National Bagel Day - Recipes

Time to get Schmeared on National Bagel Day!

I never had a Bagel when I lived in Louisiana and Texas as a youth, but now you can get them in coffee shops and larger grocery stores. Bagels are boiled and then baked to create a crunchy surface and chewy interior. They go back to the 17 century in Jewish communities of Poland.

My wife, Linda, grew up a half-hour from New York City, the capital of Bagels. I got a crash course there when we visited her family. 

I never realized the different types of Bagels out there. Just look at the list from an NYC bagel shop. Can't say I really have a favorite, but I do lean toward an Onion Bagel.

Check out our breakfast video below at Ess-a-Bagel restaurant in NYC where they are baked on the premises and serving a dozen varieties of amazing Bagel Sandwiches!

Ess-a-Bagel - Movie

I do love a toasted Bagel in the morning, usually as a sandwich with a fried egg, lettuce, tomato, and mayo. Also, you should try a simple breakfast recipe of Scrambled Eggs & Caramelized Onions served on a slice of toasted Bagel. A Bagel for breakfast gets the job done to get you out the door...or at least out of bed.

In past film commercial shoots the Non-kosher Cameraman /Chef was quick to line up for a catered breakfast; going past the multitude of sugary pastry confections and heading straight for Bagels, cream cheese, Lox (cured salmon), sliced red onion, and tomato to build a Jewish deli kosher classic. 

You should click here to see my Homemade Lox recipe. It's really easy to do, just coat a thick slice of raw salmon in equal parts of sugar and salt, wrap in plastic, or a glass container, and let it cure in the refrigerator for a couple of days (unwrap and drain liquid during curing). Finally, rinse and pat dry, that's it.

Now Lox (mildly brined, cold-cured raw salmon) is too expensive for this Chintzy Chef but canned, or soft packaged cooked salmon is a fine inexpensive substitute. 

Drain and fold it into room-temperature softened cream cheese, lightly mix with some lemon juice and you have a spreadable feast - a Salmon Schmear.

I find small tubs and packages of cream cheese in the 99c only Store cold cases quite often; bagels, as well as small cans of cooked salmon, are usually stocked.

Here's my cheap$kate Salmon Schmear video below. I use salmon from the can or soft pack. Drain and blend it with room-temperature cream cheese. Couldn't be easier and cheaper to do.

Bagels still turn up in bargain bins at chain grocery stores, while 99c only Stores and Dollar Tree have them from time to time, too.

A Salmon Schmear is also a delicious party dip, just set out your preferred cracker, pita, or toasted wedges of bagel. This kosher morning starter is a Chef's favorite; right up there with McDonald's decidedly non-kosher sausage and egg, syrup-filled pancake sandwich "McGriddle".

Ingredients (serves 2 - 4)

• 8 oz. package of cream cheese (Philadelphia Cream Cheese is kosher.)
• 3 oz. small package or can of cooked salmon (Pillar Rock salmon brand is kosher.)
• Sliced tomato and onion (preferably red onion - for this recipe I used a yellow onion.)
• 1 teaspoon lemon or lime juice (optional.)
• Bagels

Directions

Allow cream cheese to reach room temperature. Drain salmon and mix it into cream cheese. You can use less cream cheese for a fishier version.

Add a teaspoon of lemon or lime juice. Mix lightly for a chunky spread.

Toast bagel then add Salmon Schmear with tomato and sliced onion.

A classic Bagel and Cream Cheese is just that. I also like them with a thin slice of onion and a fat slice of tomato. Nothing to it really as my video below will show.

Blueberry Bagels are somewhat controversial. I like them but Linda despises them - won't go near them.

Hey, we have to agree to disagree, I like them toasted with a smear of butter.