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Happy National Bagel and Lox Day! This is a fun holiday dedicated to the classic breakfast combination of a chewy bagel, creamy cream cheese, and smoked salmon, also known as lox. In honor of National Bagel and Lox Day, here’s a guide on how to celebrate and enjoy this iconic dish to its fullest.
What is lox?
Lox is smoked salmon that is typically served as a topping for bagels and cream cheese. It is typically made from brined or salt-cured salmon, which is then smoked to give it its distinctive flavor. Lox is a staple of Jewish cuisine and is widely enjoyed for its rich, salty flavor and creamy texture.
When did people start eating bagels and lox together?
Bagels and lox have their history in Jewish culture, where they were first eaten in the early 1900s. Bagels originated in either Poland or Arabia and, over time, became popular among Jewish communities, who adopted the round bread as their own. Lox was brought to the United States by Jewish immigrants who had a long history of curing salmon.
The name “lox” actually comes from the Yiddish word “laks,” which means “salmon.” Over time, the combination of bagels and lox became a staple in Jewish delis and bakeries in the United States, where it was served as a hearty breakfast option. Lox is often served with everything bagels for the interesting spice mix they add.
How can you make your own bagels at home?
Bagels can be tricky to make, but this simple five-ingredient recipe makes it super easy. Start by preheating your oven to 375°F and covering a baking sheet with parchment paper sprayed with oil. In a medium bowl, combine one cup of flour, two teaspoons baking powder, and ¾ teaspoon kosher salt. Whisk this well, then add a cup of nonfat Greek yogurt and mix well.
Knead the dough until it’s tacky, then separate it into four balls and roll each into a ¾-inch thick rope. Join the ends of the ropes to form bagels, then coat each bagel with an egg wash. Sprinkle each bagel with your favorite seasoning, a store-bought everything bagel seasoning would be perfect. Finally, bake your bagels on the top rack of the oven for 25 minutes.
How can you make your own lox at home?
Making lox at home is actually surprisingly easy, as all you need is salmon filets, salt, sugar, and a few spices. Some people recommend dill and white pepper. You’ll also need liquid smoke if you don’t have a smoker. Start by combining salt, sugar, optional liquid smoke, and spices to taste in a bowl and coat your salmon filets with the mixture.
Wrap the salmon in plastic wrap and refrigerate for 36 to 48 hours. Once the salmon is cured, if you have a smoker, smoke it until it reaches an internal temperature of 145°F. If you don’t have a smoker, the liquid smoke you added will give the lox that smoky flavor. Smoking the lox is primarily for flavor and doesn’t actually cook it, so it’s safe to eat either way. The end result is a delicious, rich, and flavorful lox that can be served on your bagels.