Bagel with Lox and Cream Cheese
The quintessential New York City breakfast. A perfectly chewy, boiled-then-baked bagel generously schmeared with cream cheese and topped with silky cold-smoked salmon, briny capers, thinly sliced red onion, and fresh dill. This is the taste of Sunday morning in the city that never sleeps.
Equipment Needed
Instructions
Select your bagel: Choose a fresh, high-quality New York-style bagel. It should be dense, chewy, and have a slight crust. Everything, plain, sesame, or poppy seed are traditional choices for lox.
Slice and toast (optional): Slice the bagel in half horizontally. Toast lightly if desired - though true purists often prefer it fresh and untoasted to better appreciate the bagel's texture.
Schmear generously: Spread a thick, generous layer of cream cheese on both bagel halves. Don't be shy - the cream cheese should be about 1/4 inch thick. This is not the time for portion control.
Layer the lox: Drape the silky slices of cold-smoked salmon over the cream cheese on the bottom half. Arrange them in gentle folds for the best texture and presentation.
Add the onion: Separate the red onion slices into rings and arrange over the salmon. For less bite, you can soak the onion in ice water for 10 minutes first.
Scatter the capers: Sprinkle the capers over the salmon and onions. Their briny pop is essential to the classic flavor profile.
Add tomato (if using): Layer thin slices of ripe tomato on top. Some prefer it, some don't - it's your bagel. Season the tomato with a tiny pinch of salt.
Finish and serve: Add fresh dill sprigs, a squeeze of lemon, and fresh cracked pepper. Place the top half of the bagel on loosely, or serve open-faced. Enjoy immediately with a cup of coffee and the Sunday paper.
💡 Pro Tips & Variations
- Lox vs. Nova vs. Smoked Salmon: Traditional lox is salt-cured (very salty). Nova (Nova Scotia style) is cold-smoked and less salty. Most delis now serve Nova-style. Gravlax is cured with dill. All work beautifully.
- The bagel matters most: A mediocre bagel will result in a mediocre experience. Seek out a real Jewish deli or bagel shop if possible.
- Let cream cheese soften: Take the cream cheese out of the fridge 15-20 minutes before using for easier spreading.
- Whitefish salad option: For variety, try whitefish salad on a separate bagel half - it's another NYC deli classic.
- Sunday tradition: In NYC, Sunday morning bagel runs are a sacred ritual. Order "a dozen, mixed" and you'll fit right in.
- Quality over quantity: Use the best lox you can afford. The flavor difference between good and great smoked salmon is significant.