circle in the middle of it representing the circle of life. Bagels are boiled before baking this helps give the interior of the bagel a chewy center, the outside of the bread is a crispy outer shell.
So the bagel would not be dry it is spread with some cream cheese before the topping of red onions, lox and capers are put on.
Lox is cured salmon which is lightly smoked, it is served thinly slice and folded. It has more of a sweet taste than salty.
Lox are not only used for this bagel sandwich but also when making appetizers such as crostini’s.
Enjoy your tasty bagel and lox sandwich today in celebration of National Bagel and Lox Day.
Bagels & Lox
- 1tbsp. of Cream Cheese
- 1 Small red onion
- 3-4 pieces of thinly sliced lox
- 1 tsp. Capers
- Cut bagel in half
- Spread cream cheese on both sides of bagel
- Cut small onions into thin rings. Take 6 rings and place them on each bagel half.
- Sprinkle capers on each bagel half
- Fold 3-4 slices of lox on bagel
- Put bagel halves together