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New York-style bagel with whipped cream cheese and smoked salmon

Lox and Cream Cheese Bagel

A true New York classic — perfectly chewy bagels layered with silky lox, whipped cream cheese, and all the fresh toppings that make this breakfast icon irresistible. Simple, elegant, and endlessly satisfying.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 670
Ingredients Method Notes

Ingredients
  

BAGEL SANDWICH
  • 100 g whipped cream cheese
  • 0.25 item small red onion very thinly sliced
  • 1 tbsp capers drained
  • 1 item small ripe tomato thinly sliced
  • 60 g nova lox sliced
  • item fresh dill fronds
  • item freshly ground black pepper
  • item flaky sea salt
  • 1 item lemon wedge for serving

Method
 

Prepare the Ingredients
  1.  Thinly slice the red onion and tomato. Drain the capers and pick the dill fronds. Pat the lox dry with a paper towel if it’s a bit moist — this helps keep your bagel from getting soggy.
Toast and Schmear
  1.  Slice your bagel in half and toast it to your preferred level of crispness. Spread a generous layer of whipped cream cheese on both halves.
Assemble the Bagel
  1.  Lightly season the tomato slices with flaky salt — always salt your tomatoes! — and place them on the bottom half of the bagel. Layer the lox slices neatly on top, followed by the red onion, dill fronds, and capers.
Finish and Serve
  1.  Give it a squeeze of lemon for brightness and a crack of black pepper. Place the top half of the bagel on and enjoy immediately.

Notes

  • Always salt your tomatoes — it brings out their sweetness and balances the richness of the lox.
  • Whipped cream cheese spreads more easily and gives a lighter texture, but you can use regular cream cheese if you prefer.
  • For extra flavor, lightly toast your bagel in butter before assembling.
  • Try adding thin cucumber slices or a sprinkle of everything bagel seasoning for a twist.