Bagels and lox originated in the early 20th‑century Lower East Side, where Eastern European Jewish immigrants paired boiled bagels with cured salmon from local appetizing stores. It became a staple brunch food and a symbol of New York’s Jewish deli culture.

In Manhattan’s Upper West Side, the classic presentation includes cream cheese, capers, and sliced red onion. In Brooklyn’s historic appetizing shops, you’ll find additional smoked fish like cod sable and pickled herring served alongside the bagels.

A traditional platter is laid out on a chilled board with hand‑rolled, water‑boiled bagels, an assortment of smoked salmon (Western, Nova), cod sable, pickled herring, and pickled onions. Guests assemble their own bites, often with a squeeze of lemon and a sprinkle of dill.

Bagels and lox are a go‑to for weekend brunches, holiday breakfasts such as Shabbat, and celebratory gatherings like bar mitzvahs or family reunions, where the communal assembly of the platter adds to the festivity.

The combination of a dense, chewy bagel with richly flavored, cold‑smoked fish provides a balance of texture and umami. The tradition of serving multiple fish varieties—lean Western, fatty Nova, and cod sable—offers a nuanced tasting experience unique to New York appetizing shops.

Common errors include letting the smoked fish sit too long at room temperature, which can dry it out, and serving bagels that are stale or overly soft. Keep fish chilled, toast bagels just before serving, and arrange the platter on a cold surface.

Western salmon is lean and offers a clean, bright flavor, while Nova salmon is fattier and buttery. Using both provides contrast in mouthfeel and flavor, echoing the traditional New York appetizing approach of offering multiple textures.

Yes. Slice and arrange the smoked fish in airtight containers and keep them refrigerated. Store bagels separately in a paper bag or lightly toasted just before serving. Assemble the platter no more than 30 minutes before guests arrive.

The fish should be glossy, slightly translucent, and thinly sliced. Western salmon appears lean with a pale pink hue, Nova salmon shows rich marbling, and cod sable has a buttery amber color with a fine dusting of paprika.

The YouTube channel The New York Times produces high‑quality food videos that explore culinary traditions, seasonal recipes, and cooking techniques, often featuring expert chefs and cultural storytelling.

The New York Times combines rigorous journalism with cooking, providing historical context and sourcing tips (like ordering at classic appetizing stores) alongside clear, step‑by‑step visuals, whereas many channels focus solely on the recipe without cultural depth.