Bagel with Lox

Name: Bagel with Lox
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: jewish_american
Ingredients: 4 pcs bagel (plain or everything, halved horizontally); 120 g cream cheese (softened); 200 g smoked salmon (thinly sliced lox); 0.5 pcs red onion (small, thinly sliced into rings); 2 tbsp capers (drained); 2 tbsp dill (fresh, roughly chopped); 1 pcs lemon (cut into wedges for serving); 1 pinch black pepper (freshly ground); 1 pinch salt (flaky sea salt for finishing)

RATING

4.7/5(185)

TASTE SCORE

9/10

A classic New York deli staple featuring a chewy, golden bagel generously schmeared with cool cream cheese, topped with silky slices of smoked salmon, briny capers, paper-thin red onion, and fresh dill. An open-faced sandwich that balances richness, saltiness, and tang in every bite.

PREP

10m

COOK

SERVES

1 PIECE

435 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsbagel · plain or everything, halved horizontally120 gcream cheese · softened200 gsmoked salmon · thinly sliced lox½ pcsred onion · small, thinly sliced into rings2 tbspcapers · drained2 tbspdill · fresh, roughly chopped1 pcslemon · cut into wedges for serving1 pinchblack pepper · freshly ground1 pinchsalt · flaky sea salt for finishing

NUTRITION · PER SERVING

435

CALORIES · 1 PIECE

Protein22g · 20%

Carbs54g · 50%

Fat14g · 29%

Fiber3g

Sugar8g

Saturated fat7g

Cholesterol45mg

Sodium1011mg

Potassium276mg

Phosphorus186mg

How we calculate →

METHOD · 5 STEPS

prep · ~3 min
Halve and lightly toast the bagels.
Slice each bagel in half horizontally using a bread knife. Place the halves cut-side up and toast in a toaster or under a broiler until just golden and slightly crisp on the surface — about 2 to 3 minutes. You want warmth and a light crunch without drying them out.
TIPWatch closely under the broiler — bagels go from golden to burnt in seconds.
mix · ~1 min
Schmear the cream cheese generously.
While the bagels are still warm, spread about 2 tablespoons of softened cream cheese evenly across the cut side of each bagel half. The warmth helps the cream cheese melt just slightly into the surface.
TIPCold cream cheese tears the bagel — let it sit out for 10 minutes before spreading.
assemble · ~2 min
Layer the smoked salmon.
Drape thin slices of smoked salmon loosely over the cream cheese on each bagel half. Aim for about 50g per bagel. Don't press it flat — gentle folds create a more tender bite and a prettier presentation.
assemble · ~1 min
Add the onion, capers, and dill.
Scatter a few rings of red onion across the salmon, then sprinkle with drained capers and chopped fresh dill. The red onion adds bite, the capers bring briny pop, and the dill ties it all together.
garnish · ~1 min
Season and finish with lemon.
Finish each bagel with a tiny pinch of flaky sea salt, a grind of black pepper, and a squeeze of fresh lemon juice from a wedge. Serve immediately with the remaining lemon wedges on the side.
TIPServe with a crisp dill pickle spear on the side for a true deli experience.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Let cream cheese sit at room temperature 10 minutes for easy, tear-free spreading.
2
Toast bagels just until golden — over-toasting makes them brittle and hard to bite.
3
Drape salmon loosely in folds for a tender, light texture instead of pressing flat.
4
Use a mandoline to slice red onion paper-thin for a delicate crunch without overpowering.
5
Make ahead? Store components separately and assemble just before serving to keep bagels crisp.

RECIPE VARIATIONS