National Bagel and Lox Day

Today is National Bagel and Lox Day, centered on one of the most enduring deli combinations: a bagel layered with cream cheese and lox. I have always known this as Lox and Bagels and Cream Cheese. I do not know where it got reversed in the title for the “Day Of”. Also it appears on product labels as “Smoked Salmon”. I didn’t know Salmon smoked.

The word lox comes from the Yiddish laks, itself rooted in Scandinavian words for salmon. Long before refrigeration, salmon was cured with salt as a way to preserve it, resulting in the rich, silky fish that became a staple in Jewish deli culture after Eastern European immigrants arrived in the United States. Smoked and cured fish traveled well, kept reliably, and paired naturally with bread and dairy.

Over time, the bagel and lox became a deli favorite, especially in cities like New York, where appetizing shops specialized in cured fish, cream cheese, and bagels baked daily. It evolved into a familiar breakfast and brunch standard, still tied closely to tradition.

This is how those of us who love it would prefer it: a bagel, cream cheese spread thick, and lox stacked high. So that is how I made it. Red onion sliced thin on the side, but I will photograph that by itself.

You can see more food photographs in my Commercial Food Photography gallery here:
https://www.secondfocus.com/index/G0000WFAqDJQOgKU

February 9, 2026 | Categories: Uncategorized | Tags: bagel, bagel and lox, bagels, breakfast food, brunch food, classic deli, cream cheese, cured salmon, deli food, Food Photography, Jewish deli, lox, New York deli, smoked salmon, traditional food | Leave a comment