A toasted bagel generously spread with cream cheese, topped with silky lox, thinly sliced red onion, crisp cucumber, and briny capers—it’s a savory classic that never goes out of style. Whether I’m serving it for brunch, a casual breakfast, or even a light lunch, this lox and bagels recipe always hits the spot. It’s simple, elegant, and bursting with flavor.
Why You’ll Love This Recipe
I love how fast and flexible this recipe is. It takes just 15 minutes to prepare, making it perfect for busy mornings or last-minute brunch plans. I can switch up the toppings to fit my taste or what I have in the fridge, and it still turns out delicious. Whether I want something minimal or more elaborate, this recipe lets me build a bagel just the way I like it. It’s also a guaranteed crowd-pleaser when I put it together on a brunch board for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Bagels (any kind, including gluten-free)
Smoked salmon or lox
Cream cheese or plant-based cream cheese
Cucumber
Red onion
Capers
Sea salt (optional)
Freshly ground black pepper (optional)
Directions
I start by slicing the cucumber and red onion as thinly as I can—this makes every bite nicely balanced and not overwhelming. Then I slice my bagels and toast them to a perfect golden crisp.
Once toasted, I spread about a tablespoon of cream cheese on each bagel half. Then I layer on the smoked salmon, followed by the sliced cucumber, red onion, and capers. A dash of salt and pepper finishes it off, though that’s totally optional.
If I’m entertaining, I like to create a lox and bagel platter by laying everything out buffet-style. That way, guests can build their own sandwiches to their taste.
Servings and timing
This recipe makes 4 servings (one whole bagel per person). Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes
Variations
There are plenty of ways I change this up depending on my mood or dietary needs:
Dairy-free: I use a plant-based cream cheese and double-check that my bagels don’t contain any dairy.
Gluten-free: I swap in gluten-free bagels. I really like the ones from Canyon Bakehouse.
Toppings twist: Sometimes I add fresh dill, tomato slices, or even pickled onions. They all bring a different kind of freshness.
Smoked fish alternatives: When I feel like changing things up, I might use smoked trout or smoked bluefish instead of salmon.
Storage/Reheating
Assembled bagels and lox are best enjoyed right away—I like them fresh when the textures and flavors are at their best. However, if I need to prepare them a bit in advance, I store them in the fridge for a few hours in an airtight container or a chilled lunch box.
I never freeze assembled bagels with lox; they just don’t hold up well.
FAQs
What is lox and bagels?
Lox and bagels is a classic American Jewish dish, usually consisting of a toasted bagel topped with cream cheese, lox or smoked salmon, red onion, capers, and sometimes other toppings. It originated in New York City in the mid-20th century and remains a brunch favorite.
How do I serve lox and bagels for a crowd?
I like to create a DIY bagel board with all the ingredients laid out. Toasted bagels, sliced vegetables, cream cheese, capers, and lox all go on a large platter. That way, guests can customize their own sandwiches, and it makes entertaining simple and fun.
What’s the difference between lox and smoked salmon?
Lox is salt-cured salmon that’s not smoked, while smoked salmon is cured and also smoked, which adds a smoky flavor. I find either works beautifully for this recipe depending on what flavor I’m in the mood for.
Can I make this recipe ahead of time?
I usually prepare the ingredients ahead of time—slice the veggies, portion the cream cheese, and have the salmon ready. But I always wait to toast the bagels and assemble the sandwiches just before serving to keep everything fresh and crisp.
How long does smoked salmon last once opened?
Once opened, I keep smoked salmon in an airtight container in the fridge. It usually stays fresh for up to 4 days. If I don’t think I’ll use it all, I plan recipes ahead or share it with someone else to avoid waste.
Conclusion
Lox and bagels is one of those timeless dishes I never get tired of. It’s quick, elegant, and endlessly customizable. Whether I’m enjoying it solo with a cup of coffee or laying it out for brunch with friends, it always delivers a satisfying and savory experience. With just a few ingredients and minimal prep, this recipe reminds me that the simplest things often taste the best.
Lox and bagels is a classic, savory dish featuring toasted bagels topped with cream cheese, silky lox, red onion, cucumber, and briny capers. It’s quick to assemble and perfect for breakfast, brunch, or a light lunch.
Total Time:15 minutes
Yield:4 servings
Ingredients
4 bagels, sliced and toasted
8 oz smoked salmon or lox
4 tbsp cream cheese or plant-based alternative
1 cucumber, thinly sliced
1 small red onion, thinly sliced
2 tbsp capers
Sea salt, to taste (optional)
Freshly ground black pepper, to taste (optional)
Instructions
Slice cucumber and red onion thinly.
Toast the bagels to your desired crispness.
Spread each bagel half with 1 tablespoon of cream cheese.
Layer smoked salmon, cucumber, red onion, and capers on top.
Season with salt and pepper if desired.
Serve immediately, or set up a DIY platter for guests to assemble their own.
Notes
Use gluten-free or dairy-free options to suit dietary needs.
Add fresh dill, tomato slices, or pickled onions for variation.
Smoked trout or bluefish make great alternatives to salmon.
Best assembled just before eating for ideal texture and flavor.
