Lox Bagel Deluxe With Cream Cheese, Capers, and Dill

Quick Recipe Version (TL;DR)

• Yield: 2 open-faced bagels (2 servings)
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 everything bagels, split
• 120 g whipped cream cheese (about 1/2 cup)
• 170 g sliced lox (smoked or cured salmon) (about 6 oz)
• 40 g red onion, very thinly sliced (about 1/3 cup)
• 2 tbsp capers, drained
• 2 tbsp fresh dill fronds
• 1 lemon, cut into 2 wedges
• 1 tsp olive oil (optional)
• Freshly ground black pepper, to taste

Do This

• 1. Split bagels and toast cut-side up at 200°C / 400°F for 4–5 minutes (or toaster until deeply golden).
• 2. Pat capers dry; slice red onion paper-thin.
• 3. Spread 60 g whipped cream cheese on each warm bagel half.
• 4. Drape lox generously over the cream cheese (ruffle it for height).
• 5. Top with red onion, capers, and fresh dill.
• 6. Finish with black pepper, a tiny drizzle of olive oil (optional), and a lemon wedge on the side.

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Why You’ll Love This Recipe

• Big deli flavor at home: Creamy, salty, briny, and bright in every bite.
• Fast but special: Ready in 15 minutes, perfect for brunch or an easy lunch.
• Great texture: Crisp toasted bagel, silky lox, and crunchy onion.
• Easy to customize: Add cucumber, tomato, or extra herbs to make it your own.

Grocery List

• Produce: 1 lemon, 1 small red onion, 1 small bunch fresh dill
• Dairy: Whipped cream cheese
• Pantry: Everything bagels, capers, olive oil (optional), black pepper
• Seafood: Sliced lox (cured salmon)

Full Ingredients

For the bagels

• 2 everything bagels, split

For the spread and toppings

• 120 g whipped cream cheese (about 1/2 cup), cold or room temperature
• 170 g sliced lox (smoked or cured salmon) (about 6 oz)
• 40 g red onion, very thinly sliced (about 1/3 cup)
• 2 tbsp capers, drained and patted dry
• 2 tbsp fresh dill fronds (more to taste)
• 1 lemon, cut into 2 wedges
• Freshly ground black pepper, to taste
• 1 tsp olive oil (optional, for a glossy finish)

Optional extras (if you want to make it even more deluxe)

• 1 small Persian cucumber, thinly sliced
• 1 small tomato, thinly sliced and lightly salted
• 1 tsp lemon zest (adds extra brightness)

Step-by-Step Instructions

Step 1: Prep your toppings

Start by getting everything ready so the bagels can be assembled while they’re still warm. Drain the capers well, then pat them dry with a paper towel (this helps keep the bagel from getting soggy). Slice the red onion as thinly as you can; if you have a mandoline, use it carefully for paper-thin slices.

Pick the dill fronds from the stems. Cut the lemon into 2 wedges and set aside.

Step 2: Toast the everything bagels

Oven method: Preheat the oven to 200°C / 400°F. Place the split bagels cut-side up on a baking sheet. Toast for 4–5 minutes, until the cut sides are deeply golden and crisp.

Toaster method: Toast the split bagels on a medium-high setting until crisp and well browned. (For the best texture, aim for a sturdy crunch that can handle the toppings.)

Step 3: Spread on the whipped cream cheese

While the bagels are warm, spread 60 g whipped cream cheese on each bagel half. Use the back of a spoon or a butter knife to make a thick, even layer, pushing it all the way to the edges. The warmth of the bagel helps the cream cheese become extra silky.

Step 4: Pile on the lox for height and coverage

Separate the slices of lox and gently drape them over the cream cheese. Instead of laying the salmon flat, ruffle and fold the slices to create airy layers. This makes each bite feel more generous and keeps the texture tender rather than compressed.

Step 5: Add red onion, capers, and dill

Scatter the thin red onion over the lox, keeping it light and evenly distributed. Sprinkle 1 tbsp capers over each bagel half. Finish with plenty of fresh dill fronds.

Step 6: Finish with lemon and seasoning

Grind black pepper over the top to taste. If you like, drizzle 1/2 tsp olive oil over each bagel half for a subtle richness and shine.

Serve immediately with a lemon wedge on the side. Right before eating, squeeze lemon over the lox to brighten everything and balance the salty, briny notes.

Pro Tips

• Use warm bagels, cold lox: The contrast is part of what makes this classic so satisfying. Toast first, then assemble right away.
• Rinse the onion if you want it milder: After slicing, soak the onion in ice water for 5 minutes, then drain and pat dry.
• Pat capers dry: It’s a small step that keeps your bagel crisp and prevents puddles of brine.
• Don’t overdo the lemon: A little squeeze goes a long way. Add, taste, then add more if you want.
• Ruffle the salmon: Folding the lox creates lift, shows off the silky texture, and makes the bagel look truly deli-worthy.

Variations

• Cucumber crunch: Add thin cucumber slices between the cream cheese and lox for extra freshness and snap.
• New York deli style: Add thin tomato slices and an extra pinch of black pepper; serve with pickles on the side.
• Herby lemon cream cheese: Stir 1 tsp lemon zest and 1 tbsp finely chopped dill into the whipped cream cheese before spreading.

Storage & Make-Ahead

This is best assembled and eaten right away (to keep the bagel crisp and the lox silky). For make-ahead, you can slice the onion and store it in an airtight container in the fridge for up to 3 days. Capers can be drained and stored covered in the fridge for up to 2 days. Keep lox tightly wrapped and refrigerated, and use by the package date (once opened, aim to finish within 2–3 days for best quality). Toast bagels just before serving.

Nutrition (per serving)

Approximate per serving (1 loaded open-faced bagel half): 370 calories, 17 g protein, 20 g fat, 33 g carbs, 2 g fiber, 6 g sugar, 980 mg sodium. Values vary by brand of bagel, cream cheese, and lox.