Split the bagels and toast them to your preferred level of golden-brown. If using butter, lightly spread about 1/2 tablespoon on each warm half (optional).

Prepare cream cheese

If using regular cream cheese, let it sit at room temperature 10–15 minutes or microwave in 5–8 second bursts until slightly softened. Stir or whip with a fork to make it spreadable. Taste and fold in 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper if desired.

Lox & Garnishes

Slice the red onion

Peel the red onion and slice very thinly into rings. Separate rings and, if desired, soak in cold water for 5 minutes to mellow sharpness; drain well and pat dry.

Prepare capers and dill

Drain capers thoroughly and roughly chop larger capers if preferred. Strip and finely chop the dill fronds; reserve a few small sprigs for garnish.

Assemble lox

Lay out the toasted bagel halves. Generously spread about 2 tablespoons (roughly 1–2 tbs depending on preference) of cream cheese on each half. Arrange 3 ounces (approx. 3 slices folded) of lox over the cream cheese on each assembled half so the total lox per full bagel is about 3 oz per half (12 oz total serves 4 bagels).

Add onion, capers, and finish

Top lox with a few rings of red onion and sprinkle about 3/4 teaspoon drained capers per bagel half (3 tablespoons divided across 8 halves). Add a pinch (about 1/4 teaspoon) of freshly ground black pepper per bagel and a squeeze of fresh lemon (about 1/2 teaspoon lemon juice) over the lox. Scatter chopped dill and additional caper or dill sprigs to taste.

Optional Additions & Serving

If using tomato, cucumber, or greens, layer them between the cream cheese and lox or place on top of the lox according to preference. Assemble the top half of the bagel (optional) and serve immediately. Provide lemon wedges on the side.

Storage: If not serving immediately, store lox and bagel components separately. Cream cheese-covered, assembled bagels are best eaten within 2–3 hours. Leftover lox is best kept refrigerated and consumed within 2 days.