Jewish culinary historian Gil Marks, the Jewish community in New York City developed the bagel with lox and schmear in the 1930s as a kosher adaption of eggs benedict, which Jewish people are unable to eat due to eggs Benedict both containing pork and mixing dairy and meat (both of which are violations of kashrut, Jewish dietary law). This was unique to the Jews of New York City, as Jewish communities in Poland had traditionally spread schmaltz on their bagels, or had eaten them with cholent, or other various soups and as a dinner roll. See also Cuisine of New York City References Ashkenazi Jewish culture in New York City Bagels Bagel Jewish American cuisine