The bagels part of this popular brunch dish is self-explanatory - it's a bagel, a bread product that originated in Poland but is now strongly associated with New York, traditionally formed in a ring which is boiled in water before being baked. The bagel is often sliced in half and lightly toasted.
The lox part of the dish is not as easy to understand, as it derives from the Yiddish word for salmon. The salmon in this case is a brined salmon fillet (brining is also fairly self-explanatory; the food in question is steeped in brine). The lox would then be sliced thinly.
The lox would usually be accompanied on the bagel with cream cheese. Other ingredients may also be used as a garnish, such as tomato and sliced red onion. The bagel would normally be served open, but can be served closed like a more traditional sandwich.
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