This classic Lox Bagel delivers the perfect harmony of smoky salmon and creamy spreads in just 5 quick minutes. A protein-packed breakfast sandwich that combines luxurious textures with 26g of protein and wholesome nutrients to fuel your morning.
Whether you’re rushing to work or enjoying a leisurely weekend brunch, this satisfying 490-calorie meal brings the authentic deli experience right to your kitchen counter.
Ingredients for Perfect Lox Bagel
- Bagels: 6 fresh bagels, any variety you prefer
- Cream Cheese: 2/3 cup herb and chive flavored (can substitute with plain)
- Smoked Salmon: 10 oz cold-smoked salmon or lox, thinly sliced
- Capers: 3 tablespoons, drained
- Red Onion: Small chunk, sliced paper-thin
- Fresh Dill: 1/3 cup, chopped for that authentic finish
- Optional Toppings: Cucumber slices, tomato slices, avocado
Step-by-Step Instructions
- Prepare the Base: Slice your bagels in half horizontally to create a sturdy foundation
- Spread the Love: Generously spread cream cheese on both halves of each bagel
- Layer the Lox: Carefully arrange thin slices of smoked salmon over the cream cheese
- Add the Garnishes: Top with delicate red onion slices and sprinkle capers
- Final Touch: Finish with a generous sprinkle of fresh dill
- Optional Assembly: Transform into a sandwich by combining both halves if desired
Quick Variations
Love bagels but want to mix things up? Try swapping the plain cream cheese with scallion or veggie cream cheese for extra zip. Not a fan of red onions? Sweet white onions work great too! And if you’re feeling fancy, add some sliced cucumber or tomato for a fresh crunch.
Can’t find fresh dill? A tiny pinch of dried dill works in a pinch – just use it sparingly since dried herbs pack more punch than fresh ones.
Serving Ideas
Make your lox bagel into a lovely breakfast or brunch spread! Set out all the toppings in small bowls and let everyone build their own perfect bagel. Want to serve it for lunch? Add a light green salad on the side. For casual parties, cut the finished bagels into quarters – they make amazing finger food that everyone loves to grab.
Storage Tips
Already bought your ingredients? Keep the smoked salmon in the coldest part of your fridge – it’ll stay fresh for 5-7 days once opened. Store bagels at room temp if eating within 2 days, or pop them in the freezer for up to 3 months.
Just toast them straight from frozen when you’re ready to eat! Once you’ve built your bagel, it’s best to eat it right away – those toppings are tastiest when fresh!
Make-Ahead Tips
Having friends over? You can slice your onions and chop the fresh dill up to a day ahead – just keep them in separate containers in the fridge. Bagels can be sliced the night before too. When you’re ready to serve, just toast the bagels and add your toppings. Quick, easy, and always a hit!
Lox Bagel
Ingredients
- 6 bagels
- 2/3 cup herb and chive flavor cream cheese or plain
- 10 oz cold smoked salmon or lox slices
- 3 Tablespoons capers
- 1 small chunk red onion thinly sliced
- 1/3 cup fresh dill chopped
Instructions
- Cut open bagels and spread each half generously with cream cheese.
- Add thin slices of smoked salmon on top.
- Top with a few slices of red onion, capers and a sprinkle of fresh dill.
- You could also make it into a lox bagel sandwich.
