Bagels with Cream Cheese and Lox

Name: Bagels with Cream Cheese and Lox
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 bagels, split; 8 oz cream cheese, softened; 8 oz smoked salmon (lox); 1/2 red onion, thinly sliced; 2 tbsp capers; 1 tomato, thinly sliced; Fresh dill, for garnish; Black pepper, to taste

Bagels with Cream Cheese and Lox photo 1

4 servings10 min prep5 min cookEasy

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The Story Behind It

The Tale of Bagels with Cream Cheese and Lox

Story updated September 18, 2026

Bagels originated among Jewish communities in Poland by the 17th century, and the pairing with cream cheese and lox (cured salmon) became iconic in early-20th-century New York City, where Jewish immigrant delis and appetizing shops popularized it. It remains one of the most recognizable American-Jewish food traditions.

Ingredients

Scale:· 4 servings

4 bagels, split
8 oz cream cheese, softened
8 oz smoked salmon (lox)
1/2 red onion, thinly sliced
2 tbsp capers
1 tomato, thinly sliced
Fresh dill, for garnish
Black pepper, to taste

Instructions

1Toast the split bagels until golden and slightly crisp on the cut side.
2Spread a generous layer of softened cream cheese over each bagel half.
3Layer the smoked salmon evenly over the cream cheese.
4Top with thin slices of red onion and tomato, then scatter the capers on top.
5Finish with a few sprigs of fresh dill and a crack of black pepper before serving.

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