A toasted everything bagel piled with smoked salmon, cream cheese, capers, and red onion
Everything Bagel with Lox and Cream Cheese
Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Servings
2
2 bagels
Difficulty
Easy
Cost
Premium
$$$
Everything Bagel with Lox and Cream Cheese
A toasted everything bagel piled with smoked salmon, cream cheese, capers, and red onion
★4.5(10)
This classic New York-style bagel features a toasted everything bagel loaded with whipped cream cheese, silky smoked salmon, thinly sliced red onion, capers, and fresh dill.
10m
Prep Time
3m
Cook Time
13m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
There are few breakfasts more iconic than a bagel with lox. The combination of a chewy, toasted everything bagel with the salty-sweet richness of smoked salmon and tangy cream cheese is one of the great culinary marriages.
This recipe is less about cooking and more about assembly and quality ingredients. Use the best smoked salmon you can afford, real cream cheese (whipped for spreadability), and a proper bakery bagel with a shiny, seed-crusted exterior and a chewy, dense interior.
Ingredients
- 2 everything bagels
- 4 oz smoked salmon (lox)
- 4 oz whipped cream cheese
- 2 tablespoons capers, drained
- 1/4 small red onion, very thinly sliced
- 4 thin slices ripe tomato
- Fresh dill sprigs
- Freshly cracked black pepper
- Lemon wedge
Instructions
- 1
Slice the bagels in half and toast until golden and crisp.
- 2
Spread a generous layer of whipped cream cheese on both cut sides of each bagel.
- 3
Layer the smoked salmon in folds on the bottom halves of the bagels.
- 4
Top with tomato slices, thinly sliced red onion, and a scattering of capers.
- 5
Garnish with fresh dill sprigs and a squeeze of lemon juice. Finish with a crack of black pepper.
- 6
Place the top halves on and serve, or serve open-faced.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Smoked salmonSmoked trout
A slightly smokier, flakier alternative with a similar flavor profile.
Cream cheeseDairy-free cream cheese
Kite Hill and Miyoko brands make excellent plant-based options.
Everything bagelPumpernickel or sesame bagel
Both pair beautifully with lox and cream cheese.
Tips & Storage
Pro Tips
Soak sliced red onion in ice water for 10 minutes to mellow its sharpness.
Cold-smoked salmon (lox) is traditional. Hot-smoked salmon has a firmer, flakier texture.
Do not skimp on the cream cheese — a thick layer is essential.
Add a thin layer of everything bagel seasoning on top of the cream cheese for extra flavor.
Storage
Assemble just before serving. Smoked salmon can be kept in the fridge for up to 5 days once opened.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (1 loaded bagel) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates38g
Fat20g
Fiber2g
Sugar5g
Sodium1100mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between lox and smoked salmon?
- Lox is cured in a salt brine, while smoked salmon is cold-smoked or hot-smoked. They can be used interchangeably in this recipe.
- Can I use regular cream cheese?
- Yes, but let it soften to room temperature first for easier spreading. Whipped cream cheese is lighter and spreads more evenly.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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