Lox Bagel Recipe

Toast and prepare bagels

Slice the 2 bagels in half horizontally. If you like a warm bagel, toast the halves to desired color in a toaster or under a broiler. If you prefer, spread a thin layer (about 1 tsp) of unsalted butter on the cut sides right after toasting so it melts in.

Cream cheese

Spread about 3 tablespoons of cream cheese on each bottom half (reserve any extra for later). If you want a thinner layer, use less. If using everything bagel seasoning, sprinkle about 1/2 tsp on the cream cheese on each half now.

Divide the 8 oz of lox between the two bagel bottoms. Arrange the smoked salmon in loose folds or slices so it covers the cream cheese and gives good texture — about 3–4 oz per bagel. If you prefer a more pronounced caper flavor, scatter 1 tbsp capers over each bagel (or divide 2 tbsp between them).

Scatter thin slices of tomato (3–4 slices per bagel), a few thin rings of red onion, and half the cucumber slices over the salmon. Sprinkle the chopped dill evenly (about 1/2 tbsp per bagel) and finish with a light grind of black pepper (about 1/8 tsp each bagel).

Squeeze a little lemon (about 1/2 wedge) over each assembled bagel to brighten flavors. If desired, drizzle a very small amount (about 1/2 tsp) of extra virgin olive oil over the salmon for sheen and richness.

Place the top half of each bagel over the garnished bottom half. If serving open-faced, leave the tops off and serve both halves open. Serve immediately with the remaining lemon wedges on the side. Offer extra capers, cream cheese, and everything bagel seasoning at the table.

Storage note: If not serving right away, keep lox chilled and assemble within 30–60 minutes to avoid soggy bagels. Leftover components (lox and cream cheese) keep refrigerated for 2–3 days; assembled bagels are best eaten same day.