Why You’ll Love This Recipe

I love this recipe because it’s fresh, flavorful, and effortless to make. The contrast of textures and flavors—the creamy cheese, salty lox, crisp onion, and aromatic herbs—creates a perfect bite every time. It’s a beautiful breakfast or lunch option that feels sophisticated without any complicated steps. I can personalize it with my favorite toppings, making it versatile and satisfying for any mood or occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 bagels
⅔ cup herb and chive cream cheese (or plain cream cheese)
10 oz cold smoked salmon or lox slices
3 tablespoons capers
1 small red onion, thinly sliced
⅓ cup fresh dill, chopped
Optional toppings: thinly sliced cucumber, tomato, avocado

Directions

I start by slicing each bagel in half and toasting them lightly if I want a bit of crunch.

Next, I spread a generous layer of herb and chive cream cheese over each half. When I’m in the mood for something simpler, I use plain cream cheese and add a sprinkle of fresh herbs on top.

Then, I layer slices of smoked salmon evenly across the cream cheese, making sure each bite has a little of everything.

I top the salmon with thin slices of red onion for sharpness, scatter a few capers for a salty pop, and finish with a sprinkle of chopped fresh dill for brightness and aroma.

I like to serve the bagels open-faced for a classic look, but sometimes I assemble them into sandwiches when I’m eating on the go.

Servings and Timing

This recipe makes 6 servings and takes only 5 minutes to prepare. It’s perfect for quick breakfasts, brunch platters, or a light lunch that feels both refreshing and filling.

Variations

Sometimes I add thin slices of cucumber for crunch or fresh tomato for extra juiciness. For a richer version, I top it with sliced avocado or a drizzle of olive oil. I’ve also swapped the bagels for mini bagels to make bite-sized versions for parties or brunch gatherings. When I want extra zest, I add a squeeze of lemon juice or a dash of freshly cracked black pepper over the top.

Storage/Reheating

I like to assemble the bagels just before serving to keep everything fresh. If I need to prepare ahead, I store the ingredients separately—cream cheese and toppings in airtight containers and bagels in a sealed bag. The smoked salmon and cream cheese can be refrigerated for up to 3 days. Once assembled, I enjoy them immediately since the bagels can soften over time from the moisture.

FAQs

Can I use plain cream cheese?

Yes, and I often do. I sometimes mix in fresh herbs like dill or chives for extra flavor.

What’s the difference between lox and smoked salmon?

Lox is cured but not smoked, while smoked salmon has a slightly smoky flavor. Either works well in this recipe.

Can I use a different type of bread?

Yes, I’ve used sourdough, rye, or even croissants for a twist.

Can I make these ahead of time?

It’s best to assemble them right before eating so the bagels stay fresh.

What goes well with a lox bagel?

I love serving it with fresh fruit, salad greens, or a side of roasted potatoes.

Can I make it dairy-free?

Yes, I use a dairy-free cream cheese alternative—it works beautifully.

What if I don’t like onions?

You can skip them or replace them with thinly sliced cucumber or pickled onions.

Can I freeze bagels for later?

Yes, I freeze them sliced, then toast straight from frozen when needed.

What drinks pair well with it?

A cup of coffee, iced tea, or even a mimosa for brunch pairs perfectly.

Can I serve this as an appetizer?

Yes! Mini bagels or bagel chips topped with cream cheese, salmon, and capers make elegant finger foods.

Conclusion

This Lox Bagel is one of my go-to recipes for an easy yet elegant meal. I love how it combines creamy, salty, and fresh flavors in every bite, making it perfect for breakfast, brunch, or lunch. It’s fast to make, beautifully balanced, and endlessly customizable. Whether I’m enjoying it with coffee in the morning or serving it on a brunch platter, it always feels like a treat that never disappoints.