This post may contain affiliate links. Please read our disclosure policy.
There’s something about a lox bagel that feels like a little everyday luxury. Creamy cream cheese, silky salmon, crisp cucumbers, briny capers, and a bite of red onion—it’s the perfect balance of textures and flavors.
The best part? It takes just 5 minutes to put together but looks and tastes like a fancy café treat. Make it for breakfast, brunch, or whenever you’re craving something simple yet special!
A good lox bagel always reminds me of New York City—a deli classic and a brunch staple around the world. It’s the perfect mix of creamy, salty, and fresh flavors. And if you’ve never tried it with homemade cream cheese, you’re in for a real treat!
Watch how to make a lox bagel
Ingredients
- Bagels – Use your favorite type! I usually go for plain bagels, though I sometimes make my own New York-style bagels at home.
- Lox – Lox is cured, not smoked, which gives it a delicate, buttery texture. If you can’t find lox, smoked salmon works just as well.
- Cream cheese – Plain is best, but you can use homemade cream cheese (so fresh and delicious!) or opt for herb or chive cream cheese for extra flavor.
- Cucumber – Adds a fresh, crisp bite. You can swap it for deli pickles if you prefer something tangier.
- Red onion – Thinly sliced for just the right amount of sharpness. You can use white onion, scallions, or chives if you prefer a milder flavor.
- Fresh dill – Bright and herby! If you don’t have fresh dill, dried dill works in a pinch, or swap it for your favorite fresh herb.
- Capers – A classic pairing with salmon! If you’re out of capers, try kalamata olives, caviar, or deli pickles for a similar briny kick.
- Black pepper – A little sprinkle enhances all the flavors.
- Lemon juice – A squeeze of fresh lemon ties everything together.
👉 See the printable recipe card below for exact measurements!
How to make the best lox bagel
Start by prepping the toppings—thinly slice the cucumber and red onion, and chop the dill. If you like your bagel warm and crisp, go ahead and toast it.
Next, spread a generous layer of cream cheese on each bagel half. Add cucumber slices, then layer on the lox. Top with red onion, capers, and dill, then finish with a squeeze of lemon juice and a sprinkle of black pepper.
Enjoy it open-faced or close it up for a classic bagel sandwich!
Commonly asked questions
A lox bagel is a classic breakfast or brunch favorite, featuring a toasted bagel topped with cream cheese, silky lox (cured salmon), briny capers, and thinly sliced red onions. A sprinkle of fresh dill and a squeeze of lemon bring it all together.
This iconic dish became popular in New York City delis in the early 20th century and has since become a staple on brunch menus worldwide. It’s simple, delicious, and easy to make at home!
The difference comes down to smoke! Lox is made by curing salmon in salt and brine, but it’s never smoked. Smoked salmon, on the other hand, goes through the same curing process but is then either:
Cold-smoked – Lightly smoked at a low temperature, keeping it silky and smooth.
Hot-smoked – Smoked at a higher temperature, resulting in a firmer, flakier texture.
Traditional lox (the key ingredient in a classic lox bagel) is usually made from the belly of the salmon, giving it an extra-rich, buttery texture.
You can enjoy a lox bagel open-faced or close it up to make a classic bagel sandwich. One bagel makes two halves or one hearty sandwich—it’s up to you!
For a fun brunch idea, try serving a bagel board with all the toppings on the side. This way, everyone can build their own perfect combination—perfect for gatherings or a laid-back weekend treat!
Once opened, lox stays fresh for up to 4 days when stored in an airtight container in the refrigerator. For the best texture and flavor, keep it chilled and avoid excess moisture.
More delicious 5-minute sandwiches
Tried this lox bagel recipe? Let me know how it turned out in the comments—I’d love to hear your take! If you share it on Instagram, tag @Alphafoodie so I can see and repost it in Stories. Your feedback helps others who are thinking of making it too!
The Best Lox Bagel
Ingredients
- 1 bagel plain or your preferred
- 2.1 oz lox or smoked salmon, 2-4 slices
- 2.1 oz cream cheese 2 Tbsp
- 1 oz cucumber 1/2 small, just a few slices
- 0.35 oz red onion about 1/4 medium onion
- 0.07 oz dill or to taste
- 1 tsp capers or to taste
- 1/2 lemon just a drizzle
- 1/8 tsp black pepper optional, to taste
Instructions
- Cut open the bagels open. Toast them if you like. Thinly slice the cucumber and onion. Chop the dill.
- Spread the cream cheese generously on each half. Arrange the cucumbers on top, then layer over the lox. Add a few slices of onion, sprinkle with dill and capers, and squeeze over some lemon juice.
- Bagels with lox are best enjoyed immediately. If needed, they can be kept tightly wrapped in the fridge or a chilled lunchbox for a few hours.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
